Rice paper roll Spanakopita is a delightful fusion dish that combines the crispy, flaky goodness of traditional Greek spanakopita with the light, translucent wrapper of Vietnamese rice paper rolls. This innovative twist on a classic Mediterranean favorite delivers all the savory spinach and feta flavors you love, but in a lighter, gluten-free package that’s perfect for modern appetizers or light meals. The beauty of these rice paper roll Spanakopita creations lies in their versatility – they’re equally impressive at casual gatherings or elegant dinner parties, and they bring a fresh perspective to age-old flavors.
Did you know that traditional spanakopita dates back to Byzantine times? This modern fusion version honors those ancient flavors while adding a contemporary, multicultural dimension that reflects today’s global palate. What makes these rice paper roll Spanakopita truly special is how they maintain the rich, savory filling of spinach, herbs, and tangy feta while creating a lighter eating experience that won’t leave you feeling heavy afterward.
These rolls are remarkably simple to prepare yet deliver impressive results – perfect for busy home cooks who want to create something extraordinary without spending hours in the kitchen. Like our popular Buffalo Chicken Egg Rolls, these rice paper roll Spanakopita offer that perfect balance of familiar flavors in an exciting new presentation. Get ready to experience a Mediterranean classic reimagined in a way that will delight your taste buds and impress your guests!
Ingredients List
To create these delicious rice paper roll Spanakopita, gather these fresh, flavorful ingredients that blend Mediterranean traditions with Asian techniques:
For the Filling:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 16 oz (450g) fresh spinach, roughly chopped (or 10 oz frozen spinach, thawed and drained)
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 8 oz (225g) feta cheese, crumbled
- 2 eggs, lightly beaten
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Zest of 1 lemon
For Assembly:
- 12-15 rice paper wrappers (22cm/8.5-inch diameter)
- Warm water for soaking
- 2 tablespoons olive oil for brushing
Substitution options:
- Swap feta for ricotta or goat cheese if you prefer a milder flavor
- Use frozen spinach instead of fresh to save time (just be sure to thoroughly drain it)
- For a vegan version, replace eggs with 2 tablespoons of nutritional yeast and use plant-based feta alternatives
- Add pine nuts or walnuts for extra texture and protein
The vibrant green spinach against the creamy white feta creates a filling that’s as visually appealing as it is delicious, while the aromatic herbs infuse the mixture with that unmistakable Mediterranean essence.
Timing
Preparing these rice paper roll Spanakopita requires less time than you might expect, making them perfect for both weeknight cooking and special occasions:
- Preparation Time: 30 minutes (includes chopping vegetables and making filling)
- Cooking Time: 20 minutes
- Total Time: 50 minutes
This represents a significant 40% time saving compared to traditional spanakopita, which typically requires about 90 minutes due to the phyllo dough preparation and longer baking time. The rice paper method streamlines the process while maintaining all the flavors you love. Even better, the filling can be prepared up to 2 days in advance and stored in the refrigerator, reducing your day-of preparation to just 20 minutes of assembly and cooking – perfect for busy hosts who want to impress without the stress!
Step-by-Step Instructions
Step 1: Prepare the Spinach Filling
Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown. If you’re using fresh spinach, add it to the pan in batches, stirring until wilted. If using frozen spinach, ensure it’s completely thawed and squeezed dry before adding to the pan. Cook the mixture for 5-7 minutes, stirring occasionally, until excess moisture has evaporated – this prevents soggy rolls, similar to how we prepare fillings for our homemade egg rolls.
Step 2: Complete the Filling Mixture
Remove the pan from heat and let the spinach mixture cool for about 10 minutes. Transfer to a large mixing bowl and add the chopped dill, mint, parsley, crumbled feta, lemon zest, nutmeg, salt, and pepper. Mix thoroughly, then taste and adjust seasonings as needed. Once the mixture has cooled to room temperature, stir in the beaten eggs until well combined. The filling should be moist but not watery – if it seems too wet, you can add 1-2 tablespoons of breadcrumbs to absorb excess moisture.
Step 3: Prepare Rice Paper Wrappers
Fill a large, shallow bowl with warm (not hot) water. Working with one rice paper wrapper at a time, dip it into the warm water for 10-15 seconds until it begins to soften but is still slightly firm – it will continue to soften as you work with it. Place the softened wrapper on a clean, damp kitchen towel or cutting board. Don’t oversoak the wrappers or they’ll become too sticky and difficult to work with.
Step 4: Fill and Roll the Spanakopita
Place about 2-3 tablespoons of the rice paper roll Spanakopita filling in an even line across the lower third of the wrapper, leaving about 1 inch of space on each side. Carefully fold the sides of the rice paper over the filling, then fold the bottom edge up and over the filling. Continue rolling tightly away from you, like wrapping a burrito, until completely sealed. The rice paper will stick to itself, creating a secure package. Place the completed roll on a plate and cover with a damp paper towel while you assemble the remaining rolls.
Step 5: Cook the Rice Paper Rolls
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Working in batches of 3-4 rolls at a time (depending on your pan size), cook the rice paper roll Spanakopita for 2-3 minutes per side until golden brown and crispy. Add more oil between batches if needed. Alternatively, you can brush the rolls with olive oil and bake them on a parchment-lined baking sheet at 375°F (190°C) for 15-20 minutes, turning halfway through, until golden and crisp.
Step 6: Serve and Enjoy
Transfer the cooked rice paper roll Spanakopita to a serving platter. These are delicious served warm or at room temperature, making them perfect for entertaining. Garnish with additional fresh herbs and lemon wedges. For an extra special touch, serve with a side of tzatziki sauce or Greek yogurt for dipping.
Nutritional Information
Each rice paper roll Spanakopita (based on a yield of 12 rolls) provides:
- Calories: 145 per roll
- Protein: 6g
- Carbohydrates: 12g
- Fat: 8g (mostly healthy unsaturated fats from olive oil and feta)
- Fiber: 1.5g
- Calcium: 15% of daily value (primarily from feta cheese)
- Iron: 8% of daily value (from spinach)
- Vitamin A: 70% of daily value
- Vitamin C: 15% of daily value
These rice paper roll Spanakopita contain approximately 30% fewer calories than traditional spanakopita made with phyllo dough and butter. The rice paper wrappers significantly reduce the carbohydrate content while still providing that satisfying crispy texture. Additionally, the high spinach content delivers important nutrients like iron, calcium, and vitamins A and C, making this fusion dish not just delicious but nutritionally valuable as well.
Healthier Alternatives for the Recipe
These rice paper roll Spanakopita are already a healthier version of the classic dish, but here are some modifications to further enhance their nutritional profile:
Reduce the feta cheese by half and replace with 4 oz of cottage cheese or Greek yogurt to lower sodium and fat while maintaining creaminess.
Boost the protein content by adding 1/2 cup of cooked quinoa or 1/4 cup of hemp seeds to the filling – this creates a more balanced meal option, especially for vegetarians.
Increase the vegetable content by incorporating 1 cup of finely diced bell peppers or grated zucchini into the spinach mixture, adding more vitamins, minerals, and fiber.
For those following a keto diet, skip the rice paper entirely and use blanched collard green leaves as wrappers – they hold up well to filling and provide additional nutrients with minimal carbs.
Create a completely plant-based version by using vegan feta alternatives and replacing eggs with a mixture of 2 tablespoons ground flaxseed mixed with 6 tablespoons water (allow to sit for 5 minutes before using).
These modifications maintain the essence of rice paper roll Spanakopita while adapting to various dietary preferences and health goals.
Serving Suggestions
Elevate your rice paper roll Spanakopita with these creative serving ideas:
For an elegant appetizer display, arrange the rolls on a wooden board with small bowls of dipping options like tzatziki, hummus, or a simple lemon-olive oil vinaigrette. Garnish with lemon wedges, kalamata olives, and fresh herb sprigs for a Mediterranean-inspired presentation.
Transform these rolls into a complete meal by pairing them with a Greek village salad or a light soup like avgolemono. For a fusion feast, serve alongside other small plates such as stuffed grape leaves, marinated olives, and roasted red pepper dip.
For brunch gatherings, cut the rolls in half diagonally and arrange them around a centerpiece of Greek yogurt topped with honey and walnuts. This creates an impressive display that works perfectly for social occasions where guests can help themselves.
These rice paper roll Spanakopita also work beautifully in lunchboxes or picnic baskets as they hold their shape well and can be enjoyed at room temperature. Pack them with a small container of dipping sauce for an upgraded lunch experience.
Common Mistakes to Avoid
When preparing rice paper roll Spanakopita, watch out for these potential pitfalls:
Overfilling the wrappers: Adding too much filling makes the rolls difficult to close and prone to bursting during cooking. Stick to 2-3 tablespoons of filling per wrapper for best results.
Not removing excess moisture from spinach: According to culinary data, spinach releases up to 75% of its volume in water when cooked. Take time to thoroughly drain and squeeze out excess liquid to prevent soggy rolls.
Oversoaking rice paper: Dip rice paper wrappers for just 10-15 seconds. They should still feel slightly firm when you remove them as they continue to soften while you add fillings. Oversoaked wrappers become sticky, tear easily, and create gummy finished rolls.
Cooking at too high heat: Rice paper burns quickly under high heat. Maintain medium heat and watch carefully during cooking to achieve that perfect golden crispness without charring.
Not allowing the filling to cool: Adding eggs to hot filling will result in partially cooked, scrambled eggs rather than a binding agent. Always let your spinach mixture cool before adding eggs or cheese.
Skipping the resting time: After assembling, letting the rice paper roll Spanakopita rest for 5-10 minutes before cooking allows the wrappers to seal properly and firm up, resulting in neater cooking and presentation.
Storing Tips for the Recipe
Maximize the convenience of your rice paper roll Spanakopita with these storage strategies:
Refrigeration: Cooked rolls can be stored in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking. To reheat, place in a 350°F (175°C) oven for 8-10 minutes or in an air fryer at 320°F for 3-4 minutes to restore crispness.
Freezing Options: These rice paper roll Spanakopita freeze beautifully, similar to our freezer-friendly appetizers. For best results, freeze them before cooking: arrange assembled rolls on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to freezer bags. They’ll keep for up to 3 months. Cook directly from frozen, adding 5-7 minutes to the cooking time.
Make-Ahead Components: The filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembly quick and easy when you’re ready to cook.
Transport Tips: For potlucks or parties, transport these rolls in a single layer in a container with a tight-fitting lid. If you need to stack them, place parchment paper between layers and ensure they’re completely cool to prevent steaming and softening.
Conclusion
These rice paper roll Spanakopita represent the perfect marriage of traditional Greek flavors and innovative Asian technique. By transforming a beloved Mediterranean classic into a lighter, gluten-free option, we’ve created a versatile dish that works beautifully as an appetizer, light lunch, or part of a larger mezze spread. The crispy exterior gives way to a savory, herb-infused spinach and feta filling that delivers authentic flavor in every bite.
What makes this fusion approach so successful is how it honors the essence of spanakopita while making it more accessible and adaptable to modern dietary preferences. Whether you’re serving these at a casual gathering, elegant dinner party, or simply enjoying them as a nutritious meal, these rice paper roll Spanakopita are sure to impress with their flavor and presentation.
We encourage you to experiment with the variations suggested and make this recipe your own. Perhaps add your favorite herbs or try different cheeses to create a personalized version. Don’t forget to share your creations with us – we’d love to see how you’ve interpreted this Mediterranean-Asian fusion delight!
FAQs
Can I make these rice paper roll Spanakopita ahead of time?
Yes! You can prepare the filling up to 2 days in advance and store it in the refrigerator. The assembled rolls can be made up to 24 hours ahead and stored covered with a damp paper towel and plastic wrap in the refrigerator. For best results, cook them just before serving to ensure maximum crispness.
Are rice paper roll Spanakopita gluten-free?
Most rice paper wrappers are naturally gluten-free, making this an excellent alternative to traditional phyllo-based spanakopita for those with gluten sensitivities. Always check packaging to confirm, as manufacturing processes may vary.
Can I bake these instead of pan-frying them?
Absolutely! Arrange the rolls on a parchment-lined baking sheet, brush with olive oil, and bake at 375°F (190°C) for 15-20 minutes, turning halfway through, until golden and crisp. This method reduces oil content and allows you to cook more rolls simultaneously.
How can I make these vegan?
Replace the feta cheese with a plant-based alternative or firm tofu crumbled and seasoned with nutritional yeast, lemon juice, and herbs. Substitute the eggs with a flax egg (2 tablespoons ground flaxseed mixed with 6 tablespoons water, allowed to thicken for 5 minutes).
Why are my rice paper wrappers tearing during assembly?
Rice paper can tear if it’s soaked too long or if the filling has excess moisture. Soak for just 10-15 seconds and ensure your spinach mixture is well-drained. Working on a damp surface rather than a dry one can also help prevent sticking and tearing.
Can I use other greens instead of spinach?
Yes! Swiss chard, kale, or a mixture of spring greens can work well as substitutes for spinach. Just ensure they’re cooked until tender and thoroughly drained of excess moisture before using in the filling.
How do I get my rice paper rolls extra crispy?
For maximum crispness, ensure your oil is hot but not smoking before adding the rolls. Cook in batches to avoid overcrowding the pan, which can lower the temperature and cause steaming rather than crisping. A final tip: pat the soaked rice paper wrappers with a paper towel before filling to remove excess water.
I hope you enjoyed learning how to make these delicious rice paper roll Spanakopita! If you try this recipe, please share your results with our community. For more Mediterranean-inspired recipes and fusion dishes, follow American Tasty on Facebook and Pinterest where we regularly share new culinary adventures and cooking tips. Your food journey is our passion, and we’re here to inspire your next kitchen creation!