Rice Paper Spanakopita

A light, gluten-free twist on the classic Greek snack – these Rice Paper Spanakopita are packed with fresh spinach, herbs, and creamy feta, wrapped in rice paper, and air-fried to golden perfection.

Gooey on the inside and crispy on the outside, this high-protein, veggie-packed snack will satisfy your savoury cravings without weighing you down!

So, whether you’re after a tasty afternoon bite or a healthier appetiser to share at your next gathering, this one ticks all the boxes.

Rice Paper Spanakopita

Ready in: 30 min

Serves: 2

Ingredients:

• 75 g baby spinach leaves

• 2 tbsp fresh parsley

• 50g reduced-fat feta

• 1 tsp dried dill

• ½ tsp garlic powder

• Pinch salt

• Black pepper

• 1 egg

• ¼ cup unsweetened almond milk

• 4 rice paper sheets (22 cm diameter)

• 1 tsp sesame seeds

Method:

1. Chop the spinach and finely chop the parsley.

2. Put the spinach and parsley into a medium bowl. Using your fingers, crumble in the feta. Add the dill, garlic powder, salt, and a generous season of pepper.

3. Using a spoon, mix well while squishing as you mix, to condense down the spinach and mash the feta to create a paste. Set aside.

4. In a small bowl, whisk the egg and almond milk together. Pour into a shallow dish or plate large enough to fit a sheet of rice paper.

5. Dip one sheet of rice paper into the egg mixture, "massaging" the mixture into the paper with your fingers. Let any excess drip off, and lay onto a clean work surface. Repeat with one more sheet of rice paper, and lay it next to the first sheet, overlapping the middle thirds.

6. Divide the spinach mixture in half. Using your hands, mould the mixture into a thin log running lengthwise across the centre of the rice paper from left to right. Fold in the edges, then bring the bottom edge of the rice paper up and over the filling. Press down to seal around the filling, then roll up to the top. Coil the log into a spiral.

7. Repeat steps 5 and 6 with the remaining sheets of rice paper and filling, to make the second spiral. Sprinkle the sesame seeds evenly over the top of each spiral, and air fry at 180°C / 360°F for 15–20 minutes until golden and crispy. Alternately, bake in the oven at 180°C fan-forced / 360°F for 35–40 minutes.

8. Enjoy hot, while gooey and crispy!

Notes:

• Use lactose-free feta if you’re sensitive to dairy.

• This recipe makes two snack-sized serves, but it also works perfectly as a healthier appetiser for a party platter – just double, triple, or quadruple the ingredients to make more!

Macros / serve (1 spiral):

Calories: 195 kcal

Protein: 12 g

Fat: 7 g

Fibre: 2 g

Net carbs: 19 g

I hope you love this recipe! When you make it, please share it on Instagram and tag @health_with_bec. I love seeing your delicious creations!

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