Rice Paper Spanakopita: A Delightful Twist on a Classic Dish

I can still remember the first time I tried rice paper spanakopita. It was during a potluck dinner at my friend’s house, and the moment I took that first flaky, savory bite, I was hooked. The crisp rice paper wrappers encasing the creamy, spinach-filled center were unlike anything I’d ever tasted before. From that day on, this dish became a staple in my recipe repertoire, and it’s now one of my go-to appetizers for gatherings and celebrations.

Why This Rice Paper Spanakopita Recipe Will Become Your Go-To

The Secret Behind Perfect Rice Paper Spanakopita

What makes this rice paper spanakopita recipe so special is the unique combination of textures and flavors. The crisp, golden-brown rice paper wrappers provide a satisfying crunch, while the inside is filled with a rich, creamy spinach and feta filling. The addition of fresh dill and parsley gives the dish a bright, herbal note that perfectly complements the salty feta and savory garlic. And the touch of nutmeg adds a subtle warmth that ties all the flavors together.

But the real secret to this recipe’s success is the way the rice paper wrappers are prepared. By briefly dipping them in water to soften, then carefully wrapping the filling, you end up with a beautifully structured spanakopita triangle that holds its shape perfectly. No more soggy or falling-apart phyllo dough – just perfectly crisp, golden-brown parcels that are sure to impress your guests.

Essential Ingredients You’ll Need

To make these delectable rice paper spanakopita, you’ll need a few key ingredients:

• 1 package (8 oz) cream cheese, softened: The cream cheese adds a rich, creamy texture to the filling, helping to bind everything together.
• 1 cup crumbled feta cheese: Feta is a must-have in any spanakopita, providing a salty, tangy contrast to the spinach.
• 10 oz frozen chopped spinach, thawed and drained: Spinach is the star of the show, and the frozen variety makes this dish super easy to prepare.
• 2 cloves garlic, minced: Garlic adds depth of flavor and complements the other ingredients perfectly.
• 1/4 cup chopped fresh dill and 1/4 cup chopped fresh parsley: These fresh herbs brighten up the filling and give it a lovely, aromatic quality.
• 1/4 teaspoon ground nutmeg: Just a touch of nutmeg enhances the overall flavor profile and ties everything together.
• Salt and pepper to taste: To season the filling and bring out all the flavors.
• 20 round rice paper wrappers: The key to this unique twist on spanakopita.
• 1 egg, beaten: Used to seal the rice paper wrappers and help them achieve that perfect golden-brown color.

Step-by-Step Rice Paper Spanakopita Instructions

Preparing Your Rice Paper Spanakopita

Prep time for this rice paper spanakopita recipe is just 30 minutes, with an additional 20 minutes for cooking, for a total time of 50 minutes. You’ll need a few basic kitchen tools, like a mixing bowl, a baking sheet, and a damp kitchen towel to keep the rice paper wrappers from drying out.

1- In a medium mixing bowl, combine the softened cream cheese, crumbled feta, thawed and drained spinach, minced garlic, chopped dill, chopped parsley, nutmeg, salt, and pepper. Mix everything together until well incorporated.

2- Working with one rice paper wrapper at a time, dip it briefly in a shallow bowl of water to soften it. Carefully transfer the damp wrapper to a clean, damp kitchen towel.

3- Place a heaping tablespoon of the spinach filling in the center of the wrapper. Fold the bottom edge over the filling, then fold in the sides and continue rolling into a tight triangle.

4- Brush the top of the wrapped spanakopita with the beaten egg, which will help it achieve a beautiful golden-brown color as it bakes.

5- Arrange the prepared spanakopita triangles on a parchment-lined baking sheet, making sure they’re not touching.

6- Bake the rice paper spanakopita in a preheated 375°F oven for 20 minutes, or until the wrappers are crisp and golden brown. Serve hot, garnished with extra fresh dill or parsley if desired.

Pro Tips for Success

1. Work with one rice paper wrapper at a time, keeping the rest covered with a damp towel to prevent them from drying out.
2. Be gentle when folding and rolling the wrappers to avoid tearing. The key is to get a nice, tight seal.
3. Make sure to thoroughly drain the thawed spinach to prevent the filling from becoming too watery.
4. Adjust the baking time as needed if your wrappers are browning faster or slower than 20 minutes.
5. For an extra crisp texture, try brushing the wrapped spanakopita with a bit of melted butter or olive oil before baking.
6. Experiment with different dipping sauces, like tzatziki or a simple lemon-garlic aioli, to complement the flavors.

Serving and Storing Your Rice Paper Spanakopita

Perfect Pairings for Rice Paper Spanakopita

This rice paper spanakopita recipe yields 20 triangles, making it the perfect appetizer for a gathering or party. Serve them alongside a crisp, fresh salad or roasted vegetables for a light and balanced meal. They also pair beautifully with a glass of dry white wine, such as a sauvignon blanc or pinot grigio, or a refreshing Greek lemon-mint spritz.

Storage and Make-Ahead Tips

These rice paper spanakopita can be easily made ahead of time and stored for later. Once baked, let them cool completely, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, simply place them on a baking sheet and warm in a 350°F oven for 5-10 minutes until crisp and heated through.

For longer-term storage, the unbaked spanakopita can be frozen. Prepare the filling and assemble the wrappers, then place the uncooked triangles on a baking sheet and freeze until firm. Once frozen, transfer the spanakopita to an airtight container or resealable bag and freeze for up to 2 months. When ready to bake, there’s no need to thaw – simply brush with the beaten egg and bake directly from frozen, adding a few extra minutes to the cooking time.

Variations and Dietary Adaptations for Rice Paper Spanakopita

Creative Rice Paper Spanakopita Variations

While the classic spinach and feta filling is undeniably delicious, you can get creative with different flavor combinations. Try swapping in sautéed mushrooms and caramelized onions for a savory, umami-packed filling. Or go for a Mediterranean twist with sun-dried tomatoes, kalamata olives, and a touch of lemon zest. For a heartier version, add some cooked ground lamb or chicken to the filling.

Making Rice Paper Spanakopita Diet-Friendly

To make this recipe gluten-free, simply substitute the rice paper wrappers for gluten-free wonton or spring roll wrappers. For a vegan version, replace the cream cheese and feta with plant-based alternatives, such as almond-based cream cheese and crumbled tofu. And for a low-carb take, you can use low-carb or keto-friendly wraps in place of the rice paper.

Frequently Asked Questions

Q: Can I use fresh spinach instead of frozen?
A: Absolutely! You’ll need to sauté the fresh spinach until wilted, then squeeze out any excess moisture before adding it to the filling.

Q: How long do the rice paper spanakopita take to make?
A: The total time for this recipe is 50 minutes, with 30 minutes of prep time and 20 minutes of cook time.

Q: Can I make these spanakopita in advance?
A: Yes, these rice paper spanakopita can be made ahead and stored in the fridge for up to 3 days or in the freezer for up to 2 months.

Q: How many servings does this recipe make?
A: This recipe yields 20 individual rice paper spanakopita triangles.

Q: What if my rice paper wrappers tear while I’m assembling them?
A: Don’t worry, a few tears here and there are normal. Just try to get the best seal you can, and the filling and egg wash will help hold everything together.

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Conclusion

Elevate your next gathering with these unique and delicious rice paper spanakopita. The crisp, golden-brown wrappers and creamy, herbal filling make for an irresistible appetizer that’s sure to impress. Whether you’re hosting a party or simply craving a taste of Greece, this recipe is a must-try. So gather your ingredients, get rolling, and enjoy the rave reviews as your guests savor every flaky, flavor-packed bite. And don’t forget to share your creations with me – I’d love to hear how your rice paper spanakopita turned out!