Rice Paper Spanakopita (Easy Greek Spinach Pie)
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
My Greek yiayia made the kind of spanakopita that people still talk about years later and this rice paper spanakopita recipe comes pretty close. What’s even better? It’s much easier to make and tastes just as good!
Yiayia didn’t use store-bought phyllo. She rolled her own dough using an old broomstick handle that lived in her kitchen for decades. The layers were impossibly thin, brushed with puddles of butter, and baked until golden brown and crispy.
It took hours.
And it was worth every minute.
But as life got busier, I found myself making spanakopita less and less. Traditional homemade phyllo is a labour of love, and while nothing will ever replace my yiayia’s version, it became one of those recipes I mostly remembered rather than made.
Every now and then I’d get a craving for those familiar flavors—spinach, dill, onion, and salty feta wrapped up in crispy layers—and wish I could recreate it without dedicating an entire afternoon to the process.
Nothing ever quite scratched the itch.
Until now.
At a Glance
- Naturally gluten-free recipe
- Ready in about 35 minutes
- Uses simple rice paper sheets
- No need to sauté the spinach first
- Crispy outside with a creamy filling
- Inspired by my yiayia’s traditional spanakopita
Ingredients:
- 3 cups fresh spinach, chopped
- 1/2 cup onion, finely minced
- 3 green onions, thinly sliced
- 1/4 cup fresh dill, chopped
- 1 cup cottage cheese
- 1 cup feta, crumbled
- 1/2 tsp salt
- freshly cracked black pepper, to taste
- 6 rice paper sheets
- 2 eggs
- 3 tbsp water
- 1 tbsp sesame seeds or everything bagel spice
Instructions:
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, whisk together the eggs and water.
- In a large bowl, combine the spinach, onion, green onions, dill, salt, pepper, cottage cheese, and feta cheese.
- Add a few teaspoons of the egg wash to the spinach mixture and stir to combine.
- Working with one roll at a time, dip 3 rice paper sheets into the egg wash until softened.
- Lay the sheets slightly overlapping on a clean work surface.
- Spread half of the spinach mixture along the bottom third of the rice paper.
- Fold in the sides and roll tightly into a log.
- Coil the log into a spiral shape.Repeat with the remaining rice paper sheets and filling.
- Brush generously with the remaining egg wash and sprinkle with sesame seeds.
- Air fry at 400°F for about 20 minutes, or bake on a parchment-lined baking sheet for 35–45 minutes, until golden brown and crispy.
- Allow to cool for 5 minutes before slicing.
- Don’t forget to rate this recipe and leave a comment!
Rice Paper Spanakopita: A Real Game Changer
This rice paper spanakopita completely changed the game for me.
It has all the flavors I remember from my grandmother’s kitchen—spinach, dill, onion, feta, and that irresistible salty, herby filling—but it’s wrapped in rice paper sheets instead of traditional phyllo.
Not only does that make it naturally gluten free, but it also makes it shockingly easy.
What once took hours now comes together in minutes.
And the crispy texture? Absolutely incredible.
I’ve been making these almost every week. My family loves them. My friends love them. And if I’m being honest, I could probably eat a few of these every single day and never get tired.
Every time I take a bite, I wish I was sitting under a vine-covered patio at a little Greek taverna, looking out over the Aegean Sea. The flavors of spinach, dill, feta, and those crispy layers feel like a one-way ticket to Greece.
Why This Rice Paper Spanakopita Recipe Works
Traditional spanakopita relies on dozens of delicate layers of phyllo dough to create that crispy outside.
Rice paper creates a surprisingly similar crunch.
When brushed with egg wash or olive oil and baked, the outside becomes golden, crisp, and beautifully textured while the spinach mixture stays creamy and flavorful inside.
What I love most about this rice paper spanakopita is that there’s no complicated dough to make.
No rolling.
No stretching.
And no tears from fragile phyllo.
Just soften the rice paper sheets with a simple egg wash, fill them, roll them into a coil shape, and bake.
That’s my kind of shortcut.
Rice Paper Spanakopita: Notes From My Kitchen
This recipe was born entirely out of missing something from home.
Spanakopita wasn’t just food growing up.
It was holidays.
Family dinners.
Coffee with neighbors.
A snack grabbed straight from the tray when nobody was looking.
Every Greek family seems to have their own spanakopita recipe, and this version is my gluten-free love letter to all of them.
The cottage cheese might not be traditional, but it adds moisture, volume, and a little extra protein without overpowering the feta.
I really think my yiayia would approve.
Ingredients That Make a Difference
Use Fresh Spinach
There’s no need to cook the spinach ahead of time.
Fresh baby spinach works beautifully and keeps the prep simple. Chop it up and add it to a large bowl before adding the rest of your ingredients.
Don’t Skip The Dill or Spring Onions
The fresh dill and green onion brings that unmistakable spanakopita flavor. Perfection in every bite.
It adds brightness and freshness that dried herbs just can’t match.
Feta Matters
Feta provides most of the saltiness in this recipe.
Use a good quality feta if possible. The flavor really shines through. If you want some recommendations, let me know.
Cottage Cheese Adds Moisture
The cottage cheese keeps the spinach mixture creamy without making it heavy.
It also helps prevent excess moisture from leaking out while baking.
Brush Generously With Egg Wash
The egg wash is what gives the rice paper spanakopita that gorgeous golden brown finish and crispy texture.
Don’t be shy with it. And don’t forget to sprinkle the top with sesame seeds or everything bagel seasoning before baking.
The Rice Paper Trick
If you’ve never worked with rice paper recipes before, don’t worry.
They’re much easier than they look.
The key is to soften the rice paper just until pliable.
Too little and they’ll crack.
Too much and they become difficult to work with.
A quick dip is usually all you need.
The overlapping layers help create structure and give these spirals their signature crunch. Repeat with the remaining rice papers and you’re on your way to spanakopita heaven.
Air Fryer vs Oven
I’ve made this rice paper spanakopita both ways.
Air Fryer
Air frying gives the crispiest exterior and cooks them in about 20 minutes.
It’s my preferred method.
Oven
A parchment-lined baking sheet works beautifully too.
Bake until the outside is golden brown and crispy. For me, this takes 45 minutes to an hour for that extra crispy texture.
Just keep an eye on them because every oven varies slightly.
Either method delivers delicious results.
Serve It Like A Greek
These little spinach pies are delicious:
- Warm from the oven
- With a side of tzatziki
- Alongside a Greek salad
- As a snack
- As a simple ands delicious lunch
- As part of a mezze spread
Honestly, I’ve even eaten leftovers cold from the fridge.
No regrets.
If you’re a cheese lover, traditional tiropita (Greek cheese pie) is another classic Greek pastry worth exploring. Instead of a spinach mixture, it’s filled primarily with cheese and wrapped in crisp layers. This version looks fantastic.
Rice Paper Spanakopita: FAQs
Can I make rice paper spanakopita ahead of time?
Yes. You can assemble the spirals ahead and store them in the fridge until ready to bake.
Is rice paper naturally gluten free?
Yes. Most rice paper sheets are naturally gluten free, making this a great gluten-free recipe.
Why add cottage cheese?
It adds moisture, protein, and creaminess while helping balance the saltiness of the feta.
Can I reheat leftovers?
Absolutely. The air fryer is the best way to bring back the crispy texture.
Why You’re Going to Love This
This rice paper spanakopita has become one of those recipes I genuinely can’t stop making.
It gives me all the flavors I grew up with, but in a way that fits how I cook today—simple, approachable, and realistic for busy weeknights.
It’s crispy, cheesy, herby, packed with spinach, and completely satisfying.
Most importantly, it allows me to enjoy one of my
favorite Greek comfort foods again and think of my yiayia.
And that’s a pretty special thing.
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Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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First time using rice paper. First three sticky and stuck together. Couldn’t get the overlaps apart easily. Messy. For the remainder, I did one at a time and it was much easier. My “spirals” were not pretty but were yummy. Baked them. Next time I will do each individually, try to roll tighter, and try the air fryer.
Hi Claudette! Depending on your rice paper, you might have to do a quick dip in the egg wash so they don’t get too soft. If the rice paper is too soft, it’s harder to handle. Glad they tasted good though!