Rice Paper Spanakopita (Viral Recipe)

Spanakopita is one of those things I love eating, but not always something that's easy to make. That’s exactly why this rice paper spanakopita works so well. You still get that savory spinach and feta filling that makes spanakopita so good, but instead of dealing with layers of delicate phyllo, everything gets wrapped in rice paper and baked until the outside turns crisp, golden, and crackly. After trying it this viral way, I was surprised by how well it worked. The whole process is quicker, easier, and a lot more doable without sacrificing that homemade flavor. 

Why You’ll Love This Rice Paper Spanakopita Recipe

Traditional spanakopita is so good because of the contrast between flaky pastry and creamy spinach-feta filling, and this viral version I found on social media still gives you all of that. The rice paper bakes up crisp and delicate around the edges, while the center stays packed with warm, savory spinach and melty cheese. 

I've made spanakopita the traditional way with dough, and I found it to be inconsistent and time-consuming. Using rice paper makes it a lot more doable. Once you dip it and fold it around the filling, it’s surprisingly easy to work with and tastes just as delicious.

You can make these as a light lunch, a snack, an appetizer, or part of a bigger dinner spread. They’re easy to pick up and eat, and they have that crispy, cheesy, savory combo that always makes people reach for another one.

Ingredients

• 12 sheets of rice paper
• 2 eggs
• ½ cup water
• 1 tablespoon soy sauce
• 1 cup feta cheese
• 1 cup mozzarella cheese
• 2 cups spinach
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Paprika, to taste
• Onion powder, to taste
• Sesame seeds, optional for topping

Ingredient Notes

• Rice paper is what makes this version different, so it’s worth handling it the right way. Once it gets dipped in the egg mixture, it softens quickly and becomes easy to fold, but you still want to work fairly fast so it doesn’t get too sticky.
• Spinach is the base of the filling, and it’s important to cook it down first, so it loses excess moisture. That helps keep the filling flavorful without making the rice paper soggy.
• Feta is what gives the filling that classic spanakopita flavor. It brings saltiness, tang, and richness, and it really is the ingredient that makes this taste like spanakopita instead of just a spinach pocket.
• Mozzarella softens the sharper flavor of the feta and helps the filling feel cheesier and more melty. It’s not traditional, but it works really well in this rice paper version.
• The egg in the filling helps bind everything together a bit once baked, while the egg, water, and soy sauce mixture used for dipping adds color, flavor, and helps the rice paper crisp in the oven.

How to Make Rice Paper Spanakopita

Step 1: Make the dipping mixture

In a shallow bowl, whisk together 1 egg, the water, and soy sauce. Set it aside for later.

Step 2: Cook the spinach

Add the spinach to a small pot over medium heat and cook until it wilts down. Remove it from the heat.

Step 3: Make the filling

To the cooked spinach, add the remaining egg, feta cheese, mozzarella cheese, and your seasonings. Stir everything together until the filling is fully combined.

Step 4: Dip the rice paper

Dip 2 rice paper sheets at a time into the egg and soy sauce mixture so they soften. You want them pliable but not falling apart.

Step 5: Fill and fold

Place a generous scoop of the spinach filling in the center of the softened rice paper. Fold it into a sealed pocket, making sure all the sides are tucked in well so the filling stays inside.

Step 6: Top and bake

Set the pockets on a baking sheet lined with foil or parchment paper and sprinkle with sesame seeds if you want to use them. Bake at 375°F for 20 to 30 minutes, until the outside is crisp and golden.

Expert Tips To Make The Best Spanakopita

• Cook as much moisture out of the spinach as you can before mixing the filling. Too much water in the spinach can make the filling loose and keep the rice paper from crisping properly in the oven.
• Don’t soak the rice paper for too long. A quick dip is usually enough. If it sits in the liquid too long, it can get too soft and harder to fold neatly around the filling.
• Use two sheets of rice paper together, like the recipe calls for. That gives the pockets a little more structure and helps keep the filling from breaking through once everything softens.
• Seal the edges well before baking. If there are open spots, the cheese can leak out as it bakes. Folding tightly and tucking the sides in makes a big difference.
• Watch closely near the end of baking. Rice paper can go from lightly golden to too dark pretty quickly, especially around the thinner edges, so it’s worth checking during the last few minutes.

How to Store and Reheat Spanakopita

Let the rice paper spanakopita cool completely, then store it in an airtight container in the fridge for up to 3 days.

For the best texture, reheat in the oven or air fryer at 350°F for about 10 minutes or until the outside turns crisp again and the filling is warmed through. The microwave works too, but the rice paper will soften, so you won’t get that same crispy finish.

To freeze, let the spanakopita cool completely, then place the pieces in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or airtight container and freeze for up to 2 months. Reheat them straight from frozen in the oven or air fryer until hot and crispy.

Rice Paper Spanakopita FAQs

What is rice paper spanakopita?

Rice paper spanakopita is a shortcut version of spanakopita made with rice paper instead of phyllo dough. It’s filled with spinach, feta, egg, and cheese, then baked until the outside is crisp and the inside is warm and savory.

Can rice paper get crispy in the oven?

Yes, rice paper can get surprisingly crispy in the oven when it’s lightly moistened and baked. In this recipe, the egg and water mixture helps it brown and crisp as it cooks.

Can I make rice paper spanakopita ahead of time?

You can make the filling ahead of time and assemble the pockets later, or fully bake them and reheat them when ready to eat. They’re best fresh, but they still reheat pretty well in the oven or air fryer.

Does rice paper work instead of phyllo dough?

It does if you’re looking for a different, easier texture. It won’t be exactly the same as flaky phyllo, but it gives you a crisp outer layer and makes the recipe much simpler to put together.

Why is my rice paper not crispy?

Usually, it’s because the filling had too much moisture or the rice paper was soaked too long before baking. Keeping the spinach fairly dry and only dipping the rice paper briefly helps a lot.

Can I use frozen spinach for spanakopita?

Yes, frozen spinach can work, but you need to thaw it completely and squeeze out as much extra water as possible first. Otherwise, the filling can get watery cause the rice paper to get soggy.

What cheese is best for spanakopita?

Feta is the classic cheese for spanakopita because it adds that salty, tangy flavor the dish is known for. In this version, mozzarella also helps by making the filling a little creamier and more melty.

Can I air fry rice paper spanakopita?

Yes, you can air fry rice paper spanakopita. Arrange the pockets in a single layer and air fry at 375°F until the outside is crisp and golden and the filling is hot. Since rice paper browns quickly, check on them as they cook.

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