This recipe is simple, a little different, and a fun way to make spanakopita at home when you want something way less fussy than working with traditional pastry.
WHY YOU'LL LOVE THIS RECIPE
The rice paper bakes up crisp and delicate around the edges, while the center stays packed with warm, savory spinach and melty cheese.
INGREDIENTS
Here is what you'll need: Rice paper, Eggs, Water, Soy sauce, Feta cheese, Mozzarella, Spinach, Salt, Black pepper, Garlic powder, Paprika, Onion powder, Sesame seeds
In a shallow bowl, whisk together 1 egg, the water, and soy sauce. Set it aside for later.
STEP 1: MAKE THE DIPPING MIXTURE
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
STEP 6: TOP AND BAKE
Set the pockets on a foil-lined sheet tray and sprinkle with sesame seeds if using. Bake at 375°F for 20 to 30 minutes, until the outside is crisp and golden.
STORAGE TIPS
Store leftover rice paper spanakopita in an airtight container in the fridge for up to 3 days. For the best texture, reheat them in the oven or air fryer until the outside crisps back up.
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