Crispy Rice Paper Spinach & Feta Rolls – A Lighter Spanakopita Alternative 😍

Rice paper has taken the internet by storm, replacing puff pastry in croissants, turnovers, and more. So, I had to try it with one of my all-time favorites, spanakopita (or burek)! Traditionally made with flaky phyllo, this version swaps it for rice paper, creating a crisp, light, and slightly chewy texture with all the delicious spinach and feta goodness inside. Plus, it’s lower in calories, gluten-free, and incredibly easy to make! Spinach brings an iron and antioxidant boost, while feta provides calcium and probiotics, making these rolls both nutritious and satisfying. If you love spanakopita but want a lighter, guilt-free alternative, this recipe is a must-try!

Instructions:
Thaw the frozen spinach and squeeze out all excess water to avoid a soggy filling.
Finely chop the onion and fresh dill, then crumble the feta cheese.
In a mixing bowl, combine the squeezed spinach, chopped onion, dill, crumbled feta, olive oil, salt, and black pepper. Stir well and set aside.
In another bowl, whisk together the egg, sour cream (or yogurt), milk, and olive oil to form a custard mixture.
Pour the custard mixture into a large, shallow plate for easy dipping.
Take one rice paper wrapper and dip it into the mixture, flipping it back and forth to absorb some liquid. It should become flexible but not overly soft.
Lay the softened rice paper on a clean wooden board, ensuring it remains straight and smooth.
Scoop about 2 tablespoons of the spinach mixture and place it along the bottom edge of the rice paper.
Fold in the sides, then roll the paper tightly into a cigar shape, sealing the filling inside.
Gently curve the roll into a C shape and place it onto a parchment-lined baking tray.
Repeat the process with the remaining rice papers and filling.
Brush each roll generously with the leftover egg and milk mixture for a golden finish.
Sprinkle sesame seeds and nigella seeds on top if desired for extra texture and flavor.
Bake in a preheated oven at 350°F (175°C) for 35 minutes, or until the rolls are golden brown and crisp.
Allow them to cool slightly before serving. They will be at their crispiest fresh from the oven but will soften slightly over time.

Ingredients for 14 spinach rolls:
300 g frozen spinach, thawed and squeezed dry
55 g onion, finely chopped
35 g fresh dill, chopped
100 g feta cheese, crumbled
2 tbsp. olive oil
¼ tsp. salt
Black pepper, to taste
14 rice paper wrappers
1 egg
2 tbsp. sour cream or plain yogurt
200 ml milk
1 tbsp. olive oil
1 tbsp. sesame seeds (optional)
1 tbsp. nigella seeds (optional)

The Macros per 1 spinach roll:
Energy: 101 calories
Protein: 3.52 g
Fat: 6.24 g
Carbohydrates: 8.16 g
Fiber: 1 g


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