Rice Paper Spanakopita
Rice Paper Spanakopita
Ingredients
For the Filling
- 100 g baby spinach
- 125 g chicken breast, shredded
- 30 g light feta cheese
- 30 g low fat mozzarella
- 1 sprinkle dry dill
- to taste salt
- to taste pepper
For Assembly and Topping
- 3 sheets rice paper
- 1 egg, whisked (for coating and egg wash)
- 1 sprinkle sesame seeds
Instructions
- 1
Start by blanching 100g of baby spinach in boiling water for 30-45 seconds. Immediately strain the spinach into an ice bath to stop the cooking process. Pat the spinach dry thoroughly and then finely chop it.
⏱️ 5 min
- 2
In a medium bowl, combine the 125g of shredded chicken breast, the blanched and chopped spinach, 30g of light feta cheese, 30g of low fat mozzarella, a sprinkle of dry dill, salt, and pepper to taste. Mix all ingredients well until evenly combined.
⏱️ 5 min
- 3
Whisk 1 egg on a shallow plate. Take one sheet of rice paper at a time and coat it evenly in the whisked egg. Lay the coated rice paper sheets horizontally on a clean surface, overlapping them slightly to create a larger surface.
⏱️ 3 min
- 4
Place all the prepared filling in a line along one edge of the laid-out rice paper. Carefully roll the rice paper, ensuring that the ends are tucked in as you roll to seal the filling.
⏱️ 3 min
- 5
Once rolled, gently fold the rice paper log into itself to form a spiral or swirl shape. Brush the entire swirl with any remaining whisked egg (egg wash) and sprinkle generously with sesame seeds.
⏱️ 2 min
- 6
Preheat your oven or air fryer to 350°F (175°C). Place the Rice Paper Spanakopita on a baking sheet or in the air fryer basket and bake or air fry for 15-17 minutes, or until golden brown and crispy. Serve immediately and enjoy!
⏱️ 17 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Spanakopita
For the Filling
- 100 g baby spinach
- 125 g chicken breast, shredded
- 30 g light feta cheese
- 30 g low fat mozzarella
- 1 sprinkle dry dill
- to taste salt
- to taste pepper
For Assembly and Topping
- 3 sheets rice paper
- 1 egg, whisked (for coating and egg wash)
- 1 sprinkle sesame seeds
Instructions
- 1
Start by blanching 100g of baby spinach in boiling water for 30-45 seconds. Immediately strain the spinach into an ice bath to stop the cooking process. Pat the spinach dry thoroughly and then finely chop it.
⏱️ 5 min - 2
In a medium bowl, combine the 125g of shredded chicken breast, the blanched and chopped spinach, 30g of light feta cheese, 30g of low fat mozzarella, a sprinkle of dry dill, salt, and pepper to taste. Mix all ingredients well until evenly combined.
⏱️ 5 min - 3
Whisk 1 egg on a shallow plate. Take one sheet of rice paper at a time and coat it evenly in the whisked egg. Lay the coated rice paper sheets horizontally on a clean surface, overlapping them slightly to create a larger surface.
⏱️ 3 min - 4
Place all the prepared filling in a line along one edge of the laid-out rice paper. Carefully roll the rice paper, ensuring that the ends are tucked in as you roll to seal the filling.
⏱️ 3 min - 5
Once rolled, gently fold the rice paper log into itself to form a spiral or swirl shape. Brush the entire swirl with any remaining whisked egg (egg wash) and sprinkle generously with sesame seeds.
⏱️ 2 min - 6
Preheat your oven or air fryer to 350°F (175°C). Place the Rice Paper Spanakopita on a baking sheet or in the air fryer basket and bake or air fry for 15-17 minutes, or until golden brown and crispy. Serve immediately and enjoy!
⏱️ 17 min•🌡️ 350