High-Protein Rice Paper Spanakopita Rolls
High-Protein Rice Paper Spanakopita Rolls are a fresh take on one of Greece's most beloved comfort foods.
Traditional spanakopita has been enjoyed for generations, with its flaky layers of phyllo pastry wrapped around a flavorful spinach and cheese filling.
While the classic version remains timeless, I love giving it a modern twist by using rice paper instead. It creates a beautifully crisp, golden exterior while keeping the recipe lighter and naturally gluten-free when made with certified gluten-free ingredients.
What makes these rolls truly special is the hearty, protein-rich filling.
Fresh spinach adds color and nutrients, while feta and cream create a rich, creamy filling. Eggs and fresh herbs tie everything together with rich flavor and texture.
Every bite is crispy on the outside, soft and cheesy on the inside, making them incredibly satisfying without feeling overly heavy.
Whether you're looking for a nourishing lunch, an easy meal-prep recipe, a crowd-pleasing appetizer, or a light dinner, these rolls fit the occasion perfectly.
They're packed with protein to help keep you feeling full, while spinach provides vitamins, minerals, and fiber for an extra nutritional boost.
If you're searching for a recipe that combines classic Mediterranean flavors with a fresh, wholesome twist, these crispy spanakopita rolls are one you'll find yourself making again and again.
Instructions
25 stepsTo Make the Filling
Gather the necessary ingredients.
Heat the olive oil in a pan over medium heat.
Add the chopped onion and garlic.
Cook for 3 - 4 minutes, until soft and translucent.
Add the chopped spinach.
Cook until the spinach is wilted and any excess moisture has reduced slightly.
Add the dill and season with sea salt and black pepper to taste.
Add the cream and stir everything together.
Add the crumbled feta and mix until the filling becomes creamy but still textured.
Remove the pan from the heat.
Add 1 egg and mix quickly until fully incorporated.
Let the filling cool slightly before assembling.
To Prepare the Rice Paper
Crack 2 eggs into a wide bowl or tray and whisk until smooth.
Dip each rice paper sheet into the egg mixture, coating it well on both sides.
Let the sheets soften slightly, but do not leave them too long, as they can become too delicate to handle.
To Assemble the Rolls
Place 2 softened rice paper sheets next to each other, slightly overlapping, to create one longer sheet.
Spoon the spinach and feta filling down the center in a long line.
Fold the rice paper over the filling and roll into one long log.
Carefully shape the log into a spiral, similar to traditional spanakopita.
Repeat with the remaining rice paper sheets and filling to make 3 rolls in total.
Transfer the rolls to a lined baking tray covered with baking paper.
Sprinkle sesame seeds over the top.
To Bake
Bake at 190°C/ 370°F for around 25 minutes.
The rolls should be set, lightly golden, and slightly crisp on the outside.
Let them rest for 5 minutes before serving.
Recipe Notes
Texture & Technical Notes:
- The filling should be creamy but not too liquid. If it feels too wet, cook it for a few extra minutes before adding the egg.
- Let the filling cool slightly before placing it on the rice paper, otherwise the sheets can become too soft and tear.
- Coating the rice paper in egg helps it become flexible and gives the baked rolls a golden finish.
- Use 2 rice paper sheets per roll. This gives enough structure to hold the filling while still keeping the texture delicate.
- Do not leave the rice paper in the egg mixture for too long. It should soften, but still be strong enough to roll.
Storage:
- Rice paper spanakopita is best served warm, shortly after baking, when the outside is lightly crisp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 180°C for 8–10 minutes to bring back some crispness. Avoid microwaving, as the rice paper can become too soft.
- Freezing is not recommended, as rice paper can change texture after thawing.
