This Viral Rice Paper Spanakopita with Zucchini comes together in about 30 minutes and is baked to crispy perfection for a easy dinner that your family will love! Super versatile, you can switch up the ingredients to use what you’ve got on hand or make it a fun “clean out the fridge” meal. Trust me, this dish is going to become your new go-to recipe for busy weeknights!
Ingredients Breakdown
- 6 Rice Paper Sheets
- 1 Egg
- 1/2 Cup Milk
- 1 Cup Cottage Cheese
- Feta Cheese (or Low-Fat Cream Cheese)
- 1 Cup Shredded Zucchini
- 1/2 Tsp Salt
- Pinch of Black Pepper
- 1/2 Tsp Garlic Powder
- 1 Tsp Sesame Seeds
Let’s Get Cooking!
Step-by-Step Instructions
Prepare the Zucchini : Start by shredding the zucchini and sprinkling it with a pinch of salt. Let it sit for about 10 minutes to draw out the water. This step is crucial because you want your filling to be creamy but not soggy! Once that time is up, grab a clean kitchen towel or cheesecloth and wring out any excess liquid from the zucchini.
Mix the Filling : In a large bowl, combine the drained zucchini with the cottage cheese, salt, pepper, and garlic powder. Stir until everything is blended beautifully. Just imagine the mixture creamy, delicious, and packed with flavor!
Prepare the Egg Mixture : In a wide shallow dish, whisk together the egg and milk until well combined. This is what you’ll use to soak your rice paper sheets.
Soak the Rice Paper : Dip one rice paper sheet into the egg mixture for about 10 seconds until it’s fully soaked and pliable. Don’t let it linger too long, you want it to be soft, not mushy!
Layer the Sheets : Arrange three soaked rice paper sheets on a clean surface, overlapping each by about a third. This will help form a sturdy base for your spanakopita rolls.
Fill and Roll : Spread half of the zucchini-cheese mixture onto the center of your overlapped sheets. Now comes the fun part, fold the bottom edge over the filling, tuck in the sides nice and snug, and roll it up tightly into a log. Look at you, rolling like a pro! Repeat with the remaining rice paper and filling to make the second roll.
Bake to Perfection : Place both rolls on a parchment-lined baking sheet. Sprinkle the rolls with sesame seeds (because why not?). Bake in a preheated 400°F oven with the fan on (or convection setting) for about 15 minutes. You want them golden and crispy a little like they’re giving you a warm hug when you open the oven!
Slice and Serve : After they’re done baking, let the rolls cool for 15 minutes patience is key! Then slice them into bite-sized pieces and serve. Your family will be lining up for these!
Why I Love This Recipe
This is my go-to recipe when I need something quick yet still delicious and fulfilling. Honestly, I’m a real sucker for recipes that take advantage of what I have on hand, and this one certainly delivers! The best part is how customizable it is I can easily swap in leftover veggies or different cheeses. Plus, it’s comfort food at its finest; seriously, it’s so good that it feels like a warm hug! And my family? They can’t get enough of it!
If you loved this quick and easy dinner, be sure to check out my Mango Sticky Rice in Crispy Rice Paper, my Rice Paper Bacon, or my Korean Spinach Salad (Sigeumchi Namul)!
Why This Recipe Works
Quick & Easy
This Viral Rice Paper Spanakopita comes together in under 30 minutes, making it perfect for weeknight meals. You can literally have dinner ready before you even finish binge-watching your latest Netflix obsession!
Comfort Food
They’re loaded with tons of flavor and texture a creamy filling wrapped in a crispy layer of rice paper equals ultimate comfort food! Seriously, who doesn’t love that combo?
Customizable
One of the best features? You can use whatever ingredients you have extra veggies, different cheeses, you name it! It’s versatile enough to make each batch unique, and you’ll never get bored.
Crowd-Pleaser
Kids, adults, picky eaters everyone is going to love these rolls. They’re a serious hit in my house, and I bet they will be in yours too!
Meal Prep Friendly
Make a couple of rolls ahead of time, and pop them in the oven when you’re ready for dinner! You could also freeze leftovers for a future busy night you know, the ones when cooking is the last thing you want to do.
Serving and Storage Tips
How to Serve This Rice Paper Spanakopita
These delicious rolls work beautifully served with a side salad, a tangy dipping sauce, or even a refreshing yogurt sauce for that extra creaminess! I love pairing them with a bright and zesty salad; it balances out the richness perfectly!
Storage
Leftovers can be stored in an airtight container in the refrigerator. They should last about 3-4 days (if they last that long!).
Reheating Instructions
To reheat, pop them back in the oven at 350°F until warmed through, this helps revive that crispy exterior! You can also use the microwave, but just be aware that they may lose some of their crispiness that way.
Freezer Friendly? Yes!
You can absolutely freeze these rolls! I recommend wrapping them tightly in plastic wrap, then placing them in a freezer-safe container or bag. When you’re ready to enjoy, just bake them from frozen, pop them in at 400°F for about 20-25 minutes or until heated through.
Oh! One more thing I just want to remind you that this dish is all about making it your own, so feel free to get creative! Add spices, swap veggies, or bring in different cheeses. It’s all about what you love! Enjoy this delightful, wholesome meal with your family. Happy cooking, friends! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Viral Rice Paper Spanakopita with Zucchini
Ingredients
Method
- Shred the zucchini and sprinkle it with salt. Let it sit for 10 minutes to draw out moisture. Wring out excess liquid.
- In a large bowl, combine drained zucchini with cottage cheese, salt, pepper, and garlic powder. Mix until well combined.
- In a shallow dish, whisk together the egg and milk until mixed well.
- Soak one rice paper sheet in the egg mixture for about 10 seconds until pliable.
- Arrange three soaked sheets overlapping on a clean surface.
- Spread half of the zucchini-cheese mixture in the center of the sheets, fold and roll tightly into a log.
- Repeat with remaining ingredients to create a second roll.
- Arrange rolls on a parchment-lined baking sheet, sprinkle with sesame seeds, and bake at 400°F for 15 minutes until golden brown.
- Let the rolls cool for 15 minutes before slicing.