Rice Paper Roll Spanakopita
A crispy, dairy-free, high-protein twist on spanakopita made with rice paper rolls, spinach, tofu, and herbs. Quick to make and perfect as a snack or light meal.
Servings
Ingredients
- 4 rice paper
- ½ tsp olive oil
- 1 tsp sesame seeds
Filling
- 5 oz frozen spinach
- 9 oz extra firm tofu
- 2 tbsp vegan feta see notes for brand
- 4 spring onions finely sliced
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh dill finely chopped - or 1½ tsp dried dill
- 1 tbsp nutritional yeast
- 2 tsp garlic powder
- ½ tsp sea salt flakes
- ½ tsp freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C) (top grill + fan on), and line a baking tray with parchment paper.
- Thaw the spinach: Either leave it in the fridge overnight, or place it in a microwave-safe bowl and heat for one minute, stir, then continue in one-minute bursts until fully thawed. Drain off any liquid and squeeze out the excess water using a clean kitchen towel.
- Make the filling: In a large bowl, combine spinach, tofu, feta, spring onions, nutritional yeast, dill, parsley, garlic powder, salt, and pepper. Mix well until evenly combined.
- Prepare the rice paper: Fill a shallow dish with lukewarm water. Dip one sheet of rice paper into the water for 5 seconds (don't wait for it to go soft), then place it on a clean surface. I like to use a wooden chopping board that I’ve slightly dampened with a wet cloth, as this helps prevent sticking. Repeat with a second sheet, and lay it to the right of the first one, slightly overlapping the first so they stick together (refer to blog photos for visual cues).
- Assemble: Using half of the filling, place it onto the lower third of the rice paper. Fold the sides over the filling, then roll up tightly like a spring roll. Then, once you have a long log, take one end and roll it around itself. Place on the prepared baking tray. Repeat with the remaining rice papers and filling.
- Brush and top: Brush or spray each roll with olive oil, then sprinkle with sesame seeds.
- Bake: Bake for 15–20 minutes until crispy.
- Serve: Let cool slightly before serving. Best enjoyed warm, with a side salad.
Video
Notes
Vegan Feta: I used the brand Dilectio
Tips:
- Don’t soak the rice paper too much (5 seconds is enough)
- Work quickly, as the sheets get sticky if they sit too long on the board.
- Have your filling ready and your baking tray beside you before you start rolling.
- Keep the rolls separate on the tray, as they will stick together if touching.
Nutritional Information - Per Serving
Calories 319kcal | Carbohydrates 23g | Protein 26g | Fat 14g | Sodium 696mg | Fiber 5g | Vitamin A 489IU | Vitamin C 20mg | Calcium 632mg | Iron 7mg