East-Meets-West Spanakopita Rice Paper Spiral
This Spanakopita Rice Paper Spiral delivers everything you love about the classic Greek favorite, but with a crispy twist. Cheesy, savory, and golden all the way around, it’s packed with chicken, spinach, and feta and wrapped into a show-stopping spiral. Comfort food, reworked.
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My sister has always been obsessed with Spanakopita. Growing up, it was her ultimate comfort food, flaky, cheesy, spinach-filled perfection that could fix just about anything. Even after moving all the way to Thailand, nothing ever replaced that craving.
When she came back to visit recently, we made it our mission to find the best Spanakopita in the city. We hit every bakery, café, and Mediterranean spot we could think of, and somehow none of them measured up. Honestly, it was disappointing.
So I did what I usually do in that situation. I made it myself. Spanakopita, my way.
Instead of phyllo, I used rice paper sheets to get that crispy, crackly exterior. Inside, I packed shredded roast chicken, sautéed spinach, mozzarella, and feta for a rich, savory filling. A quick roll, a brush of egg wash, a sprinkle of sesame seeds, and a bake until golden, and suddenly the craving was handled.
If this is your first time using rice paper, let me tell you...it's so much fun. I use it all the time because it's so versatile! The same crispy spiral technique I describe here works just as well for things like chicken parm spirals, ham and cheese spirals, and even a Big Mac burger spiral, which is part of why I keep coming back to it.
Why this rice paper spanakopita spiral works
Rice paper crisps up beautifully in the oven, giving you that flaky bite without the fuss of phyllo. It browns evenly, holds its shape through the bake, and gives you a shatteringly crispy exterior that phyllo actually struggles to match at home without a lot of butter and layering work.
The filling is hearty and balanced, with creamy cheese, savory chicken, and just enough spinach to keep it grounded. The combination of mozzarella and feta is doing something specific here. Mozzarella melts and binds the filling together so it holds its shape when you slice. Feta stays crumbly and sharp, adding the salty, tangy flavor that makes spanakopita taste like spanakopita. One without the other and you lose either the structure or the flavor.
Rolling it into a spiral rather than leaving it as a straight cylinder does two things. It creates more surface area for browning, so you get crunch on more of the exterior. It also makes the whole thing look considerably more impressive than the effort involved, which is never a bad thing.
If this recipe gets you in the mood for Spanakopita, I have to send you over to my Spanakopita Tortilla Quiche recipe too. It comes together so easily and hits all the same favorite flavors!
"I love Spanakopita and this rice paper version nails it."
- Jill (email subscriber)
Recipe
East-Meets-West Spanakopita Rice Paper Spiral
Video
Ingredients
Equipment
Method
- Make the Filling: Combine chicken, spinach, mozzarella, and feta in a bowl. Season with salt and pepper and mix to combine.
- Prep the Rice Paper: Whisk eggs on a shallow plate. Dip each rice paper sheet into the egg wash for a few seconds, then lay flat on a lightly oiled board or cutting board.
- Roll: Spoon the filling in a line across the center of each sheet and roll tightly into a cylinder.
- Shape: Gently curve each roll around itself to form a spiral, tucking the end underneath to hold.
- Season and Bake: Brush the outside of each spiral generously with egg wash and sprinkle with sesame seeds. Bake at 400°F for 15–20 minutes until golden brown and crisp all over.
- Serve: Serve warm with lemon wedges on the side.
Notes
- Rice paper softens quickly once it hits the egg wash, so work efficiently. Have your filling ready before you start dipping. If a sheet tears slightly, it's not a problem — just press it back together and keep going. The egg wash acts as a glue and will seal small tears during the bake.
- Don't overfill. It's tempting to pack in as much filling as possible, but too much makes rolling difficult and can cause the spiral to unravel in the oven. A line of filling roughly the thickness of your thumb down the center of each sheet is the right amount.
- Make sure your spinach is properly drained before mixing it into the filling. Excess moisture is the main reason spirals come out soft on the bottom instead of crispy. Squeeze it in a clean kitchen towel or press it firmly in a colander before you use it.
- The sesame seeds on the outside aren't just aesthetic. They add a nuttiness that works really well against the salty feta and complement the overall flavor in a way that's subtle but noticeable. Don't skip them.
- You can swap the chicken for roasted vegetables if you want a vegetarian version. Roasted zucchini, sun-dried tomatoes, or roasted red peppers all work well with the cheese base. Just make sure any vegetables you use are fully cooked and as dry as possible before rolling.
- This spiral is best served fresh while the exterior is crisp. If you need to reheat, the oven or air fryer at 350°F for 5 minutes brings it back well. The microwave will soften the rice paper and you'll lose the crunch entirely.
Nutrition
Tried this recipe?
Let us know how it was!Common questions about the Spanakopita Rice Paper Spiral
Yes. You can assemble the spiral, cover it tightly, and refrigerate it for up to 24 hours before baking. Brush with egg wash and add sesame seeds right before it goes into the oven for best texture.
Absolutely. You can leave the chicken out and increase the spinach and cheese, or add sautéed mushrooms for a vegetarian version that still feels hearty.
Rice paper needs enough heat and airflow to crisp properly. Make sure your oven is fully preheated and avoid overcrowding the pan if you're making multiple spirals at once. Brushing lightly with egg wash also helps encourage browning and crisping.
Reheat slices in the oven or air fryer until warmed through and crisp again. Microwaving will soften the rice paper and take away that crunchy exterior.
Yes. Rice paper is made from rice flour and water, making it naturally gluten free. Check your sesame seeds and any seasoning labels if you're cooking for someone with celiac, but the core recipe is gluten free as written.
Thank you. I will try to recipes and let you know. Peace.
Looking forward to hearing what you think Mark! This one is tasty.
Thanks so much for the recipe! Trying this for Midweek Meet Up on Wednesday. Everyone will be impressed!! 😉
Yum, it's perfect for something like that! Enjoy!
Hello, just tried your recipe and the technic with the rice paper. I did a variation of filling with bacon, spinach, egg and cheese. Turned out well in the air fryer and importantly tasted great. What size rice paper did you use? I either put too much filling in, but the recipe volumes were not that different or my rice paper sheets were smaller.
Hi Daniel! I typically use standard size rice paper, which is about 8.5 to 9 inches in diameter. It's true that if you over-stuff the rice paper the spirals sometimes burst open. I'm working on a video for this recipe to help visually display how much I add.
Hi there! I'm wondering if I use thawed, frozen spinach, would it need to be sautee'd before adding? Looking forward to making this!
Good question! I want to say no to make it easy, but honestly...you really should. If you don't sauté, the water will leak out into the spiral as it cooks and you won't get the crisp I'm guessing you desire!