Viral Rice Paper Spanakopita with Zucchini
Hey there, food friends! I’m super excited to share this recipe for Viral Rice Paper Spanakopita with Zucchini, a TikTok sensation that’s taken my kitchen by storm. I’ve put my own summer twist on it by tossing in my favorite ingredient—zucchini—for a fresh, light vibe that’s perfect for warm days.
Why Will You Love this Recipe?
- It’s crispy and flavorful: The rice paper bakes into a golden, crunchy shell that’s downright addictive. Every bite is packed with creamy cheese and zesty zucchini goodness.
- Super easy to whip up: You don’t need to be a pro chef to nail this one—it’s simple and quick. Prep takes just minutes, and the oven does the rest.
- Perfect for sharing (or not): These are great for parties, picnics, or just a cozy night in. Honestly, they’re so good you might want to keep them all to yourself
Recipe Variations
- Switch up the cheese: Try feta for a tangier, Greek-inspired flavor. Cream cheese works great for a creamier texture too.
- Add some greens: Mix in spinach or kale for a classic spanakopita vibe. It’s a great way to sneak in extra veggies.
- Spice it up: Toss in red pepper flakes or smoked paprika for a little kick. You can also experiment with fresh herbs like dill or parsley.
Tools You’ll Need
- Grater for zucchini: A box grater makes quick work of shredding the zucchini. It’s faster than chopping and gives the perfect texture.
- Clean kitchen towel or cheesecloth: You’ll need this to squeeze out the zucchini’s water. It’s key to avoiding soggy rice paper.
- Baking sheet and parchment paper: These ensure your spanakopita bakes evenly and doesn’t stick. Parchment paper makes cleanup a breeze.
FAQ
How Do I Store It?
Pop leftovers in an airtight container and keep them in the fridge. They’ll stay fresh for about 2 days. Reheat in the oven for best results. I wouldn’t recommend freezing it since the texture might change a lot.
How Long Does It Last?
These are best eaten fresh, but they’ll hold up for 2 days in the fridge. The rice paper might soften over time, so reheating in the oven helps revive the crunch.
What Should I Serve with It?
Pair with a simple green salad or tzatziki for dipping. They’re also great with a side of roasted veggies for a heartier meal. For parties, serve with other finger foods like hummus and pita.
Is It Suitable for Every Diet?
This recipe isn’t naturally keto, paleo, or vegan due to the cheese, egg, and milk. For gluten-free, it’s good to go as rice paper is naturally gluten-free. Swap cream cheese for a vegan alternative and use plant-based milk with no eggs for a vegan version.
Can I Make It Ahead of Time?
You can prep the filling a day in advance and store it in the fridge. Assemble and bake just before serving to keep the rice paper crispy. Avoid soaking the rice paper until you’re ready to roll.
Other Recipes You’ll Love
- Cheesy Zucchini Risotto
- Easy Oven-Baked Zucchini Carrot Tots
- Easy Zucchini Roll
- Low-Carb Zucchini Pizza Bites
- Low Carb Cheesy Zucchini Breadsticks
- Creamy Shrimps and Zucchini Pasta
- Zucchini Pizza Crust
- Zucchini Taco Shells
- Air Fryer Zucchini Fries
Rice Paper Spanakopita with Zucchini
Ingredients
- 6 rice paper sheets
- 1 egg
- 1/2 cup milk
- 1 cup cottage cheese or feta cheese or low-fat cream cheese
- 1 cup shredded zucchini about 140g
- 1/2 tsp salt
- Pinch of black pepper
- 1/2 tsp garlic powder
- 1 tsp sesame seeds
Instructions
- Shred the zucchini, sprinkle with a pinch of salt, and let it sit for 10 minutes to release water. Squeeze out excess liquid using a clean kitchen towel or cheesecloth.
- Mix the drained zucchini with cottage cheese, salt, pepper, and garlic powder in a bowl. Stir until well combined.
- Whisk the egg and milk in a wide shallow dish. Dip one rice paper sheet at a time into the mixture for about 10 seconds until fully soaked.
- Lay three soaked rice paper sheets on a clean surface, overlapping each by about a third. Use three sheets per roll (you’ll make two rolls total).
- Spread half the zucchini-cheese mixture onto the center of the overlapped sheets. Fold the bottom, sides, and top over the filling, then roll tightly into a log.
- Repeat with the remaining rice paper and filling to make the second roll.
- Place both rolls on a parchment-lined baking sheet, sprinkle with sesame seeds, and bake at 400°F with the fan on (or convection setting) for 15 minutes.
- Let the rolls cool for 15 minutes before slicing and serving. Enjoy!
