Rice Paper Spanakopita with Zucchini
This Viral Rice Paper Spanakopita with Zucchini is a fun, crispy, and fresh twist on a TikTok favorite, bursting with cottage cheese and summery zucchini. Give it a try for your next casual get-together or weeknight treat—it’s easy, delicious, and sure to impress!
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!
Notes
Squeeze the zucchini well to avoid soggy rice paper.
Use a convection oven setting for extra crispiness, if available.
Store leftovers in an airtight container in the fridge for up to 2 days.