East-Meets-West Spanakopita Rice Paper Spiral
This rice paper 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.
Jump to:
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. The filling is hearty and balanced, with creamy cheese, savory chicken, and just enough spinach to keep it grounded. Rolled into a spiral, it looks impressive but stays surprisingly simple to pull off.
"I love spanakopita and this rice paper version nails it."
- Jill (email subscriber)
Recipe
East-Meets-West Spanakopita Rice Paper Spiral
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 3 rice paper sheets (standard size works best, typically 8.5-9 inches in diameter)
- 2 eggs
- ½ cup shredded roast chicken
- ½ cup sautéed spinach
- ½ cup shredded mozzarella
- ½ cup crumbled feta
- Sesame seeds
- Salt and pepper
- Lemon for serving
Instructions
- Combine the filling by folding together the chicken, spinach, mozzarella, and feta. Season with salt and pepper.
- Whisk the eggs on a plate. Dip each rice paper sheet into the egg mixture for a few seconds, then lay it flat on a lightly oiled cutting board.
- Spoon the filling in a line across the rice paper sheets and roll tightly into a cylinder.
- Gently curve the roll around itself to form a spiral.
- Brush the outside with more egg wash and sprinkle with sesame seeds.
- Bake at 400°F (205°C) for 15–20 minutes, until golden brown and crisp.
- Serve warm with lemon wedges.
Notes
- Rice paper softens quickly, so work efficiently once it’s dipped.
- You can swap the chicken for roasted vegetables if you want a vegetarian version.
- This spiral is best served fresh while the exterior is crisp.
Nutrition
Frequently Asked 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.
More recipes you'll love
If you’re into rice paper recipes like this, there’s a whole rabbit hole waiting for you.
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.