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As I was flipping through one of my favorite cookbooks, a vibrant dish caught my eye, prominent with a golden, crispy exterior and a colorful filling peeking out: Rice Paper Spanakopita with Zucchini. Inspired by that moment, I set out to create my own version, perfect for those warm, lazy afternoons spent lingering over lunch with friends. This quick and easy recipe is not only gluten-free but also a delightful way to incorporate fresh summer veggies into our diets. With just a handful of ingredients, you’ll transform crunchy rice paper into a sensational wrap that’s perfect for casual get-togethers or a satisfying weeknight treat. Are you ready to dive into a fresh twist on a classic favorite?
Why choose this spanakopita recipe?
Quick and Easy: This Rice Paper Spanakopita with Zucchini comes together in no time, making it a perfect option for weeknight dinners or impromptu gatherings.
Crispy Delight: The rice paper shell bakes to a golden crisp, providing a satisfying crunch that contrasts beautifully with the creamy filling.
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Versatile Ingredients: Customize your dish by swapping cottage cheese for feta or adding vibrant greens like spinach. Each variation offers a unique twist!
Healthy & Gluten-Free: Embrace the flavors of summer with a nutritious dish that’s not only gluten-free but also packed with delightful zucchini goodness.
Crowd-Pleaser: Whether you’re sharing it at a picnic or serving it as an appetizer, this spanakopita is sure to impress guests. Pair it with a refreshing dip, and you’ve got a hit!
Try serving this alongside a side of Healthy White Chicken Chili for a well-rounded meal!
Rice Paper Spanakopita with Zucchini Ingredients
For the Filling
• Shredded Zucchini – Provides moisture and nutrition; about 1 cup (140g). Make sure to squeeze out excess water to prevent sogginess.
• Cottage Cheese – Adds creaminess; feel free to substitute with feta for a tangy flavor or low-fat cream cheese for extra richness.
• Salt – Enhances overall flavor; optional or reduce for dietary restrictions.
• Black Pepper – Adds mild spice; you can skip this if you’re avoiding pepper.
• Garlic Powder – Contributes depth of flavor; fresh garlic can be used as a great alternative.
For the Wrapper
• Rice Paper Sheets – Provides the crispy shell; use 6 sheets for two rolls.
For the Egg Wash
• Egg – Acts as a binder for the filling; no substitutions suggested for this critical component.
• Milk – Adds moisture to the egg wash; can be substituted with plant-based milk for a vegan option.
For Garnishing
• Sesame Seeds – For garnish, providing a nutty flavor; can be omitted if not on hand.
Dive into this delicious Rice Paper Spanakopita with Zucchini and let every bite take you back to sunny days and fresh ingredients!
Step‑by‑Step Instructions for Rice Paper Spanakopita with Zucchini
Step 1: Prepare the Zucchini
Start by shredding about 1 cup of zucchini and sprinkle it with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture. Afterward, use a clean kitchen towel or cheesecloth to squeeze out as much water as possible, ensuring your filling stays crisp when baked.
Step 2: Make the Filling
In a mixing bowl, combine the drained shredded zucchini with cottage cheese, a dash of black pepper, salt to taste, and garlic powder. Stir until everything is well incorporated and creamy. This flavorful filling will be the heart of your Rice Paper Spanakopita with Zucchini, providing a satisfying and nutritious bite.
Step 3: Prep the Egg Wash
In a shallow dish, whisk together one egg and a splash of milk until smooth. This egg wash is essential for binding the rice paper and creating a golden, crispy crust. Set it aside while you prepare the rice paper for wrapping the delicious filling.
Step 4: Soak the Rice Paper
Take one rice paper sheet and dip it into the egg wash for about 10 seconds, until it’s completely soaked but still firm. You want it pliable enough to work with, so don’t let it soak for too long. This step is crucial for achieving the perfect texture in your Rice Paper Spanakopita with Zucchini.
Step 5: Assemble the Spanakopita
On a clean, flat surface, lay down three soaked rice paper sheets, overlapping them slightly. Spoon half of the zucchini-cheese filling onto the center. Carefully fold the sides of the rice paper over the filling and then roll it tightly from the bottom to create a log shape. Repeat this process with the remaining ingredients to create a second roll.
Step 6: Prepare for Baking
Place both rolled spanakopita on a parchment-lined baking sheet, seam side down. To enhance the flavor and presentation, sprinkle sesame seeds generously over the tops. This adds a delightful crunch and nutty flavor that complements the zucchini filling beautifully.
Step 7: Bake the Spanakopita
Preheat your oven to 400°F (convection setting) and bake the rolls for 15 minutes. Keep an eye on them – you’ll know they’re ready when they turn golden brown and smell irresistibly delicious. This crispy exterior will contrast perfectly with the creaminess of the filling inside.
Step 8: Cool and Serve
After baking, let the Rice Paper Spanakopita with Zucchini cool for about 15 minutes. This cooling period helps set the filling and makes it easier to slice. Once cool, cut into pieces and serve, perhaps with a refreshing dip on the side for an added burst of flavor.
How to Store and Freeze Rice Paper Spanakopita with Zucchini
Fridge: Store any leftover Rice Paper Spanakopita in an airtight container for up to 2 days. This keeps them fresh while preserving their delicious flavor.
Freezer: If you want to save some for later, freeze the uncooked rolls wrapped tightly in plastic wrap and then transferred to a freezer bag. They can last for up to 2 months.
Reheating: For the best results, reheat cooked spanakopita in a preheated oven at 350°F for about 10-15 minutes until they’re warm and crispy again. Avoid microwaving to maintain the texture!
Prep Ahead: You can prepare the filling and keep it in the fridge for a day. Assemble the rice paper rolls right before baking for the freshest taste.
Rice Paper Spanakopita with Zucchini Variations
Feel free to play around with these delightful variations, making this dish truly yours!
- Dairy-Free: Swap cottage cheese for a plant-based cream cheese alternative for a creamy, vegan option.
- Greens Galore: Add fresh spinach or kale to the filling for an extra boost of nutrition and vibrant color. Imagine a burst of greens balancing the creamy textures!
- Flavor Explosion: Sprinkle in some red pepper flakes or smoked paprika into the filling for an extra kick that tantalizes your taste buds.
- Herb Infusion: Incorporate fresh herbs like dill or parsley to elevate the flavor profile and add a refreshing twist with each bite.
- Zesty Lemon: Add a touch of lemon zest or a squeeze of lemon juice to the filling for a bright, uplifting flavor that complements the zucchini beautifully.
- Quinoa Boost: Mix in some cooked quinoa for added texture and protein, transforming it into a heartier meal.
- Nutty Delight: Toss in chopped nuts, like walnuts or pistachios, to the filling for that delightful crunch and a nutty flavor enhancement.
- Sweet and Savory: For a unique twist, mix in a few raisins or cranberries to the filling for a sweet contrast to the savory elements.
Looking for another delicious dish? Try pairing your crispy Rice Paper Spanakopita with a bowl of Healthy White Chicken Chili for a wholesome meal!
What to Serve with Crispy Rice Paper Spanakopita with Zucchini
Elevate your meal experience by pairing these crunchy delights with complementary sides and drinks that enhance every delicious bite.
- Greek Salad: A fresh mix of cucumbers, tomatoes, and olives brings a zesty contrast to the creamy filling, balancing flavors perfectly.
- Tzatziki Sauce: This cool, creamy yogurt dip infused with cucumber and garlic adds a refreshing touch, enhancing the overall flavor profile of the dish.
- Herbed Quinoa: Fluffy quinoa mixed with herbs offers a nutty base that complements the flavors of the spanakopita while adding texture.
- Grilled Vegetable Platter: Seasonal vegetables, lightly charred, add smokiness and vibrant colors, making your meal visually appealing and healthy.
- Chilled White Wine: A crisp Sauvignon Blanc pairs beautifully with the spanakopita’s flavors, cleansing the palate after every bite.
- Lemon-Garlic Hummus: Serve this alongside sliced veggies or pita bread for a tasty starter that echoes the Mediterranean vibes of the main dish.
Consider enjoying your Rice Paper Spanakopita with Zucchini in a summer picnic setting, surrounded by friends, laughter, and a glass of sparkling lemonade to round off the experience!
Expert Tips for Rice Paper Spanakopita
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Dry the Zucchini Well: Squeezing out excess moisture keeps the filling from making the rice paper soggy. Don’t rush this step!
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Perfectly Soak the Rice Paper: Dip each rice paper sheet in the egg wash for about 10 seconds; too long will make them too soft and difficult to handle.
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Use Convection Setting: Baking at 400°F with a convection oven helps achieve a crispier exterior, enhancing the overall texture of your Rice Paper Spanakopita with Zucchini.
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Experiment with Fillings: Don’t hesitate to swap cottage cheese for feta or cream cheese, and add greens like spinach or kale for a nutritional boost.
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Store Leftovers Properly: Keep any uneaten spanakopita in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispiness.
Make Ahead Options
These Rice Paper Spanakopita with Zucchini are perfect for meal prep enthusiasts! You can prepare the filling—zucchini, cottage cheese, and seasonings—up to 24 hours in advance by mixing it and storing it in an airtight container in the refrigerator. To keep the rice paper at its best, soak it just before assembling to maintain its crisp texture. When you’re ready to enjoy, simply dip the rice paper sheets into the egg wash, assemble the rolls, and bake as instructed. This way, you’ll have a delicious, homemade dish ready with minimal effort, making it ideal for busy weeknights or spontaneous gatherings!
Rice Paper Spanakopita with Zucchini Recipe FAQs
How do I choose the right zucchini for the filling?
Absolutely! When selecting zucchini, look for firm, shiny ones without any dark spots or blemishes. Smaller zucchinis (about 6-8 inches long) tend to be sweeter and have fewer seeds, making them perfect for this recipe.
What is the best way to store leftover Rice Paper Spanakopita?
Store any leftover Rice Paper Spanakopita in an airtight container in the fridge for up to 2 days. This keeps them fresh while preserving their delicious flavor. Just remember to reheat them in the oven to regain their crispiness.
Can I freeze Rice Paper Spanakopita with Zucchini, and how?
Yes, you can! To freeze, wrap the uncooked rolls tightly in plastic wrap, then place them in a freezer bag. They can last up to 2 months in the freezer. When you’re ready to bake, no need to thaw—just pop them in the oven and adjust the cooking time a bit longer for best results.
What can I do to prevent soggy rice paper?
Very! The secret is to make sure your zucchini is well-squeezed to remove excess moisture. Additionally, only soak the rice paper for about 10 seconds in the egg wash, letting it remain pliable but not overly soft. This will help achieve that perfect crispy texture!
Are there any dietary considerations for this recipe?
Definitely! This Rice Paper Spanakopita with Zucchini is gluten-free, making it suitable for those with gluten sensitivities. You can easily make it vegetarian by using plant-based milk in the egg wash, and it’s a great way to sneak in extra veggies for kids who might be picky eaters!
How do I add extra flavor to my filling?
Feel free to spice things up! In addition to the garlic powder, consider adding fresh herbs like dill or oregano for a burst of flavor. You can also incorporate chopped spinach or kale into the filling for added nutrition and a beautiful color contrast within your Rice Paper Spanakopita.
Crispy Rice Paper Spanakopita with Zucchini, A Fresh Twist!
Ingredients
Equipment
Method
- Prepare the Zucchini: Shred zucchini, sprinkle with salt, let sit for 10 minutes, then squeeze out moisture.
- Make the Filling: Mix drained zucchini, cottage cheese, black pepper, salt, and garlic powder in a bowl.
- Prep the Egg Wash: Whisk egg and milk together until smooth.
- Soak the Rice Paper: Dip each rice paper sheet in the egg wash for about 10 seconds.
- Assemble the Spanakopita: Layer 3 soaked rice paper sheets, add filling, fold and roll tightly.
- Prepare for Baking: Place rolls on parchment-lined baking sheet and sprinkle sesame seeds on top.
- Bake the Spanakopita: Preheat oven to 400°F and bake for 15 minutes until golden brown.
- Cool and Serve: Allow to cool for 15 minutes, then slice and serve.
