Rice Paper Spanakopita
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • low-calorie cooking spray
- • 2 leeks, (finely sliced)
- • 2 garlic cloves, (peeled and crushed)
- • 160 g spinach
- • salt and freshly ground black pepper, (to taste)
- • 100 g reduced-fat feta-style cheese
- • 80 g ricotta
- • 1 lemon, (zest and juice)
- • 10g parsley, (finely chopped)
- • 2 eggs, (beaten)
- • 8 rice paper sheets, ((approx. 70g))
- • 1 tsp sesame seeds
- • 1 tsp onion seeds
- • 100 g fat-free yoghurt
- • 60 g cucumber, (grated)
Preparation Steps
Spray a frying pan with low-calorie cooking spray and set on a low heat. Add the leeks and garlic, and fry for 5 minutes.
Add the spinach and leave to wilt for 5 minutes. Season to taste, then leave to cool.
To a bowl, add the feta, ricotta, lemon zest, and parsley, and mix well — until fully combined.
Add the feta mixture to the spinach, then mix well.
Add the eggs to a large plate. Dip the first sheet of rice paper into the egg, on both sides, then lay on the work surface. Repeat with a second sheet of paper, overlapping 5cm in the middle.
Divide the mixture into 4 and spoon the first quarter down the centre of the rice paper, leaving a 2cm gap at each end.
Fold the two ends over the filling, then roll — encasing the filling to make a sausage shape.
Roll the sausage shape into a spiral, pressing down on the end to seal. Place onto a sheet of non-stick baking paper and repeat to make 4 spirals.
Sprinkle over the sesame and onion seeds.
Lift the paper into the air fryer basket and air-fry at 180ºC for 15 minutes. Flip over and cook for a further 10 minutes, until crisp and golden brown all over.
Using a sieve or clean tea towel, drain as much of the moisture out of the cucumber using a sieve. Add the yoghurt to a bowl with the cucumber and lemon juice. Season to taste, then serve alongside the spanakopita.