This rice paper spanakopita is a high-protein, vegan-friendly twist on the Greek classic. Easy, crisp, and ready in under 30 minutes (and I promise you can’t taste the tofu)!
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I love this recipe because it gives you all the flavour of spanakopita but with a quicker, lighter twist. Using rice paper instead of filo makes it more accessible and less fussy — no layers of pastry to brush, just a quick dip and roll. It’s high in protein thanks to the tofu and vegan feta, so it feels more like a meal than just a snack. Plus, it’s super quick if you have an air fryer, which keeps it light while still giving that perfect crisp.
Another reason I love it is how fast it is. From start to finish, it takes less than 25 minutes, making it perfect for a weeknight dinner or a fun appetiser for friends. It’s also versatile. You can coil them into spirals for a classic look or simply roll them into logs if you’re short on time (aka: a speedy take on an Aussie classic: spinach and ricotta rolls). The filling is flexible too, so you can add herbs, swap cheeses, or throw in extra greens.
Spanakopita is traditionally a labour of love, but this rice paper version is approachable, contains less cals, and is still deeply flavourful. Paired with a side salad or some sour cream with pesto, it becomes a balanced, plant-based meal you’ll keep coming back to.
Main Ingredients & Why We Use Them
- Olive Oil – Adds richness and helps soften the onions and spinach.
- Onion – Builds a savoury, aromatic base for the filling.
- Baby Spinach – The star green, providing colour, nutrients, and flavour.
- Fresh Dill – Adds brightness and that classic herby Greek flavour.
- Vegan Feta – Salty, tangy, and creamy, mimicking traditional feta. I make mine with cashew and its the bomb!
- Firm Tofu – Adds plant-based protein and balances the feta with a mild creaminess.
- Onion Powder – Deepens the flavour without overpowering.
- Salt & Black Pepper – Enhance and balance all the flavours.
- Soy Milk or Aquafaba – Used to soften the rice paper for rolling. I tried making with both and didn’t notice much difference, so use whichever is easiest.
- Rice Paper – A light, gluten-free alternative to filo pastry, giving crispness when air-fried.
- Vegan Butter – Brushed on top for golden colour and crunch.
- Black Sesame Seeds – Add a little nuttiness and look cute.
Rice Paper Vegan Spanakopita Ingredients
How to Make It
Making rice paper spanakopita is easy and fun. Cook down your onions and spinach, then mix them with crumbled tofu, vegan feta, herbs, and seasonings. Dip your rice papers quickly in soy milk, overlap them to form a base, and spread the filling in the middle. Roll tightly, coil into spirals, and brush with butter. Sprinkle with sesame seeds, then air-fry or bake until golden, crispy, and delicious.
Variations and Substitutes
Swap spinach for silverbeet or kale if that’s what you have. If you don’t have vegan feta, sub for a vegan cheese from the supermarket or crumble in extra tofu with nutritional yeast for a cheesy flavour. For a nutty crunch, add toasted pine nuts or walnuts to the filling. You can also make smaller rolls instead of spirals for bite-sized snacks.
Equipment
All you really need is a frying pan for the filling and an air-fryer or oven for crisping the rolls. A wide shallow bowl or plate is handy for dipping the rice paper, and a brush makes spreading the melted butter easier. If you have a blender, you can even blend some of the tofu for a creamier base.
How to Serve It
Serve these crispy rolls hot with a side of pesto and sour cream (sounds weird but works!), tzatziki, or a fresh Greek-style salad. They’re great as a starter for a dinner party, or you can pair them with roasted veggies for a complete meal. They also work beautifully as a high-protein snack to keep in the fridge.
How to Store It
Store leftover spanakopita in an airtight container in the fridge for up to 3 days. Reheat in the air-fryer or oven to bring back the crispness. You can also freeze them before cooking — just roll, coil, and freeze in a single layer. When ready to eat, cook from frozen, adding a few extra minutes.
How to Make It
Rice Paper Spanakopita (air fryer high protein)
Ingredients
Filling
- 1 teaspoon olive oil
- 1 small yellow onion chopped
- 2 cups baby spinach washed + roughly chopped
- 2 tablespoon fresh dill finely chopped
- ½ cup vegan feta cheese
- ½ cup firm tofu drained and finely crumbled
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 6 tablespoon soy milk or aquafaba
- 2 teaspoon vegan butter melted
- 6 pieces rice paper
- 1 teaspoon black sesame seeds garnish
Instructions
Cook
- In a pan on medium heat, add the olive oil. Sauté the onion for 2–3 minutes until translucent. Add the spinach then cook until wilted. Remove from the heat.
Combine filling
- In a bowl, combine the vegan feta, vegan parmesan, onion powder, and the spinach–onion mix. Set aside.
Dip
- Pour unsweetened soy milk (or aquafaba) into a wide shallow bowl or plate. Take a sheet of rice paper, dip it lightly on one side only, then lay it flat on a cutting board, dry side down. Repeat with the other two sheets, overlapping them slightly to form one large long base (vertical).
Spread filling
- Using a spoon or your hands, spread the filling in a thin (~4cm), even layer in the middle of the sheets. Wait 1–2 minutes for the paper to soften enough to roll.
Roll tightly
- Fold the right side over the filling, tuck in the top and bottom ends, the fold the left side over the top to meet the other side. Coil the log into a spiral shape.
Brush butter
- Brush the top with melted vegan butter for crispness, then sprinkle with sesame seeds if desired.
Air fry
- Air-fry at 200°C (400°F) for 12-15 minutes until golden brown and crisp. Rest for 2 minutes before serving.
