Rice Paper Spanakopita (air fryer high protein)
This rice paper spanakopita is a high-protein, vegan-friendly twist on the Greek classic. Easy, crisp, and ready in under 30 minutes.
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.
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