Crispy Rice Paper Spanakopita with Zucchini, A Fresh Twist!

Name: Crispy Rice Paper Spanakopita with Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup Shredded Zucchini; 1 cup Cottage Cheese; Salt, to taste; Black Pepper, to taste; 1 teaspoon Garlic Powder; 6 sheets Rice Paper; 1 large Egg; 1 tablespoon Milk; Sesame Seeds (Optional)

Posted on March 24, 2026

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This Rice Paper Spanakopita with Zucchini comes together in about 30 minutes and uses just one pan, making for a quick and easy weeknight meal that your family will love!

Ingredient Breakdown

Here’s what you’ll need to whip up this delightful dish. Trust me, these ingredients are not just your run-of-the-mill pantry staples. Let’s break them down:

1 cup Shredded Zucchini: Make sure to squeeze out the excess moisture! Zucchini adds a fresh flavor and keeps things nice and light. If you have other veggies lying around, feel free to use them!
1 cup Cottage Cheese: This creamy goodness is a wonderful substitute for traditional feta or ricotta. And you can totally swap it if you prefer feta for that tangy bite!
Salt: Just a couple pinches, to taste. Adds depth!
Black Pepper: Again, to taste.
1 teaspoon Garlic Powder: Because who doesn’t love a little garlicky goodness? You could use fresh garlic too, just be sure to sauté it until fragrant.
6 sheets Rice Paper: These are what make the spanakopita crispy and oh-so-delicious!
1 large Egg: No substitutions here, trust me, it’s essential for binding everything together!
1 tablespoon Milk: Any kind you prefer works here, even plant-based!
Sesame Seeds (Optional): For that extra crunch and a little touch of elegance!

How to Make Rice Paper Spanakopita with Zucchini

Okay, friends! Let’s dive into the cooking. I promise you, this is easier than you think. Also, the smell of garlic and herbs is simply divine!

Prep the Zucchini (5 minutes): Shred the zucchini using a box grater and place it in a clean dish towel. Squeeze it like it owes you money to get rid of as much moisture as possible. This is crucial! Otherwise, your filling could end up too soggy.
Mix Filling (5 minutes): In a medium bowl, combine the shredded zucchini, cottage cheese, a couple pinches of salt and pepper, garlic powder, and the egg. Stir until everything’s well mixed, don’t be afraid to get your hands in there (they’re clean, right?)! You’ll want it to be nicely combined.
Prepare Rice Paper (5 minutes): Grab a shallow dish or plate and fill it with warm water. One by one, dip each rice paper sheet into the water for about 5 seconds until pliable (it should be slightly chewy, not mushy, there’s a learning curve!). Place it on a clean, damp kitchen towel.
Assemble Spanakopita (10 minutes): On each rice paper sheet, place about 2 tablespoons of the filling along the bottom half. Fold the sides in and roll it up tightly, like a burrito. If it tears a bit, don’t stress, this is still going to taste amazing!
Cook (10 minutes): Heat a non-stick skillet over medium heat and add a splash of oil. Once it’s hot and shimmering, add the spanakopita rolls seam side down. Cook until golden and crispy, about 3-4 minutes per side. Flip and repeat with remaining rolls. You might need to do this in batches.
Serve: Once golden brown and crispy, sprinkle with sesame seeds (if you’re using them) and serve hot! The best part is, you can pair these with a yogurt dip or even a simple salad to make it a wholesome meal!

If you loved this Crispy Rice Paper Spanakopita with Zucchini, be sure to check out my Rice Paper Scallion Pancakes, my Rice Paper Pizza Rolls, or my Teriyaki Chicken Rice Paper Rolls! Each one is packed with tons of flavor just waiting to be discovered!

Why This Recipe Works

Quick & Easy

This dish comes together in under 30 minutes! Seriously. You could whip it up faster than it takes to order takeout, and that’s saying something!

Minimal Cleanup

Because it’s made all in one pan, you don’t have a mountain of dishes waiting for you. Just think: one pan, one bowl. Piece of cake!

Customizable

You can literally use any veggies you have lying around, spinach, kale, or even some roasted red peppers. This recipe can fit whatever you need to clean out of the fridge!

Comfort Food

These crispy rolls are loaded with tons of flavor, making them an instant hit! They’re crispy on the outside and soft on the inside, comfort food at its best!

Kid-Friendly

Your kids will love helping to roll these up! Plus, they’re fun to dip and eat, making them a fabulous addition to family meals.

Serving & Storage Tips

Serving Suggestions

Serve these crispy spanakopita with a side of tzatziki sauce, a simple green salad, or even some warm pita bread for a complete and satisfying meal!

How Long It Keeps

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Trust me, you’ll want to save whatever is left. They taste even better the next day!

Reheating Instructions

To reheat, simply pop them back in a skillet over medium heat until warmed through and crispy again. Just don’t use the microwave; they’ll get soggy.

Freezer Friendly

Yes, these are freezer friendly! I’d suggest freezing them uncooked so you can just fry them up fresh whenever you feel the craving. Just lay them flat in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They’ll keep for up to 2 months; just add an extra minute or two to the cooking time when you’re ready to dig in!

And there you have it, your complete guide to making Crispy Rice Paper Spanakopita with Zucchini! Perfect for any weeknight dinner, this recipe is not just a meal, it’s an experience. I can’t wait for you to try this and share your thoughts

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