Description
A quick and easy Crispy Rice Paper Spanakopita filled with shredded zucchini and cottage cheese, perfect for a weeknight meal.
Ingredients
Scale
- 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)
Instructions
- Prep the Zucchini: Shred the zucchini and squeeze out excess moisture.
- Mix Filling: Combine zucchini, cottage cheese, salt, pepper, garlic powder, and egg in a bowl.
- Prepare Rice Paper: Soak rice paper sheets in warm water until pliable.
- Assemble Spanakopita: Place filling on rice paper and roll tightly.
- Cook: Heat oil in a skillet and cook rolls until golden and crispy, about 3-4 minutes per side.
- Serve: Garnish with sesame seeds and serve hot.
Notes
These spanakopita are versatile; feel free to use any veggies available. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 spanakopita
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg