Low Carb Gluten Free Rice Paper Spanakopita

Low Carb Gluten Free Rice Paper Spanakopita

Traditionally, spanakopita is a delicious, flakey, cheesy Greek spinach pie! My aunt used to make it for our family holiday celebrations and it was always a favorite. This is my low carb, gluten free take on this rich and crispy dish.


Rice Paper Spanakopita

An easy, gluten free, low carb version of a Greek classic.
Course: Appetizer, Snack
Cuisine: Greek, Mediterranean
Keyword: Gluten Free, Low Carb


  • 1/3 cup ricotta
  • 1 small package of spinach
  • 1/2 cup of feta crumbled
  • 2 eggs
  • 2 tsp garlic
  • 1 tsp Salt
  • 1 tsp Pepper
  • 8 Rice Papers
  • Optional: 1/3 cup of sautéed onions


  • Preheat the oven to 200 degrees.
  • Put water on to boil or heat up your kumkum.
  • Roughly chop your spinach, add in two eggs beaten, the two cheeses, garlic and salt. (And onion if you choose) Combine them.
  • Pour your hot water into a large shallow dish. You want it to be warm but not scalding. You need to be able to place your fingers into it without screaming.
  • One sheet at a time, dip the rice paper into the water for about 5-8 seconds until just malleable.
  • Place a scoop of the filling in the middle of the rice paper and fold them like you would a burrito (fold one side in, then the bottom up to the middle, then the other side, then the top.)
  • Repeat step 5 and 6 until you run out of filling.
  • Wipe the tops of each spanakopita with butter, coconut oil, or egg wash.
  • Bake until golden, about 25 minutes, then flip and bake until the other side is golden.
  • Let them cool- or don’t. Totally worth burning your tongue for.

Enjoy! If you like these, you should also try Rice Paper Bourekas.