These are not traditional although they are directly inspired by the authentic flavours of spanakopita. I took liberties and I encourage you to do the same.
This makes 4 generous rolls and serves 2.
‘Spanakopita’ Brown Rice Paper Rolls
Ingredients
2 generous bunches of fresh English spinach
1 large brown onion, peeled and chopped
4 cloves garlic, peeled and finely chopped
3 tbs ground flaxseed
1/2 cup almond and cashew ‘ricotta cheese’ (see post dated 2 March 2026)
4 slices cashew nut ‘feta cheese’ (see post dated 5 January 2026)
Handful of fresh dill weed, finely chopped
Handful of fresh mint leaves, finely chopped
small pinch of parsley leaves, finely chopped
generous pinch of ground nutmeg
several pinches of Himalayan pink salt
freshly ground pepper
4 brown rice paper rolls
Method
Peel and chop the onion. Saute the onion in a covered ceramic non-stick pan on low heat with a pinch of salt for about 10 minutes stirring occasionally to make sure the onions do not stick to the bottom of the pan. Peel and chop the garlic. Add the garlic to the onions.
Cut the roots off the spinach and wash well twice to make sure all the dirt is removed. Spin well and place in a big colander in the sink.
Bring about 4 cups of filtered water to a boil and pour over the spinach. Let it cool slightly.
Finely chop the dill, mint and parsley. Add the ground flaxseed, ricotta cheese, mint and dill to the onions and mix well. Turn off the heat.
Wearing gloves, squeeze the excess water out of the spinach and chop on a cutting board. Mix the spinach in with the sautéed onions. Add salt and pepper to taste.
Fill a low, wide bowl with warm water. Clear and clean a counter space to roll the spanakopita. Place one brown rice paper in the warm water for a few seconds and let the excess water drip off. Place on the counter. On the lower half, spoon a line of spinach leaving space on all sides. Lay a slice of feta on top of the spinach and spoon another layer of spinach on top. Roll the rice paper the same way you would a Vietnamese roll. Gently fold the bottom over the spinach, fold in both sides and roll shut. Place in an air fryer tray or on a baking sheet lined with baking paper (if you are cooking in an oven). Repeat until you have finished the spinach filling.
Preheat an air fryer to 200 c and air fry for 12-14 minutes. If cooking in the oven, bake at 200c for 15-20 minutes or until they are golden brown and crispy.
Enjoy with a light crunchy lettuce or cucumber salad!