Spring Roll Spanakopita
Light, crispy, and protein-packed—this is not your yiayia’s spanakopita!
This Greek-inspired twist uses spring roll wrappers instead of phyllo for a lighter, crispier texture with less oil. And instead of just feta and greens, we’re boosting it with lean shredded chicken and cottage cheese for a high-protein filling that’s satisfying without the bloat.
Perfect for lunch, a gut-friendly snack, or a unique appetizer that’ll get compliments all night.
🥬 Why It’s Gut-Friendly:
Spinach provides prebiotic fiber and magnesium to support digestion.
Cottage cheese is high in casein protein and beneficial for muscle recovery.
Spring roll wrappers are lighter than phyllo, with less butter and no deep frying.
Chicken adds satiating lean protein that stabilizes blood sugar.
Ingredients
For the filling:
1 cup cooked chicken breast, shredded
1 box of spinach, chopped and lightly sautéed
⅓ cup cottage cheese (or plain Greek yogurt)
¼ cup crumbled feta
1 garlic clove, grated or finely minced
½ tsp dried dill (or 1 tsp fresh)
½ tsp onion powder
Salt & black pepper, to taste
For the wrapper:
3 spring roll wrappers (rice paper)
1 egg, whisked (for dipping)
Optional: olive oil spray or avocado oil
Optional: sesame seeds for topping
Instructions
1. Prep the filling
In a medium bowl, combine shredded chicken, sautéed spinach, cottage cheese, feta, garlic, dill, onion powder, salt, and pepper. Mix until well combined and set aside.
2. Soften the wrappers
Fill a large shallow dish or pan with warm water. Dip one spring roll wrapper at a time in the water for 5–10 seconds until pliable but not overly soft. Lay the wrappers slightly overlapping each other in a straight row on a cutting board or clean surface, forming a long rectangle.
Pro tip: Blot excess moisture with a clean towel to prevent tearing.
3. Fill & roll into a spiral
Spoon the filling in a straight line across the bottom third of the connected wrappers. Gently roll up like a long cigar, tucking in the ends slightly. Once rolled, coil it into a spiral, like a snail shell.
4. Dip in whisked egg
Brush or gently dip the entire spiral in a whisked egg. This will help it get golden and lightly crisp.
5. Bake to crisp
Oven Method:
Preheat oven to 375°F (190°C).
Place spiral on a parchment-lined baking sheet.
Spray lightly with olive oil and bake for 25–30 minutes, until golden brown and crispy.
Air Fryer Method:
Preheat air fryer to 375°F.
Place spiral in the basket lined with parchment or lightly oiled.
Air fry for 6–8 minutes, flipping halfway if needed, until golden and crisp.
6. Serve warm
Enjoy on its own or with a side of tzatziki, yogurt-dill dip, or lemony vinaigrette.
Light, nourishing, and totally satisfying.
This recipe has all the comfort of spanakopita, but with a modern, blood-sugar-friendly twist. Serve it up at brunch, pack it for meal prep, or wow your guests at your next gathering.
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