I have to admit, rice paper has completely changed the game when it comes to light, crispy, and satisfying snacks. While traditionally used for Vietnamese spring rolls, it has now become a fantastic alternative to puff pastry or phyllo dough in various recipes. That’s exactly what inspired me to swap out the phyllo in my favorite Greek spanakopita (or burek) for these delicious rice paper spinach rolls! The result? A beautifully golden, crispy exterior that wraps a rich, savory spinach and feta filling, bursting with Mediterranean flavors. If you’ve ever wanted a lighter, gluten-free version of spanakopita without sacrificing any of the taste, this is the perfect recipe for you!

What makes this recipe even more exciting is the nutritional punch it packs. The star ingredient, spinach, is a powerhouse of vitamins and minerals. Rich in iron, calcium, magnesium, and vitamin K, spinach supports bone health, muscle function, and energy production. It’s also loaded with antioxidants that help fight inflammation and support overall well-being. Paired with the probiotics and calcium from feta cheese, this dish isn’t just delicious, it’s also a nourishing, balanced choice for any time of the day. Adding spinach to your regular diet can help boost your iron levels, making it a great choice for those looking to prevent or manage iron deficiency. Plus, it’s an easy way to sneak in more greens without compromising on flavor.

So if you’re looking for a crispy, savory, and nutrient-packed bite, these rice paper spinach rolls are a must-try!

Ingredients:

• 300 g frozen spinach, thawed and squeezed dry
• 55 g onion, finely chopped
• 35 g fresh dill, chopped
• 100 g feta cheese, crumbled
• 2 tbsp. olive oil
• ¼ tsp. salt
• Black pepper, to taste
• 14 rice paper wrappers
• 1 egg
• 2 tbsp. sour cream or plain yogurt
• 200 ml milk
• 1 tbsp. olive oil
• 1 tbsp. sesame seeds (or your seed of choice)
• 1 tbsp. nigella seeds (or your seed of choice)

Directions:

1. Thaw the frozen spinach, squeeze out excess water, and mix with chopped onion, dill, crumbled feta, olive oil, salt, and black pepper in a bowl. Set aside.
2. Whisk together the egg, sour cream (or yogurt), milk, and olive oil in a bowl. Pour into a large, shallow plate for dipping.
3. Dip one rice paper into the mixture, flipping it back and forth until flexible but still firm enough to handle.
4. Lay the softened rice paper on a board, place 2 tablespoons of filling near the bottom edge, fold in the sides, and roll tightly into a cigar shape.
5. Curve the roll into a C shape and place it on a parchment-lined baking tray.
6. Continue until all the rice papers and filling are used.
7. Generously coat each roll with the egg and milk mixture for a golden finish.
8. Sprinkle sesame and nigella seeds on top for extra crunch and flavor.
9. Preheat the oven to 350°F (175°C) and bake for 35 minutes or until golden brown and crispy.
10. Let them cool slightly before enjoying—crispy fresh out of the oven but softer and chewier over time!

Prep Time: 30 minutes
Baking Time: 35 minutes
Servings: 14

Nutritional Information (Per Serving):

• Energy: 101 calories
• Protein: 3.52 g
• Fat: 6.24 g
• Carbohydrates: 8.16 g
• Fiber: 1 g

Storage & Notes:

• Store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350°F (175°C) to restore crispiness.
• For longer storage, freeze the spinach rolls for up to 3 months. Reheat before serving.
• Serve with Greek yogurt or a light garlic dip for extra creaminess.
• This recipe is gluten-free and packed with iron-rich spinach for a nutritious snack!

I have to say, there’s something so incredibly satisfying about a dish that is not only easy to prepare but also packs a serious nutritional punch. And that’s exactly what this Red Lentil & Veggies Pie delivers. It’s the kind of meal that makes you feel good from the inside out, thanks to its wholesome ingredients and incredible texture. Think of it as a nourishing comfort food that’s light yet filling, packed with flavor, and perfect for any time of the day.

Red lentils are the star of the show here, and honestly, they deserve way more attention than they get. These tiny powerhouses are an excellent plant-based protein source, making them a fantastic option for vegetarians and anyone looking to increase their protein intake. They’re rich in iron, which is essential for energy levels and preventing fatigue, especially important for those dealing with anemia. On top of that, red lentils are loaded with fiber, helping with digestion and keeping blood sugar levels stable.

What’s even better? They cook quickly and blend seamlessly into recipes, making them one of the most versatile ingredients you can have in your pantry. If you’re not using red lentils regularly, you’re seriously missing out on an easy, affordable way to boost your meals’ nutrition!

Now, let’s talk about this pie, it’s everything you want in a simple, nourishing dish. The red lentils form a smooth, protein-rich base, while shredded zucchini, carrots, onions, and bell peppers add color, crunch, and plenty of vitamins. Cottage cheese gives it a creamy texture and an extra dose of calcium, and a blend of herbs and spices ensures every bite is flavorful. Whether you’re enjoying it warm for lunch or packing it up for a quick snack, this red lentil and veggie pie is a must-try!

Ingredients:

• 1/2 cup (95 g) red lentils, soaked for at least 6 hours or overnight
• 55 g (1 small) onion, chopped
• 50 g thinly sliced bell peppers
• 290 g shredded zucchini
• 75 g shredded carrot
• 1/4 tsp. salt (for extracting moisture)
• 2 eggs, beaten
• 1 cup (200 g) cottage cheese
• 3 tbsp. olive oil
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• Ground black pepper, to taste
• 1/4 tsp. dried oregano
• 1/4 tsp. dried Italian herbs

Directions:

1.  Soak the red lentils in water for at least 6 hours or overnight in the refrigerator.
2. Rinse the lentils under running water and drain them well.
3. Blend the soaked lentils using a hand blender or food processor until a smooth purée forms. Transfer to a mixing bowl and set aside.
4. Chop the onion finely and slice the bell peppers thinly.
5. Shred the zucchini and carrot, then sprinkle with ¼ tsp. salt. Let sit for 5-10 minutes to draw out excess moisture.
6. Using clean hands, squeeze the shredded vegetables to remove as much water as possible.
7. In a large bowl, beat the eggs until smooth.
8. Add the lentil purée and cottage cheese to the eggs, mixing well until combined.
9. Stir in the shredded zucchini, carrot, sliced peppers, and chopped onion.
10. Add olive oil, salt, black pepper, baking powder, oregano, and Italian herbs. Mix everything thoroughly.
11. Line a 25 cm baking pan with parchment paper and brush with oil.
12. Pour the mixture into the prepared pan, spreading it evenly.
13. Bake in a preheated oven at 350°F (180°C) for about 45 minutes or until the pie turns golden and a toothpick inserted into the center comes out clean.
14. Remove from the oven and allow to cool slightly before slicing.
15. Enjoy warm or at room temperature!

Prep Time: 30 minutes
Baking Time: 45 minutes
Soaking Time: 6 hours minimum
Servings: 8

Nutritional Information (Per Serving):

• Calories: 145 kcal
• Protein: 8.38 g
• Fat: 7.77 g
• Carbohydrates: 11.37 g
• Fiber: 2.1 g

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze individual slices for up to 3 months. Thaw overnight in the fridge and reheat before serving.
• Serve with a side of yogurt, fresh salad, or a drizzle of tahini for extra flavor!