Rice Paper Spanakopita

In a pan on medium heat, add the oil. Add in the diced onion and sauté for a few minutes until translucent. Add the chopped spinach and a pinch of salt. Take it off the heat once the spinach has cooked down. 

Next, add the cottage cheese (or ricotta) to a bowl with the Parmigiano cheese, mix in the spinach and onions and set aside. 

Note: if you don't want to make the filling on the stove, this recipe also works by adding cottage cheese to a bowl with the Parmigiano Reggiano, a pinch of salt, and raw chopped spinach, eliminating the onion.

In a wide flat bowl, crack the eggs and mix well. Take a piece of rice paper, dip it in the egg on ONE side only and lay it flat on a cutting board, clean side down. Take the second piece and do the same making sure you overlap it a bit with the first piece. Repeat this step for the last piece of rice paper. 

Now, take the filing and spread it evenly across into one thin long layer making sure to place it closer to the bottom half of the rice paper. Wait a few minutes for the rice paper to soften before rolling.

Gently and carefully roll the rice paper over the filling once, tuck the sides over the top, and roll the rest of the way. 

When you have a long rope, take one end and begin to curl it onto itself. It should look like a coil. 

Brush the roll with a touch more egg wash, then sprinkle with sesame seeds on top. Air-fry at 400F for 10-12 minutes or until golden and crispy. Enjoy!