Rice Paper Banitsa
A gluten-free banitsa made with rice paper instead of phyllo. Crisp, cheesy, and ready in 30 minutes — serve warm with yogurt or ayran.
Servings: 6
Ingredients
- 2 eggs
- 2-3 tbsp milk water, or heavy cream
- Pinch of salt
- 6 rice paper sheets 22 cm
- 270 g cheese 45 g per roll — crumbled feta, or an equal mix of feta, farmers cheese, and cottage cheese
- Grated mozzarella optional
- 1 tbsp butter melted
- Sesame seeds for sprinkling
Instructions
- Beat the eggs with the milk, water, or cream and salt in a shallow dish.
- Dip one rice paper sheet in the egg mixture, coating both sides until softened.
- Lay it flat and add about 45 g of cheese across the lower third.
- Fold in the sides and roll up tightly.
- Repeat with the remaining sheets.
- Drizzle the rolls with melted butter and sprinkle with sesame seeds.
- Air fry at 400°F for 15 minutes, until golden and crisp, or bake at 400°F until golden.
Notes
Work with one rice paper sheet at a time — they soften quickly and stick together.
Don't overfill; 45 g per roll rolls cleanly without splitting.
Cream gives the richest result, water keeps it lightest, milk sits in the middle.
Add grated mozzarella to the filling for a meltier result.
Serve warm with yogurt or ayran.
Don't overfill; 45 g per roll rolls cleanly without splitting.
Cream gives the richest result, water keeps it lightest, milk sits in the middle.
Add grated mozzarella to the filling for a meltier result.
Serve warm with yogurt or ayran.
Nutrition
Calories: 224kcal | Carbohydrates: 1g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 332mg | Potassium: 63mg | Sugar: 0.4g | Vitamin A: 597IU | Calcium: 333mg | Iron: 0.3mg
