Spanakopita de papel de arroz

Ingredientes

• low-calorie cooking spray
• 2 leeks, (finely sliced)
• 2 garlic cloves, (peeled and crushed)
• 160 g spinach
• salt and freshly ground black pepper, (to taste)
• 100 g reduced-fat feta-style cheese
• 80 g ricotta
• 1 lemon, (zest and juice)
• 10 g parsley, (finely chopped)
• 2 eggs, (beaten)
• 8 rice paper sheets, ((approx. 70g))
• 1 tsp sesame seeds
• 1 tsp onion seeds
• 100 g fat-free yoghurt
• 60 g cucumber, (grated)

Modo de preparo

1. 1

   Spray a frying pan with low-calorie cooking spray and set on a low heat. Add the leeks and garlic, and fry for 5 minutes.

2. 2

   Add the spinach and leave to wilt for 5 minutes. Season to taste, then leave to cool.

3. 3

   Add: To a bowl, add the feta, ricotta, lemon zest, and parsley, and mix well — until fully combined.

4. 4

   Add the feta mixture to the spinach, then mix well.

5. 5

   Add the eggs to a large plate. Dip the first sheet of rice paper into the egg, on both sides, then lay on the work surface. Repeat with a second sheet of paper, overlapping 5cm in the middle.

6. 6

   Divide the mixture into 4 and spoon the first quarter down the centre of the rice paper, leaving a 2cm gap at each end.

7. 7

   Fold the two ends over the filling, then roll — encasing the filling to make a sausage shape.

8. 8

   Roll the sausage shape into a spiral, pressing down on the end to seal. Place onto a sheet of non-stick baking paper and repeat to make 4 spirals.

9. 9

   Sprinkle over the sesame and onion seeds.

10. 10

    Lift the paper into the air fryer basket and air-fry at 180ºC for 15 minutes. Flip over and cook for a further 10 minutes, until crisp and golden brown all over.

11. 11

    Drain: Using a sieve or clean tea towel, drain as much of the moisture out of the cucumber using a sieve. Add the yoghurt to a bowl with the cucumber and lemon juice. Season to taste, then serve alongside the spanakopita.