Rice paper spanakopita

300 g spinach 2 spring onions 1 leek 200 g crumbled feta 3 eggs 3 tbsp olive oil salt pepper rice paper sheets

Finely chop the spinach, spring onions and leek.

In a large pan, heat the olive oil and first sauté the leek until softened.

Add the spring onions and then the spinach and let it wilt while the liquids evaporate.

Remove from the heat and let the mixture cool slightly.

Add the feta, 1 egg, salt and pepper and mix well.

Quickly dip the rice paper sheets in 2 beaten eggs and lay them out in order.

Spread the filling in the center and roll up, like a twisted spanakopita.

Repeat until the ingredients are finished and place them on a baking tray lined with parchment paper.

Bake in a preheated oven at 180°C for 35–40 minutes, until crispy and golden.

Let them stand for 5 minutes and serve.