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Rice Paper Burek: My Crispy Shortcut to a Balkan Classic
Some smells stay with you forever. For me, one of them is burek baking, that warm, flaky, golden smell drifting out of a Balkan bakery early in the morning. This rice paper burek is my little shortcut to that memory. It is vegan, gluten free, simple, and ready in about 30 minutes.
Instead of stretching thin dough by hand, I use rice paper sheets. You soften them in water, fill them with spinach and vegan feta, roll them into a swirl, and let the air fryer do the magic. The outside turns chrispy and golden, and the inside stays soft and salty.
Honestly, I was surprised by how good it is. Serve it with a cold glass of plain yogurt, the way we do in the Balkans, and one bite and you will see.
What Is Rice Paper Burek Made From?
This rice paper burek is made from just a handful of simple ingredients: rice paper sheets, spinach, vegan feta crumbles, olive oil, a pinch of salt, and sesame seeds on top.
The spinach is cooked for only one minute, then squeezed dry and fluffed up. The vegan feta adds that salty, tangy bite you expect from a good burek. The olive oil and sesame seeds are what turn the rice paper golden and crunchy in the air fryer.
Rice paper comes in two shapes, square and round. I prefer the square sheets because they are easier to lay out and roll, but the round ones work just fine too. Just overlap them so they connect to each other, and you are good to go.
What Is Burek, Anyway?
Burek is a family of savory pies made across West Asia and Southeast Europe, with thin, flaky dough wrapped around fillings like cheese, spinach, or potato. You can read more about its long history in this short guide to burek.
In the Balkans, burek is everyday comfort food, and it sits at the same cozy table as my vegan cabbage rolls (sarma). If you have ever tried spanakopita, the spinach version will feel like a close cousin. This one just swaps the traditional dough for rice paper, so you can skip the stretching and go straight to the good part.
Why I Make Burek With Rice Paper
I have to be gluten free for health reasons, and traditional burek is made with wheat dough. That means rice paper is my only way to enjoy Balkan pies and burek again, and I am so grateful for it.
The good news is that it works beautifully. The rice paper wraps around the spinach and vegan feta, then turns crisp and golden in the air fryer. This rice paper burek is naturally gluten free, so everyone at the table can share it.
Why You’ll Love This Recipe
Ready in about 20 minutes. No dough to make, no waiting for anything to rise.
Crispy outside, soft inside. The air fryer gives you that golden crunch with just a brush of olive oil.
Only a few ingredients. Rice paper, spinach, vegan feta, and a little olive oil and sesame.
Fun to make. Rolling and swirling the little burek is oddly satisfying, and it looks impressive on the plate.
How to Make Rice Paper Burek
First, boil the spinach for just 1 minute, strain it, and squeeze out every last drop of water. Fluff it up and add a pinch of salt. Then dip 4 rice paper sheets in water and lay them on a clean board so they overlap and connect (square sheets are my favorite, but round sheets work too as long as you connect them). Scatter the spinach and vegan feta over the top, roll it up, and swirl it into a little burek. Brush with olive oil, sprinkle on the sesame seeds, and air fry at 400F for 10 minutes, flipping it halfway through so it crisps on both sides. The full step by step instructions are in the recipe card below.
Rice Paper Burek (Vegan Spinach and Feta)
This is my quick, gluten free vegan take on the Balkan classic. Soft rice paper is filled with spinach and salty vegan feta, rolled into a little swirl, and crisped in the air fryer until golden. Serve it warm with cold plain yogurt, the way it should be.
- Total Time30 min
- Yield2 bureks 1x
Ingredients
- 8 rice paper sheets (square preferred, round also works)
- 100 g vegan feta crumbles
- 200 to 300 g spinach
- Olive oil, for brushing
- Salt
- Sesame seeds, for sprinkling
- Vegan drinking yogurt (plain, unsweetened), to serve
Instructions
- Bring a pot of water to a boil. Add the spinach and cook for 1 minute, then strain out the water.
- Squeeze the spinach with your hands to remove all the remaining water. Fluff it up so it is not stuck together and add a pinch of salt.
- Dip 4 rice paper sheets in water and lay them flat on a cutting board or a clean table, overlapping so they are connected to each other. Square sheets are preferred, but round sheets work too as long as you connect them.
- Sprinkle the vegan feta and spinach on random spots over the rice paper.
- Roll up the rice paper, then swirl the roll to form a little burek.
- Brush it with some olive oil and sprinkle sesame seeds on top.
- Bake it in the air fryer at 400F (200C) for 10 minutes. Halfway through, turn it over to the other side so it gets crispy all around.
- Repeat with the remaining 4 rice paper sheets to make a second burek.
- Serve with plain, unsweetened vegan drinking yogurt.
Notes
Square rice paper sheets are easiest to work with, but round sheets are fine as long as you overlap them so they connect. Check your rice paper and vegan feta labels to confirm they are gluten free.
Squeeze the spinach really well. Any water left in it will make the rice paper soggy instead of crispy. Fluffing the spinach apart before you fill the burek helps it spread evenly. Each burek uses 4 rice paper sheets, so this recipe makes 2. If your air fryer is small, bake them one at a time.
Nutrition is an estimate calculated from USDA FoodData Central values and will vary with brands and portion sizes.
- Prep Time: 15 min
- Cook Time: 12 min
Nutrition
- Serving Size: 1 burek
- Calories: 320
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
What to Serve With Rice Paper Burek
Burek has one classic partner, and that is a cold glass of plain, unsweetened vegan drinking yogurt. After that, here is what I like on the table:
- A plate of Macedonian tomato salad for something fresh
- A spoonful of pinjur, the roasted pepper dip, for dipping
How to Store Rice Paper Burek
Burek is best eaten fresh and warm, when the rice paper is at its crispiest. If you have leftovers, let them cool, then keep them in an airtight container in the fridge.
To bring back some of the crunch, warm them in the air fryer for a few minutes before serving.
More Balkan Recipes to Try
Love these flavors? Here are more of my Balkan favorites:
Frequently Asked Questions
What is burek?
Burek is a flaky savory pie from the Balkans, made with thin layers of dough rolled around a filling such as cheese, spinach, potato, or meat. This version is vegan, with spinach and vegan feta, and rice paper stands in for the traditional dough.
Where is burek from?
Burek, also spelled borek or byrek, is made across West Asia and Southeast Europe, and every region has its own version. In the Balkans it is a beloved everyday food, often eaten for breakfast or a quick lunch.
How do you eat burek?
Warm, with your hands, and with a cold glass of plain drinking yogurt on the side. That creamy, tangy yogurt is the classic partner for the crispy, salty pastry.
Can I make rice paper burek in the oven instead of the air fryer?
I have only tested this recipe in the air fryer at 400F (200C), where it crisps up beautifully in 10 minutes. If you try the oven, brush the burek well with olive oil and keep a close eye on it, since the timing may be different.
Is this rice paper burek gluten free?
Yes, this burek is gluten free. Rice paper is made from rice, so it replaces the wheat dough in traditional burek. I eat gluten free myself, which is exactly why I came up with this recipe. Brands do differ, so always check the labels on your rice paper and your vegan feta.
Why is my rice paper tearing or sticking?
Dip each sheet in water only briefly. It keeps softening on the board, so it will be ready by the time you fill it. Overlap the sheets well so they hold together, and squeeze the spinach very dry so no extra water soaks in.
Should I use square or round rice paper?
Square rice paper sheets are preferred, because they are easier to lay out and roll into a neat burek. Round sheets are fine too, as long as you overlap them so they are connected to each other.
