This burek-style cheese spiral swaps phyllo for rice paper, which crisps in the air fryer with no butter brushing between layers. Dipping the sheets in beaten egg rather than plain water is the key move: the egg softens the paper just enough to roll and helps it blister into a crackly golden shell. Crumbled feta is bound with an egg and shredded mozzarella so the filling stays put as the spiral cooks. Overlap two or three softened sheets into one long base, roll the filling into a log, coil it, and scatter sesame seeds over the top. Fifteen minutes at 180°C (350°F) takes it to golden and crisp.
Instructions
- 1
In a bowl, crumble feta cheese. Add 1 egg and shredded mozzarella. Mix until smooth.
- 2
Beat the second egg in a shallow dish for brushing.
- 3
Dip rice paper sheets into the beaten egg to soften. Overlap 2–3 sheets to create one long base.
- 4
Spoon the cheese filling into the center. Roll tightly, edge over edge, into a long even log. Handle gently — rice paper is delicate when wet.
- 5
Curl the log into a spiral shape, guiding it with your fingertips.
- 6
Sprinkle sesame seeds on top.
- 7
Air fry at 180°C (350°F) for 15 minutes until golden and crispy.
15:00
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Notes from our kitchen
We dip the rice paper in beaten egg instead of water. Plain water leaves the wrapper chewy in the air fryer, while the egg wash helps it blister and brown. Overlapping two or three sheets gives the base enough strength to hold the cheese while you roll.
The step not to rush is the roll itself. Wet rice paper tears if you pull it tight too quickly, and a torn seam lets the melted feta and mozzarella leak out and burn on the basket. Roll gently, then coil with your fingertips. We take the spiral out at 15 minutes, once the sesame seeds are toasted and the surface sounds crisp when tapped.
Variations
- Oven method. No air fryer? Bake the spiral on a lined tray at 200°C (400°F) for about 20 minutes, until the rice paper is golden and blistered all over.
- Add greens or herbs. A spoonful of chopped dill or well-squeezed wilted spinach works well in the cheese mix. Keep additions dry so the filling stays firm and does not soak the rice paper.
- Milder cheese filling. Swap half the feta for ricotta or cottage cheese if you want a milder, creamier filling; the egg still binds it, so the spiral holds its shape.
- Storing and reheating. Leftovers keep for two days in the fridge. Re-crisp in the air fryer at 180°C (350°F) for 3–5 minutes; a microwave turns the wrapper chewy.
Frequently Asked Questions
How do I handle the rice paper without tearing it?
Dip it briefly in egg just until pliable, not soggy, and work gently — overlap 2–3 sheets for a sturdier base and roll while it is still slightly firm.
Why use rice paper instead of phyllo?
Rice paper is a quick, no-fuss shortcut that crisps up shatteringly in the air fryer and happens to be gluten-free, with no buttering of layers needed.
Can I change the filling?
Yes — add spinach, herbs or a different cheese. Keep the filling fairly dry and well-bound with egg so it does not leak through the rice paper.