Spanakopita Spiral with Spinach (Print Version)
# Ingredients:
→ Sautéed spinach
01 -
350 g Spinach
02 -
1 medium Onion, chopped
03 -
2 large Garlic cloves, minced
04 -
1/2 tsp Kosher salt
05 -
1/2 tsp Black pepper powder
06 -
1 tbsp Lemon juice
→ Spinach filling
07 -
113 g Goat cheese cream or feta
08 -
225 g Feta cheese, crumbled
09 -
60 g Cheddar cheese, grated
10 -
1 large Egg, beaten
11 -
1 cup Parsley, chopped
12 -
67.5 g Pine nuts, toasted
13 -
Pinch of nutmeg
→ Assembly
14 -
16 sheets (304 g) Filo pastry
15 -
120 ml Olive oil or melted butter
# Instructions:
01 -
Preheat oven to 375°F (190°C). Thaw frozen spinach and drain any excess liquid.
02 -
Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until translucent. Add the spinach, salt, and pepper, and cook until wilted. Stir in lemon juice and cook on high until liquid evaporates.
03 -
Transfer cooked spinach to a large bowl. Let cool slightly. Add crumbled cheeses, beaten egg, parsley, pine nuts, nutmeg, salt, and pepper. Mix until well combined.
04 -
Brush the bottom of a 9-inch pie pan or 9x13-inch dish with olive oil.
05 -
Place two layers of filo pastry on a surface. Brush with melted butter. Spread 4 tbsp of spinach filling on top, leaving a 2-inch border. Roll pastry into a tube and coil into the pie pan. Repeat until the pan is full.
06 -
Brush the top layer of pastry with olive oil for a golden, crispy crust.
07 -
Bake in preheated oven for 25-30 minutes until golden brown. Let cool slightly before slicing into squares or triangles.
# Notes:
01 -
Pro tip: Avoid overfilling to make rolling easier and prevent breakage.