Aegean Spanakopita Spirals
These Spanakopita Spirals are a fun, handheld twist on the classic spinach pie, with flaky pastry and a creamy, herby filling.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 450 grams fresh spinach, roughly chopped
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh dill, chopped
- 200 grams feta cheese, crumbled
- 100 grams ricotta cheese
- 0.25 teaspoon black pepper
- 8 sheets phyllo dough, thawed
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 190°C (375°F).
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 medium finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add 450 grams roughly chopped fresh spinach to the pan. Cook for 3-5 minutes, stirring until the spinach wilts and releases its liquid. Drain any excess liquid very well by pressing the spinach against the side of the pan or squeezing in a colander.
- Transfer the cooked spinach and onion mixture to a large bowl. Let it cool slightly.
- To the spinach mixture, add 0.25 cup chopped fresh parsley, 0.25 cup chopped fresh dill, 200 grams crumbled feta cheese, 100 grams ricotta cheese, and 0.25 teaspoon black pepper. Mix well to combine all ingredients evenly.
- Lay one sheet of phyllo dough on a clean, dry surface with the long side facing you. Brush the entire surface lightly with some of the 4 tablespoons melted unsalted butter.
- Carefully place a second sheet of phyllo dough directly on top of the first. Brush this second sheet lightly with melted butter as well.
- Spread approximately one-quarter of the spinach and cheese filling in a thin line along the long edge of the phyllo dough, leaving about 2.5 centimeters (1 inch) clear on each end.
- Starting from the long edge with the filling, carefully roll the phyllo dough tightly into a long, thin cylinder. Gently coil this cylinder into a spiral shape.
- Place the spiral onto a baking sheet lined with parchment paper. Repeat steps 6-9 with the remaining phyllo dough sheets, melted butter, and filling to create three more spirals.
- Brush the tops of all four phyllo spirals with any remaining melted butter.
- Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.
- Let the Spanakopita Spirals cool for a few minutes before serving. Garnish each spiral with a small sprig of fresh dill and a sprinkle of paprika for color. Serve warm.