Spanakopita Spiral with Spinach (Print Version)
# Ingredients:
→ Sautéed spinach
01 -
1 - 1½ lbs (350 g) Spinach
02 -
1 medium Onion, chopped
03 -
2 large Garlic cloves, minced
04 -
½ tsp Kosher salt
05 -
½ tsp Black pepper powder
06 -
1 tbsp Lemon juice
→ Spinach filling
07 -
½ cup (113 g) Goat cheese or cream cheese
08 -
1½ cups (225 g) Feta cheese, crumbled
09 -
½ cup (60 g) Cheddar cheese, grated
10 -
1 large Egg, beaten
11 -
1 cup Parsley, chopped
12 -
½ cup (67.5 g) Pine nuts, toasted
13 -
⅛ tsp Nutmeg, ground
→ Plus
14 -
16 sheets (304 g) Filo pastry
15 -
½ cup (120 ml) Olive oil or melted butter
# Instructions:
01 -
Preheat your oven to 375°F (190°C) / Gas mark 5. Thaw and drain any excess liquid from the frozen spinach.
02 -
Heat a drizzle of olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until translucent and fragrant. Add spinach, cook until wilted, and season with salt and pepper. Add lemon juice and cook on high until all liquid evaporates.
03 -
Transfer the cooked spinach mixture to a large bowl and let it cool. Add crumbled cheeses, beaten egg, parsley, toasted pine nuts, and nutmeg. Mix well to combine.
04 -
Brush a 9-inch pie pan or a 9×13 baking dish with olive oil. Lay two sheets of filo pastry on a work surface and brush with melted butter. Spread 4 tablespoons of spinach filling over the top sheet, leaving a 2-inch border on all sides. Roll the pastry into a long tube and coil it into the pan.
05 -
Repeat with remaining filo sheets and filling, starting from the center coil and working outwards. Tuck in any excess pastry around the edges for a neat finish.
06 -
Brush the top layer with olive oil. Bake for 25-30 minutes or until golden brown and the filling is set. Let it cool for a few minutes before serving.
# Notes:
01 -
Ensure spinach is thoroughly drained to prevent a soggy pastry.
02 -
Avoid overfilling the pastry rolls to maintain their shape.