Flaky Spanakopita Spiral: A Delicious Twist on a Classic Greek Dish

Flaky Spanakopita Spiral is a delightful dish that brings the rich flavors of Greek cuisine right to your table. This savory pastry, filled with a luscious mixture of spinach, feta cheese, and aromatic herbs, has been a beloved staple in Greek households for centuries. Traditionally served as an appetizer or snack, the Flaky Spanakopita Spiral is not only a feast for the taste buds but also a celebration of cultural heritage, often enjoyed during festive occasions and family gatherings.

People adore this dish for its irresistible combination of flaky, golden-brown pastry and the creamy, savory filling that melts in your mouth. The spiral shape adds a unique twist, making it visually appealing and easy to share. Whether you’re hosting a dinner party or simply craving a comforting snack, the Flaky Spanakopita Spiral is a convenient and delicious choice that will impress your guests and satisfy your cravings. Join us as we explore the steps to create this mouthwatering dish that is sure to become a favorite in your kitchen!

this Recipe

Ingredients:

• 1 package (16 oz) of phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Preparing the Filling

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
2. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
3. If using fresh spinach, add it to the skillet in batches, allowing it to wilt before adding more. If using frozen spinach, ensure it is well-drained and add it directly to the skillet. Cook until the spinach is heated through, about 3-4 minutes.
4. Remove the skillet from heat and let the mixture cool slightly. Once cooled, transfer the spinach mixture to a large mixing bowl.
5. Add the crumbled feta cheese, ricotta cheese, beaten eggs, chopped dill, salt, and pepper to the bowl. Mix well until all ingredients are combined. Set aside.

Preparing the Phyllo Dough

1. Preheat your oven to 375°F (190°C).
2. Unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
3. Prepare a clean workspace and have your melted butter ready in a small bowl.
4. Take one sheet of phyllo dough and lay it flat on your workspace. Brush the entire surface lightly with melted butter using a pastry brush.
5. Place a second sheet of phyllo dough on top of the first and brush it with butter as well. Repeat this process until you have layered 4-5 sheets of phyllo dough, brushing each layer with butter.

Assembling the Spanakopita Spiral

1. Once you have your layered phyllo dough, spoon a portion of the spinach filling along one edge of the dough, leaving about 1 inch of space from the edge.
2. Carefully fold the sides of the phyllo dough over the filling to create a log shape. Roll the phyllo dough tightly from the edge with the filling towards the opposite edge, forming a spiral.
3. Once rolled, gently coil the log into a spiral shape, tucking the end underneath to secure it. Place the spiral on a parchment-lined baking sheet.
4. Repeat the process with the remaining phyllo dough and filling, brushing each spiral with melted butter before placing it on the baking sheet.

Baking the Spanakopita

1. Once all spirals are assembled and placed on the baking sheet, brush the tops with any remaining melted butter.
2. If desired, sprinkle sesame seeds over the top for added flavor and texture.
3. Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and flaky.
4. Remove from the oven and allow to cool for a few minutes before serving. This will help the filling set slightly and make it easier to slice.

Serving Suggestions

1. Spanakopita spirals can be served warm or at room temperature. They make a great appetizer or a light meal when paired with a salad.
2. Consider serving with a side of tzatziki sauce for dipping, which complements the flavors of the spinach and feta beautifully.
3. Garnish with additional fresh dill or lemon wedges for a refreshing touch.


Conclusion:

In summary, the Flaky Spanakopita Spiral is a must-try recipe that beautifully combines the rich flavors of spinach and feta cheese with the delightful crunch of golden, flaky pastry. This dish not only serves as a fantastic appetizer or side dish but can also be enjoyed as a light main course, making it versatile for any occasion. For a twist, consider adding ingredients like sun-dried tomatoes or herbs such as dill and parsley to elevate the flavor profile even further. Whether you serve it warm with a side of tzatziki or at room temperature as part of a mezze platter, the Flaky Spanakopita Spiral is sure to impress your family and friends. We encourage you to try this recipe and share your experience with us! Your feedback and variations can inspire others to explore the delicious world of Greek cuisine. So roll up your sleeves, get cooking, and enjoy the delightful journey of making this scrumptious dish. Happy cooking! Print

Flaky Spanakopita Spiral: A Delicious Twist on a Classic Greek Dish
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• Author: Maria
• Total Time: 55 minutes
• Yield: 12–16 spirals 1x
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Description
Enjoy the flaky, savory delight of Spanakopita Spirals, a traditional Greek pastry filled with fresh spinach, creamy feta, and aromatic herbs. These delicious spirals make for an impressive appetizer or a light meal, perfect for any gathering!
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Ingredients
Scale 1x2x3x
• 1 package (16 oz) of phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)
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Instructions
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
2. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
3. If using fresh spinach, add it to the skillet in batches, allowing it to wilt before adding more. If using frozen spinach, ensure it is well-drained and add it directly to the skillet. Cook until the spinach is heated through, about 3-4 minutes.
4. Remove the skillet from heat and let the mixture cool slightly. Once cooled, transfer the spinach mixture to a large mixing bowl.
5. Add the crumbled feta cheese, ricotta cheese, beaten eggs, chopped dill, salt, and pepper to the bowl. Mix well until all ingredients are combined. Set aside.
6. Preheat your oven to 375°F (190°C).
7. Unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
8. Prepare a clean workspace and have your melted butter ready in a small bowl.
9. Take one sheet of phyllo dough and lay it flat on your workspace. Brush the entire surface lightly with melted butter using a pastry brush.
10. Place a second sheet of phyllo dough on top of the first and brush it with butter as well. Repeat this process until you have layered 4-5 sheets of phyllo dough, brushing each layer with butter.
11. Once you have your layered phyllo dough, spoon a portion of the spinach filling along one edge of the dough, leaving about 1 inch of space from the edge.
12. Carefully fold the sides of the phyllo dough over the filling to create a log shape. Roll the phyllo dough tightly from the edge with the filling towards the opposite edge, forming a spiral.
13. Once rolled, gently coil the log into a spiral shape, tucking the end underneath to secure it. Place the spiral on a parchment-lined baking sheet.
14. Repeat the process with the remaining phyllo dough and filling, brushing each spiral with melted butter before placing it on the baking sheet.
15. Once all spirals are assembled and placed on the baking sheet, brush the tops with any remaining melted butter.
16. If desired, sprinkle sesame seeds over the top for added flavor and texture.
17. Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and flaky.
18. Remove from the oven and allow to cool for a few minutes before serving. This will help the filling set slightly and make it easier to slice.
Notes
• Spanakopita spirals can be served warm or at room temperature. They make a great appetizer or a light meal when paired with a salad.
• Consider serving with a side of tzatziki sauce for dipping, which complements the flavors of the spinach and feta beautifully.
• Garnish with additional fresh dill or lemon wedges for a refreshing touch.
• Prep Time: 20 minutes
• Cook Time: 35 minutes