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!
Ingredients
Scale
- 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)
Instructions
- 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.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- 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.
- Remove the skillet from heat and let the mixture cool slightly. Once cooled, transfer the spinach mixture to a large mixing bowl.
- 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.
- Preheat your oven to 375°F (190°C).
- Unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
- Prepare a clean workspace and have your melted butter ready in a small bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat the process with the remaining phyllo dough and filling, brushing each spiral with melted butter before placing it on the baking sheet.
- Once all spirals are assembled and placed on the baking sheet, brush the tops with any remaining melted butter.
- If desired, sprinkle sesame seeds over the top for added flavor and texture.
- Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and flaky.
- 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