Description
A traditional Greek Spanakopita Spiral featuring a flavorful blend of fresh spinach, herbs, and creamy cheeses wrapped in crispy phyllo pastry. This savory pie is baked to golden perfection and perfect for gatherings or a comforting meal.
Ingredients
Filling Ingredients
- 600 grams baby spinach
- 1 bunch mint (roughly 200g)
- 1 bunch flat parsley (roughly 200g)
- 1 large leek
- 4 spring onions
- 500 grams Greek feta cheese
- 500 grams anari cheese (substitute for ricotta, well drained)
- 1/2 tsp black pepper
- 2 tbsp dill
- 1/2 cup olive oil
- 1 egg
Pastry Ingredients
- 500 grams phyllo pastry
- 150 grams butter (melted)
Instructions
- Preparing the Filling: Roughly chop the baby spinach leaves, mint, flat parsley, and dill, then place all into a large mixing bowl. Finely chop the leek and spring onions, add them to the bowl. Crumble the Greek feta and anari cheese into the mixture, sprinkle with black pepper, pour in olive oil, and whisk the egg separately before adding. Thoroughly mix all ingredients until well combined.
- Preheat the Oven: Set your oven to 180°C (356°F) and allow it to fully preheat while you prepare the pastry.
- Prepare the Phyllo Pastry Rolls: Melt the butter and have a clean working surface available. Lay out 3 sheets of phyllo pastry, brushing a line of melted butter along the top edge. Evenly spread a line of the spinach and cheese filling along the bottom edge of the pastry sheets. Carefully roll the pastry into a long cigar shape.
- Form the Spiral Shape: Start by folding the first roll into a tight mini spiral and place it at the center of your baking dish. Continue rolling and coiling the remaining rolls, attaching each new roll to the edge of the last until you create a large spiral spanakopita. Any excess roll can be placed into another baking dish.
- Brush With Butter and Bake: Brush the entire surface of the spanakopita spiral with the remaining melted butter. Place in the preheated oven and bake for approximately 1 hour until the pastry is golden brown and crisp.
- Serve: Remove from the oven and let cool slightly. Slice and serve warm or at room temperature; this dish is delicious both hot and cold.
Notes
- If substituting anari with ricotta, ensure the ricotta is well drained to prevent excess moisture.
- Brush phyllo sheets gently with butter to prevent tearing.
- Use a large baking dish around 36cm in diameter to accommodate the spiral shape.
- Spanakopita can be refrigerated and served cold the following day, and it reheats well.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
