Spanakopita Spiral
Calories: 23
Adjust Servings Here: 9 servings
Description
Have you ever marveled at the perfectly flaky layers of the spanakopita spiral? Want to know the secrets behind the creation of irresistibly crispy and golden pastry? Wondering how you could recreate that culinary masterpiece in your kitchen?
Ingredients
Sautéed spinach
- 1 - 1½ lbs (350 g) Spinach
- 1 med Onion chopped
- 2 large Garlic cloves
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- 1 tbsp Lemon juice
Spinach filling
- ½ cup (113 g) Goat cheese cream or feta
- 1½ cup (225 g) Feta cheese
- ½ cup (60 g) Cheddar cheese grated
- 1 large Egg
- 1 cup Parsley
- ½ cup (67.5 g) Pine nuts toasted
- ⅛ tsp pinch of nutmeg
Plus
- 16 sheets (304 g) Filo pastry
- ½ cup (120 ml) Olive oil or melted butter
Instructions
- Preheat your oven to 375°F /190°C/ Gas mark 5 and gather all the necessary ingredients for your spanakopita. Make sure to thaw your frozen spinach beforehand and drain any excess liquid.
- Next, heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant. Then, add the spinach to the skillet and cook until it wilts down, stirring occasionally—season with salt and pepper. Add the lemon juice. Cook on high until all the liquid evaporates from the pan.1 - 1½ lbs Spinach , 1 med Onion , 2 large Garlic cloves, 1 cup Parsley, ½ tsp Kosher salt, ½ tsp Black pepper powder, 1 tbsp Lemon juice
- Once the spinach is cooked, transfer it to a large bowl and let it cool for a few minutes. Then, crumble the cheese into the bowl and add the beaten eggs, parsley, herbs, nutmeg, salt, pepper, and pine nuts. Mix everything until well combined and set it aside.½ cup Goat cheese, 1½ cup Feta cheese, ½ cup Cheddar cheese, 1 large Egg, ½ cup Pine nuts, ⅛ tsp pinch of nutmeg
- Now, it’s time to assemble the spanakopita. Take a 9-inch pie pan (or 9×13 baking dish) and brush the bottom with olive oil.
- Place two layers of filo pastry on a work surface. Brush with melted butter. Next, spread about four tablespoons of spinach filling over the top layer of phyllo dough, leaving a 2-inch border on all sides. Roll the pastry over the filling into a long tube. Start from one end until you reach the other end of the pastry. Place the filled roll into the pie pan and roll it into a coil.16 sheets Filo pastry, ½ cup Olive oil
- Continue the process with the remaining pastry and spinach filling. Working from the first coil in the pan in the center towards the outside until the pan is full. Once you’ve finished layering, tuck in any excess phyllo dough around the edges of the baking dish to create a neat appearance.
- Finally, brush the top layer with generous olive oil to ensure a beautifully golden and crispy crust.
- Bake the spanakopita in the preheated oven for about 25-30 minutes until it turns golden brown and the filling is set. Once done, remove it from the oven and let it cool for a few minutes before cutting it into squares or triangles.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen