This spinach and feta spanakopita spiral is golden, flaky, and irresistibly savory. Buttery phyllo coils around a creamy spinach and feta filling, baked until crisp and finished with sesame seeds. It is a beautiful centerpiece that pairs well with Spinach and Herb Stuffed Flatbreads and Cheese and Spinach Pie.
Ingredients
- Phyllo dough (1 package)
- 400 g (14 oz) frozen spinach, thawed
- 250 g (9 oz) feta cheese
- 1/2 onion, finely chopped
- 1 egg + 1 egg yolk
- 1/2 tsp dried garlic
- 1/2 tsp black pepper
- Sesame seeds
- 100 g (7 tbsp) melted butter
Instructions
- Finely chop the onion and sauté until translucent. Add the spinach and cook, stirring, until all moisture evaporates. Cool slightly.
- Crumble in the feta, add the spices and the whole egg. Mix until uniform.
- Brush a phyllo sheet generously with butter (use two sheets for extra crunch). Lay a strip of filling near one edge and roll into a tight tube. Coil the tubes into a spiral.
- Brush with egg yolk, sprinkle with sesame, and bake at 180°C (350°F) for 15 minutes.
Tips
Keep the phyllo covered with a damp cloth while you work so it does not dry out. Squeeze the spinach very dry for a crisp, not soggy, spiral. For more Greek baking ideas, see Allrecipes.
Nutrition: per 100 g: 130.6 kcal, protein 11.5 g, fat 3 g, carbs 14.1 g