Golden Spanakopita Spirals with Spinach and Three Cheeses
Flaky, buttery phyllo dough wrapped around a savory filling of fresh spinach, tangy feta, creamy ricotta, and sharp kefalotiri cheese with dill and scallions. These individual spirals bake to a shattering golden crisp while the filling stays lush and green inside. A Greek breakfast tradition that fills the kitchen with an irresistible aroma of butter and herbs.
Ingredients
- 1 pound fresh spinach, washed and roughly chopped
- 1 tablespoon extra-virgin olive oil
- 1 bunch scallions (6-8), thinly sliced
- 3 cloves garlic, minced
+ 11 more ingredients
Instructions
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the scallions and garlic, cooking for 2 minutes until softened.
Add the chopped spinach in batches, stirring until completely wilted, about 3-4 minutes. Transfer to a colander and press firmly with the back of a spoon to squeeze out all excess moisture. Let cool for 5 minutes.
In a large bowl, combine the cooled spinach with crumbled feta, ricotta, kefalotiri, beaten eggs, dill, parsley, nutmeg, salt, and pepper. Mix thoroughly.
Lay one sheet of phyllo on a clean work surface (keep remaining sheets covered with a damp towel). Brush with melted butter, then layer a second sheet on top and brush again.
Spread about 1/3 cup of the spinach filling in a thin line along the long edge of the phyllo. Roll into a tight log, then coil the log into a spiral. Place seam-side down on the baking sheet.
Repeat with remaining phyllo and filling to make 6 spirals.
Brush the tops of each spiral with melted butter and sprinkle with sesame seeds.
Bake for 30-35 minutes until deeply golden and crispy. Let cool for 5 minutes before serving.
Nutrition Estimate
Per serving • Estimated by Blinner AI