Flaky Spinach Spiral (Print Version)
# Ingredients:
→ Spinach cooking
01 -
1 medium Onion, finely chopped
02 -
2 Garlic cloves, minced large
03 -
1–1½ lbs (350 g) Fresh spinach
04 -
½ tsp Black pepper
05 -
½ tsp Kosher salt
06 -
1 tbsp Fresh lemon juice
→ Spinach mix
07 -
1½ cups (225 g) Feta cheese, crumbled small
08 -
½ cup (113 g) Cream cheese or goat cheese
09 -
½ cup (60 g) Grated cheddar cheese
10 -
1 cup Parsley, chopped finely
11 -
⅛ tsp Freshly ground nutmeg
12 -
½ cup (67.5 g) Toasted pine nuts
13 -
1 large Beaten egg
→ Other items
14 -
16 sheets (304 g) Phyllo dough
15 -
½ cup (120 ml) Butter, melted or olive oil
# Instructions:
01 -
Turn the oven to 375°F (190°C) / Mark 5 gas. For frozen spinach, make sure it's thawed and squeezed to get rid of extra water.
02 -
Warm some olive oil in a big frying pan on medium heat. Toss in the garlic and onion, and cook until they look soft and smell amazing. Add in the spinach, cook till soft, season with salt and pepper, and pour in the lemon juice. Turn the heat high until any liquid is gone.
03 -
Put the spinach mix into a bowl so it cools off. Stir in the beaten egg, parsley, all the cheeses, roasted pine nuts, and nutmeg. Mix everything evenly.
04 -
Grease your pie pan or rectangular pan with olive oil. Lay out two phyllo sheets, brush over some melted butter, then spread 4 tablespoons of spinach mixture. Leave a couple of inches around the sides. Roll the dough into a tube, then twist it into the pan.
05 -
Repeat swirling and filling with the rest of the sheets and mix. Start the coil in the middle of the pan and keep expanding outward neatly with no gaps.
06 -
Brush the top with olive oil, then bake for 25-30 minutes or till the top turns golden and the mixture firms up. Let it cool a few minutes before slicing.
# Notes:
01 -
Squeeze spinach really well so the dough stays crisp.
02 -
Don't fill the tubes too much to keep them tidy.