Spinach Spiral Filo (Print Version)
# Ingredients:
→ Cooked spinach mix
01 -
350 g of fresh spinach
02 -
1 medium-sized onion, diced
03 -
2 garlic cloves, finely chopped
04 -
1/2 tsp of black pepper
05 -
1 tbsp of fresh lemon juice
06 -
1/2 tsp of kosher salt
→ Cheesy spinach blend
07 -
113 g of goat's cream cheese or feta
08 -
225 g of crumbled feta cheese
09 -
60 g of shredded cheddar cheese
10 -
1 beaten large egg
11 -
1 cup of finely chopped parsley
12 -
67.5 g of toasted pine nuts
13 -
A hint of grated nutmeg
→ Pastry assembly
14 -
16 filo pastry sheets (304 g)
15 -
120 ml of melted butter or olive oil
# Instructions:
01 -
Warm up the oven to 375°F (190°C). If you're using frozen spinach, defrost it and squeeze out the extra water.
02 -
In a frying pan on medium heat, add some olive oil. Toss in the onion pieces and garlic. Cook until soft and clear. Mix in the spinach, pepper, and salt. Wilt the greens, pour in the lemon juice, and cook on high heat till the liquids dry out.
03 -
Move the sautéed spinach into a big mixing bowl. Let it cool a bit. Throw in the cheeses, egg, parsley, toasted pine nuts, nutmeg, salt, and pepper. Stir well so it's all evenly combined.
04 -
Use olive oil to coat the base of a 9-inch pie dish or a 9x13-inch baking pan.
05 -
Lay two sheets of filo pastry flat. Brush them generously with melted butter. Scoop out 4 tablespoons of the spinach mix and spread it on the pastry, leaving a 2-inch edge. Roll it up loosely into a log, then shape it like a coil in the pan. Repeat until the dish is loaded.
06 -
Coat the whole surface of the arranged pastry with olive oil. This makes it crispy and golden later.
07 -
Pop it into the preheated oven and bake for 25-30 minutes till the surface is nicely golden. Take it out and let it cool a little. Cut into squares or triangles to serve.
# Notes:
01 -
Tip: Keep filling light to stop the pastry from tearing while rolling.