The classic spiral spanakopita that is just perfect served straight from the oven.
|Preparation Time:||20 minutes|
|Cooking time:||15 minutes|
- 250g baby spinach leaves
- 1/2 cup dill, chopped, optional
- 2 spring onions, chopped
- 1/2 teaspoon salt
- 200g feta cheese
- 2 eggs
- 8 sheets filo pastry
- 125g butter, melted
- 2 teaspoons sesame seeds or poppy seeds
Combine spinach, spring onions, dill and salt in a large bowl and squeeze together with your hands to bruise and soften leaves. Crumble in feta cheese and mix in eggs. Working quickly, brush one sheet of pastry with butter and spoon 1/8 of the filling along one of the long sides. Roll up tightly into a thin long roll and spiral into the centre of a 30cm pizza tray or paella pan. Repeat with remaining mixture and pastry, inserting one end into the other as you add it to the spiral. Brush liberally with butter and sprinkle with seeds. Bake at 200°C for 15-20 minutes until puffed and golden.
Make sure to wrap any unused filo pastry in plastic wrap and return to refrigerator for another use.