Spinach Puff Spiral (Print Version)
# Ingredients:
→ Spinach sauté
01 -
1 medium Onion, diced
02 -
1 - 1½ lbs (350 g) Fresh spinach
03 -
2 big Garlic cloves, finely chopped
04 -
½ tsp Ground black pepper
05 -
½ tsp Coarse salt
06 -
1 tbsp Fresh lemon juice
→ Filling mix
07 -
1½ cups (225 g) Crumbled feta cheese
08 -
½ cup (113 g) Soft goat cheese or cream cheese
09 -
½ cup (60 g) Shredded cheddar cheese
10 -
1 large Beaten egg
11 -
½ cup (67.5 g) Toasted pine nuts
12 -
⅛ tsp Ground nutmeg
13 -
1 cup Parsley, finely chopped
→ Extras
14 -
16 sheets (304 g) Thin filo dough
15 -
½ cup (120 ml) Melted butter or olive oil
# Instructions:
01 -
Turn your oven on to 375°F (190°C) / Gas mark 5. If using frozen spinach, thaw it and squeeze out any extra water.
02 -
Warm some olive oil in a big frying pan over medium heat. Toss in chopped onion and garlic, then sauté until they smell sweet and look clear. Mix in the spinach and cook it down until it softens. Add a bit of salt, pepper, and a splash of lemon juice. Turn the heat up briefly to evaporate any leftover moisture.
03 -
Pour the cooled spinach mix into a big bowl. Throw in crumbled feta, softened goat cheese, parsley, egg, nutmeg, and those toasted pine nuts. Stir everything together well.
04 -
Grease a 9-inch pie dish or a similar-sized baking pan with olive oil. Place two filo sheets flat and coat them lightly with melted butter. Spread about 4 tablespoons of the spinach mixture on the top sheet but leave 2 inches free around all the edges. Roll it into a long log and curl it into the pan.
05 -
Repeat the dough-filling process until the pan is full, spiraling outwards from the middle. Tuck in any loose edges of the pastry so everything stays neat.
06 -
Spread olive oil over the top. Cook for 25-30 minutes in the oven until it's a lovely golden color and set inside. Let it slightly cool before serving.
# Notes:
01 -
Remove extra moisture from spinach so the dough stays crispy.
02 -
Keep the rolls lightly stuffed so they don’t break while baking.