Pictured is the recipe in a tradtional Spanakopita roll. Try this pie-shaped recipe for some glamour.
What you need
- 16 ounces frozen spinach, thawed and squeezed dry
- 3 large eggs
- 2 tablespoons extra virgin olive oil
- 10 ounces feta cheese, crumbled
- 1/4 cup grated parmesan cheese
- 1/3 cup fresh basil, chopped
- 1/3 cup fresh dill, chopped
- 1/4 cup fresh oregano, chopped
- zest of 1 lemon
- 1 clove garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- 1 pinch kosher salt and black pepper
- 12-18 sheets frozen phyllo dough, thawed
- 4 tablespoons (1/2 stick) unsalted butter, melted
Instructions
- Preheat the oven to 350º F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the spinach, eggs, olive oil, feta, parmesan, basil, dill, oregano, lemon zest, garlic, crushed red pepper flakes, and a pinch each of salt and pepper.
- Place 1 sheet of phyllo dough on the prepared baking sheet and brush the phyllo with melted butter. Repeat, layering 2 more times, placing the sheets of dough over top each other. Now brush another sheet of dough with butter and place perpendicular to the bottom layer, creating an X. Repeat this layer 2 more times. Brush another sheet of dough with butter and place slightly off center of the x. Repeat this layer 2 more times. Simplistically, you are using 9 sheets of phyllo dough, 3 layers, in 3 different directions, kind of like a star.
- Take the spinach filling and spoon it onto the center of your phyllo dough star, leaving about 2 inches of edge space. Bring the edges of the dough up and over the spinach.
- Brush the remaining 3 sheet of phyllo dough with butter and layer over top of the spinach, crinkling them slightly to fit. Sprinkle the sesame seeds over the dough.
- Transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown. Serve warm or at room temperature.