This classic spiraled spanakopita is an excellent appetizer option for a small group. Each sheet of phyllo is brushed with our Basil Olive Oil, infusing every bite with even more herbaceous flavor and aromatics. The filling is stuffed with the traditional ingredients of spinach, feta, fresh herbs, and seasoning. Creating this satisfyingly savory center surrounded by crispy, golden brown phyllo.
Serves 6-8
Ingredients:
2 tablespoons and 3/4 cups Gil’s Basil Olive Oil
1 medium yellow onion, peeled and diced
4 garlic cloves, peeled and minced
2 lbs. frozen spinach, thawed and thoroughly drained (squeezed through a cloth)
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
2 tablespoons fresh parsley, chopped
2 scallions, trimmed and chopped
8 ounces feta, crumbled
1 1/2 teaspoon San Fran Sea Salt
Pinch ground nutmeg
Pinch black pepper
2 eggs, divided
1 lb. phyllo dough
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the garlic and onion, and sauté for 3 minutes or until tender.
Transfer the sautéed veggies to a large bowl and add the drained spinach, dill, mint, parsley, scallions, feta, salt, nutmeg, and pepper. Add 1 egg to the bowl and stir to combine the filling. Place the remaining egg in a bowl, beat, and set aside.
Preheat oven to 400°F.
Place 1 sheet of phyllo on a clean work surface. Brush that sheet with olive oil and place another sheet on top. Repeat until you have 4 stacked sheets. Spoon a long line of the filling along the bottom of the sheet and roll into a cylinder. Roll that cylinder into a coil and place in the center of a pie plate. Repeat brushing, stacking, filling, and rolling, placing the cylinders around the center coil, creating a spiral pattern.
Brush the top of the spiral with some of the reserved egg wash. Dock the top of the spiral with a fork and place in the oven. Bake for 50-60 minutes or until golden brown and crisp. Remove from the oven and set aside to cool for 15 minutes before slicing and serving.
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