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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Spanakopita Spirals

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
spanakopita spirals in a nonstick skillet after baking
Print Recipe
5 from 1 vote

Spanakopita Spirals

Easier to make than a traditional spanakopita, and more fun to eat! Filled with spinach, feta, cottage cheese, and fresh herbs, these are great served as an appetizer, side dish, or main!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Appetizer, Side Dish
Cuisine: Greek
Keyword: homemade spanakopita, phyllo dough, spanakopita, spiach and feta, working with phyllo dough
Servings: 6 spirals
Calories: 544kcal
Author: ari | well seasoned

Ingredients

  • 11 oz baby spinach
  • 3 large eggs lightly beaten
  • 10 oz cottage cheese
  • 10 oz feta crumbled
  • 2 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ tsp lemon zest
  • 2 tsp fresh oregano chopped
  • 11 Tbsp unsalted butter melted, divided
  • 1 16 oz package phyllo dough defrosted (18 sheets, 13"x18")

Instructions

  • Preheat oven to 350 F. 
  • Place spinach in a food processor and pulse until just roughly chopped, working in batches as needed. Transfer to a large bowl.
  • Add eggs, cottage cheese, feta, salt, pepper, lemon zest, and oregano, then mix well. Set aside.
  • Set up your work station: have in front of you the spinach and cheese mixture, 1 stick of melted butter (reserve 3 Tbsp to brush on top), and grab a ½ cup measuring cup and 1 Tbsp measuring spoon.
  • Unroll phyllo dough and working with one sheet at a time, spoon on 2-3 Tbsp melted butter. Quickly add another sheet of phyllo dough and repeat with butter. Don't worry about covering every inch with butter, it's not important. Just splash it on and move quickly. Top with a third sheet of phyllo and then pour on ¼-½ cup of filling along the bottom (long side) of the dough, leaving an inch of space on either end.
  • Fold the dough over and around the filling, then roll up the phyllo into a long log. Carefully work the log into a spiral and transfer to a large skillet. Repeat with remaining sheets of phyllo and dough to create remaining spirals.
  • Brush reserved melted butter on top, then bake for 50-60 minutes (mine are perfect at 55!), or until golden brown and crunchy. Serve immediately. 

Nutrition

Calories: 544kcal | Carbohydrates: 31g | Protein: 20g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 188mg | Sodium: 1778mg | Potassium: 448mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5920IU | Vitamin C: 15mg | Calcium: 358mg | Iron: 4mg