Spanakopita Spirals with Flaky Phyllo Dough
Say hello to my daughter's favorite spinach recipe! These Spanakopita Spirals are an easier take on traditional spanakopita. Crisp layers of phyllo wrap around a savory filling of spinach, feta, cottage cheese, and herbs, creating a flaky, flavorful bite. Perfect as an appetizer, side dish, or light main.
Servings: 6 spirals
Calories: 404kcal
Video
Equipment
Large skillet though these can easily be baked in a casserole dish!
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
- 1 tsp fresh lemon zest
- 2 tsp fresh oregano, finely chopped
- 11 Tbsp unsalted butter, melted, divided
- 1 16 oz package phyllo dough, defrosted (36, 9"x14" sheets)
Instructions
- Make the spanakopita filling. Preheat oven to 350°F / 175°C. Place spinach in a food processor fitted with blade attachment, then pulse until finely chopped, working in batches as needed. Transfer to a large bowl. Add 3 beaten eggs, 10oz cottage cheese, 10oz crumbled feta, 2 tsp Kosher salt, ¼ tsp freshly ground black pepper, 1 tsp lemon zest, and 2 tsp chopped oregano. Mix well, then set aside.
- Set up your work station. Place the spanakopita filling and melted butter in front of you. You'll need a ¼ cup measuring cup and 1 Tbsp measuring spoon.
- Assemble spanakopita spirals. Unroll phyllo dough. Working with one sheet at a time, spoon 1 Tbsp melted butter. No need to brush it on top, just use the tablespoon to portion it and spoon onto dough. Quickly add another sheet of phyllo dough and repeat with butter, essentially splashing it on top. Top with a third sheet of phyllo and then pour ¼-½ cup of filling along the bottom (long side) of the dough into a long thin line, leaving an inch of space on either end.
- Shape the spirals. Fold the dough over and around the filling, then roll the phyllo loosely (not tight!) 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.
- Bake the spanakopita spirals. Brush or pour the reserved melted butter (about 2-3 Tbsp) on top, then bake for 60-70 minutes, or until golden brown and crunchy. Serve immediately.
Notes
- Best served fresh: Spanakopita spirals are at their crispiest right after baking.
- The longer cooked phyllo sits, the softer it becomes.
- To reheat: Arrange on a parchment- or foil-lined baking sheet, lightly spray with nonstick cooking spray, then bake at 350°F for about 10 minutes, until crispy again.
- Freezing: Assembled, uncooked spirals can be frozen for up to 6 months. Bake from frozen, adding about 5 extra minutes to the cook time.
Nutrition
Serving: 1spanakopita spiral | Calories: 404kcal | Carbohydrates: 6g | Protein: 17g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 188mg | Sodium: 1551mg | Potassium: 413mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5920IU | Vitamin C: 15mg | Calcium: 353mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
