Crispy Spinach and Feta Spanakopita Spiral Step-by-step instructions

Before you start

Before beginning, ensure your phyllo dough has been thawed in the refrigerator for several hours or overnight to prevent it from cracking. Prepare your workspace by clearing a large, flat surface. Gather all your ingredients and have your olive oil and a pastry brush within easy reach.

Chop the spinach finely and ensure it is thoroughly drained if you are using a type that releases moisture. Preheating the oven early ensures it is at the correct temperature the moment the spiral is ready to be baked.

Instructions

Filling Preparation

1. 1Prepare the Filling
   In a large mixing bowl, combine the chopped fresh spinach, crumbled sheep feta, and chopped fresh dill. Toss the mixture until the ingredients are evenly distributed. Ensure the spinach is dry before mixing to prevent the phyllo from becoming soggy during the baking process.
   Look for The mixture should be thoroughly combined with the cheese evenly coated across the spinach leaves.
   Tip Use your hands to gently massage the spinach and feta so the flavors meld together perfectly.

The mixture should look vibrant and well-combined, with the feta crumbles evenly distributed among the spinach. The herbs should be fragrant and the texture should be relatively dry. Check that the spinach is not clumping together, as this can create uneven pockets of moisture within the rolls. If you notice any liquid pooling at the bottom of the bowl, drain it off before proceeding to the assembly phase to ensure the final result remains perfectly crisp.

Assembly of the Spiral

2. 2Assemble the Spiral
   Lay out a sheet of phyllo dough and brush it lightly with olive oil. Place a portion of the spinach and feta mixture in a thin line along the edge. Roll the phyllo dough into a tight rod. Repeat this process until all filling is used, then coil the rods starting from the center of a cast-iron skillet to form a spiral.
   Look for The rods should be tight and the spiral should fit snugly within the skillet.
   Tip Work quickly with the phyllo, as it dries out fast when exposed to air.

The rods should be uniform in thickness and coiled tightly within the cast-iron skillet. The pastry should look smooth and lightly coated with olive oil. Ensure the spiral is not packed too tightly, as the heat needs to circulate between the coils to properly crisp the dough.

The edges of the rods should be tucked neatly against each other. Verify that there are no large tears in the phyllo that would cause the filling to leak out during the baking process.

Baking and Final Touch

3. 3Bake and Serve
   Preheat the oven to 375°F (190°C). Brush the top of the spiral with the remaining olive oil and sprinkle with toasted sesame seeds. Bake in the preheated oven for 35 minutes or until the pastry is golden brown and shattered-crisp. Remove from the oven and let rest for 10 minutes before slicing.
   Look for The crust should be deep golden brown and the cheese should be lightly blistered.
   Tip Listen for the audible crunch when slicing the final pie to ensure it is properly baked.

The finished spiral should be a beautiful golden brown with a visible, layered structure. The sesame seeds should be toasted to a light tan color, adding a subtle nutty aroma. The entire pie should feel firm when gently nudged. Let the dish rest for at least ten minutes to allow the layers to set, which makes slicing much cleaner and prevents the filling from spilling out. The final dish should sound crisp and hollow when lightly tapped with a knife.

Common mistakes

A common mistake is using wet spinach, which releases liquid during baking and creates a soggy, unappealing base. Always squeeze the spinach dry to maintain the integrity of the phyllo. Another error is working too slowly with the phyllo, causing it to dry out and become brittle before it is even rolled.

Keep the unused sheets covered with a damp towel at all times. Finally, avoid under-baking; the pastry needs sufficient time to crisp up throughout, so do not rush the process or pull it out too early.

How to tell it’s done

The spanakopita is done when the phyllo pastry has achieved a deep, uniform golden-brown color across the entire surface. The crust should feel firm and brittle to the touch, and you should hear a distinct shattering sound when a knife breaks through the top layer.

The cheese filling should be hot and slightly bubbling at the edges of the spiral. If the top browns too quickly, you can tent it loosely with aluminum foil for the final few minutes of baking to ensure the interior cooks through completely.