Crinkle spanakopita
Dimitra's Dishes · ♥ 1.2K likes · 40.6K views · 7 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz cream cheese
- 3 whole eggs
- 3 tsp dried dill
Mix the cream cheese, eggs and dill; it need not be smooth.
Mixing the spinach and feta filling
- 6 whole scallions
- 3–4 tbsp olive oil
- 1 tsp freshly cracked black pepper
- ½ tsp salt
- 1 lb baby spinach leaves
Add the scallions, olive oil, black pepper and salt.
- 1 lb sheep's milk feta
In a stand mixer on low, add the spinach a little at a time, then crumble in the feta. Do not overbeat or the feta melts in.
- 4 oz butter
- ¼ tsp salt
- 1 lb filo
Melt the butter; brush some on the bottom of the baking dish.
Butter and handling filo
Working two filo sheets at a time, drizzle butter on each sheet, dollop about 5 tablespoons of filling over and spread it a little with the back of a spoon.
Crinkle into an accordion, squish together and set in the dish. Repeat until the dish is full, four or five more times; four accordions fitted here.
variation: use leftover filling and filo cut into three-inch strips to make small spanakopita triangles for the freezer; wrap leftover filo tightly in plastic wrap, good in the fridge about a week.
Bake in a preheated 350F oven on the center rack for 45 minutes to an hour, until golden on top.
Rest at room temperature 10 to 15 minutes before serving. An assembled frozen pie takes about 15 minutes more.