Spanakopita-filled filo wreaths
Dimitra's Dishes · ♥ 409 likes · 17K views · 12 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb baby spinach leaves
- 15 oz ricotta cheese
- 3 whole eggs
- 3 tsp dried dill
- 6 whole scallions
- ½–1 tsp freshly cracked black pepper
- ½ tsp salt
- 3–4 tbsp Greek olive oil
Put a few handfuls of the chopped spinach in the mixer bowl; add the ricotta, eggs, dill, scallions, black pepper, salt and olive oil.
Spinach, ricotta and eggs in the mixer
Mix, adding the rest of the spinach until incorporated.
Adding the spinach and crumbling the feta
- 1 lb feta cheese
- 1 lb number four filo pastry
- 8 oz unsalted butter
Crumble in the feta last so it stays in pieces; take the bowl off and mix with a spatula.
Line two trays with parchment. Lay four dry filo sheets, drizzling melted butter over each layer.
Filo and butter
Spread a thin layer of filling along the bottom third and roll up; repeat with four more buttered sheets.
Twist the two rolls together and lay on the tray as a semicircle, using butter to stick the edges.
Make the other half the same way, twist and connect into a wreath; brush all over with butter. Optionally sprinkle sesame seeds or a little salt.
For smaller wreaths, use two buttered filo layers per roll.
Bake at 400F until golden all around, said as about 30 to 40 minutes; these took 45 to 50.
Rest at room temperature about 15 minutes before serving; if made earlier in the day, re-crisp in a warm oven five to six minutes.