Spanakopita phyllo braid
Dimitra's Dishes · ♥ 350 likes · 8K views · 4 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¼ tsp freshly cracked black pepper
- 6–8 oz melted butter
- 226 g cream cheese
In the mixer bowl with the paddle, beat the room-temperature cream cheese to break it up; beat in the egg.
- 1 whole egg
- 4 whole scallions
- 10–12 oz baby spinach leaves
Thinly slice the scallions and add the green parts; add the spinach a little at a time and let the mixer break it up.
- ½ tsp dill
- ½ tsp salt
- 2–3 tbsp olive oil
Add the dill, salt, black pepper and olive oil.
Seasoning and the feta
- 8 oz feta
- 1 package filo
Crumble in the feta; once incorporated turn off the mixer and finish mixing with a spatula.
On a sheet of parchment, layer 10 to 12 sheets of filo, brushing each with butter.
Spread half the filling down the centre, cut about 13 slits on each side and crisscross the strips over the filling to form a braid.
To keep one for later, freeze it solid, then wrap in plastic wrap; it keeps one to two months.
Freezing a braid for later
Brush the tops with melted butter and bake in an oven preheated to 350F on the centre rack 45 to 50 minutes until golden and crisp.