Spinach And Cheese Spiral
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I make traditional Spanakopita all the time and yesterday decided to try a spiral style and was much easy than I thought.
2 bunches English spinach or silverbeat finely chopped
1 teaspoon salt
6 shallot stems, finely chopped
1/4 cup parsley, finely chopped
10 mint leaves finely chopped ( optional)
Sprinkle of black pepper
400g Feta cheese, crumbled in chunks
¾ cup olive oil
Salt for spinach to remove liquid
Pre heat your oven to 1800°C / 160 °C fan forced. Line a 30-33cm baking tray with baking paper.
For the filling
Place the chopped spinach in a bowl, sprinkle with salt and mix. Allow to sit for 10 minutes. Using your hands, one handful at a time, squeeze the excess liquid out of the spinach. Transfer to a large bowl. Add the shallots, parsley, mint, pepper and Feta cheese to the bowl and mix until well combined.
Assembling the parcels
Place one sheet of Fillo Pastry on your workbench, with the long face of the Pastry facing you. Brush with olive oil. Place another sheet of Pastry on top and brush with oil. Spread 4 heaped tablespoons of the filling along the length of the Pastry, approximately one inch from the bottom of the Pastry, and 1cm from each of the Pastry sides. Roll the Fillo Pastry tightly to form a log. Roll the log into a coil and transfer to the centre of the baking tray.
Continue to make the spanakopita logs with the remaining Pastry and filling, lacing each log around the first centre coil to form a larger spiral. Brush with olive oil.
Bake for 45 minutes or until the Pastry is golden.
Notes
You can add 1/4 cup of uncooked rice to mixture. I prefer without
Ingredients
375g Fillo Pastry ( available in fridge section of all supermarkets)2 bunches English spinach or silverbeat finely chopped
1 teaspoon salt
6 shallot stems, finely chopped
1/4 cup parsley, finely chopped
10 mint leaves finely chopped ( optional)
Sprinkle of black pepper
400g Feta cheese, crumbled in chunks
¾ cup olive oil
Salt for spinach to remove liquid
Method
Take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.Pre heat your oven to 1800°C / 160 °C fan forced. Line a 30-33cm baking tray with baking paper.
For the filling
Place the chopped spinach in a bowl, sprinkle with salt and mix. Allow to sit for 10 minutes. Using your hands, one handful at a time, squeeze the excess liquid out of the spinach. Transfer to a large bowl. Add the shallots, parsley, mint, pepper and Feta cheese to the bowl and mix until well combined.
Assembling the parcels
Place one sheet of Fillo Pastry on your workbench, with the long face of the Pastry facing you. Brush with olive oil. Place another sheet of Pastry on top and brush with oil. Spread 4 heaped tablespoons of the filling along the length of the Pastry, approximately one inch from the bottom of the Pastry, and 1cm from each of the Pastry sides. Roll the Fillo Pastry tightly to form a log. Roll the log into a coil and transfer to the centre of the baking tray.
Continue to make the spanakopita logs with the remaining Pastry and filling, lacing each log around the first centre coil to form a larger spiral. Brush with olive oil.
Bake for 45 minutes or until the Pastry is golden.
Notes
You can add 1/4 cup of uncooked rice to mixture. I prefer without
