Fresh herbs, parsley, dill, mint, etc. finely chopped
Preheat oven to 356 degrees. Combine spinach, herbs, onion, and
cheese in a large bowl. Salt and pepper to taste. Toss with olive
oil until the mixture comes together.
Working with 2 sheets of phyllo at a time; spread the dough out
over a clean work surface horizontally with the longer side of the
pastry facing you. Approximately 5cm up from the edge of the
phyllo closest to you place a horizontal line of the pie filling from
left to right, leaving a space of around 2cm at each end. Donít
make the line too thick as that will make it more difficult to roll the
Push the phyllo closest to you over the line of filling and tuck it
under - donít make it too tight as it could break the phyllo. Using a
pastry brush, wet the first roll of phyllo with olive oil and then roll
again, adding another light coating of olive oil. Continue like this
until you have rolled the entire amount of phyllo and your pie looks
like a sausage. Cut off the 2cm of excess pastry from each end
and put to one side.
Gently hold the roll in the centre with one hand then use the other
to carefully roll one end of the pie in towards the centre creating a
coil. Roll until you have a perfect spiral using the entire length of
the pastry. If the phyllo has cracked or split while rolling take some
of the excess pastry that you just removed and use it with some
beaten egg to patch them up.
Add a final light covering of olive oil and sprinkle with sesame
Place your pies on a baking tray and into the over for around 20-
25 mins or until a nice golden brown.
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