Spanakopita Spirals


250 grams cream cheese, softened
150 grams ricotta cheese
1 egg, lightly beaten
1/4 tsp. ground nutmeg
150 grams feta cheese, crumbled
250 grams spinach, chopped
6 spring onions, finely chopped
1/4 c. finely chopped parsley
1/4 c. finely chopped mint
Salt and pepper to taste
24 sheets filo pastry
1/3 c. olive oil, for brushing
1/3 c. pine nuts, chopped, for sprinkling

Preheat oven to 180º C (350° F).  Beat together the cream and ricotta cheeses, egg, and nutmeg.  Stir in the feta, spinach, onions, herbs, and seasonings.  Divide the mixture into 12 portions.

Brush a sheet of filo with olive oil and top with another sheet.  Spoon a portion of the cheese mixture down the long side of the filo, leaving a 1 inch edge.  Fold in the edges and loosely roll to form a long sausage; curl the sausage into a spiral and place on a paper-lined baking tray.  Brush with oil and sprinkle with nuts; repeat process with the remaining filo and cheese mixture.

Bake for 30-35 minutes until golden; serve warm or at room temperature.

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1 Comment »

  1. Terri said

    I made these in May 2011 for a library staff luncheon, with a lot of improvisation. I didn’t have enough feta, so made up the difference with extra ricotta. I didn’t have enough spinach, so used leaf lettuce and green peas. I also used hazelnut oil instead of olive, and hazelnuts instead of pine nuts.

    They were very rich, probably too rich – I wonder what sour cream instead of the cream cheese would be like. I also need lots more practice rolling filo dough – rolling the sausages was ok, coiling them into spirals was a challenge.

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