Spinach Feta Spanakopita Pie (Print Version)

# Ingredients:

→ Sautéed Spinach

01 - 1 – 1½ lbs (350 g) spinach
02 - 1 medium onion, chopped
03 - 2 large garlic cloves, minced
04 - ½ tsp kosher salt
05 - ½ tsp black pepper powder
06 - 1 tbsp lemon juice
07 - 1 cup parsley, chopped

→ Spinach Filling

08 - ½ cup (113 g) goat cheese cream or feta
09 - 1½ cup (225 g) feta cheese
10 - ½ cup (60 g) cheddar cheese, grated
11 - 1 large egg, beaten
12 - ½ cup (67.5 g) pine nuts, toasted
13 - ⅛ tsp (pinch) of nutmeg

→ Pastry

14 - 16 sheets (304 g) filo pastry
15 - ½ cup (120 ml) olive oil or melted butter

# Instructions:

01 - Heat your oven to 375°F/190°C/Gas mark 5. Gather everything you'll need and make sure your spinach is thawed and drained if using frozen.
02 - Drizzle some olive oil in a big skillet over medium heat. Toss in your chopped onion and garlic and cook until they get soft and fragrant. Add the spinach and stir it around until it wilts down completely. Sprinkle in salt and pepper, then squeeze in the lemon juice. Crank up the heat and cook until all the liquid disappears from the pan.
03 - Transfer your cooked spinach to a big bowl and let it cool down for a few minutes. Crumble in all your cheeses, then add the beaten egg, chopped parsley, toasted pine nuts, and that pinch of nutmeg. Mix everything together until well combined.
04 - Grab a 9-inch pie pan or a 9×13 baking dish and brush the bottom with olive oil to prevent sticking.
05 - Lay out two sheets of filo pastry on your work surface and brush with olive oil or melted butter. Spread about four tablespoons of your spinach mixture over the top layer, leaving a 2-inch border all around. Roll the pastry over the filling to form a long tube. Place one end of the tube in the center of your pan and coil it around itself like a snail.
06 - Keep repeating the process - layer filo, brush with oil, add filling, roll into a tube, and continue the spiral outward from your first coil until the whole pan is filled. Don't overstuff your tubes or they won't coil properly, and don't roll them too tight or the pastry might tear.
07 - Tuck any loose edges of filo around the sides of the pan for a neat look. Brush the top generously with olive oil or melted butter to help it get crispy and golden.
08 - Slide the pan into your preheated oven and bake for 25-30 minutes until the spanakopita turns a beautiful golden brown and the filling is set. Let it cool for a few minutes before cutting and serving.

# Notes:

01 - This spiral spanakopita is a show-stopping version of the classic Greek spinach pie.
02 - The spiral presentation makes for beautiful individual servings without having to cut through layers of filo.
03 - Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven to re-crisp the pastry.

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