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Try SavoraOpen-Faced Spiral Spanakopita with Whipped Feta Cream
A stunning twist on classic spanakopita! Delicate, butter-brushed phyllo dough forms a beautiful spiral, cradling a vibrant spinach and leek filling, topped with a luscious whipped barrel-aged feta cream. Perfect as an appetizer or light meal.
Ingredients
- Baby spinach10 oz
- Leeks2 medium
- Barrel-aged feta cheese8 oz
- package Phyllo dough1
- Unsalted butter1/2 cup
- Olive oil2 tablespoons
- Eggs2
- Heavy cream1/4 cup
- Fresh dill2 tablespoons
- Fresh mint1 tablespoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
Preheat oven to 375°F (190°C).
Wash spinach thoroughly. Roughly chop and set aside.
Thinly slice the leeks, using only the white and light green parts. Sauté in olive oil over medium heat until softened, about 5-7 minutes. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, whip the feta cheese with heavy cream until light and fluffy. Beat in the eggs, dill, and mint. Season with salt and pepper.
Gently fold the spinach and leek mixture into the whipped feta cream.
Melt the butter. On a baking sheet lined with parchment paper, lay out one sheet of phyllo dough. Brush with melted butter. Repeat with several more layers (about 6-8), creating a base.
Spoon the spinach and feta mixture evenly over the phyllo base.
Take another sheet of phyllo, brush with butter, and gently ruffle it. Place it around the edge of the filling, creating a spiral effect. Repeat with remaining phyllo sheets, working your way towards the center of the spiral.
Brush the entire spanakopita with remaining melted butter.
Bake for 25-30 minutes, or until golden brown and crispy.
Let cool slightly before slicing and serving.
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