Description

Ingredients

• Spinach cheese filling 🥬
• 🥬 500 g fresh spinach, chopped (10 cups / 1.1 lb) Original: 🥬 500 g fresh spinach, chopped (10 cups / 1.1 lb)
• 🧂 4 g fine sea salt, divided (¾ tsp / 0.14 oz) Original: 🧂 4 g fine sea salt, divided (¾ tsp / 0.14 oz)
• 🧀 300 g white brined cheese, crumbled (2 cups / 10.6 oz) dairy Original: 🧀 300 g white brined cheese, crumbled (2 cups / 10.6 oz)
• 🥛 180 g Greek yogurt or thick plain yogurt (¾ cup / 6.3 oz) dairy Original: 🥛 180 g Greek yogurt or thick plain yogurt (¾ cup / 6.3 oz)
• 🥚 3 large eggs, 150 g total (3 eggs / 5.3 oz) egg Original: 🥚 3 large eggs, 150 g total (3 eggs / 5.3 oz)
• 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz) Original: 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz) Original: ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• 🌿 15 g fresh dill or parsley, chopped (⅓ cup / 0.5 oz) Original: 🌿 15 g fresh dill or parsley, chopped (⅓ cup / 0.5 oz)
• ‌ Original: ‌
• Phyllo layers 🥧 Original: Phyllo layers 🥧
• 🥧 450 g phyllo pastry sheets, thawed (16–18 sheets / 1 lb) Original: 🥧 450 g phyllo pastry sheets, thawed (16–18 sheets / 1 lb)
• 🫒 80 ml olive oil, for brushing (⅓ cup / 2.7 fl oz) Original: 🫒 80 ml olive oil, for brushing (⅓ cup / 2.7 fl oz)
• 🥛 80 ml sparkling water or milk (⅓ cup / 2.7 fl oz) dairy Original: 🥛 80 ml sparkling water or milk (⅓ cup / 2.7 fl oz)
• ‌ Original: ‌
• Finish ✨ Original: Finish ✨
• 🥛 60 g yogurt (¼ cup / 2.1 oz) dairy Original: 🥛 60 g yogurt (¼ cup / 2.1 oz)
• 🥚 1 egg, 50 g (1 egg / 1.8 oz) egg Original: 🥚 1 egg, 50 g (1 egg / 1.8 oz)
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz) Original: 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• ⚫ 2 g sesame seeds, optional (1 tsp / 0.07 oz) sesame Original: ⚫ 2 g sesame seeds, optional (1 tsp / 0.07 oz)

Preparation

• Wilt the spinach 🥬 ‌ Place the chopped spinach in a large bowl with 2 g salt. Massage for 1 min, then let it sit for 10 min. Squeeze out as much liquid as possible so the pie does not become soggy. ‌
• Mix the filling 🧀 ‌ In a bowl, combine squeezed spinach, crumbled white cheese, yogurt, eggs, olive oil, remaining salt, black pepper, and dill or parsley. Mix gently until creamy but still textured. ‌
• Prepare the pan 🥧 ‌ Heat the oven to 190°C (375°F). Brush a 30 cm (12 in) round baking pan or 33 × 23 cm (13 × 9 in) tray with olive oil. Keep the phyllo covered with a clean towel while working. ‌
• Fill the phyllo rolls ✨ ‌ Place 1 phyllo sheet on the table, brush lightly with olive oil, then place another sheet on top. Spoon a thin line of spinach cheese filling along one long edge. Roll loosely into a long tube. ‌
• Shape the spiral 🌀 ‌ Place the first roll in the center of the pan and coil it gently. Continue filling and rolling the remaining phyllo sheets, wrapping each roll around the center until the pan is full. ‌
• Add moisture 🥛 ‌ Brush the spiral with olive oil, then drizzle sparkling water or milk lightly over the top. This helps the inside stay tender while the edges bake crisp. ‌
• Bake until golden 🔥 ‌ Bake at 190°C (375°F) for 38 min, until the top is crisp, golden, and lightly puffed. ‌
• Finish glossy ✨ ‌ Whisk yogurt, egg, and olive oil. Brush this mixture over the hot pie, sprinkle with sesame seeds if using, and return to the oven for 7 min, until glossy and deeply golden. ‌
• Rest and slice 🍽 ‌ Let the pie rest for 15 min before slicing, so the filling settles and the spiral keeps its shape. Serve warm or room temperature.

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