GreekBakingIntermediate

Crispy Skillet Spanakopita Spiral

Name: Crispy Skillet Spanakopita Spiral
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 6 portions
Cuisine: Greek
Ingredients: 600 g Fresh baby spinach & chard; 250 g Greek barrel-aged sheep feta; 12 sheets Filo pastry sheets (fresh); 2 stalks Leeks (white and pale green parts); 35 g Fresh dill fronds; 100 ml Melted grass-fed butter & olive oil; 2 g Whole nutmeg

An architectural Grecian spiral of golden paper-thin filo dough packed with wild mountain spinach, chopped leeks, fresh dill, fragrant whole-grated nutmeg, and crumbly tangy sheep milk feta.

Dominant Botanicals:Fresh DillGrated Whole NutmegCracked Black Pepper

Prep Time35 min

Cook Time35 min

Total Time70 min

Mise en Place

Scaled for your table

Servings:2

1 portionDinner Party (16)

200 g Fresh baby spinach & chard

83.3 g Greek barrel-aged sheep feta(Crumbled coarse)

4 sheets Filo pastry sheets (fresh)

0.7 stalks Leeks (white and pale green parts)(Thinly sliced)

11.7 g Fresh dill fronds(Chopped fine)

33.3 ml Melted grass-fed butter & olive oil

0.7 g Whole nutmeg(Freshly grated)

Estimated Nutrition (Per Portion)

Calories380

Protein14g

Carbs32g

Fat22g

Execution Sequence

Chronological Method

Desiccating the Greens

10 min

Wilt spinach and leeks with salt. Transfer to clean linen tea towel and twist with both hands to wring out every droplet of plant water.

Chef's Science Note: Excess moisture in spinach filling is the sole culprit behind soggy, limp filo bottoms.

Rolling the Cigars

15 min

Fold feta, dill, beaten egg, and nutmeg into dried spinach. Brush filo sheet with butter, line with filling, roll into long snake, and coil into center of 26cm cast iron.

Chef's Science Note: Keep unused filo covered with slightly damp towel; exposed filo shatters in seconds.

Golden Hearth Bake

35 min190°C

Brush surface generously with remaining butter. Bake at 190°C for 35 minutes until the spiral is deeply burnished bronze and sounds hollow when tapped.

Chef's Science Note: Cool 15 minutes before cutting wedges so the molten feta and eggs set cleanly.

Chef's Guidance

"Barrel-aged feta matured in brine provides balanced salinity that never turns chalky."

Elena RovasMaster of Mediterranean Fire & Aromatics

Sommelier & Table Pairings

Assyrtiko Wine
Kalamata Olives
Lemon Cucumber Wedges