Spanakopita spiral

Spanakopita in a spiral, photographed from above

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  • 18 sheets (375g) filo dough, thawed in the fridge
  • 1 stick (115g) butter
  • Extra virgin olive oil
  • 16 oz (455g) frozen chopped spinach, thawed
  • 2 cups (120g) chopped green onion
  • 3 medium cloves garlic (10g), crushed through a press
  • 1 cup (40g) chopped parsley
  • ¼ cup (10g) dill
  • 2 large eggs (100g)
  • 1¼ cup (175g) crumbled feta*
  • 1 teaspoon (1g) dried mint (optional)
  • ½ teaspoon (1.5g) black pepper
  • Salt
  • 1 teaspoon nigella seeds** (optional)



* Bulgarian feta/sheep’s milk cheese works great here. Feel free to use either a creamy or firm feta.

** Nigella seeds look a lot like black sesame seeds, but the two could not taste more different. Luckily sesame seeds are also wonderful on spanakopita, but note that they will taste completely different.

*** Feel free to skip steps 3-5 if you’re starting with store-bought ghee or extra virgin olive oil. Just use ½ cup (105g) melted ghee or olive oil. Don’t worry about missing out on the butter solids. If you’d like to learn more about clarifying butter (and to see a video), check out this post.

*** If you don’t want to risk staining your towel, you can just do this in more like 8 batches with your bare hands. Afterwards, dab with a paper towel to make sure your spinach is totally dry.