Spanakopita is a classic Greek dish featuring layers of crispy, golden-brown phyllo pastry and a savory spinach filling. This spiral spanakopita recipe delivers the perfect blend of flavors and textures, making it the perfect side dish or standalone meal for any occasion.
Heat 1 tbsp olive oil in a large skillet over medium high heat. Cook onion 4-5 minutes or until soft and translucent. Add spinach and cook until wilted (you may need to add the spinach in batches). Once the spinach has cooked down, remove from heat and allow to cool.
Once the spinach/onion has cooled, squeeze out as much water as you can. Place in a large mixing bowl and add the parsley, dill, feta, beaten eggs, flour, salt and pepper. Stir gently to combine.
In a small bowl, mix together oil and melted butter.
Remove the phyllo sheets from the package and lay them out on a flat surface. Cover them with a clean dish towel so that they do not dry out. Use a brush to grease a 12-inch round pan with the oil and butter mixture.
To assemble the pie, lay one sheet of phyllo out (keep the longer side in front of you). Lightly brush the sheet with olive oil/butter mixture and add enough filling to cover the width of the sheet. Roll the sheet away from you, lightly pressing, so that the filling is packed. Then, roll it into a spiral and place it in the center of your prepared baking pan. Continue until you have used up all of the filling and phyllo sheets. Roll each one around the previous one, to make the spiral larger.
Once you have used up all of the filling, brush the top with olive oil/butter mixture and sprinkle with sesame seeds (if using). Bake for 45 minutes to 1 hour, or until light golden brown.