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Ingredients
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Filling and Phyllo
Method
Preparation and Assembly
- 1
Prepare the filling
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
- 2
Add spinach
Add the fresh spinach to the skillet in batches, stirring until wilted. Remove from heat and let it cool slightly.
- 3
Combine filling ingredients
In a large bowl, combine the cooled spinach mixture with crumbled feta, salt, pepper, and nutmeg. Mix well to combine.
- 4
- 5
Fill and fold
Spoon a portion of the filling along one edge of the phyllo. Fold the sides over the filling and roll up tightly to form a log. Repeat with remaining phyllo and filling.
- 6
Bake
Place the spanakopita logs on a baking sheet lined with parchment paper. Brush the tops with olive oil. Bake in the preheated oven for 25-30 minutes, or until golden and crispy.
- 7
Serve
Allow the spanakopita to cool for a few minutes, then serve warm with pickled fennel on the side.
