SPANAKOPITA SPIRAL WITH HOMEMADE FILO

Spanakopita Spiral with Homemade Filo image

Provided by Marilena Leavitt

Time 1h

Yield 2 spirals

Number Of Ingredients 19

1 med. onion, finely diced
4 --- green onions, finely diced
5 TBSP. extra virgin olive oil
1½ lbs. fresh baby spinach, washed, rinsed well and chopped
2 cups Greek Feta cheese, crumbled
½ cup mizithra or ricotta cheese, at room temperature (optional)
5 TBSP. fresh dill, minced
5 TBSP. fresh parsley, minced
--- pinch sea salt
½ tsp. freshly ground pepper
For the homemade filo:
2 cups AP flour
4 TBSP. olive oil
1 TBSP. vinegar
1 tsp. salt
⅔ cup water
--- --- extra virgin olive oil (for brushing on the filo)
--- --- coarse sea salt
--- --- sesame seeds

Steps:

In a small skillet, cook the onions in the olive oil until tender and golden. Remove from the heat, place in a bowl and let it cool.
Place the chopped spinach in a colander, sprinkle with some salt, and let it sit for about twenty minutes. Squeeze the spinach between the palms of your hands to drain the water. Add the spinach to the bowl with the onions, along with the crumbled Feta cheese, ricotta (if using), dill, parsley, pinch of salt and ground pepper. Mix well and set aside.
To make the filo dough: Place all the ingredients in a stand mixer equipped with a dough hook. Miix until the dough starts to pull down from the sides of the bowl and is soft and pliant. Let it rest covered for 30 minutes.
Pre-heat the oven to 375° F.
Divide the dough into two equal portions. Using a thin rolling pin, roll out one of the portions of the dough as thin as possible, into a big circle. Brush it generously with olive oil. Place half of the filling at one end and roll it up as shown in the photos below. Shape the stuffed dough into a spiral. Repeat with the second portion of dough and the remaining filling. Brush each spiral with olive oil, then sprinkle with sea salt (and sesame seeds, if desired) and bake until golden brown. Cool and serve. Makes two spirals.