Buy the #10 Phyllo here: https://amzn.to/2TaBKvEGet this recipe and many more on my website: https://www.dimitrasdishes.com/recipes/spinach-pie-phyllo-spiralsMakes 10-11 pastries:1-pound (455g) country-style phyllo (#10), thawed and at room temperature pound (230g) salted butter, meltedFor the filling: 1-pound (455g) baby spinach, roughly chopped 6 scallions, finely chopped 1 heaping teaspoon dried dill 1- pound (455g) whole milk ricotta cheese 1-pound (455g) feta cheese, crumbled 1 egg cup extra virgin olive oil teaspoon salt 1 teaspoon freshly ground black pepper 2 roasted red peppers, roughly choppedPreheat the oven to 400 F, 200C.Note: The spinach filling can be made by mixing it in a tabletop mixer or by hand in a large mixing bowl. The directions below are using a tabletop mixer. If you prefer to make the filling in a large bowl, then just place all of the filling ingredients, except the red peppers, in a bowl and mix with your hands until combined. Fold in the red peppers in the end.In the bowl of a tabletop mixer fitted with the paddle attachment, add 1/3 of the chopped spinach, half of the crumbled feta cheese, ricotta cheese, the scallions, dill, salt, pepper, and olive oil. Beat on low speed until the mixture breaks down and comes together. Add the remaining spinach in two batches and beat until creamy.Fold in the chopped roasted red peppers and set the filling aside.Remove the phyllo pastry from its packaging and place onto a work surface.Drizzle some melted butter over the top half of the sheet of phyllo.Place a half cup of spinach filling over the bottom third of the phyllo sheet. Spread evenly with a spoon and add another tablespoon of filling if needed.Fold it upward to form a log. Roll from the edges inward to form a spiral shape.Place on a baking tray lined with parchment paper.Brush the spirals with the remaining melted butter and sprinkle the tops with sesame seeds if desired.Bake in the center rack of the oven until golden. About 35-40 minutes.Allow to cool 15 minutes before serving. Enjoy!Make Ahead Instructions: Assemble the pastries and chill in the freezer (unbaked) until firm. Wrap in plastic wrap and keep frozen up to 1 month. When ready to bake, remove plastic and bake until golden.Official Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
