Spanakopita Wreaths for your Holiday Table

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Get the recipe: https://www.dimitrasdishes.com/spanakopita-phyllo-wreath/


1 pound (455g) #4 phyllo pastry, thawed
8 ounces (227g) butter, melted
The Spinach Filling:
1 pound (455g) spinach leaves, roughly chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces (425g) ricotta cheese
1 pound (455g) feta cheese
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon ground black pepper, to taste

Instructions
Preheat the oven to 400 F, 200 C.

Make the Spinach filling:

In the bowl of a tabletop mixer, add some of the spinach leaves, the eggs, dill, ricotta, salt, pepper, and scallions and beat until combined. Add the spinach until it is all combined and then crumble in the feta and mix until just incorporated.

Assemble the Large Wreath:

Place a sheet of phylo on a clean work surface and drizzle with the melted butter. Layer 3 more sheets on top and drizzle each one with melted butter.

Place about 5-6 tablespoons of the filling across the bottom third of the phyllo stack and roll it up. Make one more roll and twist them together. Form it into a semis-circle and place on a baking tray that has been lined with parchment paper.

Make 2 more rolls and twist them together to create the other half of the circle and connect the two together to create a wreath. Brush the top and sides with melted butter and bake until golden brown. About 40 minutes.

This batch will make 2 large wreaths and you may still have some spinach filling leftover.

Store the leftover filling in an airtight container in the refrigerator for up to 5 days.

Assemble the Small Wreaths:

Layer 2 sheets of phyllo over each other and drizzle melted butter over both.

Add the spinach filling on the bottom third and roll up.

Create one more roll and twist the two together. Connect both ends together to create a small wreath. Use melted butter to help stick them together. Place on a baking tray that is lined with parchment paper and brush the wreath all around with melted butter.

This batch will make about 4 small wreaths.

Bake on the center rack of the preheated oven until golden all around. About 35-40 minutes.

Serve with tzatziki sauce. Kali Orexi!

Notes
Freezer Instructions: The wreaths can be assembled and stored in the freezer for up to 2 months. As soon as they are frozen (about an hour) wrap them tightly in plastic wrap so that they do not absorb freezer odors.

Bake them frozen. Brush with butter and bake in a preheated (400 F) oven until golden. About 40-50 minutes.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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