Flaky Spinach & FetaTwists

By Dimitra's Dishes · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
2. In a stand mixer with the paddle attachment, mix the feta and ricotta. Add the dill, salt, black pepper, olive oil and scallions and mix until combined.
3. Add the chopped spinach in batches, mixing until fully incorporated. Taste and adjust the seasoning if needed.
4. On low speed, whisk the eggs in a small bowl, add them to the filling, and mix until just incorporated.
5. Stir in the panko breadcrumbs.
6. Place one sheet of phyllo on the work surface and brush lightly with melted butter. Top with a second sheet and brush again with butter.
7. Gently scrunch the phyllo from both long sides toward the middle, keeping the middle slightly relaxed.
8. Spread a line of filling along the length of the pastry without overfilling. Fold gently over the filling and twist loosely into a rope or spiral, avoiding tight twisting.
9. Place on the prepared tray and repeat with the remaining phyllo and filling.
10. Brush the tops generously with melted butter.
11. Bake for 30–35 minutes, or until deeply golden and crisp. If needed, move the tray to the lower rack for the last 5–10 minutes.
12. Let the twists rest for 10–15 minutes before serving.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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