I don’t know about you, but during Ramadan I prefer starters and appetizers over the main course, and these feta spinach spirals are so delicious and easy to put together. Whether it’s Ramadan or any other day, they’ll always be a favorite. I use fresh spinach, but you can absolutely use frozen.
Ingredients
- Phyllo pastry
- 8 ounce baby spinach
- 2 tsp salt
- 1 medium bunch parsley chopped fine
- 1 bunch green onion chopped
- 1 small bunch dill chopped
- 400 grams Feta cheese
- Zest of one lemon
- Paprika and black pepper to your taste
- Vegetable oil for brushing
- Black and toasted sesame seeds
Instructions
- Preheat oven to 375 F. or 200 C.
- Start by washing the spinach, sprinkle with salt and try to squeeze as much water as you can out (making sure to chop in between) you can substitute with 1 cup frozen spinach.
- To a bowl add spinach with the rest of the chopped herbs, crumble the cheese on top add the zest of one lemon, black pepper, paprika and mix well.
- When working with phyllo dough you always have to keep it covered with a towel so it doesn’t dry. You will need 7 sheets for this recipe. Lay the sheet flat on a working surface add the filling length wise (not too thick) think of rolling a sausage, roll then in a circular clockwise motion to make a spiral 🌀 place in a pan lined with parchment paper. Brush generously with vegetable oil and sprinkle with sesame seeds.
- Bake on the middle rack until golden and crispy about 45 minutes. Let cool and enjoy.