Name: Spinach and ricotta spiral recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 1 tbsp olive oil; 1 brown onion, diced; 3 cloves garlic, crushed; 500g frozen spinach; 1kg ricotta; 2 eggs; 1/2 cup dill, chopped; 375g filo pastry; 180g salted butter, melted

by Greer Worsley Last updated on 04/27/2022

This giant spinach and ricotta spiral is a great way to feed a crowd, and it looks impressive presented on a large wooden board. - Greer Worsley

Ingredients

1 tbsp olive oil
1 brown onion, diced
3 cloves garlic, crushed
500g frozen spinach
1kg ricotta
2 eggs
1/2 cup dill, chopped
375g filo pastry
180g salted butter, melted

Method

Step 1

Heat oil in a medium saucepan and cook onion and garlic over gentle heat until soft. Add spinach and cook, stirring occasionally, until defrosted and well combined. Transfer to a large mixing bowl and allow to cool. Add ricotta, eggs and dill. Season well with salt and pepper. Stir until thoroughly combined.
Step 2

Preheat oven to 180C. Line a large baking tray with baking paper.
Step 3

Lay two sheets of filo pastry on a clean work space with the short end slightly overlapping, so you have a very long edge in front of you. Brush liberally with melted butter, then place two more pieces of filo on top. Brush with more butter and place two more pieces on top so it is three sheets of filo pastry thick. Place a third of the ricotta mixture in a long line along the bottom edge of the pastry. Carefully roll up into a long sausage shape. Brush the top and sides with more butter. Carefully shape into a spiral and transfer to prepared tray.
Step 4

Repeat two more times to create two more long filled sausage shapes. Gently lift each piece and place on the tray, continuing the spiral and pressing the joins firmly up against each other. Finally brush the entire spiral with extra butter.
Step 5

Bake for 30-35 minutes until golden and crispy. Use a knife or kitchen scissors to cut up into pieces. Serve with Greek yoghurt.