Spanakopita Spirals

Spanakopita Spirals
20 Mins
Prep time
35 Mins
Cooking time
Serves 12

What you need

  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 150g ricotta cheese
  • 1 egg, lightly beaten
  • ¼ teaspoon ground nutmeg
  • 150g feta cheese, crumbled
  • 250g frozen spinach, thawed and well drained
  • 6 spring onions, finely chopped
  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped mint
  • Salt and freshly ground black pepper, to taste
  • 24 sheets filo pastry
  • 1/ 3 cup olive oil, for brushing
  • 1/ 3 cup pine nuts, chopped, for sprinkling

How to make it

  • BEAT together the PHILLY, ricotta, egg and nutmeg. Stir through the feta, spinach, onions, herbs and seasonings. Divide mixture into 12 portions.
  • BRUSH a sheet of filo with oil and top with another. Spoon a portion of the PHILLY mixture down the long side of the filo leaving a 2cm edge. Fold in the edges and loosely roll to form a long sausage shape. Curl the sausage into a spiral and place on a paper lined baking tray. Brush with oil and sprinkle with pine nuts. Repeat with remaining ingredients to make 12 spirals in total.
  • BAKE in a moderate oven 180°C for 30-35 minutes or until golden. Serve warm or at room temperature.