The Easy Holiday Appetizer Everyone Asks Me For | Greek Spanakopita Phyllo Braid

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese reduces fat while maintaining creaminess.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Homemade dough can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is usually cheaper and lasts longer.

In a mixing bowl fitted with a paddle attachment, add 8 oz of room temperature cream cheese and beat it until broken up.

Add 1 egg at room temperature and beat together with the cream cheese.

Thinly slice 4 scallions, using just the green parts, and add them to the mixture.

Gradually add 10-12 oz of baby spinach leaves to the mixer, allowing it to mix and break them up slightly.

Add 0.5 tsp of dill, 0.5 tsp of salt, freshly cracked black pepper, and 2-3 tbsp of olive oil to the mixture and mix until combined.

Crumble in 8 oz of feta cheese and mix until incorporated, then use a spatula to ensure everything is well mixed.

Prepare a work surface with a sheet of parchment paper and layer 10-12 sheets of phyllo dough, brushing each sheet with melted butter.

Add half of the spanakopita filling down the center of the layered phyllo sheets.

Cut 13 slits on each side of the filling and crisscross the phyllo to create a braid.

Carefully lift the parchment paper and transfer the braid onto a baking pan.

If not baking both braids on the same day, freeze the second braid wrapped in plastic wrap for 1-2 months.

Brush the tops of the braids with melted butter and preheat the oven to 350°F.

Bake on the center rack for 45-50 minutes until golden and crisp.

Let sit for about 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens