Spiral Spanikopita

16 oz frozen chopped spinach, thawed and water squeezed out, I use a clean dish towel.

1 stick unsalted butter, melted

1/2 c olive oil, divided

1/2 large onion, finely chopped
4 scallions, sliced

1/4 cup curly parsley, chopped 

2 tbsp fresh dill, chopped
8 oz. feta, crumbled
2 eggs, whisked
Salt & pepper to taste
Generous dash of ground nutmeg
1 roll phyllo sheets (16)
Sesame seeds

Preheat oven to 375 °F.  Melt the butter in a bowl and add 1/4 cup olive oil. Or use all butter or all oil, your choice! 

Heat a large non-stick pan over medium heat. Add 1/4 cup olive oil and sauté the chopped onion and scallions until soft. Add the dill, parsley, spinach, salt & pepper & nutmeg, sauté a few more minutes until any extra water has evaporated. It should be fairly dry, not juicy. Leave to cool a little, then scoop it into a big bowl. Crumble in the feta and add the whisked eggs, stir until mixed.

Lay a phyllo sheet on your work surface. Brush with some of the melted butter/oil, then lay another sheet on top of that and brush again with butter. Spread about 4 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don’t roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of an oven proof baking pan.

Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the sesame seeds. Bake for 25-30 mins until golden and crisp.