Spanakopita Logs

Name: Spanakopita Logs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Mediterranean, Greek
Ingredients: Filling:; * 3 tbsp salted butter; * 2 tbsp extra virgin olive oil; * 2 large garlic cloves, minced; * 2 large leeks (cut off green part), sliced, washed WELL; * 1 sweet onion, diced; * 6 green onions, sliced; * 1/3 cup white wine (Sauvignon blanc); * 1/2 tsp salt; * 1/4 cup dill, finely chopped; * 1/4 cup parsley, finely chopped; * 15 oz fresh baby spinach, roughly chopped. I used about 3 packages that were 5 oz; * 1 lb ricotta or 15-16 oz; * 1 lb Greek feta; * 1 egg (can be omitted ); For assembling:; * 1/4 cup salted melted butter or olive oil, for topping; * 3-4 sheets of phyllo (I used Apollo #4)

6 steps

Prep:20minCook:40min

You may be thinking uhh log? What?? Well, instead of spending a ridiculous amount of time rolling spanakopita into perfect little triangles; I prefer making my spanakopita like this! Thanks to my Nouna for being the OG and showing me all her awesome tricks. It’s way faster and WAY easier to do. Plus, I give you a delicious spanakopita recipe that everyone will love

Updated at: Thu, 17 Aug 2023 03:13:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories3438.3 kcal (172%)

Total Fat266.8 g (381%)

Carbs133.4 g (51%)

Sugars14.1 g (16%)

Protein128 g (256%)

Sodium8195.4 mg (410%)

Fiber16.6 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 Tbspsalted butter

2 Tbspextra virgin olive oil

2garlic cloves

large, minced

2leeks

large, cut off green part, sliced, washed WELL

½ tspSalt

¼ cupdill

finely chopped

¼ cupparsley

finely chopped

15 ozfresh baby spinach

roughly chopped, I used about 3 packages oz

1 lbricotta

1 lbGreek feta

1egg

can be omitted

¼ cupsalted butter

melted, or olive oil, for topping

3 sheetsphyllo

I used

Instructions

Step 1

1. Preheat oven to 375 F

Step 2

2. Chop and wash veggies. Then melt butter + olive oil in a med-high heated skillet. Add chopped leeks, sweet onion, + green onion and cook for 5 mins until it softens. Add garlic + salt and cook for another minute. Add white wine and cook till liquid is absorbed, about 3 mins. Add spinach. Cook till wilted. Add 1 tbsp of butter if looking dry. Remove greens from heat. Set aside to cool. Add ricotta, feta, 1 egg, and herbs to spinach filling. Mix well.

Step 3

3. To assemble: lay out 2 sheets of phyllo onto a buttered baking sheet, or use parchment paper lol I ran out. Brush phyllo with melted butter, then add another 1-2 sheets and repeat.

Step 4

4. At top of phyllo sheet, start to add filling. Leave an inch or 2 of empty space on either side of the phyllo. Then spread filling evenly into a log shape. Fold the left and right tab of phyllo over the filling and roll the spanakopita towards yourself, into a log. Then brush evenly with melted butter.

Step 5

5. W/ a sharp knife, score spanakopita logs, I like to cut on a diagonal about 2.5 inches apart.

Step 6

6. Bake for 35-40 mins, or until crisp + golden.