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Spinach and Cheese Phyllo Spiral by Zola Nene

70 Minutes
6 Servings
13 Ingredients

Description

On the hunt for a meat-free summer meal? This Spinach and Cheese Phyllo Spiral recipe by Chef Zola Nene is a must-try! With a crispy, golden pastry filled with three different cheeses and loads of flavour, you’ll want to make extra for your lunch the next day.

 

Please note that your phyllo pastry may break or tear while you’re rolling the spinach and cheese filling into a log. Just keep going. These little imperfections won’t affect the final spiral.

 

Delight your dinner guests or treat yourself to a delicious lunch by making this Spinach and Cheese Phyllo Spiral at home tonight. Shop all the ingredients in-store at Checkers, or on the Sixty60 app for delivery to your door in 60 minutes.

Directions

1. To a cold pan, add olive oil, garlic, chilli flakes, oregano and lemon pepper. Place the pan onto medium heat, then gently fry the seasonings to release the flavours.

2. Add chopped spinach and sauté until the spinach is wilted, then remove from the heat.

3. Stir in the cream cheese, feta and cheddar cheese. Season to taste with salt and pepper. Set aside to cool.

Preheat oven to 180°C.

4. Divide the filling evenly into thirds and spoon in a line along the length of each phyllo sheet. Loosely roll the pastry to encase the filling; you should have 3 even spinach phyllo sausages.

4. Brush melted butter all over a 24cm round spring-form tin.

5. Place each filled pastry into the tin, manoeuvring them to form a single spiral layer in the tin. Brush with melted butter, sprinkle with sesame seeds, then bake in a preheated oven for 25–30 minutes or until the pastry is golden and crispy.

Ingredients

  • 1 tbsp. olive oil
  • 1 tbsp. crushed garlic
  • Pinch of chilli flakes
  • 1 tsp. oregano
  • 1 tbsp. lemon pepper
  • 300g spinach; washed and chopped
  • ½ cup cream cheese
  • ¼ cup feta; crumbled
  • ½ cup cheddar cheese; grated
  • Salt and pepper, to taste
  • 3 sheets phyllo pastry
  • 100g butter; melted
  • 2 tbsp. sesame seeds