Spanakopita Spirals

October 19, 2010

Mr H Jr is home from his two weeks school trip... 
He was tired from the long flight... but still chirpy.. (psst.. I think he missed us... eventhough he denied it ;)...)... He brought home a suitcase full dirty laundry... and that kept me busy all weekend ...and I forgot about  my 'Sweet/Savoury Saturday'  post...
Anyway... I can't complain as he bought his mommy - her favourite chocolate ~ a bar of Cote D'or Praline, another box of chocolate from French chocolatier ... :)  oopsie... there goes my waistline :(
  • 250g Philadelphia Block cream cheese
  • 150g ricotta cheese
  • 1 egg -lightly beaten
  • 1/4 teaspoon ground nutmeg
  • 150g feta cheese- crumbled
  • 250g frozen spinach- thawed, and squeeze out liquid
  • 6 spring onion - finely chopped
  • 1/4 cup parsley- finely chopped
  • 1/4 cup mint - finely chopped
  • 24 sheets filo pastry
  • 1/3 olive oil for brushing
Pre heat the oven to 180C.
Beat together Philadelphia block cream cheese, ricotta, egg and nutmeg. Stir through feta, spinach, onions, herbs and add some seasoning.

Brush a filo pastry with olive oil and top with another. Spoon a portion of Philly mixture along the long side and loosely roll to form a long sausage roll. url into spiral and place on baking tray. Repeat with remaining ingredients. Brush the top with oil.

Bake for 30-35 minutes or until golden. Serve warm.
This is another recipe from Simply Heaven Book 2 from Philadelphia Cheese..


  1. Like the way you make the spirals - I can hold the "handle" at the end and eat it!