Spanakopita Phyllo Braid (Makes 2) | Greek Spinach and Feta Braid

Ingredients

• 10 ounces baby spinach, chopped
• 8 ounces (226 g) cream cheese, softened
• 8 ounces feta cheese, crumbled
• 2-3 tablespoons olive oil
• 1 large egg
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 to 2 scallions, finely sliced
• 20 to 24 sheets #4 phyllo, thawed overnight and kept covered
• 6 to 8 ounces (170 to 225 g) melted unsalted butter, for brushing, or about 1/2 to 2/3 cup olive oil
• 1 teaspoon sesame seeds, optional, for topping

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.

2. 2

   Make the filling by stirring the softened cream cheese until smooth, then mix in the chopped spinach, feta, egg, olive oil, dill, salt, pepper, and scallions until evenly combined; taste and adjust seasoning as needed.

3. 3

   Unwrap the phyllo and keep it covered with a barely damp towel. Divide the phyllo into two stacks of 10 to 12 sheets each to make two braids.

4. 4

   Assemble the first braid by laying one sheet of phyllo on the parchment and brushing it lightly with melted butter or olive oil. Repeat to build a stack of 10 to 12 sheets, brushing each sheet.

5. 5

   Spoon half of the filling down the center of the stacked phyllo lengthwise, leaving about 2 inches bare at the short ends. Using a sharp knife, make diagonal cuts along both long sides of the phyllo, 1 to 1½ inches apart, to create strips for braiding. Fold the short ends over the filling, then alternately cross the strips over the filling to form a braid. Brush the top lightly.

6. 6

   Repeat with the remaining phyllo and filling to form the second braid. Sprinkle sesame seeds on top if using. Chill the tray in the refrigerator for 15 to 20 minutes to help the layers set.

7. 7

   Bake on the center rack for 35 to 45 minutes until deeply golden and crisp; ovens vary, so check at 30 minutes and continue until the pastry is well colored and the filling is hot. If the top browns too quickly, tent loosely with foil.

8. 8

   Cool 10 minutes before slicing with a serrated knife. Serve warm or at room temperature with tzatziki.