Spanakopita cheese twists
Prep time: 25 minsTotal time: 
Spanakopita cheese twists
These flaky, Greek-inspired pastries are great to pack for a picnic, or to snack on while you’re waiting for a barbecue to heat. Make them ahead of time, then keep chilled and bake them just before you’re ready to serve
Prep time: 25 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 tbsp olive oil
- 100g chopped frozen spinach
- ½ x 20g pack of dill, roughly chopped
- 100g feta, crumbled
- 2 medium eggs
- 1 x 320g sheet of ready-rolled puff pastry
Step by step
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Line a large baking tray with baking paper. Heat the olive oil in a large frying pan over a medium heat, then add the spinach. Cook until the spinach has defrosted and the excess water has evaporated. Remove from the heat, season and leave to cool completely, then tip into a mixing bowl.
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Add the dill, crumbled feta and 1 beaten egg to the spinach and mix well. Unroll the pastry on a chopping board, with the long edge closest to you. Spread the spinach mixture over the pastry and cut into 8 strips from top to bottom. Take the ends of each strip and twist along the length. Arrange the twists on the prepared baking tray. Beat 1 egg with 1 teaspoon of water, then brush the exposed pastry with the egg wash.
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Chill the twists for 20 minutes (or up to 24 hours ahead). Preheat the oven to 200°C, fan 180°C, gas 6. Bake for 20-25 minutes, or until puffed and golden. Leave to cool for 10 minutes and serve warm.
