Spanakopita Twists

Steps

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1. 1
   Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
   ▶ ≈0:00
2. 2
   Thinly slice the scallions and finely chop the dill, discarding thick stems.
   ▶ ≈0:45
3. 3
   Place the room-temperature cream cheese in a stand mixer fitted with the paddle attachment, add the scallions, dill, and olive oil, and mix until combined.
   ▶ ≈1:19
4. 4
   Mix in the eggs, then gradually add the spinach in batches, seasoning with salt and black pepper partway through.
   ▶ ≈1:59
5. 5
   Crumble the block of feta cheese by hand into the mixture and mix until incorporated — the filling is now ready.
   ▶ ≈2:31
6. 6
   Lay one sheet of phyllo and brush lightly with melted butter, then layer a second sheet on top and brush again — using two layers per twist.
   ▶ ≈2:50
7. 7
   Gently scrunch the phyllo from both long sides toward the center, leaving the middle area for the filling — don't overfill.
   ▶ ≈3:38
8. 8
   Spread the filling along the center, fold the phyllo over it, and loosely twist into a spiral — more wrinkles and ridges mean a crispier result.
   ▶ ≈3:51
9. 9
   Repeat until all the filling and phyllo are used; wrap any leftover phyllo sheets around extra twists so nothing goes to waste.
   ▶ ≈4:03
10. 10
    Arrange the twists on the prepared baking trays and brush the tops generously with melted butter.
    ▶ ≈4:29
11. 11
    Bake on the center rack for about 35 minutes, then move to the lower rack for another 10 minutes so the bottoms crisp up golden.
    ▶ ≈4:55
12. 12
    Let the twists rest for 10–15 minutes before serving — they'll be crispy outside and juicy inside.
    ▶ ≈5:21