Delicious spanakopita made into an impressive wreath!
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At the holidays, everyone enjoys delicious food that’s also beautiful. So, I made my traditional spanakopita into a fun and impressive wreath. It makes a delicious appetizer for any holiday party and can even be assembled months ahead of your party. Buttery, flaky phyllo with fresh and creamy spanakopita filling… you can’t go wrong!
You’ll want to impress
- Crispy, buttery phyllo
- Juicy and fresh spinach filling
- Creamy feta
- Delicious traditional spanakopita made into a beautiful wreath!
How to prepare phyllo dough
Phyllo dough is sold in the frozen section of the grocery store. It’s important to thaw it properly to make working with it more manageable. So, just place the phyllo box in the refrigerator the night before you’re going to use it. In the morning, place the box on the countertop for a few hours to allow the phyllo to come to room temperature. Be sure not to take the phyllo out of its packaging until ready to use, so the phyllo doesn’t dry out.
Just like Spanakopita
- #4 phyllo pastry –thawed
- Butter –melted
The Spinach Filling:
- Spinach leaves, roughly chopped
- Dried dill –use ¼ cup fresh dill if you prefer
- Scallions –thinly sliced
- Ricotta cheese –try cream cheese if you don’t have ricotta on hand
- Feta cheese –always crumble from a block to avoid low-quality pre-crumbled feta
- Eggs
- Olive oil
- Salt
- Ground black pepper
How to make Spanakopita Phyllo Wreath
Make the Spinach filling:
- In the bowl of a tabletop mixer with the paddle attachment, add two handfuls of spinach leaves, eggs, dill, ricotta, salt, pepper, and scallions and mix on low until combined.
- Slowly add the rest of the spinach a handful at a time with the mixer on until it is all combined.
- Then, crumble in the feta and mix until just incorporated.
Assemble the Large Wreath
- Preheat the oven to 400 °F, 200 °C.
- Place a sheet of phyllo on a clean work surface and drizzle with the melted butter.
- Then, layer three more sheets on top, drizzling each with melted butter.
- Place about 5-6 tablespoons of the filling across the bottom of the long side of the phyllo stack, leaving about an inch border below the filling and on each side.
- Fold the bottom border over the filling and roll it up.
- Make one more roll and twist the rolls together to form a semi-circle.
- Place on a baking tray that has been lined with parchment paper.
- Make two more rolls and twist them together to create the other half of the circle.
- Then, connect the two halves together to create a wreath.
- Brush the top and sides with melted butter and bake until golden brown—about 40 minutes.
- This batch will make two large wreaths, and you may still have some spinach filling leftover.
- Store the leftover filling in an airtight container in the refrigerator for up to 5 days.
For Assembling Small Wreaths
- Preheat the oven to 400 °F, 200 °C.
- Layer 2 sheets of phyllo over each other, drizzling melted butter over both.
- Place about 5-6 tablespoons of the filling across the bottom of the long side of the phyllo stack, leaving about an inch border below the filling and on each side.
- Fold the bottom border over the filling and roll it up.
- Create one more roll and twist the two rolls together.
- Using melted butter, connect the ends together to create a small wreath.
- Place on a baking tray that is lined with parchment paper and brush the wreath all over with melted butter.
- This batch will make about four small wreaths.
- Bake on the center rack of the preheated oven until golden all around –about 35-40 minutes.
Freezer Instructions
The wreaths can be assembled and stored in the freezer for up to 2 months. Place on a baking tray and freeze for at least an hour. As soon as they are frozen, wrap them tightly in plastic wrap to avoid absorbing freezer odors. Bake them frozen in a preheated 400 °F oven after brushing with butter until golden –about 40-50 minutes.
Serving
This wreath is beautiful and will impress all of the guests at your holiday parties. Place your wreath on a serving board or platter and garnish with a few spinach leaves or sprinkled with scallions. Serve with tzatziki sauce, and it is sure to be a hit. Kali Orexi!
More Spinach & Feta Recipes:
- The Best Spanakopita Recipe
- Spanakopita Grilled Cheese Sandwiches
- Spanakopita Dip
- Spanakopita Kourou
- Spinach & Salmon Phyllo Parcels
- Spanakopita Cups
Spanakopita Phyllo Wreath
Ingredients
- 1 pound (455g) #4 phyllo pastry, thawed
- 8 ounces (227g) butter, melted
The Spinach Filling:
- 1 pound (455g) spinach leaves, roughly chopped
- 3 teaspoons dried dill
- 6 scallions, thinly sliced
- 15 ounces (425g) ricotta cheese
- 1 pound (455g) feta cheese
- 3 eggs
- 3-4 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper, to taste
Instructions
Preheat the oven to 400 °F, 200 °C.
Make the Spinach filling:
In the bowl of a tabletop mixer, add some of the spinach leaves, the eggs, dill, ricotta, salt, pepper, and scallions and beat until combined. Add the spinach until it is all combined and then crumble in the feta and mix until just incorporated.
Assemble the Large Wreath:
Place a sheet of phylo on a clean work surface and drizzle with the melted butter. Layer 3 more sheets on top and drizzle each one with melted butter.
Place about 5-6 tablespoons of the filling across the bottom third of the phyllo stack and roll it up. Make one more roll and twist them together. Form it into a semis-circle and place on a baking tray that has been lined with parchment paper.
Make 2 more rolls and twist them together to create the other half of the circle and connect the two together to create a wreath. Brush the top and sides with melted butter and bake until golden brown. About 40 minutes.
This batch will make 2 large wreaths and you may still have some spinach filling leftover.
Store the leftover filling in an airtight container in the refrigerator for up to 5 days.
Assemble the Small Wreaths:
Layer 2 sheets of phyllo over each other and drizzle melted butter over both.
Add the spinach filling on the bottom third and roll up.
Create one more roll and twist the two together. Connect both ends together to create a small wreath. Use melted butter to help stick them together. Place on a baking tray that is lined with parchment paper and brush the wreath all around with melted butter.
This batch will make about 4 small wreaths.
Bake on the center rack of the preheated oven until golden all around. About 35-40 minutes.
Serve with tzatziki sauce. Kali Orexi!
Notes
Freezer Instructions: The wreaths can be assembled and stored in the freezer for up to 2 months. As soon as they are frozen (about an hour) wrap them tightly in plastic wrap so that they do not absorb freezer odors.
Bake them frozen. Brush with butter and bake in a preheated (400 °F) oven until golden. About 40-50 minutes.
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