Spanakopita Sunflower/soleil
For filling: Stir together the spinach, green onion, herbs, garlic, lemon zest and feta
1
Season with salt and pepper
2
Flour a clean surface and roll out puff pastry sheet.
3
Use a rolling pin to just flatten the edges
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Use a plate to cut out a circle (this will be the base layer)
5
Brush edges with egg wash
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Flatten out and leave 1/2-1 inch border along the edges
8
Chill while you cut out the second piece of puff pastry for the top layer
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Cut out using the same plate
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Roll pastry onto rolling pin
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Roll onto the filling and then press the seams down gently to join
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Press a 2 inch bowl or cup into the center of the pastry - just leaving an indent not cutting through it
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Slice into quarters
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all the way around then cut each quarter in half and then each 1/2 in 1/2 again
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Repeat for each quarter
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Pull each piece gently away from center then twist three times
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This will be a little messy - but don’t worry it will be fine - use two hands when twisting to help guide the twists and keep filling in
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If at any point the pastry gets too soft to work with - pop the whole thing in the freezer for a few min then finish twisting after it’s cool again
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Brush with egg wash
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Sprinkle center with sesame seeds and bake
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Until golden and delicious
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Serve just like this or with any dipping sauce you like - I served it with some tzatziki
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Full recipe linked
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