Spanakopita Crinkle Bread

Preparation

This crinkle version of spanakopita (Greek spinach pie) really nails the ideal ratio of crispy butter-cloaked phyllo dough to garlicky cheesy spinach filling. It’s also a one-pan wonder since you bake it in the same HexClad 12"/30 cm Hybrid Fry Pan that you make the filling in. To ensure that the spankopita doesn’t end up soggy, take your time to thoroughly drain the sauteed spinach and be generous when brushing the phyllo dough with butter.

1. Position a rack in center of oven and preheat to 375°F/190°C. Place a large fine-mesh strainer over a medium bowl; set aside.

2. In a HexClad 12"/30 cm Hybrid Fry Pan over medium, warm 2 tablespoons oil. Add garlic and cook, stirring constantly, until softened, about 2 minutes. Add half of spinach and cook, stirring frequently, until wilted, about 2 minutes. Transfer to strainer.

3. Return pan to heat and repeat with remaining tablespoon oil and spinach. Transfer spinach to strainer; reserve pan and wipe clean.

4. Use a flexible spatula to press spinach in strainer to extract excess liquid. Discard liquid, wipe bowl dry and transfer spinach in a single layer to a large plate or small rimmed baking sheet. Freeze until cool, about 10 minutes.

5. Once cool, add  scallions, dill, egg, lemon zest, 1 teaspoon salt and ½ teaspoon pepper. Stir to combine, then fold in feta; set aside.

6. Brush reserved pan with butter; set aside.

7. Place 1 sheet phyllo on a work surface with long edge parallel to counter top. Brush generously with butter. Place a second sheet on top, brushing again. Scatter ¾ cup/165 grams filling onto phyllo. Using hands, gently bring long sides toward each other, scrunching phyllo until to create an accordion-like effect and about 2-inches/5-cm wide. Gently coil into a spiral and place in buttered pan.

8. Repeat to fill and scrunch up a second filled phyllo, wrapping it around coil. Repeat 2 more times to fill and scrunch the remaining phyllo sheets, filling the pan to make one large spiral-like shape. Use a small spoon or fingers to fill in any gaps in dough with remaining filling. Brush top and sides of the crinkle bread with any remaining melted butter then sprinkle with the sesame seeds.

9. Bake, reducing temperature to 350ºF/180ºC after 20 minutes and rotating every 20 minutes, until crispy and deep golden, 60 to 70 minutes total.

10. Cool in pan for 10 minutes, then sprinkle with more sliced scallions and chopped dill. Cut into 8 wedges.

MAKE AHEAD TIPS

Sautéed and strained spinach can be made up to 3 days in advance. Refrigerate in an airtight container until ready to use.

NOTE

Phyllo dough comes in different sizes, so check the box to ensure sheets are 14-by-18-inches/36-by-45-cm.