When I make strudel, I like to
use the leftover scraps, the torn off edges of pulled strudel dough to make spanakopita
spiral. Filo made from the scraps of
pulled dough will be uneven and shapeless and will rip and have holes all over,
but that’s to be expected. Its texture will be a bit heavier than the strudel’s,
but still nicer than from frozen filo sheets.
SPANAKOPITA SPIRAL FROM PULLED DOUGH SCRAPS
pulled dough scraps
1/2 bunch fresh spinach, chopped 
2 Tbsp olive oil, for sautéing
1/2 onion, chopped
2 cloves garlic, chopped
1/2 cup feta, crumbled
1/3 cup ricotta
1/2 bunch of fresh parsley, chopped
salt and pepper to taste
1 egg, beaten
1/4 cup melted butter
- Knead the scraps together and let them rest for an hour.
- Meanwhile prepare the filling.
- Place the chopped spinach in a colander, sprinkle with some salt, and let it sit for about twenty minutes.
- In a small skillet, sauté the onions in the olive oil until tender.
- Remove from heat; place it in a mixing bowl to cool.
- Squeeze out the spinach and drain off all the liquid.
- Add the spinach to the mixing bowl with the onions.
- Add the feta, ricotta, parsley and the egg.
- Sprinkle with salt and pepper to taste. If the feta is quite salty, omit the salt.
- Use your hands to truly combine the mixture and set it aside.
- Preheat the oven to 375F.
- Line a 9" round spring form cake pan with parchment paper.
- After the dough rested for an hour, stretch it out the same way you stretched it for the strudel. See detailed instructions here.
- After stretching the dough, dot the top with some of the melted butter.
- Scatter the filling on top and roll it up loosely starting from a long side. This way the holes and rips will be covered by the next layer.
- then roll it into a spiral.
- To connect the pieces, pinch the end of one log and insert it into the end of another.
- Gently lay the spiral inside the prepared pan
- Brush the spiral generously with melted butter and lightly sprinkle it with salt.
- Bake until golden brown.
