Spanakopita Twists

1In a skillet, heat 1 tbsp of the oil over medium heat. Add onion and cook, stirring until softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 45 seconds. Transfer to a large bowl; add spinach, the remaining 4 tbsp olive oil, feta, parmesan, dill (if using), lemon zest (if using), ½ tsp each salt and pepper and egg. Stir well to combine.

2Unfold 1 puff pastry and transfer to a large square of flour-dusted parchment paper. Using a 10-in. dinner plate as a stencil, cut the pastry, place on baking sheet and refrigerate. Repeat with remaining puff pastry and cut into 10.5-in. rounds, rolling out if needed.

3Preheat oven to 220°C (425°F). In a small bowl, whisk egg with 1 tsp water for egg wash. Brush edge of 10-inch round with egg wash and evenly spread the spinach mixture, leaving ½-inch border. Cover with the larger pastry, pressing edge to seal.

4Using 2-inch cookie cutter, gently indent without cutting the pastry. Using a chef’s knife, cut pastry into 4 quadrants, starting 2-inch from the centre to edge. Cut each quadrant into 4 equal spokes. Slide parchment with pastry onto a baking sheet if not done so.

5Working with one spoke at a time, gently pull from centre and twist two to three times, pressing edge flat. Brush pastry with egg wash and sprinkle with sesame seeds. Freeze until chilled, about 10 minutes. Bake until browned and puffed, 30-35 minutes.