Spanakopita Pinwheels

Filling

1. 1Heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced green onion and cook until softened, about 1–2 minutes.
2. 2Add spinach in batches, stirring until wilted if fresh or fully heated if using thawed frozen spinach, 2–4 minutes.
3. 3Remove skillet from heat and let the spinach cool slightly, then transfer to a clean towel or cheesecloth and squeeze out as much liquid as possible.
4. 4In a mixing bowl combine squeezed spinach, crumbled feta, chopped dill, beaten eggs, remaining 1 tbsp olive oil, lemon juice, salt and pepper; mix until evenly combined and adjust seasoning.

Assembly & bake

1. 1Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
2. 2Place one phyllo sheet on a clean surface and brush lightly with melted butter. Top with a second sheet and brush again; repeat to make pairs for easier rolling.
3. 3Spread a thin, even strip of the filling along the long edge of each phyllo pair. Roll tightly into a log, sealing the edge with a little butter.
4. 4Using a sharp knife, slice each log into 6–8 pinwheels about 2–3 cm (3/4–1 inch) thick and place cut-side up on the prepared baking sheet.
5. 5Brush the tops with remaining butter and bake for 12–15 minutes, or until golden brown and crisp. Let cool 5 minutes before serving.