Kelp Chili Crisp Spanakopita Spiral

Our hot take on Spanakopita: make it twisty and add heaps of Kelp Chili Crisp for a little extra something. Flaky phyllo dough, feta, ricotta, spinach, green onions, and you guessed it, Kelp Chili Crisp. WOW this recipe did not disappoint and it is equally satisfying to make.

Ingredients 

• Olive oil for cooking
• 1 white onion
• 2 cloves garlic
• 5 cups spinach
• 1 cup Ricotta
• 1 cup Feta
• Phyllo dough 
• 2 Tbsp lemon juice
• 1 roll Phyllo dough
• 1/2 cup melted butter
• 3 Tbsp. Kelp Chili Crisp 
• 1 cup chopped green onions

Garnish: 

• Green onions
• Sesame seeds
• Kelp Chili Crisp

Preparations

1. Preheat oven to 375F. 
2. Dice the white onion, mince the garlic, and finely chop the green onions (add green onions to your liking). 
3. Add olive oil to a skillet and bring to medium heat. Add the white onion and garlic. Once the onion is translucent and fragrant, add the spinach. Cook until the spinach is cooked and soft. 
4. Mix together the ricotta, feta, green onions, and cooked spinach mixture. 
5. Once mixed, add the juice of half a lemon and 3 Tbsp. of Kelp Chili Crisp, mix until combined.
6. Use one roll of phyllo dough and split in half. Melt 1/2 stick of butter, spread the butter on top of the sheet, and then spoon on cheese and spinach mixture. 
7. Tightly roll the phyllo dough over the spinach mixture into a long log shape and then roll into a spiral. Repeat with the second half of the phyllo dough and connect it to the first roll. 
8. Brush the rolled up dough with lots of butter, drizzle with Kelp Chili Crisp and bake for 40 minutes. 
9. Cool for 5 minutes and then garnish with green onions, sesame seeds, and more Kelp Chili Crisp. 
10. Enjoy!