Step 1: Begin by preparing your spinach. If using frozen, thaw and squeeze out all excess water. If using fresh, sauté in a large pan until wilted, then drain and squeeze out moisture. You want the spinach as dry as possible to prevent a soggy spanakopita.
Step 2: In a large bowl, combine the squeezed spinach with crumbled feta cheese, chopped fresh dill, grated nutmeg, beaten eggs, and a pinch of black pepper. Mix thoroughly until all ingredients are well incorporated. Taste and adjust seasoning if needed, keeping in mind the feta is quite salty.
Step 3: Melt your butter or ghee. Prepare your workstation by lightly buttering a large, round baking pan (about 12-14 inches in diameter). Keep your phyllo dough covered with a damp towel to prevent drying.
Step 4: Lay one sheet of phyllo on a clean surface. Brush it generously with melted butter. Place a second sheet on top and brush with butter. Repeat this for a total of four sheets, creating a buttered stack.
Step 5: Along the long edge of your buttered phyllo stack, spoon a thin, even line of the spinach and feta filling, leaving about an inch clear on each end. Don't overfill, as it will be harder to roll.
Step 6: Gently roll the phyllo sheets from the long edge into a tight cylinder, enclosing the filling. The ends should be left open for now. This is one of the most satisfying parts of preparing a golden spiral spanakopita recipe!
Step 7: Carefully transfer this rolled phyllo cylinder to your buttered baking pan, starting from the center and coiling it into a tight spiral. The first roll will form the center of your golden spiral spanakopita.
Step 8: Repeat steps 4-6 with the remaining phyllo sheets and filling. As you create subsequent rolls, connect them to the end of the previous spiral in the pan, gently pressing them together to form a continuous, expanding spiral. Continue until all the filling and phyllo are used, creating a beautiful golden spiral spanakopita.
Step 9: Once the spiral is complete, brush the entire top surface generously with any remaining melted butter. For an extra golden crust, some bakers like to lightly score the top layers of phyllo, being careful not to cut all the way through to the filling.
Step 10: Preheat your oven to 350°F (175°C). Bake the golden spiral spanakopita for 50-60 minutes, or until the phyllo is deeply golden brown and crispy, and the filling is set. If the top browns too quickly, you can loosely tent it with aluminum foil.
Step 11: Once baked, remove the spanakopita from the oven and let it rest for 10-15 minutes before slicing. This allows the filling to set further and makes it easier to cut. Serve warm and enjoy the fruits of your labor!