Greek Olive & Feta Phyllo Spirals: Eliopites

Ingredients

1 pound (#4) phyllo, at room temperature
1/2 pound butter, melted
The Filling:
1/4 cup olive oil
1 onion, finely chopped
5-6 scallions, thinly sliced
250g -300g Kalamata or mixed olives, chopped
1/4 cup finely chopped parsley
1 teaspoon dried mint
1 teaspoon dried oregano
freshly cracked black pepper, to taste
250g, feta cheese, crumbled
optional: shredded mozzarella cheese
Instructions
Preheat the oven to 350 °F, 180 °C

Make the filling:

Add the onion and olive oil with a pinch of salt to a pan heating over medium heat. Cook the onions for anout 7-8 minutes until soft and golden. Add the scallions and warm through until softened. Remove the pan from the heat and add the olives, herbs, and black pepper. Add the feta as well if using and mix together. Set aside.

Assemble the Spirals:
Lay one sheet of phyllo (on the counter) with the long side facing you.

Sprinkle with melted butter and place another sheet of phyllo on top and drizzle with more butter.

Spread 3-4 tablespoons of the olive filling on the bottom third of the phyllo. Sprinkle with mozzarella cheese.

Roll it up and slightly twist it taking care not to tear the phyllo. Roll it into a spiral (coil).

Place the spirals on a baking tray lined with parchment paper and brush them all around with melted butter.

Bake on the center rack of the preheated oven until golden and crisp. About 40-45 minutes.

Kali Orexi!

Notes
Freezer Instructions: The spirals can be assembled and frozen up to 3 months. Bake them straight out of the freezer and add 5-10 minutes to the baking time.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes