Spanakopita wreath with tzatziki

Spanakopita wreath with tzatziki

Portions: 6-8
Prep time: 30 minutes
Cooking time: 30-35 minutes



  • 250 ml (1 cup) Greek yogurt
  • A small bunch of dill, finely chopped
  • 1 Lebanese cucumber, grated
  • Zest and juice of half a lemon
  • La Belle Excuse extra virgin crude olive oil


  1. In a frying pan, add a drizzle of olive oil. Add onions and cook for 3-4 minutes. Add garlic and spinach. Cook for another 2-3 minutes. Add feta cheese and mix well.
  2. Lay out 2 phyllo pastas on work surface. Brush with olive oil. Add two more sheets and brush again. Repeat with all the leaves. Add the mixture in a line down the center.
  3. Roll the leaves around the mixture to make a long roll. Close tightly. Using a knife, make 16 slits in the roll of dough, without cutting all the way through. Bring one end towards the other to form the wreath.
  4. Place the crown on a baking sheet. Turn dough cuts slightly outwards to expose filling. Place crown on baking sheet. Brush with more olive oil. Add sesame seeds. Bake in a 350 degree oven for 20-25 minutes.
  5. In a bowl, combine yogurt, cucumbers, lemon zest, lemon juice and dill. Season with salt and pepper. Add a drizzle of olive oil.
  6. Serve spanakopita with tzatziki.