Serbian Gibanica Spinach Cheese Rolls

Ingredients

• 6 sheets phyllo dough, thawed
• 6 oz feta cheese, crumbled
• 1/2 cup plain full-fat yogurt
• 2 large eggs
• 4 cups chopped spinach, packed
• 3 tbsp olive oil or melted unsalted butter, divided
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1 tbsp chopped fresh dill
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 375F (190C) and brush a 9-inch baking dish with oil. Keep the phyllo stacked under a damp kitchen towel the whole time you work, or the sheets dry out and shatter.
2. Heat 1 tablespoon of the oil in a wide skillet over medium heat. Cook the onion with a pinch of salt for 4 minutes until soft, add the garlic for 30 seconds, then add the spinach in handfuls and stir just until it collapses, 2 to 3 minutes.
3. Tip the spinach into a sieve and press it hard with the back of a spoon until it stops dripping. This is the step that decides whether the pastry is crisp or soggy, so keep pressing. Chop it roughly and let it cool.
4. Whisk the eggs and yogurt in a bowl until smooth, then fold in the feta, the drained spinach, and the dill. Season with plenty of black pepper and taste before adding salt, since feta is already salty.
5. Lay one phyllo sheet on the counter and brush it lightly with oil. Spoon a sixth of the filling in a line along one long edge and roll it into a loose log, leaving a little slack so the custard can expand without splitting the pastry.
6. Coil the log into the baking dish and repeat with the remaining sheets, arranging the coils snugly against each other. Brush the tops with the remaining oil.
7. Bake for 30 to 35 minutes, until the phyllo is crisp and deep golden and the custard is set; a knife slid into the centre should come out clean, not wet.
8. Let the gibanica settle for 10 minutes before cutting so the slices hold together, then serve warm with the fresh herbs and lemon wedges.

Allergen note: Contains wheat, dairy, and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.