fine dining experience

Scrunch Bread

This bread gets its name from scrunched-up layers of phyllo and a spanakopita inspired filling, resulting in a stunning, pleated spiral shape; fresh dill, feta, and spinach make it a grand slam. Phyllo is an incredibly versatile if not slightly (very?) finicky ingredient to work with. This recipe, however, couldn’t be easier, and even if the phyllo rips, it doesn’t matter!


  • 2 tsp. extra-virgin olive oil
  • 3 scallions, thinly sliced
  • 3 garlic cloves, minced
  • 2 (10-oz.) packages frozen spinach, thawed and thoroughly drained
  • 1/2 c. fresh dill, chopped plus more for garnish
  • 6 oz. feta, crumbled
  • Juice of ½ lemon
  • Kosher salt
  • Freshly ground black pepper
  • 1 stick (½ cup) melted butter
  • 11 sheets (13”x18”) phyllo dough, thawed if frozen


  1. Step 1Preheat oven to 375º. In a medium skillet over medium heat, heat oil until it shimmers. Add scallions and garlic and cook until fragrant and lightly browned, 3 minutes.
  2. Step 2Add spinach and dill then cook, stirring occasionally, until warmed through, 2 to 3 minutes. Reduce the heat to low and sprinkle feta and lemon juice over spinach-dill mixture.
  3. Step 3Cook for an additional 2 to 3 minutes, or until the feta has broken down slightly and everything is thoroughly combined. Season to taste with salt and pepper then set aside to cool.
  4. Step 4Lay 2 sheets of phyllo dough under a 10” springform pan and trim sheets into 2 circles. Place 1 dough circle into the pan, brush with butter then top with the dough circle and brush the top with more butter.
  5. Step 5On a clean work surface, lay out 1 full sheet of phyllo dough horizontally, brush with butter, then top that with 2 more layers of phyllo and butter. Top the buttered phyllo with about ⅓ of the spinach mixture, sprinkling the mixture all over to get as much coverage as possible.
  6. Step 6Working from the bottom and top, scrunch the phyllo dough towards the center until you have an approximately 3” wide log with many folds and pleats.
  7. Step 7Roll the log into a tight spiral, being careful not to rip the phyllo, and place into the center of the prepared springform pan.
    Repeat steps 5 and 6 twice so that you have 2 equal-size logs. Gently lift the logs and place them on either side of the spiral to fill the rest of the springform.
  8. Step 8Brush all exposed phyllo with the remaining butter, then transfer to the oven. Bake until the phyllo is golden brown and crispy, 45 to 50 minutes. Remove and allow to cool for 10 minutes.
  9. Step 9Garnish with fresh dill and salt then slice and serve.