Brie cheese wheel baked with spinach, Spanakopita style

Ingredients:

• 1 cup frozen spinach (defrosted), squeeze out excess water with a kitchen towel
• 1/4 cup crumbled feta
• 1/4 cup ricotta
• 1/4 cup thinly sliced ​​green onions
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely chopped garlic
• 1 circle of brie cheese weighing 340 - 450 g.
• 3 sheets frozen filo pastry (35x45 cm), thawed
• 110 g unsalted butter, melted
• Toasted bread or crackers, for serving

Preparation:

1. Preheat oven to 200°C.
2. Combine spinach, feta, ricotta, green onions, parsley, and garlic in a bowl. Season with salt and pepper to taste. Cut the brie wheel in half horizontally. Place the spinach filling in the center of the cheese and top with the other half.
3. Place 1 sheet of filo dough on a work surface and brush with melted butter. Place another sheet on top and rotate it slightly, leaving the center point in place. Brush with butter. Repeat with another sheet of dough. Brush with butter. Place the cheese in the center of the stack of filo sheets and roll it up, twisting the dough at the top to seal. It's okay if the dough tears a little.
4. Brush the dough with additional butter and transfer it, along with the cheese, to a rack set on a baking sheet. Bake until golden brown, about 20 minutes. Let rest on the rack for 15 minutes before serving. Serve with bread or crackers.