Spanakopita Spiral Recipe
Introduction
Spanakopita Spiral is a delightful Greek pastry filled with a savory blend of spinach, cheeses, and herbs, all wrapped in crisp, flaky filo dough. This dish is perfect for a savory snack, appetizer, or a light meal that’s both comforting and elegant.
Ingredients
- 1 – 1½ lbs Spinach
- 1 medium Onion, chopped
- 2 large Garlic cloves
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- 1 tbsp Lemon juice
- ½ cup Goat cheese (cream or feta)
- 1½ cup Feta cheese
- ½ cup Cheddar cheese, grated
- 1 large Egg
- 1 cup Parsley
- ½ cup Pine nuts, toasted
- ⅛ tsp pinch of Nutmeg
- 16 sheets Filo pastry
- ½ cup Olive oil (or melted butter)
Instructions
- Step 1: Preheat your oven to 375°F (190°C, Gas mark 5). Thaw and drain any excess liquid from the spinach so it’s ready to use.
- Step 2: Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; sauté until translucent and fragrant.
- Step 3: Add the spinach to the skillet and cook until wilted, stirring occasionally. Season with salt and pepper, then add lemon juice. Cook on high heat until all liquid evaporates.
- Step 4: Transfer the cooked spinach mixture to a large bowl and let it cool slightly. Crumble in the goat cheese, feta, and grated cheddar.
- Step 5: Add the beaten egg, parsley, pine nuts, nutmeg, and additional salt and pepper if needed. Mix well to combine all ingredients.
- Step 6: Prepare a 9-inch pie pan or 9×13 baking dish by brushing the bottom with olive oil.
- Step 7: Working with two filo sheets at a time on a clean surface, brush them lightly with melted butter or olive oil. Spread about four tablespoons of the spinach filling evenly over the top sheet, leaving a 2-inch border all around.
- Step 8: Roll the filo and filling into a long tube, then place it in the pie pan and coil it into a spiral shape starting from the center.
- Step 9: Repeat this rolling and coiling process with the remaining filo sheets and filling, fitting the spiral rolls snugly in the pan until full. Tuck in any loose edges of filo to create a neat finish.
- Step 10: Brush the entire top of the spiral generously with olive oil to encourage a crisp, golden crust during baking.
- Step 11: Bake for 25 to 30 minutes or until golden brown and the filling is set. Let the spanakopita cool for a few minutes before slicing into squares or triangles to serve.
Tips & Variations
- For a richer crust, use melted butter instead of olive oil when brushing the filo layers.
- Feel free to add fresh dill or mint to the filling for a more herbal flavor.
- To save time, you can prepare the filling a day ahead and refrigerate it before assembling the pastry.
- Substitute pine nuts with walnuts or slivered almonds for a different texture and taste.
Storage
Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispiness. It can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used. Just make sure to wash, chop, and cook it down to remove excess moisture before mixing with the other ingredients.
Can I make spanakopita without nuts?
Absolutely. If you have nut allergies or prefer not to use them, simply omit the pine nuts. The filling will still be flavorful and delicious.
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Spanakopita Spiral Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Spanakopita Spiral is a delicious Greek-inspired savory pastry featuring a flavorful spinach and mixed cheese filling wrapped in crisp, golden filo pastry. Perfect as an appetizer or main dish, it combines the earthiness of spinach with creamy goat, feta, and cheddar cheeses, accented with pine nuts and fresh herbs, baked to crispy perfection.
Ingredients
Scale
Vegetables & Herbs
- 1 – 1½ lbs Spinach
- 1 medium Onion, chopped
- 2 large Garlic cloves, minced
- 1 cup Parsley, chopped
Cheeses & Dairy
- ½ cup Goat cheese (cream or feta)
- 1½ cups Feta cheese
- ½ cup Cheddar cheese, grated
- 1 large Egg, beaten
Pantry
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- 1 tbsp Lemon juice
- ½ cup Pine nuts, toasted
- ⅛ tsp Nutmeg, pinch
- 16 sheets Filo pastry
- ½ cup Olive oil (or melted butter)
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 375°F (190°C/Gas Mark 5). Thaw and drain the spinach thoroughly to remove excess moisture.
- Sauté Vegetables: Heat a drizzle of olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until translucent and aromatic. Add spinach, cooking until wilted, stirring occasionally. Season with salt, pepper, and add lemon juice. Increase heat to high and cook until all liquid evaporates.
- Mix Filling: Transfer the cooked spinach mixture to a large bowl and allow it to cool. Crumble in goat cheese, feta, and cheddar. Add beaten egg, chopped parsley, pine nuts, nutmeg, and additional salt and pepper to taste. Stir together until well combined.
- Prepare Baking Dish: Brush the bottom of a 9-inch pie pan or 9×13 baking dish with olive oil to prevent sticking.
- Assemble Spanakopita Spirals: Lay two layers of filo pastry on your work surface; brush with melted butter or olive oil. Spread approximately four tablespoons of the spinach filling evenly over the top layer, leaving a 2-inch border all around. Carefully roll the filo and filling into a long tube starting from one end.
- Shape Into Coil: Place the rolled pastry into the prepared pan and coil it in the center. Repeat the rolling and coiling process with remaining filling and filo, arranging the spirals from the center outward. Tuck any excess filo dough around the edges neatly.
- Brush With Oil: Generously brush the top of the assembled spanakopita with olive oil to promote a golden, crispy crust during baking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, until the crust is golden brown and the filling is set.
- Cool and Serve: Remove from the oven and allow the spanakopita to cool for several minutes. Cut into squares or triangles before serving.
Notes
- Make sure to thoroughly drain the spinach to prevent soggy pastry.
- Use a mix of cheeses for authentic depth of flavor.
- Be gentle when handling filo pastry to avoid tearing.
- To save time, prepare filling ahead and refrigerate.
- Can be served warm or at room temperature, ideal for parties or family meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Keywords: spanakopita, spinach pie, Greek pastry, filo pastry, spinach and cheese, savory spiral, vegetarian Greek recipe
