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Flaky Spanakopita Spiral Recipe

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3.9 from 8 reviews

This Flaky Spanakopita Spiral is a delicious Greek-inspired savory pastry featuring a flavorful spinach and cheese filling wrapped in crisp, golden filo pastry. The filling combines sautéed spinach, onions, garlic, tangy goat cheese, creamy feta, sharp cheddar, fresh parsley, toasted pine nuts, and a hint of nutmeg, all rolled into delicate layers of butter-brushed filo dough and baked to perfection. Perfect as an appetizer, snack, or light meal, this recipe delivers a satisfying flaky texture and rich Mediterranean flavors.

Ingredients

Sautéed Spinach

  • 1 – 1½ lbs (350 g) Spinach
  • 1 medium Onion, chopped
  • 2 large Garlic cloves, minced
  • ½ tsp Kosher salt
  • ½ tsp Black pepper powder
  • 1 tbsp Lemon juice

Spinach Filling

  • ½ cup (113 g) Goat cheese (cream) or feta
  • 1½ cup (225 g) Feta cheese, crumbled
  • ½ cup (60 g) Cheddar cheese, grated
  • 1 large Egg, beaten
  • 1 cup Fresh parsley, chopped
  • ½ cup (67.5 g) Pine nuts, toasted
  • ⅛ tsp Nutmeg, pinch

Additional

  • 16 sheets (304 g) Filo pastry
  • ½ cup (120 ml) Olive oil or melted butter

Instructions

  1. Preheat and Prepare Ingredients. Preheat your oven to 375°F (190°C/Gas Mark 5). Thaw frozen spinach if using and drain any excess moisture to avoid sogginess.
  2. Sauté Spinach Mixture. Heat a drizzle of olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking until translucent and fragrant. Add spinach and sauté until wilted, stirring occasionally. Season with salt and pepper, stir in lemon juice, and continue cooking over high heat until all liquid evaporates.
  3. Mix Filling. Transfer cooked spinach mixture to a large bowl; let it cool slightly. Crumble goat cheese or feta and add feta cheese, cheddar, beaten egg, chopped parsley, toasted pine nuts, nutmeg, salt, and pepper. Mix thoroughly until well combined.
  4. Prepare Baking Dish and Filo. Brush the bottom of a 9-inch pie pan or 9×13-inch baking dish with olive oil or melted butter.
  5. Assemble Spanakopita Spiral. Lay two sheets of filo pastry on a work surface. Brush the top layer with melted butter or olive oil evenly. Spread approximately four tablespoons of the spinach filling over the top, leaving a 2-inch border on all sides. Roll the filo over the filling tightly into a long tube. Place the rolled tube into the prepared pan and coil it into a spiral shape in the pan.
  6. Continue Layering. Repeat the rolling and coiling process with the remaining filo sheets and filling, working outward from the center until the pan is filled. Tuck in any excess filo dough neatly around the edges.
  7. Brush and Bake. Generously brush the entire top layer of filo with olive oil or melted butter to promote a golden, crispy crust. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is set.
  8. Cool and Serve. Remove from oven and let the spanakopita cool for a few minutes. Cut into squares or triangles and serve warm or at room temperature.

Notes

  • Handle filo dough carefully to prevent tearing; keep unused sheets covered with a damp cloth to retain moisture.
  • Brush each filo sheet evenly with melted butter or olive oil to ensure crisp, flaky layers.
  • Remove as much liquid as possible from spinach to avoid soggy pastry; squeeze using paper towels or cheesecloth.
  • Avoid overfilling the pastry rolls to allow for easy rolling and to maintain shape during baking.
  • Watch baking progress closely as ovens vary; bake until the crust is golden brown and the filling is fully set.
  • Allow the spanakopita to cool slightly before cutting to let flavors meld and filling to firm up.

Find it online: https://flavorspath.com/flaky-spanakopita-spiral-recipe/