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Spanakopita Spiral Recipe

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4 from 15 reviews

Experience the delightful layers and perfect crispiness of a Spanakopita Spiral, a traditional Greek savory pastry filled with sautéed spinach, mixed cheeses, and toasted pine nuts, all wrapped in flaky filo dough and baked to golden perfection.

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 Parsley, chopped
  • ½ cup (67.5 g) Pine nuts, toasted
  • ⅛ tsp pinch of Nutmeg

Additional

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

Instructions

  1. Preheat and Prepare Ingredients: Preheat your oven to 375°F (190°C, Gas Mark 5). Make sure to thaw frozen spinach if using and drain any excess liquid to avoid sogginess.
  2. Sauté the Spinach Mixture: Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until translucent and fragrant. Add the spinach, stirring occasionally, until wilted. Season with kosher salt and black pepper, add lemon juice, then increase the heat to high and cook until all liquid evaporates. Remove from heat and let cool slightly.
  3. Prepare the Filling: Transfer the cooked spinach mixture to a large bowl. Crumble goat cheese or feta, add crumbled feta cheese, grated cheddar, beaten egg, chopped parsley, toasted pine nuts, nutmeg, and mix everything well to combine.
  4. Assemble the Spanakopita Spiral: Brush the bottom of a 9-inch pie pan or 9×13 baking dish with olive oil. On a work surface, lay two sheets of filo pastry, brushing each sheet generously with melted butter or olive oil. Spread about four tablespoons of the spinach filling evenly over the top filo layer, leaving a 2-inch border. Roll the pastry over the filling into a long tube starting from one end to the other.
  5. Form the Spiral: Place the filled pastry roll into the oiled pie pan and coil it into a spiral shape starting from the center outward. Repeat the process with the remaining filo sheets and filling, arranging each rolled coil snugly around the previous one until the pan is full. Tuck any excess filo dough neatly around the edges.
  6. Final Touch and Baking: Brush the top layer of the assembled pastry generously with olive oil to ensure a golden, crispy crust. Bake in the preheated oven for 25 to 30 minutes, until the spanakopita turns golden brown and the filling is set.
  7. Cool and Serve: Remove from oven and let cool for a few minutes. Cut into squares or triangles and serve warm or at room temperature.

Notes

  • Make sure to drain the spinach thoroughly to prevent soggy pastry.
  • You can substitute cheeses according to preference, but traditional feta provides authentic flavor.
  • Brush each filo pastry sheet carefully with butter or olive oil to achieve a crispy texture.
  • Use fresh parsley for maximum flavor.
  • This dish can be served as an appetizer, snack, or light meal.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven for crispiness.

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