Print

Flaky Spanakopita Spiral

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Flaky Spanakopita Spiral is a visually stunning and delicious twist on traditional Greek spinach pie, made with layers of crisp phyllo dough wrapped around a savory filling of spinach, feta cheese, and herbs. Perfect as a vegetarian main dish, elegant appetizer, or brunch centerpiece, this golden-baked spiral delivers crispy, cheesy, herb-packed bites every time.

Ingredients

  • 1 pound (450g) fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 1/2 cup fresh dill, chopped (or 1 tablespoon dried dill)

  • 1/4 teaspoon ground nutmeg (optional)

  • Salt and pepper, to taste

  • 1 cup crumbled feta cheese

  • 1/2 cup ricotta cheese (optional, for creamier filling)

  • 1 egg, lightly beaten

  • 8–10 sheets phyllo dough, thawed

  • 1/3 cup (75g) unsalted butter, melted (or olive oil for brushing)

Instructions

  • Prepare the Filling:

    • In a skillet over medium heat, heat olive oil and sauté the chopped onion for 5 minutes until soft.

    • Add garlic and cook for 1 minute.

    • Stir in spinach and cook until wilted (or heated through if using frozen). Add salt, pepper, dill, and nutmeg (if using). Let cool slightly.

  • Mix the Filling:

    • In a mixing bowl, combine the spinach mixture with crumbled feta, ricotta (if using), and the beaten egg. Mix until fully incorporated.

  • Assemble the Spiral:

    • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

    • Lay one phyllo sheet on a clean surface and brush with melted butter or oil. Top with another sheet and repeat with 3–4 sheets total.

    • Spoon a line of filling along one long edge and roll into a long log.

    • Coil the log into a spiral and place on the baking sheet. Repeat with remaining phyllo and filling, adding to the spiral.

    • Brush the entire spiral with melted butter or oil.

  • Bake the Spanakopita:

    • Bake for 35–40 minutes until the spiral is golden and crispy.

    • Let cool slightly before slicing. Serve warm or at room temperature.

Notes

  • Keep unused phyllo covered with a damp towel while assembling to prevent drying.

  • Use high-quality, crumbly feta (preferably Greek sheep’s milk) for best flavor.

  • Nutmeg adds a subtle warmth but is optional.

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