Spinach Filo Spiral Pie Recipe

Introduction

This spinach filo spiral pie is a delightful blend of tender spinach, creamy feta, and crispy filo pastry. Its beautiful spiral shape makes it perfect for sharing at any meal or gathering. With simple ingredients and straightforward steps, it’s an impressive yet easy dish to prepare.

Ingredients

• 300g baby spinach
• 50g salted butter, melted, plus a knob for frying
• 1 large onion, finely chopped
• 200g feta, crumbled
• 7 shop-bought filo sheets
• 1 tbsp nigella seeds

Instructions

1. Step 1: Heat a large non-stick pan over medium heat and add the spinach. Cook, stirring, until wilted; no oil or water is needed as the spinach will steam in its own moisture. Allow to cool slightly, then transfer to a clean tea towel and squeeze out as much water as possible. Chop and place the spinach in a bowl.
2. Step 2: Heat the knob of butter in a non-stick frying pan. Add the chopped onion and cook for about 10 minutes until softened. Add the cooked onion to the bowl with the spinach, then stir in the crumbled feta with a fork until fully combined. Taste and adjust seasoning as needed.
3. Step 3: Preheat the oven to 190°C (170°C fan)/gas mark 5. Brush a 24cm x 4cm deep metal pie dish with some melted butter.
4. Step 4: Lay one filo sheet on your work surface and brush it with melted butter. Spread about 2 tablespoons of the filling in a line along the longest edge of the pastry. Roll it loosely into a long sausage, being careful not to roll too tightly to avoid splitting the pastry. Coil the rolled pastry into the center of the prepared pie dish.
5. Step 5: Repeat the rolling and coiling process with the remaining filo sheets and filling, arranging each coil around the central one to form a spiral. Brush the tops with more melted butter and sprinkle with nigella seeds.
6. Step 6: Bake in the preheated oven for 25–30 minutes until the pie is golden and crisp. Remove from the oven and let it cool slightly before serving.

Tips & Variations

• To make this pie vegan, substitute the feta with a drained, chopped jar of artichoke hearts and a few olives. Use olive oil instead of butter for brushing and frying.

Storage

Store any leftover pie covered in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for 10–15 minutes to restore crispness. Avoid microwaving to keep the filo flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Thaw it completely, squeeze out all excess water, and proceed with the recipe as usual.

Can I prepare the pie in advance?

Absolutely. You can assemble the pie and keep it covered in the refrigerator for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Spinach Filo Spiral Pie Recipe

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★★★★★

4.7 from 150 reviews

• Author: Jake
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delicious and flaky spinach filo spiral pie featuring tender baby spinach, caramelized onions, and crumbled feta cheese wrapped in crisp filo pastry, baked to golden perfection. This savory pie is perfect as a snack, appetizer, or light meal and can be adapted to vegan by substituting ingredients.

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Ingredients

Scale 1x2x3x

Filling

• 300g baby spinach
• 1 large onion, finely chopped
• 200g feta, crumbled

Pastry and Toppings

• 7 shop-bought filo sheets
• 50g salted butter, melted, plus a knob for frying
• 1 tbsp nigella seeds

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Instructions

1. Wilt the Spinach: Heat a large non-stick pan over medium heat. Add the spinach and cook while stirring until wilted, allowing it to steam in its own moisture without adding oil or water. Set aside to cool slightly.
2. Drain Spinach: Transfer the wilted spinach onto a clean tea towel and squeeze out as much water as possible to prevent soggy pastry. Chop finely and place in a mixing bowl.
3. Cook Onions: Heat a knob of butter in a non-stick frying pan over medium heat. Add the finely chopped onion and sauté for about 10 minutes until softened and translucent.
4. Combine Filling: Add the cooked onions to the spinach in the bowl. Stir in the crumbled feta using a fork until fully combined. Taste and adjust seasoning if necessary.
5. Prepare Oven and Dish: Preheat the oven to 190°C (170°C fan)/Gas mark 5. Brush a 24cm diameter, 4cm deep metal pie dish with some melted butter to prevent sticking and enhance flavor.
6. Assemble Filo Rolls: Lay one filo sheet on a clean work surface and brush with melted butter. Spoon about 2 tablespoons of the filling mixture along the longest edge of the filo. Roll the pastry loosely into a long sausage shape, being careful not to roll too tightly to avoid tearing.
7. Form Spiral: Coil the rolled filo gently and place it into the center of the prepared pie dish. Repeat the process with the remaining filo sheets and filling, arranging the coils in a circular pattern around the central coil to form a spiral pie.
8. Finish and Bake: Brush the top of the assembled filo spiral with more melted butter and sprinkle evenly with nigella seeds for an aromatic finish. Bake in the preheated oven for 25 to 30 minutes until the filo is golden brown and crisp.

Notes

• For a vegan version, replace feta with drained and chopped jarred artichoke hearts and a few olives, and use olive oil instead of butter.
• Ensure all excess moisture is removed from the spinach to keep the filo crisp.
• Handle filo sheets carefully as they dry out quickly; keep unused sheets covered with a damp cloth.
• This pie is best served warm but can be enjoyed at room temperature.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Pie
• Method: Baking
• Cuisine: Mediterranean

Keywords: spinach pie, filo pastry, Greek pie, savory pie, vegetarian pie, spinach and feta, nigella seeds, Mediterranean recipe