Dinner

Sticky Tamarind Tomato & Spinach Spiral Pie Recipe

ByJake Silas February 3, 2026February 3, 2026

Introduction

This sticky tamarind tomato and spinach whirl is a vibrant, savory dish perfect for sharing. Combining tangy roasted tomatoes with spinach, feta, and fragrant spices, all wrapped in crisp filo pastry, it’s a stunning centerpiece for any meal.

The image shows a spiral-shaped pastry with several layers of golden brown, flaky crust that looks crisp and light. The pastry is arranged in a circular pattern on a white plate, with small green herb leaves scattered on top and a few red chili flakes adding color contrast. The background has a white marbled texture and a soft pink cloth underneath the plate. The spiral shape creates a layered look with the outer edges slightly darker and crispy, while the inner layers show a more tender dough texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g cherry tomatoes, halved
4 small garlic cloves, sliced
2 tbsp extra virgin olive oil
4 tbsp tamarind paste
1 tsp sugar
1 leek, halved and finely sliced
5 spring onions, finely sliced
300g spinach, wilted, excess water squeezed out and roughly chopped
400g feta, crumbled
3 large eggs, beaten
2 tbsp finely chopped coriander leaves, plus a few leaves to serve
1 tbsp smoked paprika
6 filo pastry sheets
100g unsalted butter, melted
1 tsp chilli flakes

Instructions

Step 1: Preheat the oven to 160C/140C fan/gas 3. In a bowl, combine the cherry tomatoes, garlic, half the olive oil, tamarind paste, sugar, and a generous pinch of seasoning. Spread the mixture on a baking tray and roast for 25-30 minutes until the tomatoes are sticky and caramelized. Set aside to cool slightly.
Step 2: Heat the remaining olive oil in a large frying pan over medium heat. Add the leek and spring onions and cook, stirring occasionally, until softened, about 10 minutes. Allow to cool completely.
Step 3: In a large bowl, mix the cooked leek and spring onions with the wilted spinach, crumbled feta, roasted tomatoes, beaten eggs, chopped coriander, smoked paprika, and seasoning until well combined.
Step 4: Increase oven temperature to 200C/180C fan/gas 6. Prepare your workspace by covering unused filo sheets with a damp tea towel to prevent drying out. Brush one sheet of filo with melted butter, place another sheet on top, and brush again.
Step 5: Spoon about a third of the filling along the long edge of the filo rectangle and gently roll it into a long tube. Repeat with the remaining filo and filling to create three rolls.
Step 6: Arrange the three filled filo rolls in a round pie dish or ovenproof pan, coiling them from the outside toward the center to form a large spiral. Don’t worry about cracks; you can patch them with extra filo layers if needed.
Step 7: Brush the entire spiral with melted butter and sprinkle with chilli flakes. Bake for 50-60 minutes until the filo is deep golden brown and crisp.
Step 8: Remove from the oven and scatter with extra coriander leaves before serving warm.

Tips & Variations

For extra depth, add a pinch of cumin or smoked chili powder to the filling.
Use baby spinach or kale as a substitute if preferred.
To make it vegetarian, ensure feta is suitable or substitute with a plant-based cheese.
If you like a milder spice, reduce the chilli flakes or omit them entirely.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a moderate oven (around 160C) to restore crispness, or warm in a microwave if short on time, though the pastry may soften.

How to Serve

A round spiral-shaped pie with three visible layers of flaky, golden brown pastry crust, lightly cracked on the edges, decorated with green fresh herb leaves and scattered red chili flakes on top. The pie is placed on a white plate that sits on a white marbled surface. The pie's layers are tightly rolled, showing slight separation where the crust curls inward. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the filling up to a day ahead and keep it refrigerated. Assemble the filo rolls just before baking for the best texture.

What can I use instead of filo pastry?

If filo is not available, puff pastry can be a good alternative, though the texture will be different. Be sure to adjust baking times accordingly as puff pastry puffs differently.