Name: Spinach Filo Spiral Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 300g baby spinach; 1 large onion, finely chopped; 200g feta, crumbled; 50g salted butter, melted, plus a knob for frying; 7 shop-bought filo sheets; 1 tbsp nigella seeds

Jump to Recipe

Introduction

This spinach filo spiral pie is a delightful and elegant savory dish, perfect for a light lunch or a side at dinner. The combination of tender spinach, creamy feta, and crisp filo pastry creates a wonderful balance of flavors and textures.

The image shows a round black baking pan with six golden brown spiral rolls arranged closely inside. Each roll has multiple thin layers of crispy pastry dough coiled tightly, with a shiny surface sprinkled with small black seeds. The rolls have a glossy, slightly browned texture on top, showing a mix of smooth and crinkled areas from the layers. A few small pieces of loose pastry are visible inside the pan. The pan sits on a white marbled surface with an off-white and orange speckled cloth underneath. A small bunch of fresh green spinach leaves is placed to the upper right side outside the pan. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat a large non-stick pan over medium heat. Add the spinach and cook, stirring occasionally, until wilted. No oil or water is needed as the spinach will steam in its own moisture. Once cooked, let it cool slightly, then transfer to a clean tea towel and squeeze out as much water as possible. Chop the spinach and place it in a bowl.
Step 2: In a non-stick frying pan, heat the knob of butter over medium heat. Add the finely chopped onion and cook for about 10 minutes until softened. Transfer the onions to the bowl with the spinach. Stir in the crumbled feta using a fork until well combined. Taste and adjust seasoning if needed.
Step 3: Preheat your oven to 190°C (170°C fan)/gas mark 5. Lightly brush a 24 x 4 cm deep metal pie dish with some melted butter.
Step 4: Lay a filo sheet flat on your work surface. Brush it with melted butter, then spread about 2 tablespoons of the spinach and feta filling in a line along the longest edge of the sheet. Roll the filo loosely into a long sausage shape, being careful not to roll too tightly to avoid tearing the pastry. Coil the rolled filo into a spiral and place it in the center of the buttered pie dish.
Step 5: Repeat the process with the remaining filo sheets and filling, arranging the coils around the central spiral to fill the dish.
Step 6: Brush the top of the assembled pie generously with the remaining melted butter and sprinkle with nigella seeds. Bake in the preheated oven for 25-30 minutes until golden brown and crisp.

Tips & Variations

For a vegan version, replace the feta with chopped artichoke hearts and olives, drained from a jar, and use olive oil instead of butter to brush the filo.
Make sure to handle the filo gently and keep unused sheets covered with a damp cloth to prevent them from drying out.
Serve warm with a simple side salad or a dollop of yogurt for extra freshness.

Storage

Store any leftover spinach filo spiral pie in an airtight container 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 as it can make the filo soggy.

How to Serve

A round dark baking pan holds six golden brown spiral pastries arranged close together, with one spiral showing a missing piece revealing the inside. Each spiral has thin, flaky layers of dough tightly wound, with a shiny, slightly crisp outer layer sprinkled evenly with small black seeds. The textures show soft inner folds and a crunchy outer shell. The pan sits on a white marbled surface with a few green spinach leaves placed near the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze spinach filo spiral pie?

It’s best to freeze the pie before baking. Wrap the assembled pie tightly in plastic wrap and foil, then freeze for up to 1 month. When ready to cook, bake from frozen, adding extra time until golden and cooked through.

What can I use instead of nigella seeds?

If you don’t have nigella seeds, you can use sesame seeds or poppy seeds as a substitute to add a similar nutty crunch and visual appeal on top of the pie.