Spinach Filo Spiral Pie Recipe

Introduction

This spinach filo spiral pie is a deliciously crisp and savory dish that combines tender wilted spinach with creamy feta, all wrapped in flaky filo pastry. Perfect for a light lunch or a crowd-pleasing appetizer, its beautiful spiral shape makes it as eye-catching as it is tasty.

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. Add the spinach and cook, stirring occasionally, until wilted. No oil or water is needed as the spinach will steam in its own moisture. Remove from heat, let cool slightly, then place in a clean tea towel and squeeze out as much water as possible. Chop the spinach and transfer to a bowl.
2. 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. Add the cooked onion to the bowl with the spinach. Stir in the crumbled feta using a fork until fully combined. Taste and adjust seasoning if needed.
3. Step 3: Preheat the oven to 190°C (170°C fan) or gas mark 5. Lightly brush a 24 x 4cm deep metal pie dish with some of the 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 sheet. Carefully roll it loosely into a long sausage shape, being careful not to roll too tight to avoid splitting the pastry.
5. Step 5: Coil this rolled filo into the center of the prepared pie dish. Repeat the process with the remaining filo sheets and filling, arranging each coil around the central one to form a spiral.
6. Step 6: Brush the top of the spiral with the remaining melted butter and sprinkle with nigella seeds. Bake in the preheated oven for 25 to 30 minutes, until golden and crisp.

Tips & Variations

• For a vegan version, replace feta with drained, chopped artichoke hearts and a few olives, and use olive oil instead of butter.
• Make sure to squeeze out as much moisture as possible from the spinach to prevent soggy pastry.
• Handle the filo sheets gently and cover unused sheets with a damp cloth to prevent drying out.

Storage

Store leftover pie covered in the refrigerator for up to 2 days. Reheat in an oven at 180°C for about 10 minutes to restore crispiness. Avoid microwaving as it may soften the filo.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw it completely and squeeze out all excess water before using to avoid making the pastry soggy.

What can I substitute for nigella seeds?

If you don’t have nigella seeds, you can sprinkle sesame seeds or omit them altogether; they mainly add a subtle flavor and texture contrast.

Spinach Filo Spiral Pie Recipe

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★★★★★

4.9 from 118 reviews

• Author: Ethan
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delightful spinach filo spiral pie featuring tender baby spinach, sautéed onions, and crumbly feta cheese wrapped in crispy, golden filo pastry. This savory pie is perfect as a light lunch or elegant appetizer, offering a harmonious blend of flaky texture and flavorful filling. With easy steps and a beautiful presentation, it’s a crowd-pleaser on any occasion.

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Ingredients

Scale 1x2x3x

Filling

• 300g baby spinach
• 1 large onion, finely chopped
• 200g feta, crumbled
• 50g salted butter, melted, plus a knob for frying

Pastry

• 7 shop-bought filo sheets
• 1 tbsp nigella seeds

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Instructions

1. Cook the spinach: Heat a large non-stick pan over medium heat. Add the baby spinach and 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 the spinach to a clean tea towel and squeeze out as much water as possible. Chop finely and place in a mixing bowl.
2. Sauté the onion: Heat a knob of butter in a non-stick frying pan over medium heat. Add the finely chopped onion and cook for approximately 10 minutes until soft and translucent. Transfer the cooked onion to the bowl with the chopped spinach.
3. Combine filling ingredients: Add the crumbled feta to the spinach and onion mixture. Using a fork, stir gently until all ingredients are well combined. Taste the filling and adjust seasoning if needed.
4. Prepare the pie dish: Preheat the oven to 190°C (170°C fan) or gas mark 5. Lightly brush a 24 cm x 4 cm deep metal pie dish with some of the melted butter to prevent sticking.
5. Assemble the filo spirals: Lay a filo sheet flat on your work surface and brush generously with melted butter. Spoon approximately 2 tablespoons of the filling in a line along the longest edge of the pastry. Carefully roll the filo loosely into a long sausage shape—do not roll too tightly to avoid the pastry splitting.
6. Form the spiral: Coil the filled filo roll into a spiral shape and place it in the center of the prepared pie dish.
7. Repeat and arrange: Repeat the rolling and filling process with remaining filo sheets and filling, arranging the resulting spirals around the central spiral in the pie dish, forming a continuous coil.
8. Final touches: Brush the tops of the assembled filo spirals with more melted butter and sprinkle evenly with nigella seeds. This will enhance flavor and add a visual finishing touch.
9. Bake the pie: Place the pie dish in the preheated oven and bake for 25 to 30 minutes until the filo is golden brown and crisp.
10. Serve: Remove the pie from the oven and allow it to cool slightly before slicing and serving warm or at room temperature.

Notes

• To make this pie vegan, substitute the feta with a drained jar of chopped artichoke hearts and a few olives, and use olive oil in place of butter for brushing and frying.
• Ensure the spinach is thoroughly squeezed to prevent soggy pastry.
• Handle filo pastry gently to prevent tearing.
• You can prepare the pie in advance and bake it fresh when ready to serve.

• Prep Time: 20 minutes
• Cook Time: 10 minutes (spinach and onion cooking) + 30 minutes (baking)
• Category: Pie
• Method: Baking
• Cuisine: Mediterranean

Keywords: spinach pie, filo pastry, savory pie, vegetarian, Mediterranean, feta cheese, nigella seeds, spinach filo pie, easy pie recipe