Spinach Filo Spiral Pie Recipe

Introduction

This spinach filo spiral pie is a delightful combination of tender spinach, creamy feta, and flaky filo pastry. Perfect as a savory snack or a light meal, its golden coils are as beautiful as they are delicious.

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, until wilted. No oil or water is needed as the spinach will steam in its own moisture. Let it cool slightly, then place it in a clean tea towel and squeeze out as much water as possible. Chop the spinach and transfer it to a bowl.
2. Step 2: Heat the knob of butter in a non-stick frying pan. 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)/gas mark 5. Brush a 24cm x 4cm deep metal pie dish with some of the melted butter.
4. Step 4: Lay a filo sheet on your work surface and brush it lightly with melted butter. Spread about 2 tablespoons of the spinach and feta filling in a line along the longest edge of the filo. Roll the sheet loosely into a long sausage, taking care not to roll it too tightly to avoid splitting the pastry.
5. Step 5: Coil the rolled filo strip 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.
6. Step 6: Brush the tops of the pastry coils with more melted butter, then sprinkle with nigella seeds. Bake in the preheated oven for 25-30 minutes until the pie is golden and crisp.

Tips & Variations

• For a vegan version, substitute the feta with drained and chopped artichoke hearts and a few olives, and use olive oil instead of butter.

Storage

Store any leftover pie covered in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the filo crisp, avoiding the microwave which can make it soggy.

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 a soggy filling.

Can I prepare the pie in advance?

Yes, you can assemble the pie and refrigerate it for a few hours before baking. Allow the pie to come to room temperature before putting it in the oven to ensure even cooking.

Spinach Filo Spiral Pie Recipe

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★★★★★

4.5 from 130 reviews

• Author: Sophie
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This delightful Spinach Filo Spiral Pie combines tender sautéed spinach, savory feta cheese, and aromatic nigella seeds wrapped in crisp, buttery filo pastry. Perfect as a savory snack or light meal, it delivers vibrant flavors and flaky textures with every bite. A traditional Mediterranean-inspired dish, it’s easy to make and sure to impress with its beautiful spiral presentation.

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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. Wilt the Spinach: Heat a large non-stick pan over medium heat. Add the baby spinach and cook, stirring occasionally, until it wilts and releases its moisture. No oil or water is needed, as the spinach will steam in its own moisture. Remove from heat and allow to cool slightly.
2. Drain Spinach: Transfer the cooked spinach onto a clean tea towel and squeeze out as much excess water as possible. Chop the drained spinach finely and place it in a mixing bowl.
3. Cook the Onions: In a non-stick frying pan, heat a knob of butter over medium heat. Add the finely chopped onion and cook gently for about 10 minutes until soft and translucent. Add the onions to the bowl with the spinach.
4. Combine Filling: Add the crumbled feta to the spinach and onion mixture. Stir thoroughly with a fork until the ingredients are well combined. Taste the filling and adjust seasoning if necessary.
5. Prepare the Oven and Pie Dish: Preheat your oven to 190°C (170°C fan/gas mark 5). Brush a 24 x 4 cm deep metal pie dish liberally with some melted butter to grease it well.
6. Assemble the Filo Spirals: Lay one filo sheet flat on your work surface. Brush it generously with melted butter, then spoon about 2 tablespoons of the filling along one of the long edges of the pastry sheet. Carefully roll it up loosely into a long sausage shape, being sure not to roll too tightly to avoid tearing the filo.
7. Form the Spiral: Coil the rolled filo spiral in the center of the prepared pie dish. Repeat the process with the remaining filo sheets and filling, arranging each coil snugly around the center one to form a spiral pattern that fills the dish.
8. Finish and Bake: Brush the top of the assembled spiral pie generously with more melted butter. Sprinkle the nigella seeds evenly over the top. Place the pie in the oven and bake for 25-30 minutes, or until the filo is golden brown and crisp.
9. Serve: Remove the pie from the oven and allow it to cool slightly before slicing and serving to enjoy the warm, flaky layers and flavorful filling.

Notes

• To make this pie vegan, substitute the feta cheese with drained and chopped artichoke hearts and a few olives, and use olive oil instead of butter.
• Ensure the spinach is well-drained to avoid soggy pastry.
• Use gentle handling when rolling the filo sheets to prevent tearing the delicate pastry.
• Serving suggestion: Enjoy this pie warm as a light meal or appetizer with a simple salad.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Baking
• Method: Baking
• Cuisine: Mediterranean

Keywords: spinach pie, filo pastry, feta cheese, spiral pie, Mediterranean recipe, vegetarian pie, flaky pastry