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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
