Flaky Spanakopita Spiral with Spinach, Feta, and Crisp Phyllo
By Olivia Hayes
This 45-minute spanakopita spiral turns a skillet spinach filling and store-bought phyllo into nine servings. Spinach, feta, goat cheese, and cheddar bake inside tightly coiled layers with a crisp, golden crust and a set, savory center.
The filling starts with onion and garlic sautéed in olive oil, followed by spinach cooked until every bit of liquid has evaporated. Lemon juice, parsley, pine nuts, nutmeg, cheeses, and egg build the mixture that goes into the pastry. The combination of feta, goat cheese or cream, and grated cheddar gives the filling its salty, tangy character while the egg helps it set.
Keep the phyllo sheets covered with a slightly damp kitchen towel while assembling so they stay flexible. Each two-sheet layer gets brushed, spread with about four tablespoons of filling, and rolled into a tube before coiling into the pan. The key visual cue is a golden-brown top and firm filling; overfilling or rolling too tightly can crack the pastry and prevent a clean spiral.
Serve the baked spiral after it cools for a few minutes, cut into squares or triangles. It works as an appetizer, side dish, or main dish. The article also notes that an assembled, unbaked spiral can be covered and refrigerated, then baked when needed.
Why you'll love this recipe
- Uses prepared phyllo dough and a single skillet for the filling, so the hands-on work stays focused on sautéing, rolling, and baking.
- Makes nine servings in a 45-minute total time, giving a practical option for an appetizer, side dish, or simple main dish.
- The filling uses spinach, onion, garlic, cheeses, egg, and pantry seasonings, so its savory flavor comes from familiar grocery-store ingredients.
- A 9-inch pie pan or 9-by-13-inch baking dish works, which gives flexibility when the preferred baking pan is already in use.
- Make-ahead assembly is supported because the unbaked spiral can be covered, refrigerated, and baked later when serving time is closer.
- Clear visual cues reduce guesswork: cook spinach until dry, then bake until the crust is golden brown and filling is set.
Ingredients
- •1 lb spinach (1-1½ lbs (350 g))
- •1 medium onion (chopped)
- •2 large cloves garlic (minced)
- •0.5 tsp kosher salt
- •0.5 tsp black pepper powder
- •1 tbsp lemon juice
- •0.5 cup goat cheese cream or feta (113 g)
- •1.5 cups feta cheese (225 g)
- •0.5 cup cheddar cheese (grated; 60 g)
- •1 large egg (beaten)
- •1 cup parsley
- •0.5 cup pine nuts (toasted; 67.5 g)
- •0.13 tsp nutmeg (pinch)
- •16 sheets filo pastry (304 g)
- •0.5 cup olive oil or melted butter (120 ml)
Instructions
- 1
Preheat the oven to 375°F / 190°C / Gas Mark 5 and gather the ingredients. If using frozen spinach, thaw it and drain excess liquid.
- 2
Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant.
- 3
Add the spinach, season with salt and pepper, and cook until wilted, stirring occasionally. Add the lemon juice and cook on high until all liquid evaporates from the pan.
- 4
Transfer the cooked spinach to a large bowl and let it cool for a few minutes.
- 5
Crumble the cheeses into the bowl. Add the beaten egg, parsley, nutmeg, salt, pepper, and toasted pine nuts, then mix well and set aside.
- 6
Brush the bottom of a 9-inch pie pan or 9-by-13-inch baking dish with olive oil.
- 7
Place two layers of filo pastry on a work surface and brush with melted butter.
- 8
Spread about four tablespoons of spinach filling over the top phyllo layer, leaving a 2-inch border on all sides.
- 9
Roll the pastry over the filling into a long tube. Place the filled roll in the pie pan and coil it.
- 10
Repeat with the remaining pastry and spinach filling, working from the center coil toward the outside until the pan is full.
- 11
Tuck excess phyllo dough around the edges of the baking dish for a neat appearance.
- 12
Brush the top generously with olive oil.
- 13
Bake for about 25-30 minutes, until golden brown and the filling is set. Let cool for a few minutes before cutting into squares or triangles.
FAQ
Nutrition (per serving)
Calories
460
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