Spinach Filo Spiral Pie Recipe

Introduction

This spinach filo spiral pie is a delightful combination of flaky pastry, tender spinach, and creamy feta cheese wrapped into a beautiful spiral shape. It’s perfect for a light lunch or a savory snack that impresses with both taste and presentation.

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 chopped onion and cook for about 10 minutes until softened. Add the onion to the bowl with the spinach, then fold in the crumbled feta using a fork until evenly combined. Season to taste.
3. Step 3: Preheat the oven to 190°C (170°C fan)/gas mark 5. Brush a 24 x 4 cm deep metal pie dish with some of the melted butter.
4. Step 4: Lay a filo sheet flat on a clean 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.
5. Step 5: Coil the rolled filo sausage into the center of the prepared pie dish. Repeat the process with the remaining filo sheets and filling, arranging the coils around the central one to form a spiral.
6. Step 6: Brush the tops of the coils with the remaining melted butter and sprinkle with nigella seeds. Bake in the preheated oven for 25 to 30 minutes until the pastry 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 spinach filo spiral pie in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven at 180°C for 10-15 minutes to restore crispness. Avoid microwaving as it may make the filo soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pie in advance?

Yes, you can assemble the pie and keep it covered in the fridge for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I use if I don’t have nigella seeds?

If you don’t have nigella seeds, you can sprinkle sesame seeds or simply omit them. The pie will still be delicious and beautifully textured.

Spinach Filo Spiral Pie Recipe

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★★★★★

4.5 from 122 reviews

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

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Description

This Spinach Filo Spiral Pie features tender baby spinach and creamy feta cheese encased in crispy, golden filo pastry spirals. A buttery, savory pie enhanced with a subtle crunch from nigella seeds, perfect as a flavorful appetizer or light meal.

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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 spinach: Heat a large non-stick pan over medium heat. Add the spinach and cook while stirring until wilted. No oil or water is needed as the spinach will steam in its own moisture. Remove from heat and let cool slightly. Transfer to a clean tea towel and squeeze out as much water as possible. Chop the spinach and place in a mixing bowl.
2. Sauté onions: Heat a knob of butter in a non-stick frying pan over medium heat. Add the finely chopped onion and cook for about 10 minutes until soft and translucent. Transfer the cooked onion to the bowl with the spinach.
3. Mix filling: Add the crumbled feta to the spinach and onion mixture. Stir gently with a fork until fully combined. Taste and adjust seasoning if necessary.
4. Prepare oven and dish: Preheat the oven to 190°C (170°C fan) or Gas Mark 5. Butter a 24cm x 4cm deep metal pie dish with some of the melted butter to prevent sticking.
5. Assemble spirals: Lay one filo sheet flat on your work surface and brush it lightly with melted butter. Spread approximately 2 tablespoons of the spinach and feta filling in a long line along the longest edge of the sheet. Roll the filo loosely into a long sausage shape, making sure not to roll too tightly to avoid splitting the pastry. Coil the sausage into a spiral and place it in the center of the prepared pie dish.
6. Repeat layering: Continue with the remaining filo sheets and filling, brushing each sheet with butter, filling, rolling, and coiling the spirals around the central one until the dish is filled.
7. Finish and bake: Once all spirals are arranged, brush the tops with more melted butter and sprinkle evenly with nigella seeds. Bake in the preheated oven for 25-30 minutes until the filo pastry is golden brown and crisp.

Notes

• For a vegan version, substitute feta with drained, chopped jarred artichoke hearts and a few olives, and use olive oil instead of butter.
• Ensure to squeeze out all moisture from spinach to prevent soggy pastry.
• Do not roll the filo sheet too tightly to avoid tearing during baking.
• Use a non-stick pan to avoid sticking when cooking spinach and onions.

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

Keywords: spinach pie, filo pastry, vegetarian pie, Mediterranean recipe, feta cheese, baked pie, snack, appetizer