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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
