Spanakopita spiral (spinach and feta tart)

Spanakopita spiral is my version of the popular Greek dish spinach and feta filo pie, made in the form of a spiral. It is an attractive vegetarian tart wrapped in light and crispy filo pastry and is surprisingly easy to make.

This feta and spinach pie is typically made with filo pastry, spinach and feta plus a number of other ingredients of individual choice. It can be made in a variety of forms such as a simple pie, individual parcels or a spiral depending on choice. My favourite is a spiral and it probably easier to make than you might think!

Similar to summer vegetable quiche and mushroom and leek quiche this feta and spinach pie is suitable for main meals and also light lunches.

The quantities in this spanakopita recipe are sufficient for two servings.

Spanakopita ingredients

For this recipe for spinach and feta pie you will need:

• Approximately 4 sheets filo pastry - ready made filo sheets can be used but I recommend using a good quality brand. See these useful tips on how to use filo pastry.

• 1 leek - medium sized, thinly sliced.

• 150g spinach - use fresh spinach rather than frozen or tinned as it contains less water and has a far better flavour.

• 50g chopped fresh parsley (2 to 3 handfuls approximately) - finely chopped. Use fresh parsley rather than dried.

• Zest of one lemon - this will add a citrusy flavour to the other spanakopita ingredients.

• 1 tablespoon chopped dill - use fresh dill, but if you don't have any then you could substitute fresh chopped fennel.

• 200g feta cheese - this tangy, crumbly Greek cheese makes a tasty filling for this filo tart.

• 1 medium sized egg - this is used to bind the other ingredients.

• A few sesame seeds - sprinkle either toasted or untoasted sesame seeds over the top of the filo spiral before baking.

• Olive oil - ideally use extra virgin olive oil for maximum flavour. This is used to cook the leeks before combining with the other ingredients.

How to make spanakopita

Slice the leeks and cook in olive oil until soft. Add the spinach leaves and stir until it has wilted. Allow to cool and then squeeze any excess liquid from the spinach/leek mixture.

Place the spinach and leeks in a large bowl. Add the chopped fresh parsley, dill and lemon zest.

Break the feta cheese into small pieces and add to the remaining ingredients. Mix everything together. Add the egg and mix again.

Take a sheet of filo pastry and place on a pastry board. Place some of the filling in a line close to one edge of the filo sheet. Brush the remainder of the filo sheet with olive oil. Roll the pastry to form a sausage shape. You can use either the whole sheet of filo or just half the sheet.

When the first "sausage" is formed, coil in the centre of a 20cm loose bottomed tin to start the spiral shape.

Make further "sausages" until all the mixture is used up, continuing to form the spiral until the the outer rim of the tin is reached. Lightly brush the top of the tart with olive oil and sprinkle with sesame seeds.

To cook

Cook at gas mark 4, 180^oC, 350^oF for around 30 minutes. As temperatures vary from oven to oven it is a good idea to check regularly to avoid the pastry becoming overcooked or burnt. Turn the dish part way through the cooking time to ensure it is cooked evenly.

For an Aga, place the dish on the grid shelf on the floor of the roasting oven and cook as above.

Tips

Useful tips for making your Greek spinach and feta pie include:

1. Keep the sheets of filo wrapped until you are ready to use them to prevent drying out.
2. Any unused filo sheets can be stored in the fridge (check the use by date on the packet) or can be frozen.
3. If the filo pastry, or part of it, looks as though it is cooking too quickly cover the well done area with foil and return to the oven until the whole of the tart is cooked.
4. I find that spanakopita is at its best if eaten shortly after cooking, but it can be eaten cold or kept in the fridge overnight.

Other savoury tarts