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Home » Quiches, tarts and pastries

Spanakopita spiral (spinach and feta tart)

27/06/2020 by Judith 8 Comments

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.

Spanakopita spiral spinach and feta pie

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.

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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.
Selection of ingredients for Spanakopita
Selection of fresh ingredients ready to prepare the spanakopita.

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.

Cooking leek and spinach
Cooking the leek and spinach.

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.

Feta and spinach filling for spanakopita
Preparing the filling for the spanakopita

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.

spinach and feta filling on a sheet of filo pastry
Form a line of the filling close to one edge of the filo
Forming a spanakopita spiral
Roll the pastry over the spinach and feta filling to form a "sausage" shape

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

Preparing a Spanakopita spiral
Start to form the spanakopita spiral in the centre of the tin

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.

Uncooked spanakopita spiral
The assembled spiral spinach and feta tart ready to cook

To cook

Cook at gas mark 4, 180oC, 350oF 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.

Spanakopita spiral
Spanakopita spiral ready to enjoy!

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.

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Spanakopita spiral spinach and feta pie

Spanakopita spiral

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 made with light and crispy filo and is surprisingly easy to make. 
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 50 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine Greek
Servings 2
Calories 677 kcal

Ingredients
 
 

  • 4 sheets filo pastry approx
  • 1 leek
  • 150 g fresh spinach
  • 50 g fresh parsley
  • 1 lemon zest
  • 1 tablespoon dill
  • 200 g feta cheese
  • 1 egg
  • 1 tablespoon sesame seeds
  • 3 tablespoon olive oil

Instructions
 

To prepare the filling

  • Slice the leek and cook in a little olive oil until soft. Add the spinach and cook until wilted. Allow to cool then squeeze any excess water out of the spinach and place in a large bowl.
  • Chop the parsley and dill and add to the bowl. Add the lemon zest. Crumble the feta into the bowl and mix everything together.
  • Add the egg and mix again.

To form the spiral

  • Take a sheet of filo pastry and place on a pastry board. Place some of the filling in a thin line close to one edge. Brush the remainder of the filo with olive oil. Roll the pastry to form a "sausage" shape.
  • Coil the first "sausage" in the centre of a 20cm (about 8") diameter non stick loose bottomed tin.
  • Make further "sausages" until all the mixture is used up, continuing to form the spiral until the outer rim of the tin is reached.
  • Lightly brush the top of the tart with olive oil and spinkle with sesame seeds.

To bake

  • Preheat the oven to 180°C, 350°F, gas mark 4.
  • Bake in the centre of the oven for about 30 minutes or until golden. Turn around part way through the cooking time so that it bakes evenly.
  • Serve hot.

Notes

  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 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.

Nutrition

Calories: 677kcalCarbohydrates: 36gProtein: 24gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 171mgSodium: 1438mgPotassium: 783mgFiber: 5gSugar: 3gVitamin A: 10439IUVitamin C: 64mgCalcium: 689mgIron: 8mg
Keyword Feta, Filo pastry
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Dawn

    April 15, 2023 at 5:28 pm

    5 stars
    This is the first time I have tried spanakopita and it was amazing! It looks so elegant but is easy to make. I made this for the family and they are asking me when I am making it again, so you know it was a hit here!

    Reply
    • Judith

      April 24, 2023 at 5:24 pm

      I'm so pleased you enjoyed it! Thank you for letting me know. 🙂

      Reply
  2. Rosanna

    April 15, 2023 at 5:35 pm

    5 stars
    I loved how fun this was to make and how pretty it looked, I served it for brunch and everyone loved it!

    Reply
    • Judith

      April 24, 2023 at 5:27 pm

      I'm pleased you enjoyed your spanakopita tart, thank you for letting me know. 🙂

      Reply
  3. Sage

    April 15, 2023 at 8:25 pm

    5 stars
    Yum! Spanakopita is one of my favorite Greek dishes, and coiling it into a spiral is not only elegant but easy!

    Reply
    • Judith

      April 24, 2023 at 5:29 pm

      Its good to hear you found this spanakopita spiral easy to make.🙂

      Reply
  4. Jeff

    April 24, 2023 at 3:28 pm

    5 stars
    Lovely.

    Reply
    • Judith

      April 24, 2023 at 5:30 pm

      Thank you! 🙂

      Reply
5 from 6 votes (2 ratings without comment)

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