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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
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Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
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
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