Spinach Filo Spiral Pie Recipe

Introduction

This spinach filo spiral pie is a delicious and visually stunning dish perfect for any occasion. Crispy layers of filo pastry encase a flavorful filling of spinach, onion, and feta, making it a satisfying vegetarian treat.

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 squeeze out excess water using a clean tea towel. Chop and place in 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 cooked onion to the bowl with the spinach, then stir in the crumbled feta with a fork until fully combined. Adjust seasoning to taste.
3. Step 3: Preheat the oven to 190°C (170°C fan) or gas mark 5. Brush a 24 x 4cm deep metal pie dish with some melted butter.
4. Step 4: Lay a filo sheet on your work surface and brush with melted butter. Spread about 2 tablespoons of the filling in a line along the longest edge of the pastry. Roll it loosely into a long sausage, being careful not to roll too tight to prevent the pastry from splitting. Coil the sausage into the center of the prepared tin.
5. Step 5: Repeat the rolling and coiling process with the remaining filo sheets and filling, arranging the coils around the central one. Brush the tops with additional melted butter and sprinkle with nigella seeds.
6. Step 6: Bake the pie for 25 to 30 minutes until golden and crisp. Remove from the oven and allow to cool slightly before serving.

Tips & Variations

• For a vegan version, replace the feta with drained and chopped jarred artichoke hearts and a few olives. Use olive oil instead of butter for brushing the filo.
• Be gentle when rolling the filo sheets to prevent tearing; if any sheets tear, patch them with another sheet brushed with butter.
• Serve with a side of yogurt or a fresh salad for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the filo crisp, or use a toaster oven for best results. This pie is best enjoyed fresh but can be frozen before baking for up to one month; thaw in the refrigerator before baking as instructed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pie in advance?

Yes, you can assemble the spiral pie and refrigerate it for a few hours before baking. Just cover it well with plastic wrap to prevent the filo from drying out.

What can I substitute for nigella seeds?

If you don’t have nigella seeds, you can use sesame seeds or omit the seeds altogether. They add a subtle crunch and flavor but are not essential.

Spinach Filo Spiral Pie Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

A delicious and visually stunning spinach filo spiral pie featuring tender baby spinach, crumbled feta cheese, and aromatic nigella seeds, all wrapped in crispy, buttery filo pastry. Perfect as a savory snack or light meal, this Greek-inspired pie combines simple ingredients with a beautiful presentation.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Pie
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 300g baby spinach
• 1 large onion, finely chopped
• 200g feta, crumbled

Pastry & Topping

• 7 shop-bought filo sheets
• 50g salted butter, melted, plus a knob for frying
• 1 tbsp nigella seeds

Instructions

1. Wilt the Spinach: Heat a large non-stick pan over medium heat. Add the baby spinach and cook, stirring, until wilted; no oil or water is needed as the spinach steams in its own moisture. Remove from heat and leave to cool.
2. Drain the Spinach: Transfer the cooked spinach to a clean tea towel and squeeze out as much water as possible. Chop the drained spinach finely and place it in a mixing bowl.
3. Sauté the Onion: Heat a knob of the salted butter in a non-stick frying pan over medium heat. Add the finely chopped onion and cook for about 10 minutes until softened and translucent. Add the cooked onions to the bowl with the spinach.
4. Combine the Filling: Stir the crumbled feta into the spinach and onion mixture using a fork until fully combined. Taste and adjust seasoning if necessary.
5. Preheat the Oven and Prepare the Dish: Preheat your oven to 190°C (170°C fan)/Gas mark 5. Brush a 24 x 4 cm deep metal pie dish with some melted butter to prevent sticking.
6. Assemble the Spirals: Lay one filo sheet on a flat surface and brush generously with melted butter. Spread about 2 tablespoons of the filling in a line along the longest edge of the sheet. Roll the sheet loosely into a long sausage, ensuring it is not too tight to avoid tearing the filo. Coil the rolled pastry into the center of the prepared pie dish.
7. Repeat the Rolling and Coiling: Repeat the rolling and coiling process with the remaining filo sheets and filling, arranging the spiral coils around the central coil inside the pie dish.
8. Finish and Bake: Brush the tops of the assembled filo spirals with more melted butter, then sprinkle with nigella seeds. Bake in the preheated oven for 25-30 minutes until the filo is golden and crisp.

Notes

• For a vegan version, substitute the feta with drained and chopped artichoke hearts and olives, and use olive oil instead of butter.
• Be sure to squeeze out as much water as possible from the spinach to prevent sogginess in the pie.
• Don’t roll the filo too tightly when making the spirals to avoid splitting during baking.
• If you prefer a richer flavor, use salted butter as indicated, but you can adjust salt in the filling based on your taste.

Keywords: spinach pie, filo pastry, spinach feta pie, Greek pie, vegetarian pie, spiral pie, savory pie