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Spinach Filo Spiral Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/spinach-filo-spiral-pie-recipe/