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This show-stopping Spanakopita Spiral takes classic Greek spinach pie and turns it into an eye-catching coiled masterpiece that'll wow guests at any dinner party. The mix of earthy spinach, zesty cheese, and crispy filo creates a mouthwatering dish that's as stunning to look at as it is delicious to eat.
I came up with this twisty version for a block party when I wanted something fancier than regular squares. Everyone was so blown away by how it looked that I now bring it to every get-together as my signature creation.
What You'll Need
- Fresh spinach: Gives that beautiful green color and nutritional punch - grab bunches with perky, bright leaves
- Onion and garlic: Form the flavor base that lifts the spinach taste without taking over
- Feta cheese: Adds that classic Greek zing - try to find real sheep's milk feta for the most authentic taste
- Goat cheese: Brings a smooth creaminess that works against the feta's saltiness
- Cheddar cheese: Holds everything together while adding depth
- Pine nuts: Give a buttery crunch and mild flavor - brown them in a pan first to wake up their taste
- Filo pastry: Creates those gorgeous flaky layers - look in the freezer section and thaw carefully
- Olive oil or butter: Helps you get that golden, crunchy outside - good olive oil gives the most authentic flavor kick
How To Make It
- Get Everything Ready:
- Turn your oven on to 375°F and gather all your stuff. If you're using frozen spinach, squeeze out all the water or you'll end up with soggy pastry. For fresh spinach, give it a good wash and cut off any tough stalks.
- Cook Your Flavor Base:
- Pour some olive oil into a big pan over medium heat and throw in your chopped onions. Let them cook about 5 minutes till they go clear and soft. Toss in your crushed garlic and cook another 30 seconds till it smells amazing but doesn't brown. Your nose will tell you when it's just right.
- Wilt The Greens:
- Add your spinach to the pan, maybe in batches if there's tons. As it shrinks down, it'll let out water. Add some salt, pepper, and a squeeze of lemon. Keep cooking on high and stirring often until all the liquid disappears, around 5-7 minutes. You want dry spinach, not wet mush.
- Mix The Filling:
- Dump your cooked spinach mix into a big bowl and let it cool down for about 10 minutes. Throw in crumbled feta, goat cheese, grated cheddar, a beaten egg, chopped parsley, your toasted pine nuts, and a tiny bit of nutmeg. Stir everything together well. The mix should be damp but not watery.
- Roll It Up:
- Brush some olive oil on a 9-inch pie dish. Lay out two sheets of filo on your counter and brush them with plenty of olive oil. Spread about four tablespoons of your spinach mix over the top sheet, leaving a 2-inch empty border all around. Starting from one end, gently roll it all up into a tube.
- Make The Spiral:
- Put one end of your filled roll in the middle of your oiled pan and carefully wind it around itself. Keep making more filled rolls and add them to the outside of your first coil, working outward until your pan shows off a beautiful spiral pattern.
- Bake It Golden:
- Brush the whole top with olive oil to make sure it gets crispy. Bake in your hot oven for 25-30 minutes, until the top turns a beautiful golden brown. Let it sit for 5-10 minutes before serving so the filling can settle.
What I love most about this dish is how the super crispy filo outside meets the smooth, creamy spinach inside. It always takes me back to Sundays at my grandma's place in Greece, where she'd make traditional spanakopita while sharing all her little tricks for handling filo dough.
Handling Filo Like A Pro
Filo can seem scary if you've never used it, but a few simple tricks make it easy. Always let frozen filo thaw in your fridge overnight, not on the counter. Keep the sheets under a damp kitchen towel while you work so they don't dry out and break. Work fast but carefully since filo rips easily. If a sheet tears, just put another one on top and keep going - nobody will notice in the finished dish.
Prep It Early
This spiral's perfect for parties because you can do the work ahead of time. Put the whole thing together up to a day before baking, wrap it tight with plastic, and stick it in the fridge. When you're ready to cook, pull it out 30 minutes before baking so it can warm up a bit. You can even freeze the uncooked spiral for up to a month, then bake it straight from frozen - just add about 10-15 extra minutes to the cooking time.
What To Serve With It
Enjoy your spanakopita spiral warm or at room temp with some tzatziki sauce on the side. For a full Greek meal, add a simple salad with cucumbers, tomatoes, red onions and olives dressed with olive oil and lemon juice. This works great as a veggie main dish, a fancy appetizer, or part of a spread of Mediterranean small plates.
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Put this Spanakopita Spiral at the center of your next dinner party and watch how the swirly twist on tradition gets everyone talking!
Frequently Asked Questions
- → What’s the best way to keep filo from tearing?
Cover the pastry with a slightly damp cloth while working to stop it from drying out and cracking.
- → Is frozen spinach a good option?
Frozen spinach works too! Just make sure it’s thawed and pressed to remove all moisture before cooking.
- → Which cheese works best for this dish?
Feta is traditional, but you can mix in goat cheese or even cheddar for extra creaminess and sharper flavor.
- → How do I make sure the spiral stays rolled up?
Don’t overpack the filo and brush each sheet with butter or oil so it sticks while rolling.
- → Can I prepare the spiral in advance?
Absolutely. Assemble it ahead, store it uncooked in the fridge, and bake fresh for tastier results.
- → What’s the best way to store leftovers?
Keep leftovers in a sealed container in the fridge for up to three days. Reheat in the oven to keep it crispy.