Spanakopita Spinach Spiral

This hearty Spanakopita Spiral transforms the traditional Greek spinach pie into an impressive spiral presentation that's perfect for entertaining or a special family dinner. The combination of savory spinach, tangy cheeses, and flaky filo pastry creates an irresistible dish that looks as good as it tastes.

I first made this spiral version for a neighborhood potluck when I wanted something more elegant than the traditional squares. The spiral presentation received so many compliments that it's now my signature dish for gatherings.

Ingredients

• Fresh spinach: Provides the vibrant green color and nutrient base choose the freshest bunches with crisp unwilted leaves
• Onion and garlic: Create the aromatic foundation that enhances the spinach flavor without overpowering it
• Feta cheese: Brings that distinctive Greek tanginess look for authentic Greek feta made from sheep's milk for the best flavor
• Goat cheese: Adds creaminess that balances the salty feta
• Cheddar cheese: Helps bind the filling while adding richness
• Pine nuts: Contribute a buttery texture and subtle flavor toast them first to enhance their nuttiness
• Filo pastry: Creates the delicate flaky layers purchase from the freezer section and thaw properly for best results
• Olive oil or butter: Helps achieve that golden crispy exterior quality extra virgin olive oil provides the most authentic flavor

Step-by-Step Instructions

Prepare Your Ingredients:

Preheat your oven to 375°F and ensure all ingredients are ready. If using frozen spinach, thoroughly thaw and squeeze out every drop of excess moisture to prevent soggy pastry. For fresh spinach, wash thoroughly and remove any tough stems.

Sauté The Aromatics:

Heat olive oil in a large skillet over medium heat and add chopped onions. Cook for about 5 minutes until they become translucent and start to soften. Add minced garlic and cook for another 30 seconds until fragrant but not browned. The aroma will tell you when they're perfectly ready.

Cook The Spinach:

Add spinach to the skillet in batches if necessary. As the spinach wilts, it releases moisture. Season with salt and pepper, then add lemon juice. Continue cooking on high heat, stirring frequently, until all liquid evaporates about 5 to 7 minutes. The spinach should look dry rather than wet or soggy.

Prepare The Filling:

Transfer cooked spinach mixture to a large bowl and allow it to cool for about 10 minutes. Add crumbled feta, goat cheese, grated cheddar, beaten egg, chopped parsley, toasted pine nuts, and a pinch of nutmeg. Mix thoroughly until all ingredients are well incorporated. The filling should be moist but not watery.

Assemble The Spiral:

Brush a 9-inch pie pan with olive oil. Lay out two sheets of filo pastry on your work surface and brush generously with olive oil. Spread about four tablespoons of spinach filling over the top filo sheet, leaving a 2-inch border on all sides. Starting from one end, gently roll the pastry over the filling into a tube.

Create The Coil:

Place one end of the filled roll into the center of your prepared pan and carefully coil it around itself. Continue assembling more filled rolls and add them to the outer edge of the first coil, working your way outward until the pan is filled with a beautiful spiral.

Bake To Perfection:

Brush the entire top surface with olive oil to ensure a golden crust. Bake in the preheated oven for 25 to 30 minutes, until the top is beautifully browned and crisp. Let it cool for 5 to 10 minutes before serving to allow the filling to set.

My absolute favorite part of this recipe is the contrast between the crispy filo exterior and the creamy spinach filling. It reminds me of Sunday dinners at my grandmother's house in Greece, where she would make traditional spanakopita while teaching me all her little secrets for working with filo dough.

Working With Filo Pastry

Filo dough can be intimidating for beginners, but with a few simple techniques, you'll master it quickly. Always thaw frozen filo in the refrigerator overnight, never at room temperature. Keep the sheets covered with a damp towel while working to prevent them from drying out and cracking. Work quickly but carefully, as filo tears easily. If a sheet tears, simply layer it with another sheet and continue no one will notice in the final product.

Make Ahead Options

This spanakopita spiral is perfect for entertaining because you can prepare it in advance. Assemble the entire spiral up to 24 hours before baking, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before putting it in the oven to take the chill off. You can also freeze the unbaked spiral for up to a month, then bake from frozen, adding about 10 to 15 minutes to the baking time.

Serving Suggestions

Serve spanakopita spiral warm or at room temperature with a side of tzatziki for dipping. For a complete Greek meal, pair it with a simple Greek salad of cucumbers, tomatoes, red onions, and olives dressed with olive oil and lemon juice. This dish works beautifully as a vegetarian main course, an elegant starter, or part of a Mediterranean mezze spread.

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Make this Spanakopita Spiral a centerpiece at your next gathering and enjoy the blend of tradition and modern flair!

Frequently Asked Questions

→ How do I prevent filo pastry from breaking?

To prevent filo pastry from breaking, keep it covered with a damp kitchen towel while working on it. This keeps the layers from drying out.

→ Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach. Thaw and squeeze out excess liquid before sautéing to avoid a watery filling.

→ What is the best cheese to use?

Feta cheese is the classic choice, but a mix of feta, goat cheese, and cheddar gives extra creaminess and flavor.

→ How do I prevent the spiral from unrolling?

Ensure you don’t overfill the filo pastry tube, and brush each layer with butter or olive oil to help it stick together.

→ Can I make this dish ahead of time?

Yes, you can assemble the spanakopita spiral, refrigerate it unbaked, and bake it fresh when needed for the best results.

→ How do I store leftovers?

Store leftover spanakopita in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness.