Spinach Filo Spiral Pie Recipe
Introduction
This spinach filo spiral pie is a crisp, golden delight filled with tender spinach, savory feta, and a touch of sweetness from caramelized onions. Wrapped in flaky filo pastry and baked to perfection, it makes a stunning appetizer or light meal.
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
- Step 1: Heat a large non-stick pan over medium heat and add the spinach. Cook, stirring, until wilted, allowing it to steam in its own moisture without adding oil or water. Remove from heat, cool slightly, then transfer the spinach to a clean tea towel and squeeze out as much water as possible. Chop and place in a bowl.
- Step 2: In a non-stick frying pan, heat the knob of butter over medium heat. Add the finely chopped onion and cook for about 10 minutes until softened. Add the cooked onion to the bowl with the spinach. Stir in the crumbled feta using a fork until fully combined. Season to taste.
- Step 3: Preheat the oven to 190°C (170°C fan)/gas mark 5. Brush a 24 x 4 cm deep metal pie dish with some melted butter.
- Step 4: Lay one 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 sheet. Roll the filo loosely into a long sausage, being careful not to roll too tight to avoid splitting the pastry.
- Step 5: Coil the rolled filo into the center of the buttered pie dish. Repeat this process with the remaining filo sheets and filling, arranging each coil around the central one to form a spiral.
- Step 6: Brush the tops of the assembled pie with more melted butter, then sprinkle evenly with nigella seeds. Bake in the preheated oven for 25-30 minutes, or until the filo is golden and crisp.
Tips & Variations
- For a vegan version, replace the feta with drained and chopped artichoke hearts and a few olives, and use olive oil instead of butter for brushing the filo.
- Be gentle when rolling the filo sheets to prevent tearing and keep the pastry crisp.
- Serve warm with a side of yogurt or a fresh salad for a complete meal.
Storage
Store any leftover pie covered in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for about 10 minutes to restore crispness. Avoid microwaving as it may make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out all excess moisture before mixing with the other ingredients to avoid soggy pastry.
What can I substitute for nigella seeds?
If you don’t have nigella seeds, you can use sesame seeds or omit the seeds entirely. The pie will still be delicious and crispy.
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Spinach Filo Spiral Pie Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A deliciously flaky and savory spinach and feta filo spiral pie featuring layers of crisp filo pastry filled with a flavorful mixture of wilted spinach, sautéed onions, and creamy feta cheese, finished with a sprinkle of nigella seeds for a subtle crunch and aroma.
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
- Wilt the Spinach: Heat a large non-stick pan over medium heat. Add the baby spinach and cook, stirring, until wilted using its own moisture without any added oil or water. Remove and let cool slightly.
- Drain Spinach: Transfer the wilted spinach to a clean tea towel and squeeze out as much water as possible. Chop the drained spinach and place it in a mixing bowl.
- Sauté Onions: Heat a knob of 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.
- Combine Filling: Add the crumbled feta to the spinach and onion mixture. Use a fork to gently combine all ingredients until fully mixed. Taste the filling and adjust seasoning if necessary.
- Prepare Oven and Tin: Preheat the oven to 190°C (170°C fan oven) or gas mark 5. Butter a 24 cm x 4 cm deep metal pie dish with some melted butter.
- Assemble the Filo Spirals: Lay one filo sheet on a clean work surface and brush it with melted butter. Place about 2 tablespoons of the spinach filling in a line along the longest edge of the sheet. Roll the sheet loosely into a long sausage shape, careful not to roll too tightly to avoid splitting the pastry.
- Form Spiral: Coil the rolled filo sausage into a spiral shape and place it in the center of the prepared pie dish.
- Repeat Assembly: Continue to brush filo sheets with butter, add filling, roll, and coil around the central spiral until all filo sheets and filling are used, creating a circular spiral pattern in the dish.
- Finish and Bake: Brush the top of the spiral pie with the remaining melted butter and sprinkle nigella seeds evenly over the surface. Bake in the preheated oven for 25-30 minutes until the filo is golden brown and crisp.
- Serve: Remove from the oven and let cool slightly before slicing and serving warm.
Notes
- For a vegan version, substitute feta with drained and chopped artichoke hearts and a few olives, and replace butter with olive oil.
- Handle filo pastry gently to avoid tearing; if sheets dry out, cover with a damp towel during assembly.
- Squeezing out the spinach thoroughly is essential to prevent soggy pastry.
- The spiral shape makes for an impressive presentation and helps even baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pie
- Method: Baking
- Cuisine: Mediterranean
Keywords: spinach pie, filo pastry, feta cheese, vegetarian pie, spiral pie, savory pastry, Mediterranean recipe
