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
