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Spinach filo spiral pie

Spinach filo spiral pie served on a round baking tray

Spinach filo spiral pie

Name: Spinach filo spiral pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
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

Janine Ratcliffe

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Serves 4 - 6

Easy

Prep: 30 mins

Cook: 25 mins

A star rating of 4.6 out of 5.10 ratingsRate

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These impressive-looking spinach filo spirals are deceptively easy to make. A take on Greek spanakopita, serve with a side salad for a weekend lunch

Vegetarian

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Learn how to make your own homemade filo pastry to use in this spiral pie recipe.

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (6)

kcal311
fat16g
saturates9g
carbs31g
sugars4g
fibre2g
protein11g
salt1.3g

Method

step 1

Heat a large non-stick pan over a medium heat. Tip in the spinach and cook, stirring, until wilted (you won’t need any oil or water as it will steam in its own moisture). Leave to cool a little, then tip into a clean tea towel and squeeze out as much water as possible. Chop and put in a bowl.
step 2

Heat the knob of butter in a non-stick frying pan. Add the onion and cook for about 10 mins until softened. Tip into the bowl with the spinach, then stir in the feta using a fork until fully combined. Taste for seasoning.
step 3

Heat the oven to 190C/170C fan/gas 5. Brush a 24 x 4cm deep metal pie dish with some of the butter.
step 4

Lay a filo sheet on your work surface. Brush with some of the melted butter, then spread about 2 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don’t roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of the tin.
step 5

Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the nigella seeds. Bake for 25-30 mins until golden and crisp.

RECIPE TIPS

VEGAN?

Add a drained and chopped jar of artichoke hearts and a few olives instead of the feta, and use olive oil instead of butter to make a vegan pie.

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A star rating of 4.6 out of 5.10 ratings

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