Spanakopita Spiral

Let’s travel to Greece with this delicious recipe for Spanakopita Spiral, made with crispy phyllo dough and filled with a delightful mix of spinach, leek and feta cheese. There are many ways to enjoy this Greek dish: some prepare it as small triangles, while others prefer to create a one-dish meal with overlapping layers. The secret lies in crafting a creamy filling to contrast the crunchy, golden pastry. Once you start savoring this Spanakopita Spiral, I can assure you, you’ll wish the swirl never ends.

Phyllo dough is incredibly versatile, making it perfect for everything fro savory appetizers to sweet and delicate desserts. This pastry’s roots trace back to the Middle East and are closely tied to the Ottoman Empire. The technique of layering phyllo sheets in ancient and first appeared in the Mesopotamian region. Nowadays, phyllo is a staple in many cuisines, including those of Greece, Turkey, and other parts of Eastern Europe.

Spanakopita is a traditional Greek dish that evolved during the Ottoman Empire, when the use of phyllo dough became widespread. The filling of my Spanakopita Spiral features two key ingredients:spinach and feta cheese, with optional herbs like leeks. This classic dish is often served as a snack, appetizer, or meal, and is baked in various forms, including pies and individual portions.

Before storing the Spanakopita Spiral, allow it to cool completely to prevent the condensation. Then, wrap it in plastic wrap or place it in an airtight container and store it in the fridge for up to 3-4 days. Alternatively, you can freeze the dish either before baking it or after cooking, wrapped in aluminium foil.

Ingredients for vegetarian phyllo recipe

• Feta cheese: this salty cheese has a tangy flavor that enhances the overall taste and balances the richness of the other ingredients. I add crumbled feta to the eggs because it makes it easier to combine the ingredients and create a creamy texture. This cheese also acts as a binding agent for the filling of the Spanakopita Spiral, holding the vegetables together and providing a firm structure.

• Leeks: this vegetable has a mild, sweet flavor, and in this Spanakopita Spiral, it complements the earthy spinach and salty cheese. Additionally, sliced leeks add a crisp texture, contrasting with the creamy filling. Leeks are packed with essential vitamins, such as A and K, and minerals.

• Spinach: spinach adds a touch of freshness and when cooked, contributes to a soft and tender consistency. Its vibrant green color adds a pleasant visual appeal to the Greek dish. Moreover, spinach is packed with vitamins A, C and K, as well as iron and calcium. I use fresh spinach instead of frozen, as frozen spinach tends to release too much water during cooking.

• Sesame seeds: when sprinkled on top of the Spanakopita Spiral, this ingredient adds a natural sweetness and nutty flavor, along with a pleasant crunchy texture that contrasts with the creamy filling. Moreover, baked sesame seeds provide a golden finish and a toasted aroma, making the dish more fragrant and inviting.

Find the complete recipe with measurements below.

How to prepare Spanakopita

Heat a saucepan with olive oil, add the chopped shallot and once soft put in the sliced leeks and spinach leaves. Season with salt and black pepper and sauté.

In a bowl mix together the feta and eggs, then incorporate the cooked leeks and spinach.

Lay one phyllo sheet, brush with olive oil and cover with another phyllo sheet. Pour some of the mixture on the top  part of the rectangle. Roll up starting from the top edge to enclose the filling. Now roll the strip to form a spiral. Place the spiral in the center of the baking sheet, lined with parchment paper, and repeat the same step with the other phyllo sheets until covering all the baking sheet. Brush the pastry with egg yolk, sprinkle some sesame seeds on top and bake in the oven at 190°C for about 45-50 minutes until golden.

My tips for crispy phyllo meal

• Squeeze the cooked vegetables before adding them to the egg and feta mixture.

• Don’t overfill the phyllo dough because it could become too soggy.

• Substitute the olive oil with melted butter to brush the phyllo sheets.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Spanakopita Spiral

Course: Main, Appetizers, SnacksCuisine: vegetarian

Servings

6

servings

Prep time

23

minutes

Cooking time

45

minutes

Ingredients

• Leeks 3

• Shallot 2

• Spinach 500gr

• Phyllo sheets 20-25 (2 packages)

• Eggs 4

• Feta 300gr

• Olive oil

• Dill 20-30gr

• Sesame seeds

• Salt

• Black pepper

Directions

• Heat a saucepan with olive oil, add the chopped shallot and once soft put in the sliced leeks and spinach leaves. Season with salt and black pepper and sauté.
• In a bowl mix together the feta and eggs, then incorporate the cooked leeks and spinach.
• Lay one phyllo sheet, brush with olive oil and cover with another phyllo sheet. Pour some of the mixture on the top  part of the rectangle. Roll up starting from the top edge to enclose the filling. Now roll the strip to form a spiral. Place the spiral in the center of the baking sheet, lined with parchment paper, and repeat the same step with the other phyllo sheets until covering all the baking sheet.
• Brush the pastry with egg yolk, sprinkle some sesame seeds on top and bake in the oven at 190°C for about 45-50 minutes until golden.

Notes

• Squeeze the cooked vegetables before adding them to the egg and feta mixture.
• Don’t overfill the phyllo dough because it could become too soggy.
• Substitute the olive oil with melted butter to brush the phyllo sheets.