Golden, crispy, and packed with bold Mediterranean flavor, this Flaky Spanakopita Spiral is a stunning twist on the classic Greek spinach pie. Made with delicate layers of phyllo dough wrapped around a rich spinach and feta filling, this recipe delivers irresistible crunch with every bite.
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Perfect as an appetizer, side dish, or centerpiece for gatherings, this spiral spanakopita looks impressive yet is surprisingly simple to prepare. Whether you’re hosting a celebration or craving a comforting homemade dish, this recipe brings authentic flavor and bakery-style results straight to your kitchen.
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Ingredients
Spinach Filling
- 1–1½ lbs fresh spinach (or frozen, thawed and drained)
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh lemon juice
Cheese Mixture
- 1½ cups feta cheese, crumbled
- ½ cup goat cheese or ricotta
- ½ cup shredded cheddar cheese
- 1 large egg
- 1 cup fresh parsley, chopped
- ½ cup toasted pine nuts
- ⅛ tsp ground nutmeg
Assembly
- 16 sheets phyllo dough, thawed
- ½ cup olive oil or melted butter
Instructions for Spanakopita Spiral
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie pan or baking dish.
- Cook the aromatics: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and fragrant.
- Add spinach: Stir in spinach, salt, and pepper. Cook on high heat until all moisture evaporates. Add lemon juice and remove from heat.
- Prepare filling: Let spinach cool slightly, then mix with cheeses, egg, parsley, pine nuts, and nutmeg.
- Assemble: Lay two sheets of phyllo dough on a clean surface. Brush lightly with oil.
- Fill and roll: Spread 4 tablespoons of filling along one edge. Roll gently into a log.
- Shape spiral: Place the roll into the pan, coiling from the center outward.
- Repeat: Continue until the pan is filled.
- Finish: Brush the top generously with olive oil.
- Bake: Bake for 25–30 minutes until golden brown and crisp.
- Rest and serve: Cool for 5 minutes before slicing.
Pro Tips
- Keep phyllo dough covered with a damp towel to prevent drying
- Squeeze spinach thoroughly to avoid soggy pastry
- Do not overfill—this ensures clean spirals and even baking
- Brush every layer lightly for maximum flakiness
Why This Recipe Works
- Ultra-flaky phyllo layers bake up crisp and golden
- Balanced filling with tangy feta and fresh herbs
- Spiral shape ensures even cooking and visual appeal
- Versatile for holidays, parties, or everyday meals
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Substitutions & Variations
- Swap feta with ricotta or cream cheese for milder flavor
- Use kale or Swiss chard instead of spinach
- Add fresh dill for a traditional Greek profile
- Make it vegan by omitting egg and using dairy-free cheese
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Assemble and refrigerate up to 24 hours before baking
- Storage: Refrigerate leftovers for up to 3 days
- Reheating: Warm in oven at 350°F for best texture
Serving Ideas for Spanakopita Spiral
- Serve with tzatziki or garlic yogurt sauce
- Pair with Greek salad or roasted vegetables
- Slice into wedges for brunch or party platters
Nutrition (Per Serving Estimate)
- Calories: 460
- Protein: 17g
- Carbohydrates: 25g
- Fat: 33g
- Fiber: 4g
- Calcium: 328mg
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Frequently Asked Questions
Can I freeze spanakopita spiral?
Yes. Freeze unbaked or baked spirals tightly wrapped for up to 2 months.
Is fresh or frozen spinach better?
Fresh spinach offers brighter flavor, but frozen works well when fully drained.
Why is my phyllo breaking?
Phyllo dries quickly—keep unused sheets covered with a damp towel.
Can I make individual portions?
Absolutely. Roll smaller logs and bake separately.
This Flaky Spanakopita Spiral combines classic Greek flavors with a show-stopping presentation. Crisp, savory, and endlessly satisfying, it’s a recipe you’ll return to again and again for effortless elegance and bold taste.
Flaky Spanakopita Spiral with Spinach and Feta
Equipment
- large skillet
- Mixing bowls
- pastry brush
- 9-inch baking dish
- knife
Ingredients
- 1½ lbs fresh spinach
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh lemon juice
- 1½ cups feta cheese, crumbled
- ½ cup goat cheese or ricotta
- ½ cup shredded cheddar cheese
- 1 large egg
- 1 cup fresh parsley, chopped
- ½ cup toasted pine nuts
- ⅛ tsp ground nutmeg
- 16 sheets phyllo dough, thawed
- ½ cup olive oil or melted butter
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie pan or baking dish.
- Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant.
- Add spinach, salt, and pepper. Cook on high heat until moisture evaporates. Stir in lemon juice and remove from heat.
- Let spinach cool slightly, then mix with cheeses, egg, parsley, pine nuts, and nutmeg.
- Lay two sheets of phyllo dough on a clean surface and brush lightly with olive oil.
- Spread about 4 tablespoons of filling along one edge and roll gently into a log.
- Place the roll into the pan, coiling from the center outward to form a spiral.
- Repeat with remaining phyllo and filling until the pan is filled.
- Brush the top generously with olive oil or melted butter.
- Bake for 25–30 minutes until golden brown and crisp.
- Cool for 5 minutes before slicing and serving.
Notes
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