Flaky Spanakopita Spiral with Spinach and Feta
A golden, flaky spanakopita spiral made with layers of crisp phyllo dough wrapped around a savory spinach and feta filling. Perfect as an appetizer, side dish, or show-stopping centerpiece.
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
Keep phyllo dough covered with a damp towel to prevent drying. Squeeze spinach thoroughly to avoid soggy pastry. Let the baked spiral rest before slicing for clean cuts.