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This spiral spanakopita turns basic ingredients into a jaw-dropping Mediterranean showpiece that'll wow even your pickiest dinner companions. The thin filo sheets wrapped around a flavorful spinach and cheese mix create a gorgeous coiled design that tastes way better than it looks.
I first tried making this coiled version of spanakopita instead of the usual triangles for a family get-together, and it quickly became our go-to tradition. The beautiful spiral always gets amazed reactions when I bring it out, but the method is actually pretty easy once you get the hang of it.
Ingredients
- Spinach: go with fresh if you can but thawed works too if you squeeze out all the water
- Onion and Garlic: make the tasty base that brings the filling to life
- Feta Cheese: classic Greek cheese that brings that distinctive tangy kick
- Goat Cheese: makes everything creamier and tones down the feta's sharpness
- Cheddar Cheese: not traditional but melts beautifully in the filling
- Pine Nuts: toast them for extra flavor and a nice crunchy contrast
- Filo Pastry: super thin sheets that give you that amazing flaky outside
- Olive Oil or Butter: helps make golden crispy layers and adds richness
- Lemon Juice: perks up the whole dish and balances the richness
- Nutmeg: just a tiny bit adds depth and warmth to the spinach
Step-by-Step Instructions
- Prepare the Spinach Base:
- Cook onions and garlic till soft and fragrant for about 3 minutes on medium heat. Toss in spinach and cook till it's completely wilted and dry, roughly 5 minutes on high. Getting rid of extra moisture is super important for keeping your pastry crispy, not soggy. Finish with a splash of lemon juice to really wake up the flavors.
- Create the Filling Mixture:
- Let the spinach mix cool for at least 5 minutes before you mix in cheeses, eggs and seasonings. Stir everything together gently to keep some texture. Your filling should be easy to spread but not watery enough to make the filo soggy. Using three different cheeses gives you the perfect mix of creaminess, tang and meltiness.
- Assembly Technique:
- Work with two filo sheets at once, brushing each with oil. Put about 4 tablespoons of filling on top, leaving some space at the edges. Roll it into a tube from the long side, using light, even pressure. Don't overstuff or it'll be hard to roll, but don't underfill or your spiral will look empty.
- Creating the Spiral:
- Start by putting your first filled tube in the middle of an oiled pan and curl it like a snail shell. Keep adding tubes to the outside edge, letting each new piece naturally connect to the one before. Your spiral should be tight but not squished, which might tear the delicate pastry.
- Final Baking:
- Brush oil or butter all over the top, making sure to get into all the nooks and crannies. Bake at 375°F for 25 to 30 minutes until it's deep golden brown. The pastry should make a nice crackling sound when you tap it with a knife, showing it's perfectly crisp.
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This dish takes me back to my first visit to a tiny taverna in Greece where I watched an old woman create the perfect spiral with hands moving like she'd done it for decades. I spent years trying to match that experience, and this recipe finally nails that perfect balance of crispy outside and moist, tasty filling.
Storing Your Spanakopita
This spiral spanakopita keeps well in the fridge for up to 3 days when stored right. The trick is letting it cool completely before covering it to avoid moisture that would make the crispy layers soft. When reheating, skip the microwave and use a 350°F oven to bring back the crunch. I like to cut leftovers into portions before storing to make reheating faster and easier.
Smart Substitutions
Spinach is the classic choice, but you can try other greens too. Mix kale and spinach together for extra nutrients, or try Swiss chard for an earthier taste. If you can't do dairy, there are some surprisingly good alternatives. For a vegan version, swap the cheese for a mix of crumbled firm tofu, nutritional yeast and a tablespoon of white miso paste to add that rich savory flavor.
Perfect Pairings
A spanakopita spiral works great as the star of a Mediterranean mezze spread. Serve it with tzatziki, roasted red pepper hummus, and a fresh Greek salad for a meal that feels like you're on a Greek island vacation. For an easy weeknight dinner, I often pair it with a simple arugula salad dressed just with good olive oil, lemon juice and flaky sea salt. The peppery greens go really well with the rich pastry.
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Frequently Asked Questions
- → Which cheeses taste best in a spinach spiral?
Feta is classic, but adding goat cheese or even cheddar gives a great flavor twist.
- → Can I replace fresh spinach with frozen spinach?
Absolutely! Just thaw it completely and drain out all the water first.
- → How do I stop filo sheets from drying out?
Keep unused sheets covered with a damp towel while you work to prevent them from drying.
- → How can I stop filo from breaking while rolling?
Be gentle, and brush each sheet with olive oil or butter as you work to keep it easy to handle.
- → Can I make this dish ahead of time?
Yes, assemble the spiral and store it in the fridge for up to a day before baking.
- → What’s a good swap for pine nuts?
Chopped walnuts, almonds, or sunflower seeds work wonderfully as alternatives.