Crispy Spinach and Feta Spanakopita Spiral Tips, FAQ & printable recipe

Tips for success

To achieve the most professional look, brush the phyllo layers generously but evenly with olive oil. Too little oil will result in a dry, floury taste, while too much can make the pastry heavy. Use a high-quality extra virgin olive oil to impart a rich, fruity flavor that complements the spinach and feta.

If you prefer a more complex flavor, you can add a pinch of freshly grated nutmeg or cracked black pepper to the spinach mixture, which enhances the sweetness of the greens and the saltiness of the cheese.

If you are new to working with phyllo, do not be intimidated by the delicate nature of the sheets. Small tears are common and can be patched easily with an extra brush of olive oil or by overlapping another piece of dough.

Focus on maintaining a consistent tension when rolling the rods to ensure they hold their shape during the coiling process. With practice, the movement will become second nature, and you will be able to create perfectly uniform spirals every time you prepare this traditional Greek delicacy.

Variations

• Leek and Herb Spiral: Replace half of the spinach with finely sliced, sautéed leeks for a sweeter, more nuanced onion flavor. Add fresh parsley and mint to the filling for a brighter, more aromatic profile that pairs beautifully with the feta.
• Spicy Feta and Spinach: Incorporate a teaspoon of red pepper flakes into the spinach and feta mixture to add a subtle heat. This variation balances the saltiness of the feta with a lingering warmth that is excellent for cooler weather.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Wrap tightly in plastic wrap and foil for up to 2 months.

Reheat

Reheat in a 350°F oven for 10-15 minutes until crisp.

Store any leftover spanakopita in an airtight container to maintain its texture. While the crust will inevitably lose some of its initial crunch over time, proper storage helps keep the interior moist and flavorful. It is best to keep it in the refrigerator if you intend to consume it within two days. For longer storage, you can freeze the cooked pie, though it is best to reheat it thoroughly to revive the crispness of the phyllo dough as much as possible.

You can assemble the spanakopita spiral up to four hours before baking. Cover the skillet tightly with plastic wrap and keep it in a cool place or the refrigerator. If refrigerating, let the skillet sit at room temperature for about 20 minutes before placing it in the preheated oven. Avoid brushing the top with oil and sesame seeds until just before you are ready to bake, as this ensures the pastry remains fresh and the sesame seeds do not become soft or soggy during the waiting period.

Serving ideas

Serve the spanakopita warm, ideally accompanied by a crisp Greek salad featuring cucumbers, tomatoes, and olives. The acidity of the salad dressing provides a refreshing contrast to the richness of the feta and the buttery pastry.

A side of creamy tzatziki sauce is also a classic pairing, offering a cool, garlicky element that complements the savory notes of the spinach pie. Arrange the slices on a platter to showcase the beautiful spiral pattern, making it an inviting centerpiece for any table.

When serving as an appetizer, cut the spiral into smaller, bite-sized wedges to encourage easy grazing. If presenting as a main course, larger slices work well, especially when paired with a light vegetable soup or roasted lemon potatoes.

Ensure you have plenty of napkins on hand, as the flaky layers tend to shatter upon impact, which is part of the charm of this dish. The combination of textures—the crisp exterior and the soft, flavorful interior—makes every bite an enjoyable experience for your guests.

Frequently asked questions

Recipe card

Crispy Spinach and Feta Spanakopita Spiral

Prep 20 minCook 35 minRest 10 minTotal 1 h 5 minServes 8

Ingredients

• 1 package phyllo dough, thawed
• 1 lb fresh spinach, chopped
• 8 oz sheep feta cheese, crumbled
• 1/2 cup fresh dill, chopped
• 3/4 cup olive oil, for brushing
• 1 tbsp toasted sesame seeds

Instructions

1. In a large mixing bowl, combine the chopped fresh spinach, crumbled sheep feta, and chopped fresh dill. Toss the mixture until the ingredients are evenly distributed. Ensure the spinach is dry before mixing to prevent the phyllo from becoming soggy during the baking process.
2. Lay out a sheet of phyllo dough and brush it lightly with olive oil. Place a portion of the spinach and feta mixture in a thin line along the edge. Roll the phyllo dough into a tight rod. Repeat this process until all filling is used, then coil the rods starting from the center of a cast-iron skillet to form a spiral.
3. Preheat the oven to 375°F (190°C). Brush the top of the spiral with the remaining olive oil and sprinkle with toasted sesame seeds. Bake in the preheated oven for 35 minutes or until the pastry is golden brown and shattered-crisp. Remove from the oven and let rest for 10 minutes before slicing.

Contains: gluten, milk, sesame

Estimated nutrition per serving

Calories

320

Protein

9.5 g

Carbohydrates

28 g

Fat

19 g

Fiber

2.5 g

Sugar

1.5 g

Sodium

580 mg

Automatic estimate from the ingredient list, not laboratory-verified.