Ultra-Crisp Spinach and Feta Filo Spiral Pie

This spinach and feta filo spiral pie turns the classic spanakopita into a stunning centerpiece. Layers of paper-thin pastry are brushed with butter, wrapped around a savory filling, and coiled into a golden spiral.

Each slice reveals crisp, shattering layers and a creamy, herb-flecked interior—perfect for a weekend dinner or a celebratory brunch.

Filo pastry is a marvel of texture: when baked with butter, it transforms into countless crackling layers. Here, it's wrapped around a classic Greek filling of spinach, feta, and ricotta, then shaped into a beautiful spiral.

The result is a pie that's as impressive to look at as it is delicious to eat. Serve it warm with a simple salad or as part of a mezze spread.

Ingredients

Why this recipe works

The spiral shape is more than just pretty. Coiling the filled filo ropes creates many layers of pastry that bake evenly, with every bite offering a perfect ratio of crisp crust to creamy filling.

The concentric arrangement also means the pie holds together beautifully when sliced, so each wedge stays intact.

The filling is designed to stay creamy without making the pastry soggy. Squeezing the cooked spinach dry removes excess moisture, while the ricotta and eggs bind the mixture and set as it bakes. This ensures the filo stays crisp and the filling is rich and satisfying.

Notes and substitutions

Filo pastry is delicate, so handle it gently. Keep the sheets covered with a damp towel while working to prevent them from drying out and cracking. Thaw the filo overnight in the refrigerator, and bring it to room temperature before using—cold filo is more prone to tearing.

Use a good-quality feta in brine for the best flavor and texture. Pre-crumbled feta can be dry and salty.

The ricotta adds creaminess, but if you don't have it, cottage cheese or Greek yogurt can work. Fresh dill is traditional, but mint or parsley are lovely alternatives.

• Greek feta: Use a good-quality block feta in brine; avoid pre-crumbled feta as it can be drier.
• ricotta: Substitute with cottage cheese blended smooth, or use whole-milk Greek yogurt for a tangier filling.
• fresh dill: Use 1 tablespoon dried dill, or substitute with fresh mint or parsley for a different herb note.
• filo pastry: If filo is unavailable, use phyllo dough from the freezer section; thaw overnight in the refrigerator.

Equipment

• Large skillet
• Mixing bowls
• Clean kitchen towel
• Pastry brush
• 9-inch round baking pan or skillet
• Chef's knife
• Cutting board