Ultra-Crisp Spinach and Feta Filo Spiral Pie Step-by-step instructions

Before you start

Thaw the filo pastry overnight in the refrigerator. Before starting, have all ingredients measured and ready. Wilt the spinach by heating it in a large skillet over medium heat until just wilted, then let it cool slightly.

Squeeze out as much water as possible using a clean towel. Preheat the oven to 375°F (190°C) and brush a 9-inch round baking pan with melted butter.

Instructions

Phase 1: Build the Filling and Ropes

1. 1Prepare the Filling
   Place the wilted spinach in a clean kitchen towel and squeeze firmly to remove as much water as possible. Transfer the squeezed spinach to a large bowl. Add the crumbled feta, ricotta, beaten eggs, sliced green onions, and chopped dill. Mix until well combined.
   Look for The filling should be thick and cohesive, not wet.
   Tip Squeezing spinach thoroughly prevents a soggy pie.
2. 2Assemble the Filo Ropes
   Lay one sheet of filo on a clean surface with a long edge facing you. Brush the entire sheet with melted butter. Spoon a thin line of filling along the bottom edge, leaving a 1-inch border. Fold the sides over the filling, then roll the filo tightly into a long rope. Repeat with the remaining filo and filling.
   Look for The ropes should be tight and even, about 1 inch thick.
   Tip Keep unused filo covered with a damp towel to prevent drying.
3. 3Coil the Ropes
   Brush a 9-inch round baking pan or oven-safe skillet with melted butter. Starting at the center, coil one filled rope into a tight spiral. Continue with the remaining ropes, attaching each end to the previous one, until the pan is filled. Brush the top with any remaining butter and sprinkle with sesame seeds.
   Look for The spiral should fill the pan completely with no gaps.
   Tip Tuck the ends under to keep them from unrolling.

At the end of this phase, you'll have a bowl of thick, well-combined filling and a stack of filled filo ropes. The ropes should be tight and uniform, with no tears.

The pan should be filled with a neat spiral, the top brushed with butter, and sesame seeds sprinkled over. The aroma of butter and herbs is just beginning.

Phase 2: Bake to Golden Perfection

4. 4Bake the Pie
   Heat the oven to 375°F (190°C). Place the pan on the middle rack and bake for 40 minutes, until the filo is deeply golden and crisp. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
   Look for The top should be a deep golden brown and the filling should be set.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Let the pie rest for 10 minutes before slicing to allow the filling to set.

After 40 minutes in the oven, the pie should be deeply golden and fragrant. The filo layers will have puffed and crisped, and the filling will be set. You'll hear a faint crackle as the pastry cools. The kitchen will smell of toasted butter and herbs. Check that the top is evenly browned and the edges are not burning.

Phase 3: Rest and Serve

5. 5Rest and Slice
   Remove the pie from the oven and let it rest for at least 10 minutes. Use a sharp chef's knife to slice into wedges, cutting through the crisp filo with a gentle sawing motion. Serve warm or at room temperature.
   Look for The layers should be distinct and the filling creamy, not runny.
   Tip A serrated knife also works well for cutting through the crisp layers.

After resting, the pie should be firm enough to slice cleanly. The layers will be crisp and shatter when cut. The filling will be creamy and set, with visible green spinach and white cheese. Serve warm, and enjoy the audible crunch with each bite.

Common mistakes

A common mistake is not squeezing enough water from the spinach, leading to a soggy pie. Another is overfilling the filo ropes, which makes them difficult to roll and can cause the filling to leak.

Be sure to brush each filo sheet evenly with butter, but not too much, or the pastry will become greasy. Finally, don't skip the resting time—it helps the pie hold its shape when sliced.

How to tell it’s done

The pie is done when the filo is deeply golden brown and crisp all over. The filling should be set—insert a knife into the center; it should come out clean.

The internal temperature of the filling should reach at least 160°F (71°C) to ensure the eggs are fully cooked. Let the pie rest for 10 minutes before slicing to allow the layers to settle.

• Egg dishes: 160°F (71°C) in the thickest part