Ultra-Crisp Spinach and Feta Filo Spiral Pie Tips, FAQ & printable recipe

Tips for success

For the crispiest results, brush each filo sheet with butter generously but evenly, and don't let the sheets dry out while you work.

Cover the stack with a damp towel and only remove one sheet at a time. If the filo tears, just press it back together—it will be hidden in the layers.

To make slicing easier, use a serrated knife and cut with a gentle sawing motion. For a neater presentation, wipe the knife between cuts.

The pie is delicious warm, but it also holds up well at room temperature, making it a great make-ahead dish for gatherings.

Variations

• Add Pine Nuts: Toast 1/4 cup pine nuts and fold them into the filling for extra crunch and a nutty flavor. This is a classic addition to spanakopita and pairs beautifully with the spinach and feta.
• Use Swiss Chard: Replace half of the spinach with chopped Swiss chard. Wilt it the same way and squeeze out excess water. The chard adds a slightly earthier flavor and a beautiful color contrast.
• Make Mini Spirals: Instead of one large pie, roll the filled filo ropes into small individual spirals and bake them in a muffin tin. Reduce the baking time to 25-30 minutes, until golden and crisp. Perfect for parties.
• Add Lemon Zest: Stir the zest of one lemon into the filling for a bright, citrusy note that cuts through the richness. Serve with a squeeze of fresh lemon juice over the top.

Storage and make-ahead

Fridge

Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to restore crispness.

Freezer

The baked pie can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot and crisp.

Reheat

To reheat, place slices on a baking sheet in a 350°F (175°C) oven for 5-10 minutes, or until heated through and crisp again. Avoid microwaving.

Store leftover pie in the refrigerator in an airtight container for up to 3 days. To reheat, place slices on a baking sheet in a 350°F (175°C) oven for 5-10 minutes, or until heated through and crisp again. Avoid microwaving, as it will make the filo soggy.

The assembled pie can be refrigerated for up to 8 hours before baking. Cover it tightly with plastic wrap and bake directly from the fridge, adding 5-10 minutes to the baking time. You can also prepare the filling a day ahead and keep it chilled.

Serving ideas

Serve the pie warm, cut into wedges, as a main dish with a Greek salad and some lemon wedges for squeezing.

It also makes a wonderful appetizer or part of a brunch spread, alongside eggs and fresh fruit. The crisp pastry and creamy filling are satisfying on their own.

For a more substantial meal, pair it with roasted lamb or grilled chicken. The pie is also delicious at room temperature, making it perfect for picnics or potlucks.

Drizzle with a little extra olive oil and sprinkle with flaky salt before serving, if desired.

Frequently asked questions

Recipe card

Ultra-Crisp Spinach and Feta Filo Spiral Pie

Prep 30 minCook 40 minRest 10 minTotal 1 h 20 minServes 8

Ingredients

• 1 package (450g) thawed filo pastry sheets
• 400 g fresh spinach, chopped and wilted
• 250 g Greek feta cheese, crumbled
• 100 g ricotta cheese
• 2 eggs, beaten
• 2 green onions, sliced
• 1/4 cup fresh dill, chopped
• 100 g melted butter
• 1 tbsp sesame seeds

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

420

Protein

15 g

Carbohydrates

35 g

Fat

25 g

Fiber

3 g

Sugar

3 g

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