Spinach Filo Spiral Pie Recipe
Introduction
This spinach filo spiral pie is a delightful combination of tender spinach, creamy feta, and flaky filo pastry. It’s a perfect savory treat that’s both light and satisfying, ideal for a cozy meal or a special gathering.
Ingredients
- 300g baby spinach
- 50g salted butter, melted, plus a knob for frying
- 1 large onion, finely chopped
- 200g feta, crumbled
- 7 shop-bought filo sheets
- 1 tbsp nigella seeds
Instructions
- Step 1: Heat a large non-stick pan over medium heat. Add the spinach and cook, stirring, until wilted. No oil or water is needed as the spinach will steam in its own moisture. Let it cool slightly, then transfer to a clean tea towel and squeeze out as much water as possible. Chop the spinach and place it in a bowl.
- Step 2: Heat the knob of butter in a non-stick frying pan. Add the finely chopped onion and cook for about 10 minutes until softened. Transfer the onion to the bowl with the spinach.
- Step 3: Stir the crumbled feta into the spinach and onion mixture using a fork until well combined. Taste and adjust seasoning if necessary.
- Step 4: Preheat the oven to 190°C (170°C fan) or gas mark 5. Brush a 24 cm x 4 cm deep metal pie dish with some of the melted butter.
- Step 5: Lay one filo sheet on your work surface. Brush it lightly with melted butter, then spread about 2 tablespoons of the filling along the longest edge of the pastry. Roll it loosely into a long sausage shape, taking care not to roll too tightly to avoid splitting the pastry.
- Step 6: Coil the rolled filo gently and place it in the center of the prepared pie dish.
- Step 7: Repeat the rolling and coiling process with the remaining filo sheets and filling, arranging each coil around the center one to create a spiral shape.
- Step 8: Brush the tops of the pastry coils with the remaining melted butter and sprinkle with the nigella seeds.
- Step 9: Bake in the preheated oven for 25-30 minutes, or until the filo is golden and crisp.
Tips & Variations
- For a vegan version, replace the feta with a drained and chopped jar of artichoke hearts and a few olives, and use olive oil instead of butter.
- Make sure to brush the filo generously with butter to achieve a crispy, golden crust.
- Don’t roll the filo too tightly to prevent tearing and ensure even baking.
Storage
Store any leftover pie in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a low oven (around 160°C) for 10-15 minutes to crisp the pastry again. Avoid microwaving as it will soften the filo.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out all excess water thoroughly before mixing with the other ingredients to avoid a soggy pie.
Can I prepare this pie in advance?
Absolutely. You can assemble the pie and keep it covered in the fridge for a few hours before baking. Just be sure to bake it within the day for best texture and flavor.
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Spinach Filo Spiral Pie Recipe
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and savory spinach filo spiral pie featuring a flaky, golden crust filled with a mixture of wilted spinach, sautéed onion, and creamy feta cheese, topped with aromatic nigella seeds. This pie is perfect as a flavorful appetizer or a light main course.
Ingredients
Scale
Filling
- 300g baby spinach
- 1 large onion, finely chopped
- 200g feta, crumbled
Pastry and Topping
- 7 shop-bought filo sheets
- 50g salted butter, melted, plus a knob for frying
- 1 tbsp nigella seeds
Instructions
- Wilt the Spinach: Heat a large non-stick pan over medium heat, add the baby spinach and cook while stirring until wilted. No oil or water is needed as the spinach will steam in its own moisture. Remove from heat and allow to cool slightly.
- Drain the Spinach: Transfer the cooked spinach onto a clean tea towel and squeeze out as much water as possible. Chop the drained spinach and place it in a bowl.
- Sauté the Onion: In a non-stick frying pan, heat a knob of butter and add the finely chopped onion. Cook over medium heat for about 10 minutes until the onion is softened and translucent.
- Combine Filling Ingredients: Add the sautéed onion to the bowl with the chopped spinach. Stir in the crumbled feta cheese using a fork until fully combined. Taste and adjust the seasoning if necessary.
- Prepare the Oven and Pie Dish: Preheat the oven to 190°C (170°C fan)/gas mark 5. Brush a 24 x 4 cm deep metal pie dish with some melted butter to prevent sticking.
- Assemble the Pie Spirals: Lay one filo sheet on a flat surface and brush it with melted butter. Spread about 2 tablespoons of the filling along the longest edge of the sheet. Roll the sheet loosely into a long sausage shape to prevent splitting of the pastry. Coil the rolled filo into the center of the prepared pie dish.
- Repeat Assembly: Repeat the rolling and coiling process with the remaining filo sheets and filling, arranging the coils around the central one in the pie dish to create a spiral effect.
- Finish and Bake: Brush the tops of the coiled filo pies with more melted butter and sprinkle with nigella seeds. Bake in the preheated oven for 25-30 minutes until the filo is golden brown and crisp.
- Serve: Remove the pie from the oven and allow it to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- For a vegan version, substitute the feta with a drained and chopped jar of artichoke hearts and a few olives, and replace the butter with olive oil.
- Be careful not to roll the filo sheets too tightly to prevent splitting during baking.
- Spinach releases a lot of moisture; squeezing out the water ensures the filling is not soggy and the pastry stays crisp.
- Use nigella seeds to add a subtle onion-like flavor and a decorative finish to the pie.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: spinach pie, filo pastry, vegetarian pie, Mediterranean recipe, spinach and feta, savory pastry, nigella seeds, baked filo pie
