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
