Spring brunches call for a centerpiece that wows everyone. This Spanakopita Spiral is exactly what your holiday table needs. It looks fancy but is very easy to assemble. You get crispy layers and a savory filling in every bite.
Why This Spanakopita Spiral Is a Winner
This recipe is a winner for any spring gathering. It uses simple ingredients to create a bold, fresh flavor. The golden brown crust provides a satisfying crunch. It is perfect for sharing with your family and friends. You can even prep the filling ahead of time. This makes hosting feel much more manageable and fun.
Simple Method
Making this savory pastry is simpler than it looks. You just layer, roll, and coil the dough. Even if you are new to phyllo, you can do this. The spiral shape is very forgiving and looks beautiful. Just keep your dough covered so it stays easy to handle.
Ingredients You’ll Need
Most of these items are likely in your pantry or local shop. Fresh herbs make the filling taste truly garden-fresh.
- 16 oz fresh baby spinach, chopped and drained
- 1 lb phyllo dough, thawed
- 1 cup unsalted butter, melted
- 12 oz feta cheese, crumbled
- 2 large eggs, lightly beaten
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 0.5 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, chopped
- 0.25 tsp ground nutmeg
- 1 tbsp olive oil
- 1 tbsp sesame seeds
- 0.5 tsp black pepper
Step-by-Step
- Preheat oven to 375°F (190°C) and grease a 12-inch round baking pan.
- Sauté onion in olive oil over medium heat until translucent, then add garlic and cook for 60 seconds.
- Add spinach to the pan in batches until wilted; transfer to a colander and squeeze firmly to remove all excess moisture.
- In a large bowl, combine the dried spinach, feta cheese, beaten eggs, dill, parsley, nutmeg, and pepper.
- Lay one sheet of phyllo on a flat surface, brush with melted butter, and stack a second sheet on top, brushing again with butter.
- Distribute a thin line of spinach filling along the long edge of the phyllo sheet.
- Roll the phyllo tightly around the filling to create a long cylinder.
- Place the cylinder in the center of the baking pan, coiling it into a tight circle.
- Repeat the rolling process with remaining ingredients, connecting each new rope to the end of the previous one to expand the spiral.
- Brush the surface of the spiral generously with remaining butter and sprinkle with sesame seeds.
- Bake for 45 to 50 minutes until the pastry is deep golden brown and crispy.
- Allow to rest for 10 minutes before slicing into wedges.
Best Ways to Enjoy It
Serve this warm to keep the pastry extra crispy. It pairs perfectly with a fresh Greek salad. Add a side of creamy tzatziki for easy dipping. This is a great vegetarian main dish for Easter. Set the table and enjoy this with your favorite people.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a 350°F oven for 10 minutes. This helps the layers become crispy again. Avoid the microwave to prevent the pastry from getting soggy. You can also freeze it before baking for later.
Tips for Best Results
- Squeeze all moisture from the spinach to avoid a soggy bottom.
- Keep phyllo dough covered with a damp towel while you work.
- Use a pastry brush to apply the butter evenly and gently.
- Work quickly so the dough does not dry out and crack.
- For a holiday crowd, make two spirals to fill the table.
- Sprinkle extra sesame seeds for a professional and nutty finish.
Easy Flavor Ideas
- Add a half cup of ricotta for an extra creamy texture.
- Stir in toasted pine nuts for a delicious crunch.
- Use a gluten-free phyllo substitute for sensitive guests.
- Swap the dill for mint for a brighter spring flavor.
Common Questions
Can I make it ahead?
Yes, you can assemble the spiral and refrigerate it before baking. Just brush with butter right before it goes in the oven.
Can I use frozen spinach?
Yes, frozen spinach works well in this recipe. Just thaw it and squeeze it very dry first.
How do I know when it’s done?
The pastry should be a deep golden brown. It should feel firm and crispy when touched with a fork.
I hope this beautiful dish brings joy to your next spring gathering. It is such a rewarding recipe to share with your loved ones. Happy cooking!
— Alex
Ingredients
- 16 oz fresh baby spinach, chopped and drained
- 1 lb phyllo dough, thawed
- 1 cup unsalted butter, melted
- 12 oz feta cheese, crumbled
- 2 large eggs , lightly beaten
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 0.5 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, chopped
- 0.25 tsp ground nutmeg
- 1 tbsp olive oil
- 1 tbsp sesame seeds
- 0.5 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-inch round baking pan.
- Sauté onion in olive oil over medium heat until translucent, then add garlic and cook for 60 seconds.
- Add spinach to the pan in batches until wilted; transfer to a colander and squeeze firmly to remove all excess moisture.
- In a large bowl, combine the dried spinach, feta cheese, beaten eggs, dill, parsley, nutmeg, and pepper.
- Lay one sheet of phyllo on a flat surface, brush with melted butter, and stack a second sheet on top, brushing again with butter.
- Distribute a thin line of spinach filling along the long edge of the phyllo sheet.
- Roll the phyllo tightly around the filling to create a long cylinder.
- Place the cylinder in the center of the baking pan, coiling it into a tight circle.
- Repeat the rolling process with remaining ingredients, connecting each new rope to the end of the previous one to expand the spiral.
- Brush the surface of the spiral generously with remaining butter and sprinkle with sesame seeds.
- Bake for 45 to 50 minutes until the pastry is deep golden brown and crispy.
- Allow to rest for 10 minutes before slicing into wedges.
