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This spiral spanakopita turns basic ingredients into a jaw-dropping Mediterranean masterwork that'll wow even your pickiest guests. Thin filo pastry sheets wrapped around a flavorful spinach and cheese mix create a gorgeous coiled design that tastes better than it looks.
I first tried making this coiled version of spanakopita instead of the usual triangles for a family get-together, and it quickly became our go-to tradition. The beautiful spiral always gets oohs and aahs when it lands on the table, but the technique is actually pretty straightforward once you get the hang of it.
Ingredients
- Spinach: go with fresh if possible, though thawed and well-drained frozen spinach works in a pinch
- Onion and Garlic: form the tasty base that brings the filling to life
- Feta Cheese: this classic Greek cheese gives that distinctive tangy kick
- Goat Cheese: brings a smooth texture and tones down the feta's sharpness
- Cheddar Cheese: not traditional but adds wonderful meltiness to the mix
- Pine Nuts: lightly browned for extra flavor and a nice crunch
- Filo Pastry: super thin sheets that turn golden and flaky when baked
- Olive Oil or Butter: makes the layers crispy and adds richness
- Lemon Juice: adds a fresh zing and balances the rich ingredients
- Nutmeg: just a tiny bit adds subtle warmth to the spinach
Step-by-Step Instructions
- Prepare the Spinach Base:
- Cook onions and garlic till soft and fragrant, about 3 minutes on medium heat. Toss in spinach and cook till it's wilted and dry, around 5 minutes on high. Getting rid of extra moisture is super important for crispy pastry. Finish with a splash of lemon juice to brighten everything up.
- Create the Filling Mixture:
- Let the spinach mix cool for at least 5 minutes before you add your cheeses, eggs and seasonings. Mix everything well but don't mash it up too much. You want a mixture that's easy to spread but not so wet it'll make soggy pastry. Using three different cheeses gives you the perfect mix of creaminess, tanginess, and meltiness.
- Assembly Technique:
- Work with two filo sheets at once, brushing each with oil. Spread about 4 tablespoons of filling across it, leaving some space at the edges. Roll it into a tube from the long side, using light, steady pressure. Don't add too much filling or it'll be hard to roll, but don't add too little or your spiral will look empty.
- Creating the Spiral:
- Put your first filled tube in the middle of an oiled pan and coil it like a snail. Keep adding tubes to the outside of your spiral, letting each new piece naturally connect to the one before. The spiral should be snug but not squished, which might tear the delicate pastry.
- Final Baking:
- Brush oil or melted butter all over the top, getting into all the nooks and crannies. Bake at 375°F for exactly 25 to 30 minutes until it's a deep golden brown. When done, the pastry should make a crispy sound when you tap it with a knife.
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This dish takes me back to my first visit to a tiny taverna in Greece where I watched an old woman craft the perfect spiral with hands that moved with years of know-how. I spent so long trying to recreate that magic, and this recipe finally nails that perfect mix of crispy outside and moist, tasty filling.
Storing Your Spanakopita
This spiral spanakopita keeps nicely in the fridge for up to 3 days when stored right. Make sure it cools completely before covering it to avoid trapped moisture that would make the crispy parts soft. When it's time to eat again, skip the microwave and use a 350°F oven to bring back the crunch. I like to cut leftovers into portions before storing them so they heat up faster and more evenly.
Smart Substitutions
While spinach is the classic choice, you can try other greens too. Mix kale with spinach for extra nutrition, or go with Swiss chard for an earthier taste. Got dairy issues? Non-dairy options work surprisingly well. For a vegan twist, swap the cheese for a mix of crumbled firm tofu, nutritional yeast, and a spoonful of white miso paste to get that rich, savory flavor.
Perfect Pairings
A spanakopita spiral makes a fantastic main dish for a Mediterranean spread. Serve it with tzatziki, roasted red pepper hummus, and a fresh Greek salad for a meal that feels like you're on a Greek island vacation. For a quick weeknight dinner, I often pair it with a simple arugula salad dressed with good olive oil, lemon juice and some flaky sea salt. The peppery greens go really well with the rich pastry.
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Frequently Asked Questions
- → What cheese should I use for the best flavor?
Feta is the classic choice, but you can also try goat cheese or even cheddar for a twist.
- → Is frozen spinach a good option?
Yes, it works great. Make sure to thaw it completely and squeeze out all the water before using.
- → How do I keep filo sheets from drying out fast?
Cover the filo with a damp cloth while assembling to keep it soft and manageable.
- → What’s the trick to prevent tearing the filo?
Handle filo gently and don’t skip brushing each sheet with olive oil or butter to keep it flexible as you roll.
- → Can it be prepared ahead of time?
Absolutely. You can put it together and keep it in the fridge for up to a day before baking.
- → What’s a good alternative to pine nuts?
Chopped walnuts, almonds, or sunflower seeds can work just as well instead of pine nuts.