Spanakopita Spiral

This spiral spanakopita is an absolute show-stopper! As a Greek chap, I cannot recommend this dish enough; you’ve got to try it. It is full of classic Greek flavours, all wrapped up in crunchy, golden pastry. 

You will love that you can make it ahead of time, pop it in the oven, and you’re ready to go! More time for catching up with your mates and less time hustling in the kitchen.

If you love this recipe, you’ve got to try my tiropitakia Greek cheese triangles.

Jump to:

• Why you’ll love this recipe
• Short Video - How To Make It
• Ingredients to make this Greek dish
• Top tips for making this recipe
• What is the difference between a spanakopita and a spanakopita spiral? 
• How to serve?
• 📖 Recipe

Why you’ll love this recipe

• It’s seriously good-looking: This spiral spanakopita is not just delicious; it looks like a million bucks. It’s an absolute showstopper, my friends.
• Full of flavour: The combination of fresh baby spinach, fragrant herbs like mint and dill, and salty cheese results in a filling with Mediterranean flavours.
• A healthy twist: It's a great way to enjoy the benefits of leafy greens while savouring a delectable pastry.
• Great for parties: Whether hosting a dinner party or a potluck, this spiral spanakopita is a crowd-pleaser. It can be made and baked before serving, leaving you more time to mingle with your guests.
• Customizable: You can adapt this recipe to your taste by adjusting the herb quantities or adding other ingredients like pine nuts or sun-dried tomatoes.

Short Video - How To Make It

Ingredients to make this Greek dish

• Baby spinach: Wash and dry it thoroughly to remove grit or dirt.
• Mint: Fresh mint leaves add a refreshing and aromatic taste to the filling. I suggest including it for its distinctive Greek flavour.
• Parsley: Flat-leaf adds tons of fresh flavour. 
• Leek: Leeks should be cleaned thoroughly, as they can often trap dirt between their layers. I love the mild and sweet oniony flavour this adds.
• Spring onions: These provide a mild, sweet onion flavour. Use the green tops and the white parts for a balance of flavours and a pop of colour.

• Greek feta: This is a salty, tangy cheese made from sheep's milk. Crumble it into small pieces for a creamy and salty contrast in the filling.
• Anari: Anari cheese is similar to ricotta but has a slightly different texture and flavour. It is creamy and mildly sweet. Ensure it's well-drained to prevent excess moisture in the filling. If you cant get your hands on it, ricotta will work fine!

• Black pepper: Ground black pepper adds a subtle kick and complements the cheese and herbs. Season to taste, but don't overdo it, as it can easily overpower other flavours.
• Dill: It provides a bright, and slightly earthy flavour. Fresh dill is preferred, but dried dill can be used if necessary. Remember, dried herbs are more potent than fresh, so go easy on them. 
• Olive oil: Use high-quality extra-virgin olive oil. It adds a rich, fruity flavour.
• Egg: The egg acts as a binder for the filling, helping to hold it together when the spanakopita is baked. It also contributes to a firmer texture. Please don’t skip it, guys!

• Phyllo pastry: Phyllo or filo pastry is paper-thin dough crucial for creating the flaky layers of the spanakopita. Handle it carefully, covering it with a damp cloth to prevent drying. The brand I use is Antoniou.
• Butter: Melted butter is brushed on the phyllo pastry to create a crispy, golden-brown crust. It adds a rich, buttery flavour to the dish.

Top tips for making this recipe

• Thoroughly dry the spinach: After washing the baby spinach, ensure it's completely dry. Excess moisture can make the filling soggy, so use a salad spinner or pat the leaves with paper towels. This is my top tip when it comes to this spiral spanakopita recipe!
• Chop herbs finely: To evenly distribute the flavours, finely chop the fresh herbs, such as mint, dill, and flat parsley. Uniformly cut herbs will give your spanakopita a balanced taste.

• Properly prepare leeks: Leeks can trap dirt between their layers. Cut them into thin rings, then thoroughly rinse and drain them to remove any grit. Skipping this tip can ruin the whole eating experience, so don’t risk it!
• Use quality filo pastry: Keep it covered with a damp cloth as you work with it to prevent it from drying out and becoming brittle.
• Don't overstuff: This is my second most important point. Don’t overfill the spiral spanakopita, as this can cause it to burst during baking.

• Rest before cutting: This helps the filling set, making it easier to cut into neat portions. Just a few minutes of breathing space will do.
• Make ahead: You can prepare the spanakopita in advance and refrigerate it until you're ready to bake. What a dream! 
• Handle phyllo gently: Phyllo pastry is delicate, so handle it carefully to avoid tearing. If it tears, you can often patch it with extra butter or another phyllo layer.

What is the difference between a spanakopita and a spanakopita spiral? 

Spanakopita and a spanakopita spiral are close relatives, with the main difference lying in their presentation and serving style:

Spanakopita

• Shape: Spanakopita is typically prepared as a savoury pie or casserole. It consists of layers of phyllo pastry and a spinach-feta filling.
• Layered structure: In traditional spanakopita, the layers of phyllo pastry are usually stacked one on top of the other, often with a brushing of butter or oil between each layer. Although the filling still sits inside between the pastry, there is generally more layers of flaky filo.
• Serving: Spanakopita is traditionally served in square or rectangular slices, like lasagna. The layers of phyllo and filling create a multi-layered structure, but the dish is cut into portions rather than rolled or shaped.

Spanakopita spiral

• Shape: As the name suggests, a spanakopita spiral is shaped in a spiral or pinwheel form.
• Rolled structure: In the case of a spanakopita spiral, the phyllo pastry and spinach-feta filling are rolled together, much like a cinnamon roll or a Swiss roll cake. This rolling creates a visually appealing spiral pattern when sliced.
• Serving: Spanakopita spirals are typically served in individual or bite-sized portions. When you cut into them, you see the beautiful spiral pattern that makes them an attractive appetizer or finger food.

How to serve?

To serve this spanakopita spiral, first let it cool for a few minutes after baking. Then, use a sharp knife to slice it into individual pinwheel portions. These bite-sized servings can be arranged on a platter or serving dish. Try serving it alongside a bowl of creamy Tzatziki and some of these juicy Cypriot keftedes for a well-rounded mezze spread.

📖 Recipe