Description
This Spanakopita Spiral Bliss recipe offers a delightful twist on the classic Greek spinach pie, combining flaky filo pastry with a rich filling of spinach, three cheeses, pine nuts, and fresh herbs. Perfectly baked to a golden crisp, this elegant spiral pie is ideal for entertaining or a special family meal.
Ingredients
Scale
Spinach Filling
- 1 lb Spinach (Squeeze out excess moisture)
- 1 medium Onion (Chopped)
- 2 large cloves Garlic (Minced)
- 0.5 tsp Kosher Salt
- 0.5 tsp Black Pepper
- 1 tbsp Lemon Juice
- 0.5 cup Goat Cheese (Cream or feta)
- 1.5 cups Feta Cheese
- 0.5 cup Cheddar Cheese (Grated)
- 1 large Egg
- 1 cup Parsley (Chopped)
- 0.5 cup Pine Nuts (Toasted)
- 0.125 tsp Nutmeg (Pinch)
Pastry & Finishing
- 16 sheets Filo Pastry
- 0.5 cup Olive Oil (Or melted butter)
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Gather all ingredients and prepare your workspace.
- Sauté Onions and Garlic: Heat some olive oil in a pan over medium heat. Add the chopped onion and garlic, cooking until translucent and fragrant.
- Cook Spinach: Add the spinach leaves to the pan and cook until just wilted. Season with kosher salt and black pepper. Drain any excess liquid thoroughly to avoid soggy pastry.
- Mix the Filling: In a large bowl, combine the cooked spinach mixture with goat cheese, feta cheese, grated cheddar, the egg, chopped parsley, nutmeg, toasted pine nuts, and lemon juice. Mix well until all ingredients are evenly incorporated.
- Prepare the Filo Layers: Brush a 9-inch pie pan with olive oil. Lay one sheet of filo pastry into the pan and lightly brush it with olive oil. Repeat layering several sheets, brushing each with olive oil to maintain crispiness.
- Form the Spirals: Spoon the filling onto the filo sheets in sections, then carefully roll each section into a spiral shape. Coil the rolled spirals snugly into the pan, tucking in the edges as you go. Brush the top of the assembled spiral with olive oil.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes or until the filo turns a beautiful golden brown and crisp.
- Cool and Serve: Remove the pie from the oven and allow it to cool slightly for about 10 minutes to set before slicing and serving.
Notes
- Make sure to squeeze out all excess moisture from the spinach to prevent soggy pastry layers.
- You can substitute the goat cheese with cream cheese if preferred.
- Use fresh filo pastry for the best texture; thaw frozen filo according to package instructions if necessary.
- Brush each filo sheet generously with olive oil or melted butter to ensure crispiness.
- To toast pine nuts, lightly toast them in a dry skillet over medium heat until golden and fragrant, watching carefully to prevent burning.
- This recipe can be served warm or at room temperature.
