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This spanakopita spiral transforms simple ingredients into a showstopping Mediterranean masterpiece that will impress even your most discerning dinner guests. The delicate layers of filo pastry wrapped around a savory spinach and cheese filling create a beautiful coiled presentation that tastes even better than it looks.
I first made this spiral version of spanakopita for a family gathering instead of the traditional triangles, and it instantly became our new tradition. The beautiful coiled presentation always elicits gasps when I bring it to the table, yet the technique is surprisingly simple once you master it.
Ingredients
- Spinach: fresh is best but frozen works well when properly drained of excess moisture
- Onion and Garlic: create the aromatic foundation that elevates the filling
- Feta Cheese: traditional Greek cheese that provides the signature tangy flavor
- Goat Cheese: adds creaminess and balances the sharpness of the feta
- Cheddar Cheese: unconventional but adds wonderful meltability to the filling
- Pine Nuts: toasted for maximum flavor provides delightful texture contrast
- Filo Pastry: paper thin layers create the characteristic flaky exterior
- Olive Oil or Butter: ensures golden crispy layers and rich flavor
- Lemon Juice: brightens the entire dish and cuts through the richness
- Nutmeg: just a pinch brings warmth and complexity to the spinach
Step-by-Step Instructions
- Prepare the Spinach Base:
- Sauté onions and garlic until translucent and fragrant about 3 minutes over medium heat. Add spinach and cook until completely wilted and all liquid has evaporated about 5 minutes on high heat. The elimination of excess moisture is crucial for a crispy not soggy pastry. Finish with lemon juice which brightens the flavor profile tremendously.
- Create the Filling Mixture:
- Allow the spinach mixture to cool for at least 5 minutes before adding cheeses eggs and seasonings. Mix thoroughly but gently to maintain some texture. The filling should be cohesive enough to spread easily but not so wet that it will make the filo soggy. The combination of three cheeses creates a perfect balance of creaminess tang and meltability.
- Assembly Technique:
- Work with two sheets of filo at a time brushing each layer with oil. Spread approximately 4 tablespoons of filling leaving a border. Roll into a tube starting from the long edge using gentle even pressure. The key is not overfilling which makes rolling difficult or underfilling which creates an empty looking spiral.
- Creating the Spiral:
- Place the first filled tube in the center of your oiled pan and coil it like a snail shell. Continue adding tubes to the outer edge of the spiral letting each new coil connect naturally to the previous one. The spiral should be snug but not compressed which could tear the delicate pastry.
- Final Baking:
- Brush the entire surface generously with olive oil or butter getting into every crevice. Bake at 375°F for exactly 25 to 30 minutes until deeply golden brown. The pastry should make a satisfying crackling sound when tapped with a knife indicating perfect crispness.
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This recipe reminds me of my first trip to a small taverna in Greece where I watched an elderly woman create the perfect spiral with hands that moved with decades of practiced precision. I spent years trying to recreate that experience, and this recipe finally captures that perfect balance of crispy exterior and moist flavorful filling.
Storing Your Spanakopita
Refrigeration works beautifully for this spiral spanakopita, keeping well for up to 3 days when properly stored. The key is allowing it to cool completely before covering to prevent condensation which would soften the crispy layers. To reheat, use a 350°F oven rather than a microwave to restore the crispy texture. I prefer portioning leftovers before storing to make reheating quicker and more efficient.
Smart Substitutions
Spinach is traditional, but you can create delicious variations with other greens. Try a mixture of kale and spinach for additional nutrients, or Swiss chard for a slightly earthier flavor profile. If dairy restrictions are a concern, dairy free alternatives work surprisingly well. For a vegan version, substitute the cheese with a mixture of crumbled firm tofu, nutritional yeast and a tablespoon of white miso paste for that umami richness.
Perfect Pairings
Spanakopita spiral makes a wonderful centerpiece for a Mediterranean mezze spread. Serve alongside tzatziki, roasted red pepper hummus, and a bright Greek salad for a complete meal that feels like a vacation to the Greek isles. For a simple weeknight dinner, I often pair it with a lemony arugula salad dressed with nothing more than good olive oil, lemon juice and flaky sea salt. The peppery greens perfectly complement the rich pastry.
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Frequently Asked Questions
- → What type of cheese works best for spanakopita spiral?
Feta cheese is traditional, but you can also mix in goat cheese or cheddar for varied flavors.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Be sure to fully thaw and drain excess liquid before use.
- → How do I prevent the filo pastry from drying out?
Cover unused filo sheets with a damp cloth while assembling the dish to keep them from drying out.
- → What’s the best way to avoid the pastry from tearing?
Handle the filo pastry gently and always brush it with olive oil or butter to keep it pliable while rolling.
- → Can I prepare the spanakopita spiral in advance?
Yes, you can assemble it ahead and refrigerate it for up to 24 hours before baking.
- → What can be used as a substitute for pine nuts?
You can use chopped walnuts, almonds, or sunflower seeds as substitutes for pine nuts.