If you’re searching for a show-stopping appetizer or light meal, this Crispy Spanakopita Spiral is guaranteed to impress. Delicate layers of flaky phyllo pastry are wrapped around a savory filling of spinach, creamy feta, fresh herbs, and aromatic seasonings before being coiled into a beautiful spiral. Every bite delivers the perfect balance of buttery crunch and rich, tangy filling, making it a favorite for family dinners, holiday tables, or casual gatherings.
This Spanakopita Spiral has become one of those recipes my husband requests whenever we’re hosting friends or celebrating a special occasion. The first time I baked it, everyone gathered around the oven because the buttery aroma filled the entire kitchen. By the time it came out golden and crisp, my little family couldn’t wait for it to cool before slicing into it. Now it’s our go-to dish for weekend lunches and festive dinners because it’s beautiful enough to impress guests yet comforting enough to enjoy any day of the week.
Why This Crispy Spanakopita Spiral
- Beautiful spiral presentation that looks bakery-worthy.
- Perfectly crisp, buttery phyllo with a creamy spinach and feta filling.
- Made with simple Mediterranean ingredients full of fresh flavor.
- Great as an appetizer, brunch centerpiece, lunch, or light dinner.
- Easy to prepare ahead and bake when needed.
- Packed with spinach, herbs, and tangy cheese in every bite.
- Delicious served warm, at room temperature, or even cold.
- Freezer-friendly for easy meal planning.
Ingredients
Makes 8 servings
For the Filling
- 1.32 lb (600 g) fresh spinach, chopped (or thawed frozen spinach, well drained)
- 0.44 lb (200 g) feta cheese, crumbled
- 0.22 lb (100 g) ricotta cheese
- 0.11 lb (50 g) grated Parmesan cheese
- 0.22 lb (100 g) onion, finely diced
- 0.01 lb (5 g) garlic, minced (2 cloves)
- 0.07 lb (30 g) fresh parsley, chopped
- 0.02 lb (10 g) fresh dill, chopped
- 2 large eggs
- 0.02 lb (10 g) olive oil
- 0.01 lb (5 g) salt (adjust depending on the feta)
- 0.003 lb (1 g) black pepper
- 0.003 lb (1 g) ground nutmeg (optional)
For the Pastry
- 1 lb (450 g) phyllo dough, thawed
- 0.22 lb (100 g) unsalted butter, melted
- 0.07 lb (30 g) olive oil
- Sesame seeds or black sesame seeds for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a round baking dish or springform pan.
- Heat the olive oil in a skillet over medium heat. Cook the diced onion until soft, then stir in the garlic and cook for another minute.
- Add the chopped spinach and cook just until wilted. If using frozen spinach, simply warm it with the onion mixture after squeezing out as much moisture as possible. Let the mixture cool completely.
- In a large bowl, combine the cooled spinach mixture with the feta, ricotta, Parmesan, parsley, dill, eggs, black pepper, and nutmeg. Mix until evenly combined. Taste before adding salt, since feta is naturally salty.
- Lay one sheet of phyllo pastry on a clean work surface and lightly brush it with melted butter mixed with olive oil. Place another sheet on top and brush again.
- Spoon a narrow strip of filling along one long edge of the pastry. Carefully roll it into a long log without squeezing the filling.
- Starting from the center of the prepared baking dish, coil the log into a spiral. Continue making additional filled rolls and wrap each one around the previous spiral until all the filling and pastry have been used.
- Brush the entire spiral generously with the remaining butter mixture and sprinkle with sesame seeds if desired.
- Bake for 45–55 minutes, or until the pastry is deeply golden, crisp, and flaky.
- Allow the pie to cool for about 10 minutes before slicing. Serve warm with Greek yogurt, tzatziki, or a fresh Mediterranean salad.
Notes
- Thoroughly drain the spinach to prevent the filling from becoming watery.
- Keep unused phyllo sheets covered with a slightly damp kitchen towel so they don’t dry out while assembling.
- For extra richness, substitute part of the ricotta with cream cheese.
- Fresh herbs provide the best flavor, but dried herbs can be used if necessary—use about one-third of the amount.
- Leftovers can be refrigerated in an airtight container for up to 4 days and reheated in the oven to restore the crisp texture.
- Assemble the spiral in advance and refrigerate it unbaked for up to 24 hours before baking.
- Freeze the unbaked spiral for up to 2 months. Bake directly from frozen, adding about 15–20 minutes to the baking time.