Description
Discover the delicious and flaky Spanakopita Spiral Bliss, a Greek-inspired savory pie combining vibrant spinach, a blend of creamy cheeses, toasted pine nuts, and delicate filo pastry. Perfectly baked to golden perfection, this dish offers a delightful mix of textures and flavors that will impress family and friends at any gathering.
Ingredients
Scale
Vegetables and Herbs
- 1 lbs Spinach (Squeeze out excess moisture)
- 1 medium Onion (Chopped)
- 2 large cloves Garlic
- 1 cup Parsley
- 1 tbsp Lemon Juice
Cheeses
- 0.5 cup Goat Cheese (Cream or feta)
- 1.5 cups Feta Cheese
- 0.5 cup Cheddar Cheese (Grated)
Spices and Seasonings
- 0.5 tsp Kosher Salt
- 0.5 tsp Black Pepper
- 0.125 tsp Nutmeg (Pinch)
Nuts
- 0.5 cup Pine Nuts (Toasted)
Other Ingredients
- 16 sheets Filo Pastry
- 0.5 cup Olive Oil (Or melted butter)
- 1 large Egg
Instructions
- Preparation: Begin by squeezing out any excess moisture from the spinach to avoid sogginess later in the recipe. Chop the onion and garlic finely to prepare for sautéing.
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for baking the spanakopita spiral.
- Sauté Vegetables: Heat olive oil in a pan over medium heat, then add the chopped onion and garlic. Sauté until the onions become translucent and fragrant. Add the spinach to the pan and cook just until wilted. Season the mixture with kosher salt and black pepper, then drain any excess liquid to keep the filling from becoming watery.
- Mix Filling: Transfer the cooked spinach mixture to a large bowl. Add goat cheese, feta cheese, grated cheddar, egg, chopped parsley, nutmeg, toasted pine nuts, and lemon juice. Stir thoroughly until all ingredients are combined into a uniform filling.
- Prepare Filo Base: Brush a 9-inch pie pan generously with olive oil. Begin layering the filo sheets one by one, brushing each sheet with olive oil to ensure flakiness and crispness. Add sections of filling along the filo layers and carefully roll each into a spiral shape.
- Coil and Brush: Place the rolled filo spirals into the greased pie pan, coiling them neatly and tucking in any loose edges. Brush the top of the spiral with additional olive oil to promote a golden, crispy crust during baking.
- Bake: Place the pie pan in the preheated oven and bake for 25 to 30 minutes, or until the filo pastry is deeply golden brown and crisp. Remove from oven and allow to cool slightly before serving to set the filling.
Notes
- Ensure all excess moisture is squeezed from the spinach to keep the filling from being soggy.
- If you prefer a richer flavor, substitute olive oil with melted butter for brushing the filo sheets.
- Use fresh filo pastry for the best texture; keep unused sheets covered with a damp towel to prevent drying out.
- To toast pine nuts, dry roast them in a skillet over medium heat until lightly browned and fragrant, stirring frequently to avoid burning.
- This dish can be served warm or at room temperature and pairs beautifully with a Greek salad or tzatziki sauce.
