This Spinach and Feta Pie shaped as a spiral is crisp, light and incredibly delicious! A ruffled phyllo spanakopita (spanakopita soufra) that can be served warm or cold – perfect for sharing. You will need about half a cup (50g) of chopped herbs in total.
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Pie
Cuisine: Greek
Keyword: Spanakopita Soufra, Spinach and Feta Pie, Spiral Spanakopita
½cup(120ml) light olive oil, melted butter or ghee or as needed
3tbspsesame seeds, to sprinkle
Instructions
Preheat the oven to 200°C. Line a large round dish with baking paper or a reusable liner.
Finely chop the spinach and place in a colander set over a bowl. Sprinkle it with salt and toss to combine.
Leave the spinach for about ten minutes while you finely chop the spring onions and herbs. Squeeze the spinach using your hands, in batches, to get rid of excess liquid.
Place the spinach in a bowl, add the spring onions, herbs, lemon zest and feta cheese. Add pepper and toss to combine.
Lay one sheet of filo pastry on your worktop, with the long side facing you. Brush with oil or melted butter and cover with a second sheet of pastry.
Scatter a few spoonfuls of the spinach filling over the filo. Top with a third sheet of filo and lightly press down with your hands. Brush with oil.
Fold the pastry into a concertina starting with the edge closest to you. Gently coil the filo into a spiral shape and place in the middle of the prepared dish.
Repeat with the remaining pastry and spinach filling, wrapping each piece around the centre coil to form a large spiral.
Brush with oil and sprinkle with the sesame seeds. Bake in the middle of the oven for about 50 minutes or until golden and crisp.
Lift the pie out of the baking dish (otherwise condensation might make the pastry lose some of its crispness). Cool slightly before slicing.