I’ve been making a spanakopita spiral for years and it never fails to impress — flaky, savory, and great hot or room temperature. This version balances tangy feta, sweet onion, and tender spinach inside layers of crisp phyllo for a snack you’ll return to again and again. If you like dips with your Greek snacks, it pairs wonderfully with a simple bowl of guacamole like this one: Best Ever Guacamole.
Why Make This Recipe
- Incredible flavor contrast: buttery phyllo, salty feta, and bright herbs make each bite lively and satisfying.
- Versatile for occasions: works as an appetizer, picnic finger food, or light weeknight dinner. Check out a crowd-pleasing pasta salad to serve alongside it: Best Ever Italian Pasta Salad.
- Good nutrition: spinach adds iron, folate, and vitamins while feta contributes protein and calcium.
- Make-ahead friendly: you can assemble ahead and bake later, which is perfect for parties and busy days.
- Personal note: I love making the spiral when I want something impressive but not fussy — it looks restaurant-level but is mostly hands-on prep with simple steps.
Recipe Overview
- Prep time: 25 minutes active (plus 15 minutes to cool cooked filling)
- Cook time: 35–40 minutes at 375°F (190°C)
- Total time: about 1 hour, 20 minutes (including cooling and any resting)
- Servings: 6–8 as an appetizer, 4 as a main with salad
- Difficulty: Medium — needs basic phyllo handling and rolling technique
- Method: Sauté spinach/onion, mix with feta/herbs, layer phyllo brushed with butter, roll into a log and coil into a spiral, then bake until golden and crisp.
My Experience Making This Recipe
I tested this spiral multiple times to get the phyllo crisp without drying out the filling. The biggest improvement was squeezing excess moisture from the cooked spinach and letting the filling cool before assembling — that prevented soggy phyllo. I also learned that brushing each phyllo sheet thinly with butter produces the best, evenly layered flakiness.
How to Make Savory Flaky Spanakopita Spiral
Start by sautéing 1 medium onion and 2 cloves garlic in 2 tablespoons olive oil until soft, then add 1 lb (450 g) fresh spinach (or thawed, well-drained frozen) and cook until wilted. Cool and squeeze out as much liquid as possible, then mix with 8 oz (225 g) crumbled feta, 1 egg, 2 tablespoons chopped dill or parsley, salt, and pepper. On a work surface, lay out 8–10 phyllo sheets (about 14 x 9 in each), brushing each sheet lightly with melted butter (about 4–6 tablespoons total). Spoon the filling along the long edge, roll into a log, then coil the log into a spiral on a parchment-lined baking sheet. Brush the top with more butter and bake at 375°F (190°C) for 35–40 minutes until deep golden and crisp.
Expert Tips for Success
- Remove moisture: After cooking spinach, press it in a clean kitchen towel or fine mesh sieve to remove excess water; every drop you remove keeps the phyllo crisp.
- Keep phyllo covered: Phyllo dries out fast; work with one sheet at a time and cover the stack under a damp towel.
- Even buttering: Use a pastry brush and melted butter or olive oil; don’t soak the sheets — a thin, even layer prevents greasy pastries.
- Use an egg binder: One beaten egg helps the filling bind and stay together while baking; omit for dairy-free/vegan but expect a looser filling.
- Equipment: a large nonstick skillet for cooking greens, a sturdy baking sheet, parchment paper, and a pastry brush make the process smoother.
How to Serve Savory Flaky Spanakopita Spiral
- Slice into wedges and serve warm with lemon wedges to brighten the flavors.
- Offer tzatziki, yogurt-dill sauce, or a simple tomato-cucumber salad for a fresh contrast — a chilled cranberry-style relish also works well for holiday platters: Best Ever Cranberry Sauce.
- Make it part of a mezze board alongside olives, roasted peppers, and pita for casual entertaining.
- For a picnic, let the spiral cool to room temperature; it slices cleanly and travels well.
Storage and Reheating Guide
- Refrigerator: Store cooled slices in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Freezing: Freeze whole spiral or individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 350°F (175°C) oven for 10–15 minutes (slice first if frozen); avoid microwaving for long periods as it softens phyllo. A toaster oven works well for single portions.
Recipe Variations
- Gluten-free: Replace phyllo with rice paper sheets or use a gluten-free phyllo alternative; see a tested approach here for inspiration in the conclusion.
- Dairy-free/vegan: Use crumbled firm tofu mixed with a tablespoon of nutritional yeast and lemon juice to mimic feta, and brush phyllo with olive oil instead of butter.
- Add-ins: Stir in 1/4 cup sautéed leeks, spring onions, or chopped roasted red peppers for flavor twists.
- Cheese swap: Mix half feta with ricotta for a creamier filling and milder salt level.
Nutritional Highlights
- Spinach provides iron, vitamin K, and folate, supporting blood and bone health.
- Feta contributes protein and calcium, but note it’s high in sodium. Adjust salt accordingly.
- Allergens: contains wheat (gluten) from phyllo and dairy from feta; egg is optional (used as binder). Serve smaller portions if watching calories or sodium.
Troubleshooting Common Issues
- Soggy phyllo: Usually due to wet filling — cook and squeeze spinach thoroughly and let the filling cool. Bake a bit longer if needed to dry the layers.
- Tearing phyllo: Keep phyllo under a damp cloth; patch small tears by overlapping another strip and brushing with butter.
- Uneven browning: Rotate the pan halfway through baking and ensure your oven racks are centered for consistent heat.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes — thaw it completely and press out all moisture in a clean towel or fine mesh sieve. Frozen spinach is fine and often more convenient, but extra draining is essential to avoid soggy pastry.
Q: How many phyllo sheets should I use and where can I buy them?
A: Use 8–10 standard phyllo sheets (about 9 x 14 inches) for a medium spiral. You’ll find phyllo in the freezer section of most supermarkets; thaw it in the fridge overnight before using.
Q: Can I assemble the spiral ahead of time and bake later?
A: Yes — assemble up to 24 hours ahead, cover tightly, and keep refrigerated. Bring the spiral to room temperature for 20 minutes before baking and add 5–10 minutes to the bake time if cold.
Q: How do I keep the spiral from falling apart when slicing?
A: Let it rest for 10 minutes after baking so the filling sets, then use a sharp serrated knife to cut clean wedges. If the filling seems loose, refrigerate briefly before slicing.
Conclusion
If you want a tested gluten-free method or an air-fryer option for spanakopita-style pockets, this guide is a great complement: Gluten-Free Spanakopita Pockets (Air Fryer or Oven, Rice Paper …).
Savory Flaky Spanakopita Spiral
- Total Time: 80 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A flaky, savory spanakopita spiral filled with tangy feta, sweet onion, and tender spinach, perfect as an appetizer or light dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb (450 g) fresh spinach, cooked and drained
- 8 oz (225 g) crumbled feta cheese
- 1 egg, beaten
- 2 tablespoons chopped dill or parsley
- Salt and pepper, to taste
- 8–10 phyllo sheets (about 14 x 9 inches)
- 4–6 tablespoons melted butter
Instructions
- Sauté the chopped onion and minced garlic in olive oil until soft.
- Add the cooked spinach and let cool; then squeeze out excess moisture.
- In a bowl, mix the cooled spinach with feta, egg, herbs, salt, and pepper.
- Lay out phyllo sheets and brush each lightly with melted butter.
- Spoon the filling along the long edge, roll into a log, and coil it into a spiral.
- Place on a parchment-lined baking sheet, brush the top with butter, and bake at 375°F (190°C) for 35–40 minutes until golden and crisp.
Notes
Can be made ahead and baked later. Serve warm with tzatziki or a fresh salad.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek