Spinach and Feta Pie – Spiral Spanakopita

You can never have too many Spinach Pie recipes and, having grown up in Greece, I can tell you there are as many spanakopita recipes as there are cooks!

This spiral spanakopita is inspired by Soufra (Σουφρα) which is a ruffled filo pie usually baked with custard. You may also know it as “crinkle cake” popularised by TikTok.

While a crinkle pie is usually sweet, this spinach and feta soufra is a savory ruffled spanakopita shaped as a large spiral.

It differs from my classic Greek Spanakopita not only in shape but also in the way you make the filling. The filling in this recipe doesn’t require any cooking making it quicker and easier to prepare.

With more phyllo to filling ratio it is also crispier, lighter and altogether completely delicious! Perfect for sharing at a picnic or Greek themed dinner paired with salads and dips.

Spinach and Feta Pie Ingredients

You will need a large round dish to make this pie. I used my Le Creuset 30cm cast iron casserole but any similar-sized pie dish or even cake tin will work. Line whatever you use with baking paper or a reusable liner so you can lift the pie easily out of the dish and onto a large platter.

• Phyllo pastry (a.k.a filo or fillo). Phyllo means “leaf” in Greek and this paper-thin pastry is perfect for creating flaky crisp pies and desserts.
• Fresh spinach
• Salt and pepper
• Plenty of fresh dill, parsley, mint
• Green onions
• Lemon zest
• Feta cheese – ideally Greek barrel-aged feta
• Melted butter, ghee or olive oil for brushing on the pastry
• Sesame seeds

How to Make My Spinach and Feta Pie

↓ For the full ingredients and detailed method, jump to the recipe card.

Make the Filling

Preheat the oven to 400°F (200°C). Line a large round dish with baking paper.
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 spring onions and herbs. The salt will cause the spinach to wild and release moisture.

Squeeze the spinach using your hands, in batches, to get rid of excess liquid. This step is very important – you don’t want a soggy phyllo pie!

Place the drained spinach in a bowl, add the spring onions, herbs, lemon zest and crumbled feta cheese. Add a few turns of the pepper mill and toss to combine.

Assemble Your Spinach and Feta Pie

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. Keep any pastry you are not using covered with a damp towel so that it doesn’t dry out.

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 and cool on a wire rack before slicing.

Tips for Serving and Storing

You can serve this spinach pie warm or cold, as a snack or a main combined with a salad. Store any leftover pie in the fridge for up to 3 days.

Reheat in the oven or the air fryer for about 10 minutes at 350°F (180°C).It’s best not to reheat in a microwave as the phyllo pastry can go soggy.

You Will Also Like…

• Baked Feta Pasta in Your Slow Cooker!
• Spanakopita Triangles (Spanakopitakia)
• Gemista – Greek Stuffed Tomatoes
• Greek Bread (Horiatiko Psomi)