Name: Flaky Spanakopita Spiral Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 package frozen phyllo dough, thawed; 1 pound fresh spinach, chopped; 1 cup feta cheese, crumbled; 1 onion, chopped; 2 cloves garlic, minced; 2 eggs, beaten; 1/4 cup parsley, chopped; 1/4 cup pine nuts; 1/4 cup olive oil; 1/4 teaspoon nutmeg; Salt and pepper to taste

If you’ve ever gazed longingly at the golden, crisp layers of a Flaky Spanakopita Spiral and wondered if you could craft something just as impressive at home, you’re absolutely in the right place! This classic Greek-inspired pastry merges delicate phyllo and a gloriously savory spinach-and-feta filling for a dish that’s both show-stopping and deeply comforting. Whether for a festive gathering or a special weeknight treat, the Flaky Spanakopita Spiral never fails to dazzle and delight—both in looks and taste. Let’s roll up our sleeves (and our phyllo) and discover the secret to making this irresistible spiral at home!

Flaky Spanakopita Spiral Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient for the Flaky Spanakopita Spiral is simple and easy to find, but they’re essential in building those memorable flavors and layers you love. Here’s what you’ll need and why every item is important for a successful spiral.

Phyllo dough (frozen or fresh): Paper-thin and ultra flaky, this is the heart of the spanakopita, making each bite crisp and light.
Spinach (fresh or frozen): The foundation of the filling; use fresh for brightness or thoroughly drained frozen spinach for convenience.
Feta cheese: Brings saltiness and tang, pairing beautifully with the spinach to form a creamy, savory filling.
Eggs: Bind the filling together, ensuring it stays luscious and sliceable.
Onion (finely chopped): Adds subtle sweetness and depth to the spinach filling.
Garlic (minced): For that signature Greek aroma that infuses the whole dish with warmth.
Fresh dill or parsley: Dill is traditional, but parsley works well—both give a fresh, herby lift.
Pine nuts (optional): Provide little buttery crunches for extra texture and richness.
Nutmeg (optional): Just a hint brings cozy warmth to the filling.
Salt and black pepper: Essential for seasoning every element of the dish.
Olive oil (or melted butter): Each layer brushed ensures golden, crispy pastry with that classic Mediterranean flavor.

How to Make Flaky Spanakopita Spiral

Step 1: Get Everything Ready

Start by preheating your oven to 375°F (190°C, Gas Mark 5). Lay out all your ingredients so you’re ready to go, and make sure your spinach (if using frozen) is fully thawed and squeezed dry—excess moisture is the enemy of a crisp and Flaky Spanakopita Spiral!

Step 2: Sauté the Vegetables

In a large skillet, heat a generous drizzle of olive oil over medium. Add the chopped onion and minced garlic, sautéing gently until soft and fragrant. Next, add in the spinach and cook until it wilts and any moisture evaporates. Season well with salt and pepper, then transfer the mixture to a large bowl to cool for a few minutes.

Step 3: Make the Creamy Filling

Once the spinach mixture is cool to the touch, crumble in the feta cheese, add the beaten eggs, fresh herbs, a pinch of nutmeg, and those lovely pine nuts if you’re using them. Stir everything well until the ingredients are evenly combined and the filling looks deliciously creamy and speckled with green and white.

Step 4: Build the Spiral

Brush the bottom and sides of a 9-inch pie pan (or square baking dish) with olive oil. On your work surface, lay out two sheets of phyllo dough. Brush generously with more olive oil (or melted butter, if you prefer). Sprinkle a few spoonfuls of the spinach filling in a thick line along the long side of the pastry, leaving about 2 inches clear on the edges. Gently roll the pastry over the filling into a tube, not too tight or the pastry will tear, and not too loose or it’ll be empty inside. Now coil the filled roll into the pie pan, starting from the center and working outward. Repeat this process, joining each new tube to the previous one to create a beautiful spiral.

Step 5: Bake to Perfection

Once your pan is filled and your Flaky Spanakopita Spiral is taking shape, tuck any excess pastry under and brush the top generously with more olive oil. Bake in the preheated oven for 25-30 minutes, until the pastry is gloriously golden and crisp and the spiral looks impossibly inviting. Let it cool for a few minutes before slicing into wedges or squares. The hardest part? Waiting!

How to Serve Flaky Spanakopita Spiral

Garnishes

Sprinkle your Flaky Spanakopita Spiral with extra chopped fresh dill or parsley, and maybe a little crumbled feta for that Greek taverna vibe. A wedge of lemon alongside the plate adds a bright, citrusy pop if you love a little acid to cut through the richness.

Side Dishes

This customizable spiral goes beautifully with so many sides! Try it with a crisp Greek salad drizzled in olive oil and oregano, some marinated olives, or a bowl of creamy tzatziki. Even a simple tomato salad is a fresh, colorful companion that lets the flavors of the Flaky Spanakopita Spiral shine.

Creative Ways to Present

For a showstopping presentation, bake the Flaky Spanakopita Spiral in a round or square pan and place it at the center of your table, family-style, so everyone can tear off a slice. Mini spirals or individual rolls can be made for appetizers or picnics. For parties, cut bites small and serve with toothpicks—this spiral truly impresses however you slice it!

Make Ahead and Storage

Storing Leftovers

Leftovers are a happy bonus! Keep any remaining Flaky Spanakopita Spiral slices in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days, and make a fabulous lunch or snack.

Freezing

You can freeze the unbaked spiral for a super-convenient future meal—simply wrap the assembled (but unbaked) spiral well in plastic wrap then foil, and freeze for up to 2 months. Bake straight from frozen, adding a few extra minutes to the cooking time, or thaw overnight in the fridge before baking. You can also freeze baked leftovers, though the pastry is crispiest when baked fresh.

Reheating

For best results, reheat leftover slices in a 350°F (175°C) oven for about 10-12 minutes. This revives that signature crispness of the Flaky Spanakopita Spiral. The microwave works too for a quick warm-up, but the pastry will be softer instead of crispy.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Fresh spinach gives a beautiful color and milder flavor. Just be sure to wash thoroughly, chop coarsely, and sauté until wilted before adding to the filling. Make sure to drain any excess liquid before combining with other ingredients to keep the spiral flaky.

What’s the best way to prevent phyllo from tearing?

Handle phyllo dough gently and keep it covered with a clean damp kitchen towel while you work, so it won’t dry out and become fragile. Work quickly but carefully, and if it tears a little, patch it with another layer—your Flaky Spanakopita Spiral will still turn out gorgeously rustic.

Can I make the Flaky Spanakopita Spiral ahead of time?

Yes! You can assemble the spiral fully and refrigerate it (unbaked) for up to 24 hours before baking. Alternatively, freeze it layered and wrapped well for an even longer head start—just bake straight from the fridge or freezer, adjusting the cook time as needed.

Is it possible to make a vegan version?

With just a few swaps, you can! Use olive oil or vegan butter for the pastry, opt for a plant-based feta or tofu, and skip the eggs (replace with a tablespoon or two of flour or ground flaxseed mixed with water as a binding agent). The result is still a flaky and flavorful spanakopita spiral everyone can enjoy.

Why is my spanakopita soggy?

The most common culprit is excess moisture from the spinach. Be sure to squeeze out as much liquid as possible from your greens, and sauté them with the onions to evaporate any lingering wetness. Also, bake the Flaky Spanakopita Spiral until the crust is beautifully browned to keep everything crisp.

Final Thoughts

The Flaky Spanakopita Spiral is one of those rare recipes that feels both festive and deeply comforting, and it truly never gets old. Each spiral promises golden, crispy pastry wrapped around a savory, creamy center that’s a pure joy to eat. I hope you’ll give this recipe a try and make it your own—who knows, it just might become your new signature dish too!

Flaky Spanakopita Spiral Recipe