Print

Feta and Spinach Filo Twist Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

This Feta and Spinach Filo Twist is a deliciously crispy and savory pastry perfect for a light meal or appetizer. Layers of buttery filo pastry are filled with a flavorful mix of creamy feta, tender spinach, and tangy sun-dried tomatoes, all braided into an elegant twist and baked until golden brown.

Ingredients

Pastry

  • 8 sheets filo pastry

Filling

  • 200 g feta cheese, crumbled
  • 80 g spinach
  • 50 g sun-dried tomatoes, chopped

Butter Mixture

  • 40 g unsalted butter, melted
  • 40 ml milk

Others

  • Olive oil, for greasing

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat the oven to 180°C (350°F) and lightly grease a 7 x 9½ inch (18 x 24 cm) baking dish with olive oil to prevent sticking.
  2. Wilt and Prepare Spinach: Place the spinach in a sieve over a bowl and pour boiling water over it to wilt. Immediately rinse with cold water to stop cooking, then squeeze out excess moisture. Chop the spinach finely and set aside for the filling.
  3. Prepare Filling and Butter Mixture: In a bowl, combine the crumbled feta cheese, wilted spinach, and chopped sun-dried tomatoes, mixing well. Separately, stir together the melted butter and milk to create the butter mixture.
  4. Assemble Filo Layers with Filling: Lay one sheet of filo pastry on a clean surface and brush lightly with the butter mixture. Place a second sheet on top and brush again. Spread one-third of the filling evenly over these two sheets. Repeat this layering two more times—each time using two sheets brushed with butter mixture and adding half of the remaining filling over these layers. Finish by layering the last two sheets of filo pastry with butter brushing on each.
  5. Roll and Shape the Pastry: Starting from one long side, carefully roll the layered filo and filling into a log. Cut the log lengthwise in half. Place one half over the other in a cross shape and gently twist the ends to form a braided pattern. Transfer this braid into the prepared baking dish and brush the top with any remaining butter mixture for extra crispness.
  6. Bake: Bake the filo twist in the preheated oven for 45 to 50 minutes, or until the pastry is golden brown and crisp. Once baked, allow it to cool slightly before slicing and serving to ensure the filling sets nicely.

Notes

  • Ensure the spinach is well drained to prevent soggy pastry.
  • Use fresh filo sheets and cover unused sheets with a damp cloth to prevent drying out.
  • For extra flavor, you can add a pinch of black pepper or dried herbs like oregano to the filling.
  • This pastry is best served warm but also tastes great at room temperature.
  • Leftovers can be stored in the refrigerator and reheated gently to retain crispness.

Find it online: https://bitezly.com/feta-and-spinach-filo-twist-recipe/