Name: Spanakopita Spiral Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 600 grams baby spinach; 1 bunch mint (roughly 200g); 1 bunch flat parsley (roughly 200g); 1 large leek; 4 spring onions; 500 grams Greek feta cheese; 500 grams anari cheese (substitute for ricotta, well drained); 1/2 tsp black pepper; 2 tbsp dill; 1/2 cup olive oil; 1 egg; 500 grams phyllo pastry; 150 grams butter (melted)

Jump to Recipe· 3.9 from 299 reviews

If you adore flaky, savory pastries bursting with fresh greens and creamy cheese, then you’re going to fall head over heels for this Spanakopita Spiral Recipe. It takes the classic Greek spinach pie to a whole new level by rolling all that delicious filling into a stunning spiral that’s just as fun to look at as it is to eat. Every bite delivers a perfect balance of crispy, buttery phyllo layered with fragrant herbs, tangy feta, and creamy anari cheese. Whether you’re serving it as a crowd-pleaser for a party or a comforting weeknight dinner, this recipe combines simple, wholesome ingredients into a show-stopping dish that feels like a warm hug from the Mediterranean.

Ingredients You’ll Need

The image shows a block of crumbly white cheese placed on a wooden surface, with half of a textured white cheese wedge positioned diagonally in the bottom right corner. Next to the block is a single brown egg resting on the wood. A small white bowl filled with golden yellow olive oil is on the right side of the image. Below the egg, there is a small white bowl containing a dark brown powder, likely a spice. The background is a wooden table with a rich grain and warm tone. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this Spanakopita Spiral Recipe is delightfully straightforward. Each component plays a critical role, from the vibrant fresh herbs that add brightness, to the tender spinach and creamy cheeses that bring luscious flavor and pleasing texture.

600 grams baby spinach: Use fresh, tender spinach leaves for a light, earthy base that wilts perfectly into the filling.
1 bunch mint (roughly 200g): Adds a refreshing herbal lift that brightens the dish beautifully.
1 bunch flat parsley (roughly 200g): Supports the flavor with its clean, slightly peppery notes.
1 large leek: Offers a subtle sweetness and delicate crunch when cooked.
4 spring onions: Brings sharpness and color contrast to the mix.
500 grams Greek Feta: Provides the iconic tangy richness essential to spanakopita’s character.
500 grams anari (or ricotta substitute): Adds creamy body and balances the saltiness of feta.
1/2 tsp black pepper: Enhances the seasoning with a gentle kick.
2 tbsp dill: Gives a fragrant herbal depth that pairs exceptionally with the cheeses.
1/2 cup olive oil: Binds the filling and enriches it with silky smoothness.
1 egg: Helps bind everything together so the filling holds its shape nicely.
500 grams phyllo pastry: Delivers the ultra-crispy, flaky layers that everyone loves about spanakopita.
150 grams butter (melted): Brushed generously on the phyllo for golden color and irresistible crispiness.

How to Make Spanakopita Spiral Recipe

Step 1: Prepare the Filling

Start by roughly chopping the baby spinach, mint, parsley, and dill, combining these fresh herbs in a large bowl to create the aromatic heart of the filling. Finely chop the leek and spring onions, then add these in for flavor and texture. Next, crumble the feta and anari cheese over the greens—if you’re using ricotta instead of anari, ensure it’s well drained so your filling doesn’t get watery. Sprinkle in black pepper, pour in the olive oil, and whisk the egg before adding it to the mix. Stir everything together thoroughly until you have a cohesive, well-seasoned filling ready to shine inside the phyllo.

Step 2: Construct the Spanakopita Spiral

Preheat your oven to 180°C (356°F) while you prepare a clean workspace for your phyllo. Gently melt the butter—it’ll be your secret weapon for crisp, flaky layers. Take three sheets of phyllo pastry, brushing a generous line of melted butter at the top edge. Spread a line of the spinach and cheese filling evenly along the bottom edge. With careful hands, roll the pastry up tightly into a long cigar shape. To form the spiral, wind this roll into a tight mini coil and place it in the center of your baking dish. Repeat with the remaining pastry and filling, attaching each new roll to the end of the last, until you create one large, beautiful spanakopita spiral. Don’t worry if your dish can’t hold it all—just use a second smaller pan for any extras. Finish by brushing the entire top with the remaining melted butter for that dream golden finish.

Step 3: Bake to Perfection

Slide your spiral into the preheated oven and bake for about one hour. Patience here rewards you with a perfectly browned, crispy exterior and a tender, flavorful filling inside. Once golden and bubbling with promise, remove the spanakopita spiral from the oven and let it cool just slightly. It can be enjoyed warm straight from the oven or at room temperature if you’re looking for a snack that travels well.

How to Serve Spanakopita Spiral Recipe

Two coiled pastries with a crispy golden brown top layer are shown on a dark cast iron pan and a large white round baking tray. Each pastry is made from many thin layers of crinkled dough spiraled into a circular shape, with slight browning and small black specks on the surface. The edges of the pastries are irregular and slightly lifted, showing the layered texture. The tray and pan rest on a dark wood surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or dill on top adds a lovely pop of color and herbal brightness right before serving. A wedge of lemon on the side invites guests to add a little citrus zing that pairs beautifully with the richness of the cheese. For an extra touch, a drizzle of good-quality extra virgin olive oil just before slicing adds shine and accentuates the flavors.

Side Dishes

Spanakopita Spiral Recipe shines as a main or a side, especially alongside a fresh Greek salad bursting with tomatoes, cucumbers, olives, and red onions dressed with oregano and lemon. A light tzatziki sauce or a small bowl of marinated olives works beautifully for dipping or contrast. For a heartier meal, grilled chicken or lamb kebabs complement the pastry’s flavors wonderfully.

Creative Ways to Present

Serve the spiral whole on a rustic wooden board for an impressive centerpiece that encourages communal sharing. Alternatively, gently cut it into wedges to highlight the beautiful spiral pattern and stack slices on colorful plates for a festive touch. Adding edible flowers or microgreens around the edges can turn this humble dish into a striking showstopper at your next dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover spanakopita spiral keeps incredibly well in the fridge. Wrap it tightly in plastic wrap or store in an airtight container to preserve the flakiness of the phyllo and the freshness of the filling. It’s best enjoyed within 2–3 days for peak flavor and texture.

Freezing

If you want to make this recipe ahead or save leftovers for later, the Spanakopita Spiral Recipe freezes beautifully. Freeze the unbaked spiral wrapped securely in plastic wrap and foil for up to one month. When ready to bake, thaw overnight in the fridge then bake as instructed, adding a few extra minutes if necessary.

Reheating

To bring leftovers back to life, reheat in a preheated oven at 175°C (350°F) until warm and crisp again, about 15–20 minutes. Avoid microwaving as it can make the phyllo soggy. This method ensures every bite stays flaky and delicious as if freshly baked.

FAQs

Can I use spinach other than baby spinach?

Absolutely! Regular spinach works too, just be sure to wash it thoroughly and wilt it slightly beforehand to remove excess moisture which could make the filling soggy.

What can I substitute for anari cheese?

If you can’t find anari, well-drained ricotta cheese is a great substitute. Just keep in mind ricotta is milder and creamier, so you may want to adjust the salt and add a bit more feta for that signature tang.

Is it possible to make the Spanakopita Spiral Recipe vegetarian?

Yes! This recipe is vegetarian-friendly as is, since it contains no meat and relies on fresh vegetables, herbs, and cheese.

How do I keep phyllo pastry from drying out while working?

Phyllo dries quickly, so keep the sheets covered with a damp kitchen towel while you work to maintain their delicate texture and prevent tearing.

Can I prepare the filling in advance?

Definitely! The filling can be made and refrigerated a day ahead. Just give it a good stir before assembling to redistribute the olive oil and egg.

Final Thoughts

Making the Spanakopita Spiral Recipe is like inviting a little piece of Greece into your kitchen, filling your home with irresistible aromas and flavors that everyone will rave about. It’s a dish that feels festive yet is surprisingly simple, bringing layers of flavor and texture in every bite. I truly hope you find as much joy in making and sharing this recipe as I do. Go ahead, roll up those phyllo sheets and create a stunning spiral that’s sure to become a treasured favorite at your table!

Spanakopita Spiral Recipe

Ingredients You’ll Need