Spinach and feta filo swirl pie

Spinach and feta filo swirl pie
  • Serves icon Serves 12-14
  • Time icon Hands-on time 40 min, oven time 50-60 min

Inside a crisp, flaky filo pastry swirl you’ll find a moreish mix of spinach, spring onions, feta, goat’s cheese, pecorino and dill; a party centrepiece everyone will want a slice of.

For something a little simpler, try our spinach and feta freeform tart.

Nutrition: For 14

Calories
311kcals
Fat
22.3g (10.9g saturated)
Protein
12.7g
Carbohydrates
13.4g (2.7g sugars)
Fibre
2.8g
Salt
1.2g
Calories
311kcals
Fat
22.3g (10.9g saturated)
Protein
12.7g
Carbohydrates
13.4g (2.7g sugars)
Fibre
2.8g
Salt
1.2g

Ingredients

  • 7 filo pastry sheets (we used a 270g pack Jus-Rol filo pastry sheets)
  • 125g unsalted butter, melted
  • ½ tbsp sesame seeds
  • ½ tbsp nigella seeds

For the filling

  • 5 spring onions, finely chopped
  • 1 small onion, finely chopped
  • Glug olive oil
  • 2 x 400g bags young leaf spinach
  • 300g feta cheese, crumbled
  • 150g goat’s cheese, crumbled (we used Capricorn with the rind)
  • 40g pecorino, grated (or vegetarian alternative)
  • 3 medium free-range eggs, lightly beaten
  • Bunch fresh dill, chopped, plus extra to serve
  • Small bunch fresh flatleaf parsley, chopped
  • 1 tsp dried mint
  • Pinch chilli flakes
  • Finely grated zest and juice 1 lemon
  • 75g toasted pine nuts (optional)
  • Nutmeg for grating
  • Greek yogurt and mixed olives to serve

You’ll also need…

  • Baking sheet lined with baking paper

Method

  1. For the filling, gently fry both types of onion in a pan with a glug of olive oil and seasoning for 6-8 minutes until starting to soften. Set aside in a large mixing bowl while you prepare the spinach.
  2. Wilt the spinach in batches in your largest pan with a tiny splash of water (or in their bags in the microwave, if you prefer). Drain, cool, then squeeze out any excess water in a colander using a wooden spoon. Put in a clean tea towel or muslin square and squeeze tightly to remove any remaining water. Roughly chop and put in the bowl with the onions.
  3. Add all the cheeses, the eggs, fresh and dried herbs, chilli flakes, lemon juice, pine nuts (if using), a good grating of nutmeg, a little salt and plenty of black pepper, then mix thoroughly.
  4. Heat the oven to 190°C/170°C fan/gas 5. Put 1 rectangular sheet of filo on a work surface, brush all over with melted butter, then top with another sheet of filo, brushing as before. Add a third of the spinach mixture in a line along one long edge, then roll up into a cylinder, brushing the filo with butter as you roll (see tip).
  5. Starting from one end, wind the filo into a coil and put on the baking sheet. Repeat twice more in the same way, coiling each filo cylinder around the previous one to make a larger spiral. Brush the finished pie all over with melted butter (or use olive oil if you’ve run out), then sprinkle with the seeds. Bake for 50-60 minutes or until golden brown and cooked through.
  6. Serve scattered with lemon zest and chopped dill, with bowls of yogurt and olives alongside.

delicious. tips

  1. To coil the filo, the pastry needs to be kept moist. Cover it with a clean damp tea towel and use plenty of melted butter. Any tears can be patched up with the final sheet – a bit like papier-mâché.

  2. Track down a dry Greek white in the form of assyrtiko or make it a mineral-fresh Spanish godello.

Recipe By

The delicious. food team

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