Name: Savory Flaky Spanakopita Spiral
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 lb (450 g) fresh spinach; 1 tbsp olive oil; 1 small diced onion; 2 cloves minced garlic; 8 oz (225 g) crumbled feta; 2 beaten eggs; 2 tbsp chopped dill or parsley; Salt and pepper to taste; 8–10 phyllo sheets (9 x 14 in); 3–4 tbsp melted butter or olive oil; Sesame or nigella seeds (optional)

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I’ve been making spanakopita for years, and this Savory Flaky Spanakopita Spiral turns that classic Greek pie into a show-stopping, hand-held snack. It’s crisp, buttery phyllo wrapped around a bright spinach-feta filling — perfect for parties or a cozy weeknight. If you love the traditional pie version, you’ll also enjoy this spiral twist: Best Ever Spanakopita (Greek Spinach Pie).

Why Make This Recipe

Incredible texture contrast: ultra-flaky phyllo and a creamy, savory filling.
Fast crowd-pleaser: makes a beautiful centerpiece for parties or brunch.
Nutritious greens: spinach provides iron and vitamins while feta adds protein and calcium.
Make-ahead friendly: you can assemble ahead and bake when needed.
Personal note: I love this spiral because it slices into perfect portions that stay crisp longer than a traditional pie.
Pair it with sweet or savory bites — it even complements brunch treats like blueberry muffins for a balanced spread.

Recipe Overview

Prep time: 25 minutes (plus 10–15 minutes to sauté and cool the filling)
Cook time: 30–35 minutes
Total time: 55–65 minutes
Servings: 6–8 (one 10–12 inch spiral)
Difficulty: Easy–Medium (working with phyllo takes patience)
Method: Sauté spinach filling, layer phyllo sheets brushed with butter or olive oil, roll into a spiral, and bake at 375°F (190°C) until golden.

My Experience Making This Recipe

I tested this spiral three times to dial in the crispness and spacing between layers. The key discovery was cooling the filling completely before assembly — it prevents soggy phyllo and keeps the structure neat. I also found brushing olive oil instead of all butter gives a lighter crisp without losing flavor.

How to Make Savory Flaky Spanakopita Spiral

Start by wilting about 1 lb (450 g) fresh spinach in a hot skillet with 1 tbsp olive oil, 1 small diced onion, and 2 cloves minced garlic. Drain and squeeze the spinach well (aim for less than 1/4 cup of released liquid), then mix with 8 oz (225 g) crumbled feta, 2 beaten eggs, 2 tbsp chopped dill (or parsley), salt, and pepper. Roll out a stack of 8–10 phyllo sheets (9×14 in), brushing each sheet lightly with 3–4 tbsp melted butter or oil total as you layer. Spoon the cooled filling along the long edge, roll into a log, then coil into a spiral on a parchment-lined baking sheet. Brush the top with more butter, sprinkle with sesame or nigella seeds if you like, and bake at 375°F (190°C) for 30–35 minutes until deep golden and crisp. For alternative serving ideas and dips while you prep, consider simple options like this classic fresh guacamole.

Expert Tips for Success

Handle phyllo gently: keep sheets covered with a damp towel to stop them from drying and tearing.
Dry the spinach thoroughly: use a clean kitchen towel or squeeze in a fine mesh sieve to remove excess moisture — this prevents a soggy spiral.
Even buttering matters: use a pastry brush and a mix of melted butter and olive oil (about 3:1) for deep color and less burn.
Temperature control: bake at 375°F (190°C) to get golden layers without over-browning the edges. Rotate the pan halfway for even color.
Plan a dessert pairing: if you’re making a large spread, simple cookies like these pumpkin-pie cookies round it out nicely.

How to Serve Savory Flaky Spanakopita Spiral

Slice into wedges and serve warm on a wooden board with lemon wedges and extra dill.
Offer simple dips on the side: tzatziki, plain yogurt with garlic and cucumber, or mixed olives. For a heartier mezze, pair with a falafel platter like this falafel platter.
Make it a brunch centerpiece alongside fresh fruit and pastries.
For presentation, place the spiral on a parchment-lined tray and garnish with chopped herbs and a drizzle of olive oil.

Storage and Reheating Guide

Refrigerate: cool completely, then store in an airtight container or wrapped tightly in foil for up to 3 days.
Freeze: wrap the spiral tightly in plastic wrap and foil, or freeze individual slices in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat from refrigerated: preheat oven to 350°F (175°C) and bake for 12–15 minutes until heated through and crisp.
Reheat from frozen: bake at 350°F (175°C) for 25–30 minutes (cover loosely with foil first 10 minutes to prevent over-browning). Avoid microwaving unless you accept a softer crust.

Recipe Variations

Gluten-free: swap phyllo for rice paper or make mini pockets using rice-paper wrappers; pre-toast the rice paper briefly to make it pliable and use a well-drained filling. (See the Conclusion for a detailed gluten-free approach.)
Dairy-free/vegan: replace feta with crumbled firm tofu seasoned with lemon, nutritional yeast, and salt; use olive oil instead of butter and omit eggs, adding a tablespoon of chickpea flour mixed with water to bind if needed.
Add-ins: fold in sautéed leeks or scallions, chopped artichoke hearts, or toasted pine nuts for extra texture.
Mini spirals: make individual 4–5 inch spirals for appetizers — reduce bake time to 18–22 minutes.

Nutritional Highlights

Spinach provides iron, vitamin A, and folate, supporting general health and vitality.
Feta contributes calcium and protein, but it’s also salty — adjust added salt accordingly.
Allergens: contains gluten (phyllo), dairy (feta, butter), and eggs unless adapted; check substitutions for strict diets.
Portion guidance: one wedge (about 1/6–1/8 of the spiral) is a reasonable savory snack portion; serve 2–3 wedges per person for a main with sides.

Troubleshooting Common Issues

Soggy bottom: cause is excess moisture. Solution: squeeze spinach until almost dry, cool completely before assembling, and use a perforated baking sheet or place on a preheated baking stone.
Phyllo tearing: phyllo that’s too dry tears easily. Solution: keep sheets covered with a lightly damp towel and handle gently; patch small tears with another strip brushed with butter.
Over-browned edges: oven hot spots or thin buttering. Solution: tent loosely with foil after 20 minutes, lower rack slightly, and finish baking until set.

Frequently Asked Questions

Q: Can I use frozen spinach?
A: Yes — thaw fully and squeeze out all liquid until the spinach is nearly dry, then sauté briefly to remove remaining moisture. Weigh cooked spinach to about 10–12 oz (280–340 g) for the filling to keep proportions right.

Q: How many phyllo sheets do I need and can I half the recipe?
A: Use 8–10 standard phyllo sheets (about 9×14 inches) for a 10–12 inch spiral. You can easily halve the recipe and make a smaller spiral or individual rolls; adjust bake time down by 5–10 minutes.

Q: Can I assemble ahead and bake later?
A: Yes. Assemble the spiral, wrap tightly, and refrigerate up to 24 hours. Let it come closer to room temperature for 20–30 minutes before baking, and increase bake time by a few minutes if cold.

Q: What’s the best fat to brush the phyllo with — butter or oil?
A: Butter gives richer flavor and a deeper golden color; olive oil makes a lighter, slightly crisper result and keeps it dairy-free. I prefer a blend (3 parts butter : 1 part olive oil) when not avoiding dairy.

Conclusion

If you need a tested gluten-free approach for a similar handheld option, check this helpful guide to Gluten-Free Spanakopita Pockets (Air Fryer or Oven, Rice Paper …) for techniques and substitutions that work well with rice-paper wrappers and air-fryer ovens.