Spanakopita Spirals — I’ve been wanting to write this one for a long time. As a kid — I hated spinach. I also hated feta cheese — it made me want to feel sick. So there was no way I was going near anything made out of those two ingredients when I was younger. When I would visit my Greek friend’s family, there was often a dish full of spanakopita there on the table, particularly around the holiday. While I liked much of what they shared, I could just never bring myself to try it.

Looking back, was that a mistake? Probably not – I call it a ‘delayed appreciation. Now spinach, feta, and spanakopita as some of my favorites. A younger me wasn’t ready for any of those flavors — but things are different now. You probably have foods you learned to love later too – a ‘delayed appreciation’.

Why Now?

So why I have I been wanting to write this for a long time? It all goes back to when we were all supposed to be locked away from that deadly virus. The Elegant Baker and I decided to elude the eyes and hop a turbine freight (IYKYK). We ventured north to stay with some friends of ours on a lake in New Hampshire for several days. We stopped at a grocery store along the way to pick up something to eat. I chose a hero sandwich, but the Elegant Baker chose a large spanakopita spiral. I scoffed at her choice and smugly reveled in my own.

At the lake house, I ate my sandwich fast but was still hungry. Ever kind, the Elegant Baker offered to share her spanakopita spiral. She told me it was “pretty good for a grocery store” and that it wouldn’t kill me. Quit hungry still, against my own inclination – I took her up on her offer.

Well – boom – there you have it. Turned out I liked it. Actually loved it. The Elegant Baker was in no way surprised. She said that she’d had better, and that if I liked this one, then surly I’d like the better ones too. Years later, I still eat spanakopita in all its forms — casseroles, pies, swirls, twists, and triangles appetizers. But it is time to finally make my own. And I’m bringing you along.

What Are Spanakopita Spirals?

Let’s back up a little — what even is a Spanakopita Spiral? Spanakopita, meaning “spinach pie” in Greek, is a mainstay in Greek cuisine. It reflects a belief in using simple, seasonal ingredients like greens, olive oil, and feta cheese. Its origins trace back to the Ottoman Empire, with spinach introduced to Europe by Arab merchants during Byzantine times, possibly influencing early versions of the dish.

Spanakopita’s roots lie in the Ottoman era, with spinach-based pies likely evolving from similar dishes like Turkish börek or Arabic fatayer. The introduction of spinach to Europe by Arab merchants during the Byzantine period (circa 7th-8th century) laid the foundation for its development.

With its deep Mediterranean roots, spanakopita is often found on the table at Greek family gatherings, as was my experience growing up. Traditionally it is viewed as a symbol hospitality and shared meals.

Spanakopita is a savory dish that features a filling of spinach, feta cheese, and herbs wrapped in flaky phyllo pastry. Traditional spanakopita was a layered pie or casserole, with phyllo sheets stacked in a baking dish, filled with spinach and feta, and baked until golden. It is still typically served as a layered pie or in triangular hand pies and both are delicious. The secret is the contrast between the crunchy exterior and tender, flavorful filling – making spanakopita a fun and flavorful delight.

The spiral variation, while less traditional, has gained popularity for its visual appeal and ease of serving at parties. The spiral form emerged as a creative twist, likely in the 20th century, as Greek cooks sought visually appealing presentations. It is also easier to serve in slices or as a tear-away dish at parties. The spiral maximizes crispy phyllo surface area, enhancing texture, and maximizing the crunchy/tender interplay.

Key Ingredients for Success

The core ingredients of Spanakopita Spirals reflect the classic spanakopita recipe. As with anything Mediterranean, there are endless variations based on regional or personal preferences. Below is the core list of ingredients and some of my thoughts on what to look for to make a great spanakopita spiral.

Spinach: Fresh baby spinach is preferred for its tender texture. Rinse, blanch, and squeeze it dry! Frozen spinach (thawed and well-drained) is common for convenience.
Feta Cheese: Provides the signature salty, tangy flavor. This is not the place for a cheap ingredient! Use a high-quality block feta and avoid the pre-crumbled stuff. I use a sheep’s milk only feta, but a sheep/goat milk blend works too.
Phyllo Pastry: These thin sheets make the crispy layers. Greek or Turkish phyllo is great, but grocery store brands work. Handle gently to avoid drying.
Olive Oil: Brush phyllo with extra-virgin olive oil for flavor. Greek oil is traditional, but any good one is fine. I skip butter for a lighter taste.
Herbs: Add an aromatic depth and help create that classic flavor. I use fresh parsley and mint — the mint providing a distinctive Greek flavor. Almost every recipe you find will tell you dill is essential. I skip dill because I don’t like it, but add it if you do.
Onions: Green onions give mild sweetness. You can use leeks or yellow onions, too
Eggs: Act as a binder for the filling.
Seasonings: Use salt, pepper, nutmeg, and lemon zest. Nutmeg adds warmth, and lemon zest brightens the dish.

Some recipes add ricotta for creaminess, but I think it dulls the flavor. Pine nuts or currants can add texture, but I keep it simple. Sesame seeds on top? Not for me—phyllo’s crunchy enough

How to Make the Filling

The filling is the heart of Spanakopita Spirals. Use fresh spinach if you can, but frozen is okay. For fresh, rinse well and blanch in boiling water for 30 seconds. Cool in ice water, then squeeze dry with a towel or cheesecloth. Chop finely for a smooth mix. If using frozen, thaw and squeeze out all liquid.

Heat 1 tbsp olive oil in a skillet. Cook chopped green onions until soft, about 5 minutes. Add minced garlic and cook 1 minute. Stir in spinach and cook 2-3 minutes to dry it out. Let cool. In a bowl, mix spinach, onions, parsley, mint, lemon zest, and nutmeg. Crumble in feta and stir gently to keep it chunky. Add a beaten egg to bind. Taste and add salt and pepper, but go easy—feta’s salty.

Tip: Squeeze spinach super dry to avoid soggy spirals. Make the filling a day ahead to save time.

Mastering Phyllo and Spirals

Phyllo pastry makes Spanakopita Spirals crispy and flaky. Don’t be intimidated by working with phyllo — we’ve done it before. Follow these easy tips and you’ll be a Phyllo Master Thaw phyllo overnight in the fridge—frozen sheets break. Keep unused sheets under a damp towel to stay soft.

Preheat your oven to 375°F. Grease a 10-inch round baking dish. Lay one phyllo sheet on a clean surface, long edge facing you. Brush lightly with olive oil. Add a second sheet and brush again. For sturdiness, add a third sheet and brush. Spoon 1/4 cup filling along the long edge, leaving a 1-inch border. Don’t overfill.

Roll the phyllo gently over the filling, not too tight, to avoid tears. Brush the seam with oil to seal. If it tears, patch with phyllo and oil. Coil the log into a tight spiral and place in the dish’s center. Repeat, attaching each new log to the spiral’s end. Brush the whole spiral with oil. Bake 45-50 minutes until golden. Cool 5-10 minutes before slicing.

Tip: Work fast with phyllo and patch tears easily. Assemble ahead and refrigerate or freeze for later.

Serving Your Spirals

Your Spanakopita Spirals are ready! Slice into wedges or let guests tear pieces. The crispy phyllo and tangy filling will wow everyone. Snap a photo—it’s a stunner!

You got this! The key is patience—squeeze that spinach dry, handle phyllo with care, and don’t rush the rolling. The reward? A crispy, golden spiral that’s as delicious as it is gorgeous, perfect for slicing into wedges or tearing apart with friends. Serve warm with a dollop of tzatziki or a crisp Greek salad, and watch your guests swoon.

More Great Spinach Recipes!

Greek Spinach and Rice – Spanakorizo

Spinach and Mushrooms

Turkish Rice and Spinach: Pirinçli Ispanak,

Mediterranean Style Salmon with Spinach