Spinach Stuffed Pastry

Prep Time: 25 minutes
Cook Time: 25 minutes
Chill Time: 15 minutes
Total Time: 1 hour 5 minutes
Yield: 12 spirals
Difficulty: Moderate – Requires careful handling of delicate pastry.
Intensity: Medium – Multi-step process but straightforward techniques.

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Ingredients

For the Filling:

• 1 tablespoon (15ml) olive oil

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 10 ounces (280g) fresh spinach, roughly chopped

• 1 cup (150g) crumbled good-quality feta cheese

• ½ cup (115g) ricotta cheese

• ¼ cup (25g) grated Parmesan cheese

• 1 large egg, lightly beaten

• ¼ teaspoon freshly grated nutmeg

• Zest of ½ lemon

• Salt and freshly ground black pepper to taste (be mindful, feta is salty)

For Assembly:

• 1 package (16 oz / 454g) filo pastry, thawed overnight in the fridge

• ½ cup (115g) unsalted butter, melted

• 2 tablespoons sesame seeds or nigella seeds (for topping)

For Serving (Optional):

• Lemon wedges

• Simple tzatziki or plain Greek yogurt

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Equipment

• Large skillet or frying pan

• Mixing bowls

• Pastry brush

• Clean kitchen towel (damp)

• Baking sheet

• Parchment paper

• Sharp knife or pizza cutter

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Instructions

1. Prepare the Filling (15 minutes)

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Increase the heat to medium-high and add the chopped spinach in batches, stirring until each batch wilts down before adding more. This should take 3-4 minutes total. Transfer the spinach and onion mixture to a colander and press with the back of a spoon to remove as much excess liquid as possible. Let it cool for a few minutes.

In a large mixing bowl, combine the cooled spinach mixture, crumbled feta, ricotta, Parmesan, beaten egg, nutmeg, and lemon zest. Mix until well combined. Season lightly with pepper; taste before adding any salt. Set aside.

2. Assemble the Spirals (15 minutes + 15 minutes chilling)

Crucial: Keep your filo sheets covered with the damp kitchen towel while working to prevent them from drying out and becoming brittle.

Lay one sheet of filo pastry on your work surface (long edge facing you). Brush it lightly with melted butter. Place a second sheet directly on top and brush again with butter.

Along the long edge closest to you, spoon about 3-4 tablespoons of the spinach-feta mixture, shaping it into a neat log, leaving a 1-inch border at the bottom and sides.

Carefully and tightly, roll the pastry up and over the filling, creating a long log. Once you have a complete log, gently coil it into a spiral shape, tucking the end underneath. Place it on a parchment-lined baking sheet.

Repeat with the remaining filo sheets and filling. You should get 6 spirals from the full package (2 sheets per spiral). Once all spirals are formed, place the entire baking sheet in the refrigerator for 15 minutes. This chills the butter and helps the spirals hold their shape during baking.

3. Bake to Perfection (25 minutes)

While the spirals chill, preheat your oven to 375°F (190°C).

Remove the baking sheet from the fridge. Brush the tops of each spiral generously with the remaining melted butter and sprinkle with sesame or nigella seeds.

Bake in the preheated oven for 22-27 minutes, or until the pastry is deeply golden brown, crisp, and flaky.

4. Serve & Enjoy

Let the spirals cool on the baking sheet for 5 minutes before serving. They are best enjoyed warm.

Serve with lemon wedges for squeezing and a side of cool, creamy tzatziki or Greek yogurt for dipping.

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Chef’s Notes & Tips

• Filo Philosophy: Work quickly and keep it covered! Dried filo will crack.

• Make-Ahead: Assemble the spirals up to a day in advance, cover tightly, and refrigerate. Brush with butter and bake just before serving. You can also freeze the unbaked spirals on a tray, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.

• Filling Variations: Add ¼ cup of toasted pine nuts or chopped dill to the filling. For a vegan version, use dairy-free cheeses and an egg substitute.

• Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 350°F (175°C) oven or air fryer for 5-8 minutes.

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Nutrition Information

Serving Size: 1 spiral. Note: Nutrition is an estimate and can vary based on specific ingredients used.