Spanakopita Filo Swirl Pie

A delicious, simple creation, that will definitely impress guests! 

20 mins
Prep Time
Spanakopita Filo Swirl Pie


  • 70g butter, divided
  • 1 leek, thinly sliced
  • 3 cloves garlic, crushed
  • Zest of 1 small lemon
  • 500g frozen spinach
  • 2 eggs, whisked with a fork
  • ¼cup pine nuts
  • 1 & 1/2 tsp dried oregano
  • ¼ tsp nutmeg
  • 200g feta cheese, roughly diced
  • 1 cup tasty grated cheese
  • 15 sheets filo pastry, defrosted
  • 2 Tbsp black and/or white sesame seeds 


  1. Preheat oven to 180°C fan bake and line a large oven tray with baking paper. 
  2. Melt 30g butter in a large frying pan on medium heat. Add leek, garlic and lemon zest. Cook, stirring occasionally, for 5-10 minutes, until leek has softened. Meanwhile, place spinach in a microwave-safe dish and microwave until defrosted (about 5 minutes). Transfer to a colander and press down with a fork to remove excess moisture. 
  3. Remove leek mixture from heat and stir in spinach. Leave to cool for a couple of minutes. Stire in eggs, pine nuts, oregano, nutmeg, feta and tasty cheese. Season with a little salt and a generous amount of black pepper 
  4. Melt remaining 40g butter. Brush one sheet of pastry with butter, place another sheet on top and brush with butter, then add a third sheet. Add one-fifth of the spinach mixture in a line along with one of the long edges. Roll up into a cylinder and wind the filo into a coil. Place on a prepared tray. 
  5. Repeat with remaining pastry and filling, coiling each filo roll around the previous one to form a larger spiral. Brush the pie all over with butter and sprinkle with sesame seeds. 
  6. Bake for 45-50 minutes, until pie is cooked through and pastry is golden and crisp. 
  7. Cut pie into wedges and serve.  

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