Spanakopita Spirals with Flaky Phyllo Dough

Ingredients

• 312 g (11 oz)baby spinach
• 3 largeeggs, lightly beaten
• 283 g (10 oz)cottage cheese
• 283 g (10 oz)feta, crumbled
• 10 ml (2 tsp)kosher salt
• 1.25 ml (¼ tsp)freshly ground black pepper
• 5 ml (1 tsp)fresh lemon zest
• 10 ml (2 tsp)fresh oregano, finely chopped
• 156 g (11 tbsp), melted and dividedunsalted butter
• 454 g (16 oz), defrosted (36 sheets, 23 × 36 cm / 9 × 14 in)phyllo dough

Instructions

1. 1

   Mix the filling

   Heat the oven to 175°C (350°F). Pulse the spinach in a food processor fitted with its blade until finely chopped, working in batches if needed, then transfer it to a large bowl. Add the beaten eggs, cottage cheese, feta, salt, pepper, lemon zest and oregano. Mix thoroughly and set aside.

2. 2

   Set up your station

   Place the filling and melted butter in front of you. Have a 60 ml (¼ cup) measure and a 15 ml (1 tbsp) measure ready.

3. 3

   Layer the phyllo

   Unroll the phyllo and work with one sheet at a time. Spoon 15 ml (1 tbsp) melted butter over a sheet without brushing it, then quickly add another sheet and repeat. Place a third sheet on top, then lay 60–120 ml (¼–½ cup) filling in a long, thin line along one long edge, leaving about 2.5 cm (1 in) clear at both ends.

4. 4

   Shape the spirals

   Fold the phyllo over the filling and roll it loosely into a long log, without tightening it. Carefully coil the log into a spiral and transfer it to a large skillet. Repeat with the remaining phyllo and filling.

5. 5

   Bake until crisp

   Brush or pour the reserved melted butter, about 30–45 ml (2–3 tbsp), over the spirals. Bake for 60–70 minutes, until golden brown and crunchy, and serve immediately.

What are spanakopita spirals?

Spanakopita is a Greek savoury pastry built around spinach and cheese wrapped in phyllo. This version turns the filling and pastry into individual coiled portions rather than a layered pie.

The combination of feta, cottage cheese and herbs makes a tangy, creamy centre, while the buttered phyllo bakes into a crisp shell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 404 calories, 17g protein, 6g carbs, 36g fat.

The phyllo and spinach provide most of the carbohydrates, while butter supplies much of the fat. Eggs, feta and cottage cheese contribute protein as well as fat. Balance a spiral with a generous salad or vegetables on the side.

Why this filling works

Spinach: chopping it finely helps distribute it evenly through the cheese and makes the filling easier to roll.

Cheese and herbs: feta brings a salty tang, while cottage cheese softens the mixture. Lemon zest and oregano add freshness and fragrance.

Handle phyllo with care

Phyllo sheets are thin and can dry or tear if left exposed. Keep the unused sheets together and work quickly as you layer each spiral.

Butter: spooning it over the sheets is the method here, so there is no need to brush each layer. Distribute it across the surface as evenly as you can.

Roll loosely for flaky layers

A loose log gives the filling a little room and lets the pastry layers remain distinct. Rolling too tightly can make the centre dense and harder to cook through.

Leave about 2.5 cm (1 in) clear at each end of the filling line so it is easier to contain as you fold and roll.

Look for colour and crunch

The spirals bake for 60–70 minutes at 175°C (350°F). They are ready when the pastry looks deeply golden and feels crisp, rather than pale and soft.

Ovens and skillets can vary, so use the stated colour and texture cues as well as the timing.

Serving ideas

Serve the spirals straight from the oven as an appetiser or alongside a Greek-inspired meal. A crisp salad or simply dressed vegetables make a fresh counterpoint to the rich pastry.

For a light main, add a bowl of soup or extra vegetables on the side.

Recipe notes & tips

• Defrost the phyllo before unrolling it so the sheets are easier to separate.
• Chop the spinach in batches if your food processor bowl is crowded.
• Measure the butter as you layer rather than trying to spread each spoonful with a brush.
• Keep the spirals loose when rolling to help the pastry bake crisp.
• Allow enough space in the skillet to arrange the spirals without crushing them.

Variations

• Add dill: replace some or all of the oregano with finely chopped fresh dill.
• Use spring onions: mix finely sliced spring onions into the filling for a savoury edge.
• Add nutmeg: grate a small amount into the cheese and spinach mixture.
• Make smaller spirals: use less filling in each log and coil them into smaller portions.
• Serve with yoghurt: offer plain yoghurt on the side for a cool, tangy contrast.

Common mistakes to avoid

• Leaving phyllo exposed: it can dry out quickly, so keep unused sheets together while you work.
• Overfilling the pastry: too much filling makes rolling difficult; keep it in a thin line.
• Rolling too tightly: compact logs can turn dense; shape each one loosely.
• Skipping the butter between layers: spoon the measured butter over each sheet as directed.
• Taking them out too soon: wait for a golden-brown colour and crunchy pastry, using the 60–70 minute bake as a guide.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven until warmed through and crisp; the pastry may soften if reheated in a microwave.

Frequently asked questions