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Greek spinach and feta spirals with homemade phyllo

A delicious take on the traditional greek spinach and feta pie. Crispy, flakey homemade phyllo, some simple ingredients, served with an array of salads and you've got a yourself a perfect mediterranean lunch.

Course Main Course, Side Dish
Cuisine Greek
Keyword Greek spinach and feta spirals
Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 551 kcal


  • 500 grams all purpose flour
  • 100 mls olive oil plus extra
  • 20 mls white vinegar
  • 10 grams sugar
  • tspns salt
  • 210 mls water tepid
  • semolina - for rolling fine course

Spinach and Feta filling:

  • 1 kilo spinach - chopped thinly fresh or frozen
  • 3 spring onions finely chopped
  • 1 leek thinly sliced
  • cup fresh dill finely chopped
  • 400 grams feta crumbled
  • 2 medium eggs
  • 1 pinch salt and pepper to taste
  • 200 mls olive oil for splashing the phyllo with.


  1. Place in a large mixing bowl the flour, olive oil, vinegar, sugar, salt and water. Using a dough hook on either a free standing mixer or dough hooks on a hand held one, mix the dough for approximately 5 minutes or until in no longer sticks to the sides of the bowl. (If you prefer to mix with your hands, that is fine also, just knead the dough for a good 5 minutes).

    The dough should be soft and elastic. Meaning that when you fold over itself, it stays nice and smooth. If not and it gets cracks.... continue kneading until it's smooth. Set aside in a well oiled clean bowl, cover with plastic wrap and allow to rest a minimum for 30 minutes.

  2. In a non-stick medium skillet over medium heat, add the onions and leeks with a little oil and lightly sautee them together, 5 minutes or until softened. Add the spinach. Turn the heat off and cover with a lid allowing it to wilt. Drain off any excess liquid. Allow to cool.

  3. In a large mixing bowl, add the crumbled feta and beat with the eggs. Add the cooled spinach mix along with the fresh dill and season well with salt and pepper.

  4. Preheat the oven to 190 degrees. Prepare baking trays with parchment paper.

  5. Divide the dough into 6 or 8 equal portions. Sprinkle your working place with some fine semolina. Use a rolling pin, roll the dough remembering to sprinkle more semolina if needed to stop the dough from sticking to the both the rolling pin and work area. Continue rolling until in becomes almost transparent and to the desired length and width.

  6. Divide the filling into equal portions. Along the longest edge, place the filling into a long log shape. Sprinkle the dough with a little olive oil with a spoon or brush without touching the dough. Begin rolling from the outer length and shape into a long rope. Coil the rope into a spiral shape and tuck the outer end of the rope underneath the spiral. Place onto prepared baking tray. Once all portions have been made, brush with the remaining olive oil.

  7. Bake at 190 degrees celcuis for 45-60 minutes or until golden brown and crispy. Remove from oven and allow to cool.