These impressive-looking spinach filo spirals are deceptively easy to make. A take on Greek spanakopita, serve with a side salad for a weekend lunch
Prep:30 mins
Serves 4 – 6
300g baby spinach50g salted butter, melted, plus a knob for frying1 large onion, finely chopped200g feta, crumbled7 shop-bought filo sheets1 tbsp nigella seeds
STEP 1Heat a large non-stick pan over a medium heat. Tip in the spinach and cook, stirring, until wilted (you won’t need any oil or water as it will steam in its own moisture). Leave to cool a little, then tip into a clean tea towel and squeeze out as much water as possible. Chop and put in a bowl.STEP 2Heat the knob of butter in a non-stick frying pan. Add the onion and cook for about 10 mins until softened. Tip into the bowl with the spinach, then stir in the feta using a fork until fully combined. Taste for seasoning.STEP 3Heat the oven to 190C/170C fan/gas 5. Brush a 24 x 4cm deep metal pie dish with some of the butter.STEP 4Lay a filo sheet on your work surface. Brush with some of the melted butter, then spread about 2 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don’t roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of the tin.STEP 5Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the nigella seeds. Bake for 25-30 mins until golden and crisp.
