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spinach swirl pie

Greek Swirl Spinach and Cheese Pie (spanakotiropita)

The authentic Greek spanakotiropita (spinach pie) recipe with a delicious filling and crispy village-style phyllo.
Prep Time 45 mins
Cook Time 55 mins
Total Time 1 hr 40 mins
Course Main Course, Snack
Cuisine Greek
Servings 10
Calories 370 kcal



  • 400 g/3 ¼ cups hard or all-purpose flour
  • 2 teaspoon sea salt
  • 220 ml/0.9 cup warm water
  • 1 tbsp/15ml white wine vinegar
  • 60 ml/ ¼cup olive oil
  • 3 tbsp/45ml vegetable oil


  • 600 g/21.1oz fresh or frozen spinach
  • 2 tbsp/30ml olive oil
  • 1 leek finely chopped
  • 4 spring onions coarsely chopped
  • 2 sprigs fresh spearmint finely chopped
  • 2 sprigs fresh mint finely chopped
  • 2 tablespoon fresh dill finely chopped
  • 300 g/10.6oz feta cheese crumbled
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 medium egg white


  • semolina or flour
  • oil for the phyllo
  • 3 tablespoon milk
  • 1 egg yolk
  • 1 teaspoon sweet parpika powder (optional)


For the dough

  • In a large mixing bowl, add the flour and the salt and mix.
  • Make a well in the middle and pour the olive oil, vinegar, and warm water.
  • Use a mixer with a hook to mix the dough for 8 to 10 minutes until it becomes smooth and elastic.
  • Transfer the dough to a floured surface and cut it into 4 equal parts.
  • Roll them into balls and coat all of them with the vegetable oil.
  • Let them rest for at least 30 minutes.

For the filling

  • Wash your spinach leaves thoroughly if the spinach is fresh.
  • Place a nonstick pan over medium/high heat and add the olive oil.
  • When the oil is hot, add the spring onions and leek and saute until soft.
  • Add the spinach and saute until all the liquid evaporates from the pan.
  • Remove from the heat and add the spearmint, mint, dill, salt, freshly ground black pepper, feta cheese, and egg white.
  • Mix well so that all the ingredients are combined, and the egg white doesn’t cook.

Assemble and bake the pie

  • Preheat the oven at 190°C (375°F) and add parchment paper to a baking tray. Set aside.
  • When the dough is rested, sprinkle some flour or semolina and place the dough on a working surface.
  • Use a rolling pin and roll out gently moving your hands from the center to the sides until the phyllo is a thin sheet.
  • If the dough becomes sticky sprinkle more flour on it.
  • Using a pastry brush, brush the phyllo with olive oil. Spread ¼ of the filling, and roll it into a cylinder shape.
  • Leave ⅓ of the phyllo without filling so that the filling can be coated by the phyllo and doesn’t ooze when baked.
  • Create a swirl/snail and place it on the baking tray. Continue with the rest of the dough and filling.
  • Wrap each cylinder around the previous one to make a large spiral.
  • Whisk the egg yolk and sweet paprika powder(if used) with the milk and brush the top of the finishing pie.
  • Bake for 50 to 60 minutes or until golden brown and crunchy.
  • When ready, remove from the oven and let it cool slightly in a cooling rack.
  • Cut into pieces and eat it while still warm.
  • Enjoy 🙂


Make four small swirl pies by creating one swirl from every dough sheet.
You can always use a store-bought thick Greek phyllo pastry, if you don’t want to make your own.
If your pie gets colored quickly, lower the oven to 180°C (350°F), or cover up with aluminum foil.
The amount of flour and water depends on the flour quality, humidity, and room temperature.
Keyword crispy, traditional