While on a recent visit to Greece, we had the fabulous opportunity to attend The Greek Kitchen cooking school in Athens. This spinach pie was inspired by a recipe they shared with us. This version calls for raw spinach, though you could also use arugula, kale, or chard. Filo dough can be found at most supermarkets, making it easy to prepare this impressive dish. The buttery, flaky pastry and spinach-and-feta filling get a delightful flavor boost from fresh herbs and lemon zest. Gently rolled and shaped into a spiral, then sprinkled with sesame seeds, the spanakopita presents beautifully. It’s refreshingly light and makes an elegant appetizer or addition to any meal.

Printable PDF of this recipe here.

Makes 4 Servings

4 Tbsp extra virgin olive oil, divided
1 cup onion, finely diced
3 cups fresh spinach, firmly packed, large chop
1 cup feta cheese (Mt. Vikos is a favorite), crumbled
2 Tbsp fresh mint, finely chopped
2 Tbsp fresh parsley, coarsely chopped
2 Tbsp fresh oregano, coarsely chopped
1 tsp lemon zest, finely chopped
2 eggs, whisked together
2 tsp raw sesame seeds
8 sheets filo dough (thawed according to package instructions)
Freshly ground black pepper, to taste (optional)
Tzatziki sauce, for serving (optional)

Preheat the oven to 360°F. Line a rimmed baking sheet with parchment paper and set it aside.

In a medium sauté pan over medium heat, add 2 tablespoons of olive oil and the onion. Cook slowly until the onion becomes translucent, about 3 minutes. Remove from the heat and let it cool to room temperature.

In a large bowl, combine the spinach, feta, mint, parsley, oregano, lemon zest, and the remaining 2 tablespoons of olive oil. Add the cooled onion and toss well. Add a few cracks of fresh pepper, if desired. The feta provides sufficient salt.

Unroll the filo dough. Working with 2 sheets at a time, lay them out horizontally in front of you.

Divide the spinach mixture into 4 equal portions. Place one portion of the mixture in a band about 1 inch from the top edge of the filo. Lift the top edge over the mixture. Brush the folded section lightly with egg, then roll over again. Continue brushing the top of the roll lightly with egg as you roll it to form a loose log. It should gently hold the spinach mixture inside.

Gently coil the log into a spiral, tucking the tail underneath. Brush the entire spiral with egg and sprinkle with 1/2 teaspoon of sesame seeds. Carefully transfer the log to the prepared baking sheet.

Repeat the process with the remaining dough and filling to form 4 spirals total. Place the spirals about 2 inches apart on your baking sheet. If the filo splits while shaping, mend it by placing a small strip of filo over the split and brushing it with egg.

Bake for 20 to 25 minutes, or until golden brown. Let the warm pies rest for 5 minutes before serving. Serve as is or with tzatziki sauce, if desired. Enjoy!

Note: Remember to keep the sheets of filo dough you’re not actively working with covered with plastic or a damp towel to prevent it from drying out.