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Spanakopita Swirls

Spanakopita Swirls

I love these Spanakopita Swirls. To me, they are the perfect savoury finger food treat. The flaky pastry gives amazing crunch and the flavours inside – just delicious! Now I’m sure they are nowhere close to being a traditional version of Spanakopita Swirls but that’s ok too. It’s my version and I love it!

They can be a little fiddly to make. But it is worth the effort. And once you get going and have worked out the right ratio of filling to pastry to get the rolling just right you will be on your way. It usually takes me three or four swirls to get it just right each time I make these but the good thing is even the torn and slightly wonky ones will still bake up and taste delicious!

I like to serve these with my tzatziki – it is the perfect accompaniment. And if you pair them with a lovely salad you can turn some finger food delights into a delicious light lunch or dinner. Perfect all round!

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6
1 hour
Spanakopita Swirls

Ingredients

1/2 red onion, finely diced
2 cloves garlic, crushed
1 cup finely chopped spinach
1 cup finely chopped kale
250g ricotta cheese
1 egg
50 g Parmesan
75g fetta cheese
2 tablespoons finely chopped mint
Zest and juice of 1 lemon
Pepper
Olive oil
1 packet filo pastry
Melted butter, about 100g

Instructions

1
Heat a little olive oil in a large pan and add the onion and garlic. Cook gently for a few minutes until the onion has softened and become translucent.
2
Add the kale to the pan and cook for 1 minute. Add in the spinach and continue to cook until the spinach and kale are both wilted and soft – about 2-3 minutes all up. Remove from the heat and set aside to cool.
3
In a large bowl add the ricotta, egg, fetta, Parmesan, mint and lemon juice and zest along with a good grind of pepper. Mix well. Add the cooled vegetable mix to the cheese mix and stir well to combine.
4
To make the swirls clear a good space on your bench. Remove the filo pastry from the packaging. Take one sheet of filo and lay flat on the bench, with the long edge closet to you. Bush the bottom half of the pastry with butter then fold the sheet in half so that you have a long rectangle that is the same length as the original sheet but half the width.
5
Place about a tablespoon of the filling along the long edge of the pastry leaving a 2cm gap at each end. Roll the filling in the pastry to create a long sausage shape. Then gently roll the sausage on itself to form a swirl, sticking the end to the swirl with a little melted butter. Be gentle in this step – the filo is delicate to work with and will tear easily. It is also important to not put too much filling in as this will also make it difficult to roll.
6
Place each swirl onto a baking paper lined tray and brush generously with butter. Once all the filling and pastry have been used up, place the swirls into a preheated 190 degree oven and bake for around 25-30 minutes. They will be golden and flaky when cooked.
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