Spiral Filo Pie with Spinach and Artichoke
 
Prep time
Cook time
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This spiral filo pie is inspired by the traditional Greek spanakopita. The addition of artichoke hearts to the spinach and herbs, give the filo pie a wonderful flavor. The spiral shape is easy and fun to make and it makes each bite crispy and delicious
Author:
Recipe type: Main vegetarian course
Cuisine: Greek
Serves: 6
Ingredients
  • ½ package of filo pastry (I use Fillo Factory brand filo)
  • 10 oz. fresh spinach, roughly chopped
  • 1 tsp. sea salt, divided
  • 3-4 TBSP. extra virgin olive oil
  • 2 shallots, peeled, halved, and chopped
  • ¼ tsp. freshly ground black pepper
  • 1 jar (8 oz. drained) artichokes hearts in olive oil, drained well, patted dry, chopped
  • 4 spring onions, trimmed and finely sliced
  • 1 tsp. lemon zest
  • 4 oz. Greek Feta cheese
  • 4 oz. melty cheese, grated (such as Gruyere, or Greek kefalograviera, if available)
  • — extra virgin olive oil for the filo pastry
  • ¼ cup fresh parsley, minced
  • — white sesame seeds for garnish
Instructions
  1. Remove the thawed filo package from the refrigerator. Allow it to stay at room temperature, unopened, for half an hour. This will make the filo more pliable and easier to work with.
  2. Chop the spinach roughly and place it in a colander over a bowl. Sprinkle the spinach with about ½ tsp of the sea salt and stir to combine. Scrunch the spinach with your hands (this will help the spinach start wilting). Set aside for 20 minutes and then squeeze the spinach to help it release some of the water it contains. The volume will reduce significantly and the spinach will wilt and soften. Discard the liquid (which will contain most of the salt) and set aside.
  3. Meanwhile, place a large skillet over medium heat. Once the skillet is hot, add 3-4 TBSP. of olive oil and then the shallots. Season with the remaining ½ tsp of salt and ¼ tsp. of freshly ground black pepper. Cook, stirring often, until the shallots soften and caramelize, about 5 minutes. Add the drained, chopped artichokes and the spring onions, stir well to coat with the olive oil, and sauté for about 5-6 minutes more until they soften. To the skillet, add the wilted spinach along with the lemon zest. Stir well to combine and remove the skillet from the heat.
  4. In a medium bowl, crumble the Greek Feta and mix it together with the grated cheese. Add the cheeses to the cooled shallot, artichoke and spinach mixture and toss to combine. Taste and adjust the seasoning of the mixture - this is very important. (You can prepare the mixture ahead of time, even a day ahead).
  5. Preheat the oven to 350º F. Line a baking sheet or a 12" diameter pizza pan with parchment paper and set aside.
  6. Lay one sheet of filo pastry on a clean surface, with the long side closest to you and brush it with olive oil. Spoon about 3 to 4 tablespoons of the filling evenly along the length of the roll about one inch from the edge and start rolling up the filo up to enclose the filling. Gently form a coil with the filo roll and place it on the parchment paper lined pan. Try to roll the filo loosely, as it might tear if it is rolled too tightly. Do not worry if it does tear a bit as you twist it.
  7. Repeat with more filo sheets and the rest of the filling, each time placing it on the pan at the end of the previous coil and forming it around the outer side to continue the coil. Once you have used all the filling, brush the top with more olive oil, sprinkle generously with white sesame seeds, and bake in the middle rack of the oven for about 35-40 minutes, or, until the top of the spiral becomes a deep golden brown color and crispy.
  8. Remove from the oven and let it cool down for 5 minutes or so, before cutting into wedges to serve.
Notes
Make ahead: you can assemble the whole dish ahead of time and freeze it. Then you can either thaw slightly and bake, or, bake straight from the freezer.

Storing: you can store the filo pie in the refrigerator for up to five days. To reheat, place the leftovers in a toaster oven or a conventional oven at 350º F for about 10-12 minutes until heated through. Do not microwave as the filo will become mushy!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/spiral-filo-pie-with-spinach-and-artichoke/