Make-Ahead Hosting Tip: These Spanakopita Twists are ideal for entertaining because they can be baked fresh just before guests arrive. The aroma of buttery phyllo and dill instantly fills the kitchen and creates that warm, welcoming Greek hospitality feeling. Arrange them on a platter with olives and tzatziki for an effortless yet impressive appetizer spread.
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Spanakopita Twists (Crispy Spinach & Feta Phyllo Spirals)
These Spanakopita Twists take everything you love about classic Greek spinach pie and turn it into elegant, bakery-style spirals. Buttery, flaky layers of phyllo are wrapped around a savory spinach and feta filling, then baked until deeply golden and crisp. They’re perfect for gatherings, brunch, or as a make-ahead appetizer.
Ingredients
- 1 pound (454g) #4 phyllo pastry, thawed and at room temperature
- 12 ounces (340g) salted butter, melted
For the Filling
- 1 pound (454g) fresh spinach leaves, coarsely chopped
- 3 teaspoons dried dill
- 6 scallions, thinly sliced
- 15 ounces (425g) ricotta cheese
- 1 pound (454g) feta cheese, crumbled
- 3 eggs
- 3–4 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 cup (60g) panko breadcrumbs
Instructions
Preheat the oven to 400°F (200°C). Line two baking trays with parchment paper.
Prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the feta and ricotta cheeses. Add the dill, salt, black pepper, olive oil, and scallions. Mix until combined.
Add the chopped spinach in batches, mixing until fully incorporated. Taste and adjust seasoning if needed.
In a small bowl, whisk the eggs and add them to the filling. Mix on low speed until just incorporated.
Stir in the panko breadcrumbs. The breadcrumbs help absorb excess moisture and keep the twists crisp.
To assemble, place one sheet of phyllo on your work surface and brush lightly with melted butter. Place a second sheet on top and brush again with butter.
Gently scrunch the phyllo from both long sides toward the center, keeping the middle slightly relaxed.
Spread a line of the spinach filling along the length of the pastry. Do not overfill.
Fold gently over the filling and twist loosely into a rope or spiral shape, similar to the sweet phyllo twists. Avoid twisting too tightly.
Place on the prepared baking tray and repeat with the remaining phyllo and filling.
Brush the tops generously with melted butter.
Bake for 30–35 minutes, or until deeply golden and crisp. For extra crispness, move the tray to the lower rack for the final 5–10 minutes if needed.
Allow the twists to rest for 10–15 minutes before serving.
Kali Orexi!
Notes
Using two layers of phyllo per twist creates a sturdier structure and extra crisp texture. If the filling feels too wet, add an additional tablespoon or two of breadcrumbs. These are best served warm but are also delicious at room temperature.
Make-Ahead & Freezer Notes
The twists can be assembled and refrigerated for several hours before baking.
They are freezer-friendly. Arrange the unbaked twists on a tray and freeze until solid, then transfer to an airtight container and freeze for up to 2 months. Bake directly from frozen at 400°F (200°C), adding 5–8 extra minutes to the baking time.
Baked twists can also be frozen. Reheat in a 325°F (160°C) oven until warmed through and crisp.
Filoxenia Hosting Tip
These Spanakopita Twists are ideal for entertaining because they can be baked fresh just before guests arrive. The aroma of buttery phyllo and dill instantly fills the kitchen and creates that warm, welcoming Greek hospitality feeling. Arrange them on a platter with olives and tzatziki for an effortless yet impressive appetizer spread.
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