Spanakopita Twists (Crispy Spinach & Feta Phyllo Spirals)

If you like Greek spanakopita, you’re going to love these twists!

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.

I love how extra crispy these spanakopita twists are from rolling and twisting the phyllo. The oven finds all the creases and bakes them until light, golden, and crunchy. Add in the soft, fresh, herby spinach and feta filling, and you’ve got a beautiful twist that goes with everything. Your guests will rave over them and ask for them every time.

Why you’ll love these Spanakopita Twists

Light, airy spirals with

Shatteringly crisp, golden

Flaky, buttery phyllo layers

Creamy, tangy, rich, feta

Soft, mild, herby, ricotta

Fresh savory spinach filling

What do I need to make spanakopita twists?

#4 Phyllo pastry -creates the signature flaky, delicate layers that bake into crisp, golden spirals with a light, airy texture. Thaw in the fridge overnight, then set on the counter about an hour before using to come to room temperature.

Butter –melted to brush between the layers to add richness and help the phyllo bake into deeply golden, crisp sheets.

Spinach -coarsely chopped or baby spinach, brings a fresh, earthy flavor and soft texture that balances the crisp pastry beautifully.

Dried dill -adds a classic Greek herb flavor with a light, aromatic freshness that pairs perfectly with spinach and cheese. You can absolutely use fresh dill if you have it.

Scallions -thinly sliced all the way down to the light green parts provide a mild, slightly sweet onion flavor that brightens the filling without overpowering it.

Ricotta cheese -adds a creamy, mild richness that softens the sharper feta and creates a smooth, balanced filling. I prefer to use room temperature cream cheese, as I did in my video. It’s definitely not traditional, but I find that it works so well because it thickens the filling and helps hold everything together.

Feta cheese -crumbled from a quality brand block is the star, bringing a bold, tangy, salty bite that defines the classic spanakopita flavor.

Eggs -room temperature to help bind the filling together, giving it structure while keeping it soft and creamy.

Olive oil -enriches the filling with a smooth, fruity depth and enhances the Mediterranean flavor profile.

Salt and black pepper -balance and enhance all the flavors, bringing out the richness of the cheeses and the freshness of the spinach.

Panko breadcrumbs -absorb excess moisture from the filling, helping the twists stay crisp and preventing sogginess.

How do I prepare the oven and baking trays?

Preheat the oven to 400°F (200°C). Line two baking trays with parchment paper.

How do I make the creamy spinach 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.

How do I incorporate the spinach?

Add the chopped spinach in batches, mixing until fully incorporated. Taste and adjust seasoning if needed.

When do I add the eggs?

In a small bowl, whisk the eggs and add them to the filling. Mix on low speed until just incorporated.

Why do I add breadcrumbs, and how do I mix them in?

Stir in the panko breadcrumbs. The breadcrumbs help absorb excess moisture and keep the twists crisp. If the filling feels too wet, add an additional tablespoon or two of breadcrumbs.

How do I prepare the phyllo layers?

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 with butter again. Using two layers of phyllo per twist creates a sturdier structure and extra crisp texture.

How do I shape the phyllo?

Gently scrunch the phyllo from both long sides toward the center, keeping the middle slightly relaxed.

How do I add the filling?

Spread a line of the spinach filling along the length of the pastry. Do not overfill.

How do I form the twists?

Fold the dough over the filling and twist loosely into a rope or spiral, similar to the sweet phyllo twists. Avoid twisting too tightly. Place on the prepared baking tray and repeat with the remaining phyllo and filling.

How do I bake them perfectly?

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.

How long should they rest before serving?

Allow the twists to rest for 10–15 minutes before serving. Kali Orexi!

What’s the best way to serve spanakopita twists?

These are best served warm but are also delicious at room temperature.

Can I make these ahead of time?

The twists can be assembled and refrigerated for several hours before baking.

Are they freezer-friendly?

They are freezer-friendly. The best way is to 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, but reheat in a 325°F (160°C) oven until warmed through and crisp.

Do you have more fun spanakopita recipes?

Spanakopita Rosette Pie (Spanakopita Meets Galatopita)

Spinach & Feta Puff Pastry Puffs (Spanakopita-Style)

Pull-Apart Spanakopita& Chicken Sliders

Spanakopita Filled Croissants

Crinkle Phyllo Spanakopita

Spinach & Feta Phyllo Rolls: Spanakopita Rolls

Watch the Video