Spiral Filo Pie with Spinach and Artichoke

This scrumptious Spiral Filo Pie with Spinach and Artichoke is impressed by the standard Greek spinach pie often known as spanakopita, however formed in a extra intriguing approach, utilizing a method that’s identified in northern Greece as striftí, or, twisted.  Layers of delicate filo are wrapped round a savory vegetable and cheese filling and twisted to type a stupendous spiral, which is then baked till crispy and golden brown.

The filling and the form.  The flavorful filling is simple to place collectively and consists of caramelized shallots, recent spinach, artichoke hearts, cheeses, recent herbs, and lemon zest.  Then, as a substitute of layering it between stacks of filo in a baking dish (the way in which we make the standard Greek filo pies), we roll the filo into lengthy rolls and twist and form them right into a spiral.  The outcome?  A spiral filo pie that’s completely crispy and flaky in each chunk!

Make this dish forward.  This flavorful spiral filo pie with spinach and artichoke is the right “make forward” dish as you’ll be able to assemble it forward of time, retailer within the fridge, and bake simply earlier than dinner.  When you’ve got the time you’ll be able to even bake it the day earlier than and retailer it coated at room temperature to reheat gently the following day.  This dish is extraordinarily versatile and might be served as an entree, or, in smaller parts, as an appetizer.

Some Necessary Suggestions for Working with Filo Pastry

• High quality issues.   Don’t be intimidated by the fragile sheets of filo pastry.  They may look fragile and simple to mess up, however in actuality they’re extraordinarily forgiving and even after they tear, no one will discover.  Selecting a good model of filo will, nevertheless, make your work a lot simpler.  I exploit Fillo Manufacturing facility model filo for all my filo recipes.
• Thaw the filo correctly.   Defrost your filo package deal in a single day within the fridge after which permit it to return to room temperature earlier than opening the package deal.  This could take about an hour, however comply with the package deal’s directions.  In case your filo just isn’t fully thawed, it mightcrumble and break as you’re employed with it.
• Don’t use a moist fabric.  Don’t cowl your stack of filo with a moist fabric, as this could trigger the layers of filo to stay collectively.  I desire to take half the filo sheets at a time from the package deal and maintain those I work with coated with the plastic sheet they’re wrapped in.

Important Substances

• Filo pastry:  good high quality filo makes a giant distinction on this recipe (I used Fillo Manufacturing facility #4 which is skinny and pliable) 
• Additional virgin olive oil:  to sauté the shallots and to brush on the filo pastry.  You might additionally brush melted butter on the layers of filo
• Shallots:  they add a touch of sweetness to the dish when they’re caramelized
• Spinach:  recent (not frozen), mature “cooking spinach” is extra flavorful, however child spinach can be utilized as nicely if that’s what you’ve readily available
• Artichokes hearts:  packed in olive oil if attainable as they’ve extra taste (don’t use marinated hearts)
• Spring onions:  or you need to use a small leek as a substitute
• Seasoning:  sea salt and freshly floor black pepper
• Lemon zest:  provides a pleasant recent and shiny word to the dish
• Cheeses:  a mix of Greek Feta cheese and a pleasant, melty cheese of your alternative
• Recent herb:  flat leaf parley or recent dill can be utilized
• Topping:  white sesame seeds for garnish

The right way to make the spiral filo pie 

1. Whereas the filo is coming to room temperature, put together the vegetable filling and the cheese combination for the filo rolls
2. Begin assembling the filo rolls by putting spoonfuls of the filling alongside the lengthy aspect of the filo, about one inch from the sting
3. Kind the filo coils by folding the filo over the filling, roll it right into a log, and twist it right into a spiral
4. Place on the baking sheet and proceed with the remaining sheets of filo to type extra spirals 
5. Brush the highest with extra olive oil and sprinkle generously with sesame seeds.  Your spiral filo pie is prepared for the oven
6. Take away from the oven and permit it to chill barely
7. Minimize into wedges and serve!

The right way to serve the Spiral Filo Pie with Spinach and Artichoke

As soon as the spiral filo pie cools a little bit, it is able to serve.  You’ll be able to lower it into rustic wedges and serve, or, let your friends tear a bit off the tip of the spiral as a extra casual method to get pleasure from it whenever you entertain.

To make an entire meal out of this vegetarian dish, serve it with a flavorful seasonal salad like a Greek peasant salad (Horiatili) or a refreshing Greek lettuce and dill salad (Maroulosalata).

For extra spiral filo pie inspiration, take a look at the favored Conventional Greek Filo Meat Pie (Kreatopita)

What you should know in regards to the filo

Filo dough is available in totally different thicknesses.  The quantity you see on a field of filo signifies how thick it’s.  The decrease the quantity, the thinner and extra delicate the filo.  Decrease-numbered filo requires a lighter contact with the pastry brush to keep away from tearing.  The most typical numbers are #4 (skinny and pliable) and #7 (barely thicker, a bit simpler to work with).  There’s additionally the “nation model” filo, which is a a lot thicker form of filo that’s typically used for hearty filo pies.

This recipe is in collaboration with Fillo Manufacturing facility.  You could find this favourite filo dough at Entire Meals and a number of other small native shops.  I like the standard of the Fillo Manufacturing facility merchandise and I at all times make certain to stash a few containers within the freezer! 

Spiral Filo Pie with Spinach and Artichoke

 

Whole time

1 hour 20 minutes

 

This spiral filo pie is impressed by the standard Greek spanakopita. The addition of artichoke hearts to the spinach and herbs, give the filo pie a beautiful taste. The spiral form is simple and enjoyable to make and it makes every chunk crispy and scrumptious

Writer: Marilena Leavitt

Recipe sort: Principal vegetarian course

Delicacies: Greek

Serves: 6

Substances

• ½ package deal of filo pastry (I exploit Fillo Manufacturing facility model filo)
• 10 oz. recent spinach, roughly chopped
• 1 tsp. sea salt, divided
• 3-4 TBSP. additional virgin olive oil
• 2 shallots, peeled, halved, and chopped
• ¼ tsp. freshly floor black pepper
• 1 jar (8 oz. drained) artichokes hearts in olive oil, drained nicely, patted dry, chopped
• 4 spring onions, trimmed and finely sliced
• 1 tsp. lemon zest
• 4 oz. Greek Feta cheese
• 4 oz. melty cheese, grated (equivalent to Gruyere, or Greek kefalograviera, if obtainable)
• — additional virgin olive oil for the filo pastry
• ¼ cup recent parsley, minced
• — white sesame seeds for garnish

Directions

1. Take away the thawed filo package deal from the fridge. Enable it to remain at room temperature, unopened, for half an hour. This can make the filo extra pliable and simpler 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 ocean salt and stir to mix. Scrunch the spinach along with your fingers (this can assist the spinach begin wilting). Put aside for 20 minutes after which squeeze the spinach to assist it launch a few of the water it accommodates. The amount will cut back considerably and the spinach will wilt and soften. Discard the liquid (which is able to include a lot of the salt) and put aside.
3. In the meantime, place a big skillet over medium warmth. As soon as the skillet is scorching, add 3-4 TBSP. of olive oil after which the shallots. Season with the remaining ½ tsp of salt and ¼ tsp. of freshly floor black pepper. Prepare dinner, stirring typically, till the shallots soften and caramelize, about 5 minutes. Add the drained, chopped artichokes and the spring onions, stir nicely to coat with the olive oil, and sauté for about 5-6 minutes extra till they soften. To the skillet, add the wilted spinach together with the lemon zest. Stir nicely to mix and take away the skillet from the warmth.
4. In a medium bowl, crumble the Greek Feta and blend it along with the grated cheese. Add the cheeses to the cooled shallot, artichoke and spinach combination and toss to mix. Style and alter the seasoning of the combination – this is essential. (You’ll be able to put together the combination forward of time, even a day forward).
5. Preheat the oven to 350º F. Line a baking sheet or a 12″ diameter pizza pan with parchment paper and put aside.
6. Lay one sheet of filo pastry on a clear floor, with the lengthy aspect closest to you and brush it with olive oil. Spoon about 3 to 4 tablespoons of the filling evenly alongside the size of the roll about one inch from the sting and begin rolling up the filo as much as enclose the filling. Gently type a coil with the filo roll and place it on the parchment paper lined pan. Attempt to roll the filo loosely, as it would tear whether it is rolled too tightly. Don’t worry if it does tear a bit as you twist it.
7. Repeat with extra filo sheets and the remainder of the filling, every time putting it on the pan on the finish of the earlier coil and forming it across the outer aspect to proceed the coil. Upon getting used all of the filling, brush the highest with extra olive oil, sprinkle generously with white sesame seeds, and bake within the center rack of the oven for about 35-40 minutes, or, till the highest of the spiral turns into a deep golden brown colour and crispy.
8. Take away from the oven and let it quiet down for five minutes or so, earlier than reducing into wedges to serve.

Notes

Make forward: you’ll be able to assemble the entire dish forward of time and freeze it. Then you’ll be able to both thaw barely and bake, or, bake straight from the freezer.

Storing: you’ll be able to retailer the filo pie within the fridge for as much as 5 days. To reheat, place the leftovers in a toaster oven or a traditional oven at 350º F for about 10-12 minutes till heated by. Don’t microwave because the filo will turn into mushy!

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