Skip to content

Feta and spinach swirls 

If you have ever been to Greece you have likely tried spanakopita, and these swirls are my take on it.

Suzanna Mulholland

Recipe by The Batch Lady

Grab your tin of cooked spinach purée from the world food aisle in your local supermarket, or use frozen chopped spinach, and give these cheesy, crunchy swirls a go!

Top tip – serve with a lovely side salad and some tzatziki.


Makes 8

Stars gif transparent background

  • 800g tinned spinach purée, or fresh spinach wilted with boiling water, or frozen spinach defrosted  
  • a large handful of fresh parsley, finely chopped  
  • a large handful of fresh dill, finely chopped  
  • 200g feta cheese, crumbled  
  • 1 egg, beaten  
  • 1 tsp salt  
  • a good grind of black pepper  
  • 1 pack of filo pastry (you will need 8 sheets)  
  • 3 tbsp olive oil 



Step 1

Put the spinach in a clean tea towel and squeeze out as much liquid as you can. 

Step 2

Place the drained spinach in a mixing bowl with the parsley, dill, feta and egg. Add the salt and pepper and mix well. 

Step 3

Lay one sheet of filo pastry on your work surface and brush it all over with olive oil. Keep the other sheets of filo under a damp tea towel to stop them drying out. 

Step 4

Add 1/8 of the filling in a line along the bottom of the filo sheet, just in from the edge, then loosely roll up the pastry into a long sausage shape. Coil it round carefully to create a spiral, making sure not to roll it too tight, otherwise the pastry may break. Brush the swirl well with olive oil. Repeat to make the other 7 swirls.

Step 5

Preheat the oven to 180°C. Place the swirls on a lined baking tray and cook for 20–22 minutes, until golden. 

Step 6

For air fryers, preheat the air fryer to 180°C. Place the swirls on baking parchment and cook for 12 minutes, flipping over halfway through, until golden.  

Green kitchen tips

If you’ve bought a packet of herbs for this recipe and have some leftover, chop them finely and mix them with butter, a little salt and pepper. Roll up tightly and you’ve got herby butter on demand – perfect for toast, pasta or garlic bread! It freezes well, too.