Feta and Spinach Filo Doughnuts

Feta and Spinach Filo Doughnuts: Crispy, Golden and Packed with Creamy Feta

There is something ridiculously satisfying about filo pastry when it comes out of the oven deeply golden, crinkled and shatteringly crisp, and these Feta and Spinach Filo Doughnuts make the most of every flaky layer. A creamy filling of salty feta, tender spinach and egg is wrapped inside delicate filo, then the pastry is gathered with a chopstick and shaped into individual rings before baking. They look intricate, but the technique is much easier than it appears. If you already love my Feta and Spinach Filo Twist or Pesto Mozzarella Filo Buns, this is another fun way to turn a packet of filo into something impressive.

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Simple Ingredients, Big Flavours

One of the best things about these savoury filo doughnuts is how little you need to make them. Feta and spinach do most of the flavour work, while egg holds the filling together and butter helps transform the paper-thin filo into beautifully crisp golden layers. It is the same simple-ingredient approach that makes recipes such as my Courgette & Brie Filo Bake and Harissa Chicken Filo Nests so useful when you want something eye-catching without a complicated ingredient list.

Feta – Creamy, crumbly and naturally salty, feta creates the rich savoury base of the filling.
Spinach – Briefly wilted spinach adds freshness, colour and a mild earthy flavour. Squeezing out the excess water is essential for keeping the pastry crisp.
Egg – Helps bind the feta and spinach together so the filling stays neatly inside the filo as it bakes.
Black pepper – A simple seasoning that works beautifully with salty feta without overpowering it.
Filo pastry – Thin, delicate sheets become exceptionally crisp and flaky in the oven, giving these doughnuts their signature crunch.
Butter or olive oil spray – Melted butter adds richness and helps the filo brown evenly, while olive oil spray is a convenient alternative.
Sesame seeds – Sprinkled over the top before baking for a subtle nutty flavour and an extra layer of texture.

How to Make Feta and Spinach Filo Doughnuts

Preparing the Feta and Spinach Filling

Start by placing the spinach in a heatproof bowl and pouring boiling water over it. Leave it for 30 seconds, then drain and rinse immediately under cold water to stop the cooking process. Using your hands, squeeze out as much excess moisture as possible. This is an important step because wet spinach can release water into the filling and prevent the filo pastry from becoming properly crisp. Once well drained, finely chop the spinach. Add it to a bowl with the feta, egg and black pepper, then mix everything together until the filling is evenly combined.

Feta, spinach, egg and black pepper in a bowl before mixing the filling — Feta, chopped spinach, egg and black pepper added to a bowl, ready to be mixed into the filling.

Preparing the Filo Pastry

Preheat the oven to 200°C/400°F fan and line a baking tray with parchment paper. Place one filo sheet on a clean work surface and keep the remaining sheets covered with a clean, slightly damp tea towel while you work. Filo pastry dries out very quickly when exposed to air, so keeping it covered will make it much easier to roll and shape. Lightly brush the filo sheet with melted butter, or use olive oil spray if preferred.

Spraying a filo pastry sheet with olive oil before adding the filling — Lightly spraying the filo sheet with olive oil before adding the feta and spinach filling.

Shaping the Filo Doughnuts

Spoon about 3 tablespoons of the feta and spinach filling in a line along one of the shorter edges of the filo sheet. Roll the filo over the filling once so that the filling is completely enclosed.

Rolling the filo pastry over the feta and spinach filling before adding the chopstick — Rolling the filo over the feta and spinach filling once to enclose it before placing the chopstick.

Place a chopstick horizontally along the covered filling,

Rolling the filo pastry around a chopstick to shape the doughnut — Rolling the filo pastry around the chopstick after enclosing the feta and spinach filling.

then continue rolling the filo with the chopstick inside until the entire sheet has been rolled up.

Rolled filo pastry with a chopstick still inside before crinkling — The filo pastry fully rolled around the filling and chopstick, ready to be crinkled.

Using both hands, gently push the filo inwards from each end towards the centre. This gathers and crinkles the pastry around the chopstick, creating all those delicate folds that will become extra crisp in the oven. Carefully slide the chopstick out without pulling apart the pastry. Bring the two ends of the crinkled filo roll together to create a doughnut shape, then slightly tuck the ends together to help secure them.

Crinkled filo roll shaped into a doughnut — The crinkled filo roll is brought together and shaped into a doughnut.

Transfer the shaped doughnut to the prepared baking tray and repeat the same process with the remaining filo sheets and filling.

Baking the Filo Doughnuts

Once all six doughnuts are shaped and arranged on the baking tray, brush them with the remaining melted butter or lightly spray them with olive oil. Sprinkle sesame seeds over the top, then bake for about 30 minutes, or until the filo is beautifully golden and crisp.

Sprinkling sesame seeds over the shaped filo doughnuts — Sprinkling sesame seeds over the filo doughnuts before baking.

Keep an eye on them towards the end of the baking time, as filo can brown quickly once it starts to colour. Serve and enjoy the Feta and Spinach Filo Doughnuts while they are still warm and at their crispiest.

Hands holding a freshly baked Feta and Spinach Filo Doughnut — Hands holding a warm, freshly baked Feta and Spinach Filo Doughnut

Why We Love Feta and Spinach Filo Doughnuts

These Feta and Spinach Filo Doughnuts are one of those recipes that look far more complicated than they actually are. The combination of salty feta, tender spinach and crisp, buttery filo gives you plenty of flavour and texture in every bite. The crinkled doughnut shape also makes them especially eye-catching. I love how the filo becomes deeply golden and flaky around the edges while the filling stays soft and creamy inside. The chopstick technique is also such a simple way to turn ordinary filo sheets into something that feels a little more special. If you enjoy creative ways of working with filo pastry, you might also like my Cottage Cheese Apricot Galette or Crinkled Pistachio Baklava, which both show just how versatile this delicate pastry can be.

Perfect for Any Occasion

Feta and Spinach Filo Doughnuts are perfect for a relaxed weekend brunch, parties, family gatherings or casual entertaining. Their individual size makes them easy to serve on a sharing platter. The decorative ring shape also makes them impressive enough to bring straight to the table. Serve them warm as an appetiser, savoury snack or light lunch. They pair beautifully with a fresh salad, yoghurt dip or a selection of Mediterranean-inspired dishes. They are also a great vegetarian option when you want something substantial and satisfying. Because they are baked rather than fried, there is no need to stand over a pan of hot oil.For a bigger filo-themed spread, pair them with my Filo Cups with Whipped Tomato Ricotta and Tuna Tartare and finish with Filo Pistachio Buns for something crisp and sweet.

Instagram Tutorial & More

Want to see how this recipe comes together? Watch our quick video on Instagram, and don’t miss our other easy and delicious filo recipes:

Happy baking,
Izabella.

Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Cooking Method: Baking

Cuisine: European

Courses: Appetizer, Lunch, Snack

Difficulty: Beginner

Servings: 6

Best Season: Suitable throughout the year

Description

These Feta and Spinach Filo Doughnuts are crispy, golden and packed with a creamy, savoury filling. Salty feta pairs perfectly with tender spinach and a touch of black pepper, while the filo pastry becomes beautifully flaky and crunchy in the oven. The crinkled doughnut shape makes them look impressive, but the simple chopstick technique makes them surprisingly easy to prepare. A sprinkle of sesame seeds adds extra crunch and a subtle nutty flavour. They are perfect for serving as an appetiser, savoury snack, brunch dish or part of a sharing spread. Best enjoyed warm, when the filo is at its crispiest and the feta filling is still soft and creamy.

Ingredients

For the filling

250 g feta (1¼ cup)
75 g spinach (2½ cup)
1 egg
Black pepper (to taste)

For the filo doughnuts

6 filo pastry sheets
45 g butter (3 tbsp, melted, or olive oil spray)

For garnish

Sesame seeds

Instructions

1
Start by preparing the filling. Place the spinach in a heatproof bowl and pour over enough boiling water to cover. Leave for 30 seconds, then drain and rinse immediately under cold water to stop the cooking process. Using your hands, squeeze out as much excess moisture as possible, then finely chop the spinach. This step is important, as too much moisture can prevent the filo doughnuts from becoming properly crisp. Add the feta, wilted chopped spinach, egg and black pepper to a bowl and mix well until evenly combined.
2
Preheat the oven to 200°C/400°F fan and line a baking tray with parchment paper. Place one filo sheet on a clean work surface, keeping the remaining sheets covered with a clean, slightly damp tea towel to prevent them from drying out. Lightly brush the filo with melted butter, or spray with olive oil. Spoon about 3 tablespoons of the feta and spinach filling in a line along one of the shorter edges, then roll the filo over the filling once to enclose it. Place a chopstick horizontally along the covered filling, then continue rolling the filo around the chopstick until completely rolled up. Using both hands, gently push the filo inwards from both ends towards the centre to gather and crinkle the pastry. Carefully slide out the chopstick, then bring the two ends of the filo roll together to form a doughnut shape. Slightly tuck the ends together to help secure the doughnut, then transfer it to the prepared baking tray. Repeat with the remaining filo sheets and filling.
3
Brush the filo doughnuts with the remaining melted butter, or lightly spray with olive oil, then sprinkle with sesame seeds. Bake for about 30 minutes, or until beautifully golden and crisp. Enjoy while still warm.

Nutrition Facts

Servings: 6 ServingCalories:234.12kcalTotal Fat:16.91gCholesterol:79.86mgSodium:587.64mgPotassium:121.33mgTotal Carbohydrate:12.12gDietary Fiber: 0.63gSugars: 0.11gProtein:8.58gVitamin A: 173.47IUVitamin C: 3.51mgCalcium: 225.69mgIron: 1.34mgVitamin D: 0.31IUVitamin E: 0.59IUVitamin K: 62.14mcgVitamin B6: 0.21mgVitamin B12: 0.78mcgPhosphorus: 176.78mgMagnesium: 21.65mgZinc: 1.45mg

Note

Squeeze the spinach very well after blanching. Any excess moisture can make the filo soft rather than crisp.
Keep the unused filo sheets covered with a clean, slightly damp tea towel while assembling the doughnuts, as filo dries out very quickly.
Feta is naturally salty, so there is usually no need to add extra salt to the filling. Taste your feta first and season only with black pepper if needed.
Be gentle when gathering the filo around the chopstick so the pastry crinkles without tearing.
Melted butter gives the filo a richer flavour, while olive oil spray is a lighter and quicker alternative.
These are best served warm, when the filo is at its crispiest and the feta filling is still soft.

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