Feta and Spinach Filo Twist: Flaky Layers Wrapped Around Mediterranean Flavours
This stunning Feta and Spinach Filo Twist is a savoury bake that features flaky, golden filo pastry layered around a creamy, flavour-packed filling of salty feta, wilted spinach, and sweet sun-dried tomatoes. Perfect for brunch, a light vegetarian dinner, or sharing with friends, this dish looks impressive yet is surprisingly easy to prepare. Serve it warm or at room temperature, and feel free to customise the filling to suit your pantry.
For more filo pastry inspiration, make sure to check out my Harissa Chicken Filo Nests, Courgette & Brie Filo Bake, Cheesy Beef Filo Parcels and Mini Blueberry Filo Pies for more recipe ideas.
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Simple Ingredients, Big Flavours
This recipe uses a handful of everyday ingredients that combine beautifully with minimal fuss:
- Filo pastry — crisp, buttery sheets that bake into delicate layers with the perfect crunch.
- Feta cheese — crumbly and salty, it adds a creamy richness that balances the fresh spinach and tangy sun-dried tomatoes.
- Spinach — wilted and chopped, adding freshness, colour, and a mild earthy flavour.
- Sun-dried tomatoes — bring natural sweetness and chewy texture for a flavour boost.
- Butter and milk — mixed together to brush between filo layers for golden colour and flaky texture.
- Olive oil — used to grease the baking dish and infuse the dish with Mediterranean character.
How to Make Feta and Spinach Filo Twist
Prepare the Filling
Start by wilting the spinach: place it in a sieve set over a bowl and pour boiling water over the leaves to soften them. Rinse immediately under cold water to stop the cooking process, then squeeze out as much moisture as possible—this step is key to preventing soggy pastry. Chop the spinach finely.
In a mixing bowl, combine the crumbled feta, wilted spinach, and chopped sun-dried tomatoes. It’s a simple filling, but full of bold Mediterranean flavour.
Layer the Filo Pastry
In a small bowl, stir together the melted butter and milk. Lay one sheet of filo pastry on a clean surface and lightly brush it with the butter mixture. Add a second sheet, brush again, and spread one-third of the filling evenly over the surface.
Repeat the process with two more sheets of filo, brushing each with the butter mixture and topping with half of the remaining filling. Add two more butter-brushed sheets, spread over the last of the filling, then finish with the final two sheets, brushing each one generously.
Roll, Twist and Bake
Starting from one long side, carefully roll the layered filo into a tight log. Slice the log in half lengthwise,
then cross one half over the other to form an X shape. Gently twist both ends together to create a braid.
Transfer the twist to a greased baking dish and brush with any leftover butter mixture.
Bake until the filo is beautifully golden and crisp. Let it cool slightly before slicing and serving.
For the full printable recipe with exact measurements and instructions, scroll down to the recipe card below.
Perfect for Any Occasion
This filo twist is wonderfully versatile—ideal for brunches, light dinners, picnics, or as an appetiser at parties. It’s elegant enough to impress guests but simple enough for everyday cooking. Serve warm with a crisp green salad or dips like tzatziki or hummus to complete the Mediterranean experience. Leftovers reheat well, regaining their crispness in the oven.
Feta and Spinach Filo Twist: Tips for Success
- Keep unused filo covered with a damp cloth to prevent drying out and cracking.
- Make sure to drain and squeeze out the spinach very well to avoid sogginess.
- Brush each filo layer generously with the butter-milk mixture for crispness and colour.
Customisation and Variations
This recipe is flexible and welcomes your own twists:
- Swap feta for goat’s cheese, ricotta, or halloumi for varied flavour and texture.
- Add fresh herbs like dill, parsley, or basil for a fresh herbal lift.
- Incorporate extras such as toasted pine nuts, caramelised onions, or chilli flakes for added depth.
- For a vegan version, use dairy-free cheese and replace butter and milk with olive oil and plant milk.
Instagram Tutorial & More
Want to see the process in action? Watch our step-by-step video tutorial on Instagram and master this delicious filo twist. For more flaky favourites, try our:
- Whipped Cottage Cheese Strawberry Salsa Tarts
- Salmon and Spinach Puff Pastry Rolls
- Filo Cups with Whipped Tomato Ricotta and Tuna Tartare
- Pesto Mozzarella Filo Buns
- Raspberry Ruffled Milk Pie
- Salmon and Cherry Tomato Lavash Bake
Happy cooking,
Izabella
Description
This delicious filo twist combines flaky, golden pastry with a creamy filling of feta, wilted spinach, and tangy sun-dried tomatoes. It’s a simple yet impressive vegetarian bake that’s perfect for sharing at brunch, serving as a light lunch, or adding a Mediterranean touch to any meal. Easy to prepare and bursting with flavour, this savoury filo braid is sure to become a favourite in your kitchen.
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and lightly grease a 7 x 9½ inch (18 x 24 cm) baking dish with olive oil.
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To wilt the spinach, place it in a sieve set over a bowl and pour boiling water over it. Rinse immediately with cold water, then squeeze out any excess moisture, chop finely, and set aside.
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In a bowl, mix the crumbled feta, wilted spinach, and chopped sun-dried tomatoes until well combined. In a separate small bowl, stir together the melted butter and milk.
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Place one sheet of filo pastry on a clean surface and brush it lightly with the butter mixture. Add a second sheet on top and brush again. Spread one-third of the filling evenly over the pastry. Repeat with two more sheets, brushing each one and spreading half of the remaining filling. Continue layering with two more sheets, brushing with the butter mixture and adding the final portion of filling. Finish with the last two filo sheets, brushing each with the butter mixture.
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Starting from one of the long sides, roll the layered filo into a log. Cut the log in half lengthwise, then place one half over the other in a cross shape. Twist the ends gently to form a braid and transfer it to the prepared baking dish. Brush the top with any remaining butter mixture.
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Bake for 45–50 minutes, or until golden and crisp. Allow to cool slightly before slicing and serving.
Equipment
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12 Cup Muffin Pan
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Nutrition Facts
Servings: 6 ServingCalories:348.56kcalTotal Fat:25.79gSaturated Fat: 11.18gTrans Fat: 0gCholesterol:44.68mgSodium:486.13mgPotassium:411.9mgTotal Carbohydrate:21.79gDietary Fiber: 1.81gSugars: 3.78gProtein:8.99gVitamin A: 156.62IUVitamin C: 7.01mgCalcium: 199.4mgIron: 2.19mgVitamin D: 0.22IUVitamin E: 0.67IUVitamin K: 74.43mcgThiamin: 0.24mgRiboflavin: 0.45mgNiacin: 2.57mgVitamin B6: 0.2mgFolate: 47.07mcgVitamin B12: 0.6mcgPhosphorus: 175.9mgMagnesium: 39.18mgZinc: 1.4mg
Note
Filo pastry: Handle filo sheets gently as they dry out quickly. Keep the unused sheets covered with a damp tea towel while working to prevent them from drying and cracking.
Wilted spinach: Make sure to squeeze out as much water as possible from the spinach to avoid soggy pastry.
Butter mixture: Brushing the filo with the butter and milk mixture between each layer ensures a golden, crisp finish. For a dairy-free option, substitute with olive oil or vegan butter and plant milk.
Filling variations: Feel free to add fresh herbs such as dill or parsley for extra flavour. You can also mix in toasted pine nuts or caramelised onions for added texture.
Storage: Store any leftovers covered in the fridge for up to 2 days. Reheat gently in the oven to retain crispness.
Freezing: This filo twist freezes well—wrap tightly in cling film and foil before freezing. Defrost overnight in the fridge and reheat in the oven until warmed through and crisp.
Serving suggestions: Serve warm or at room temperature with a side of Greek yoghurt or a fresh salad.
User Reviews
This was so delicious! Thank you so much for the recipe!