Spinach & Sausage Spiral




20 min


45 min

Spinach is very popular in my house and made all the better with the addition of sausage meat.  I also use this filling for a rolled and baked pork dish.

Spinach & Sausage Spiral


2 x 270g packs filo pastry

100g butter, melted

1 egg, beaten

For the filling

450g pack of good quality sausages

560g frozen chopped spinach, thawed and squeezed dry

2 large eggs, beaten

170g feta cheese, preferably Greek, crumbled

1 onion, finely chopped

2 cloves garlic, crushed

¼ tsp freshly grated nutmeg

1 tsp dried marjoram

Olive oil

Salt and pepper to taste


Heat the oil in a large frying pan, add the onion and the garlic and gently fry until soft and translucent.  Add the spinach and gently cook for another 5 minutes.   Add the herbs and seasoning and leave to cool before adding the sausage meat, feta and eggs.

To assemble the pie, you will need to make plenty of space on your work surface or – about 1 metre or use a table. Unwrap the filo and cover with a damp tea towel otherwise it will dry out very quickly.  Have your bowls of melted butter and beaten egg, as well as a pastry brush for each, ready for use.  Working quickly, lay 4 sheets of filo end to end, running along the length of your work surface.  Butter each piece liberally and overlap each sheet by about 10cm. Top with another 4 sheets, butter well, then repeat with 3 final sheets of filo (you’ll need  the last one to cover any cracks later on).

Preheat the oven to 200C/180C fan.

Spoon the filling down the centre of the filo, leaving 5cm free on either end. Brush the egg around the edges and tuck the ends in to cover the filling. Starting from one end, roll the filo over the filling, working your way along until you have a long filo sausage. From one end, start to coil the sausage back on itself – if the pastry cracks, patch it over the hole with your reserved piece of filo. When the coil is rolled up completely, slide it onto a baking tray lined with baking parchment and brush the top with beaten egg.

Bake the pie for 45 minutes until crisp and golden.  Leave the pie to cool for 15 minutes before serving.

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