There are a few dishes I come back to again and again because they’re simple to pull off but feel just a tad more thoughtful, and spanakopita is one of them. And while the traditional tray-baked version has its charm, a spanakopita spiral is what I reach for most. It’s easy to make, easier to share, and (not to be shallow, but…) it’s also easier on the eyes, if I do say so myself.

This post has everything you need: the recipe + video, tips for success, a guide to working with filo dough, and all the small details that make a big difference. It’s easy to mess up, but also very easy to get right!

tips for spanakopita spiral success

1) Decide whether to swirl it or stack it

Deciding what shape to make your spanakopita all depends on your preferences. If you’re looking to maximize crispiness, a rectangular tray-bake version is for you. But if you’re looking for more of a mix of crisp and tender textures, go with a spanakopita spiral. Other advantages of the spiral:

• It’s great for entertaining. Guests can tear off a piece, or you can slice it into rustic wedges.
• It will turn out gorgeous with very little effort. Unlike with a tray bake, you don’t have to fuss with scoring the top. You just fill, roll, and spiral.
• It’s very forgiving of tearing. If your sheets tear in the process of layering, it’ll still turn out gorgeous because everything gets beautifully crinkled anyway.
• I find it easier to keep the filo from drying out when making a spiral. That’s because you only have to work with 1/3 of the dough at a time, so you can keep most of it covered while you layer those sheets.

This recipe will work for either a spiral or a tray bake. If you want to turn it into a rectangle, simply layer half of your filo sheets with butter in a snugly-fitting casserole dish, fill it, and layer with the rest of the sheets and butter. If you want to be able to slice through without shattering the top of your tray bake, score the top with a knife before baking.

2) make sure the filling is not soggy

Soggy filo is your greatest enemy here. Squeeze your spinach dry (very dry) and sauté the onions until they’ve shrunk down and let off some steam, then drain any briny feta before mixing in.

3) make sure the filling is flavorful

Spanakopita should taste like herbs, not just spinach. I use parsley, dill, and a touch of dried mint, but you could also use a little fresh mint. If it’s not flavorful before baking, it won’t magically get better in the oven, so make sure you use enough herbs, green onions, and garlic.

4) use clarified butter or olive oil, and save those butter solids!

Clarified butter gives you crisp, golden layers with less risk of burning. Bonus: those leftover butter solids you get after clarifying your butter? Stir them into the filling for a little extra depth of flavor! If you’ve never clarified butter, check out my clarified butter post, which includes a video. Or follow the instructions in the notes at the end of my recipe, and you’ll be just fine.

No time to clarify your own butter? Store-bought clarified butter (ghee) or olive oil works great as a substitute. Just start with 1/2 cup (105g) of your fat of choice.

how to work with filo dough

Filo has a reputation for being finicky, and to be fair, it can be. But with a few smart habits, it’s actually very manageable. Here are some tips to make the experience less stressful:

1) a lesser-known fact: let it come to room temperature before opening

You absolutely have to let your filo come to room temperature before opening the package. If you let it thaw in the fridge overnight, and then open the package and start to try to work with it cold, it will dry out almost immediately. It will ruin your day. It will haunt your dreams for the rest of your life. Just don’t do it. Leave it on the kitchen counter for at least a couple hours (after thawing).

2) a better-known fact: don’t open it until you’re ready to use it

Don’t open the filo until you have all your components in place. While filo doesn’t dry out quite as quickly as most guides claim, it does indeed dry out after a few minutes. So don’t stress, but do have everything ready to go, and be ready to work efficiently.

3) a hot take: don’t use a damp cloth, and don’t worry about covering the whole stack

While you should keep your filo covered while you work with it, don’t use a damp cloth, and don’t stress about keeping the whole stack covered. Instead of a damp cloth, I like to use the plastic sheet it (usually) comes wrapped in. I find that using a damp cloth sometimes results in the filo sticking to itself—it can be hard to have just the right amount of dampness to prevent over-hydrating those delicate layers.

I just divide the dough in thirds, fold up the two-thirds I’m not immediately using, wrap it with the plastic sheet it came in, and set it aside while I work on the first third. You should have plenty of time to work with the first third, and the rest will be fresh as a daisy once you’re ready for it.

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2025 update: The measurements and method in this recipe are essentially the same as it always has been, but I edited it to streamline it. Notably, the clarified butter steps are now in the note at the bottom instead of embedded within the recipe. This is because many people choose to make this recipe with store-bought clarified butter and/or olive oil, so I thought this made for an easier-to-read process. If you’ve been making this recipe for years, it’s still exactly the same, but hopefully a bit easier to follow now.