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Spanakopita Wheel


This Spanakopita Wheel is a showstopper, perfect for sharing with friends or family. It's a delightful combination of fresh herbs, creamy cheese, and a hint of Mediterranean zest.



-250g spinach

-2 tablespoons vegetable oil

-1 small brown onion, finely chopped

-3 spring onions, thinly sliced

-2 garlic cloves, thinly sliced

-100g ricotta cheese

-1 small egg

-a pinch of nutmeg

-1 tablespoon fresh dill, chopped

-10g mint leaves, roughly chopped

-zest and juice of 1 lemon

-100g feta cheese

-3 sheets of filo pastry

-2 tablespoons olive oil (for brushing)

-1/2 teaspoon nigella seeds (optional)



1. Preheat the oven to 200°C.

2. Wash the spinach and place it in a colander. Pour boiling water over the spinach to blanch it, then allow it to cool down. Squeeze out the excess moisture from the spinach with your hands.

3. Chop the spinach roughly on a chopping board. Heat 2 tablespoons of vegetable oil in a pan.

4. Add the brown onion, spring onion, and garlic. Cook for 4 minutes over medium heat.

5. Add the spinach to the pan and cook for an additional minute. Remove from heat and let it cool. In a large bowl, mix together the cream cheese, egg, nutmeg, dill, mint, lemon zest, salt, and pepper.

6. Add the cooled spinach to the cream cheese mixture and stir to combine.

7. Crumble the feta cheese into chunks and gently mix it in.

8. Lay out the filo pastry sheets. Spread a third of the spinach mixture along the longer edge of each sheet. Roll each sheet into a tube.

9. Take one rolled tube and shape it into a wheel. Repeat the process with the remaining two sheets, wrapping them around the first wheel.

10. Lightly brush the top of the wheel with olive oil and sprinkle nigella seeds on top.

11. Bake in the preheated oven for 25-30 minutes, or until the top of the wheel is golden brown.

Pro Tip: Serve it warm with a side of Aioli's Green Chilli sauce for an extra kick of flavour.

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