Inspired by my love of spinach and artichoke dip, here’s a pie that will impress your guests at your next gathering. It’s my savory version of the trending crinkle pie (also known as soufra in Greece) which is filled with a cheesy garlicky spinach and artichoke dip nestled between delicate buttery crispy layers of phyllo dough. It’s deceptively easy to make and the pie looks stunning out of the oven.
key tips when working with phyllo dough
- Properly Thaw: It takes about 8 hours for the phyllo dough to thaw overnight in the refrigerator. Then leave it out on your countertop for 1-2 hours before you work with the phyllo so that the dough becomes pliable. Follow the phyllo dough package thawing instructions!
- Keep Phyllo Covered: Phyllo dries out fast so it needs to be covered with a slightly damp (not wet) cloth. Once you pull out a sheet of phyllo, cover the rest immediately. Line a large baking sheet with parchment paper and unfold the phyllo onto the baking sheet. Then cover it with the damp cloth.
- Use Butter or Olive Oil: To achieve that flaky crispy texture, brush either butter or olive oil between each layer.
- It Doesn’t Have To Be Perfect: When you’re working with phyllo, some of the sheets may tear in the process. It’s ok. Just patch it up with some butter or oil while you’re filling each layer. I promise it will all come together beautifully in the end!
can you make this ahead?
Absolutely! I actually prefer to make this the day before and I let it cool (covered with foil) on the stove overnight. Just make sure the temperature in your kitchen is dry and cool if you do this. If your kitchen is warm, cover the pie (after it cools down to room temperature) with foil and pop it in the refrigerator. When ready to serve, reheat the whole pie at 350°F for 10-15 minutes. If you’re warming individual slices, reheat at 400°F for 3 minutes.
For some reason, I personally think the pie tastes even better the next day. Also, when you reheat each slice individually in the oven, it allows each phyllo layer within each slice to crisp up further.
storage instructions
Cut the leftover pie into individual slices. Transfer the slices into an airtight container. Store in the fridge for up to 5 days or in the freezer for up to 2 months. Follow reheating instructions above.
Spinach & Artichoke Crinkle Pie
Equipment
- 1 10" cast iron pan
- 1 Large Baking Sheet
Ingredients
- 1 lb baby spinach about 3 bags
- 8 oz jarred or canned artichoke hearts drained, squeezed dry and chopped
- 5 scallions chopped
- 1 tbsp garlic finely minced
- zest of a lemon
- 16 oz phyllo pastry 13" x 18" sheets, about 18-20 sheets
- 1 egg beaten
- 6 oz feta cheese block crumbled
- 1.5 cup shredded whole milk mozzarella cheese
- 8 oz cream cheese room temperature
- 1/4 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp red chili flakes
- 2 tbsp olive oil
- 1/2 cup melted butter or olive oil for brushing phyllo
- kosher salt + cracked black pepper
- 1/2 tbsp toasted sesame seeds
Garlic Butter
- 2 tbsp melted butter
- 1 small garlic clove grated
- 1 tbsp fresh parsley chopped
Instructions
- Preheat oven to 350°F
- Brush cast iron pan with olive oil
SAUTÉ THE VEGGIES
- In a large skillet, heat 2 tbsp of olive oil over medium heat. Then sauté the spinach, scallions, artichoke, lemon zest dried oregano and red chili flakes until the edges of the artichokes start to brown slightly and all the spinach is wilted. During the last 2 minutes of cooking, add the chopped garlic and sauté. Then turn the heat off and season with salt and black pepper. Then set aside and let the veggies cool for about 10 minutes. TIPS: Add one bag of baby spinach into the pan at a time to not overcrowd the pan. When the spinach wilts, add the next bag. If the pan dries up, add 1-2 tbsp of water. I prefer to add the garlic towards the end of the cooking time so that it doesn't burn and taste bitter.
Make the Filling
- In a large mixing bowl, combine the cream cheese, mayonnaise, feta, mozzarella, parmesan and egg. Then add the cooled spinach artichoke mixture into the bowl and stir everything together with a spoon.
Prep the Phyllo
- Lay one sheet of phyllo pastry on your board with the long side facing you. Brush with oil or butter.
- Scatter a few spoonfuls of the spinach artichoke filling over the phyllo. For my 13 x 18" phyllo sheet, I did 5 rows of 3 tsp of filling (as shown in video below). Each row was about 3" apart. Top with another sheet of phyllo and lightly press down with your hands. Brush the top of the phyllo with butter or oil. TIP: Less is more here. If you fill the phyllo sheets with too much filling, it will be difficult to fold.
- Fold the filled phyllo sheets into a concertina (as shown in video below) starting with the edge closest to you. Each fold should be about 2". Then gently coil the phyllo into a spiral shape and place in the middle of the cast iron pan. TIP: Cover the cast iron pan with a damp towel while you fill the rest of the phyllo sheets.
- Repeat with the remaining phyllo and spinach artichoke filling. Wrap each filled piece around the centre coil to form a large spiral (as shown in video). I ended up with 7 spinach artichoke filled concertinas.
- With the remaining phyllo, brush one sheet with butter or oil and lay another sheet on top. Then brush the top with butter and fold into a concertina. Use these pieces to fill the outer edges of the pie until the layers reach the edges of the cast iron pan.
- Brush with butter or oil and sprinkle the tops with sesame seeds. Bake in the middle of the oven for about 70-75 minutes until the tops become a deep golden brown.
- Once out of the oven, let the pie cool down for about 10-15 minutes before serving.
Make the Garlic Butter
- During the last 10 minutes of baking, add the grated garlic and chopped parsley to 2 tbsp of butter and mix together.
- When ready to serve, slice the crinkle pie and brush the tops with garlic butter. Enjoy!
