Spanakopita - thin ropes?

[nadellii]

I keep seeing spanakopita made as these thin, coiled ropes in bakeries and cafés, not just in Greece, but even in Greek shops abroad — and I’m fascinated by how they get that shape so perfectly. It’s not the usual tray pie or triangles. These are long, slender ropes of phyllo filled with spinach and cheese, then twisted or rolled into a coil, almost like a savory spiral pastry.

I’ve watched videos on making striftopita and spanakopita rolls, but the ones I’m talking about are much thinner and more delicate, almost like the baker stretched the phyllo forever without tearing it. Does anyone know the exact technique? Can I use my regular recipe of spanakopita?

 

[k_tsoukalas]

You’re noticing a very specific bakery style, and you’re right, it’s not the same as home-style striftopita. What you’re seeing is usually made with hand-stretched phyllo (often called χωριάτικο φύλλο), not boxed sheets. Bakers stretch a single dough ball across a large table until it’s almost transparent, then lightly brush it with oil or butter. The filling is spread in a thin line along one edge, and the dough is gently rolled into a long rope, keeping tension even so it stays slender. Once rolled, it’s coiled or shaped before baking.

You can use your regular spanakopita filling, but it needs to be drier and more finely chopped than a tray version. Boxed phyllo makes this very hard; it tends to crack instead of stretch. The delicacy really comes from the dough technique, not a different filling.