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Mary Berry’s Sausage Spinach Filo Swirl

Try Mary Berry's twist on the classic Greek filo pastry pie, spanakopita, with this sausage, spinach filo swirl.

From the book

Mary Berry


There are not many ingredients and it is so simple to make but so very tasty to eat! Similar to Greek spanakopita using filo pastry and spinach, I bake it in a cake tin to help the sausage swirl keep its shape.

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A knob of butter
1 small leek, finely chopped
1 garlic clove, crushed
150g (5oz) baby spinach
6 of your favourite pork sausages (500g/1lb 2oz total weight)
4 sheets of filo pastry (each sheet 25 × 45cm/10 × 18in)
50g (2oz) butter, melted
1 tbsp sesame seeds

Essential kit

You will need: a 20cm (8in) loose-bottomed cake tin.

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Preheat the oven to 220°C/200°C fan/Gas 7. Grease the sides of a 20cm (8in) loose-bottomed cake tin and place the ring on a baking sheet (no need to use the base of the tin).

Melt the knob of butter in a saucepan over a high heat. Add the leek and fry for a few minutes, then cover with a lid, lower the heat and cook for about 10 minutes, or until soft.

Increase the heat, add the garlic and spinach and fry for few minutes, until the spinach has wilted. Tip all the vegetables into a bowl to cool.

Remove the sausage meat from their skins and place in the bowl with the cooled leeks and spinach. Season with black pepper and mix using your hands.

Brush the sheets of filo with the melted butter and stick them together end to end in two layers to make a long rectangle measuring about 25 × 90cm (10 × 36in).

Shape the sausage mixture into a long sausage, the same length as the filo. Place it along one long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage encased in filo. Bend the filo roll into the ring to make a swirl. Brush the top with more butter and sprinkle with the sesame seeds. Place on the hot baking sheet and cook in the oven for 40–45 minutes, until golden and crisp.

Remove the ring and cut into wedges to serve.

Mary’s tips:

Can be prepared ready for baking up to 8 hours ahead, then cooked to serve. It can be cooked up to 4 hours ahead and reheated in a hot oven to serve.

Freezes well raw.

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