Spanakopita With Homemade Phyllo Recipe

Imagine sinking your fork into a flaky, golden spanakopita, the irresistible layers of delicate pastry shattering to reveal a vibrant, fragrant spinach and herb filling with creamy feta. That’s the magic of Spanakopita With Homemade Phyllo, a classic Greek pie that celebrates both time-honored flavor and the joy of working dough with your own hands. Every satisfying bite is packed with textures and perfumed with fresh greens, and making your own phyllo dough transforms this dish from just delicious to absolutely unforgettable. Ready to bring a taste of Greece into your own kitchen?

Ingredients You’ll Need

Don’t let the list scare you — these ingredients are straightforward, each one playing a star role in what makes Spanakopita With Homemade Phyllo so addictive. From the fresh greens to golden olive oil, everything comes together for that perfect balance of crisp and savory.

• Fresh spinach (700 grams): Go for fresh if you can; it gives the pie bold flavor and vibrant color.
• Coarse sea salt (1½ tsp): Essential for drawing moisture from the spinach and seasoning the filling.
• Red onion (1 medium): Sautéed red onion adds subtle sweetness and depth.
• Spring onions (3-4): Use both green and white parts for brightness and crunch.
• Leek (½ small): Lends a gentle, sweet allium note that rounds out the filling.
• Extra virgin olive oil (2+ tbsp, plus more): The backbone of both flavor and flaky texture throughout the recipe.
• Dill or fennel greens (3 tbsp): Choose according to your favorite; they add that signature Greek aroma.
• Spearmint leaves (5–6): This fresh herb makes the filling pop — use peppermint only sparingly if substituting.
• Freshly ground pepper: Just a few twists for gentle heat and complexity.
• Ripened feta cheese (250 grams, optional): Crumbled feta adds creamy, tangy richness (don’t skip if you love cheese).
• All-purpose flour (450 grams + 80 grams): Used for creating the homemade phyllo dough and rolling it ultra-thin.
• Salt (⅔ tbsp): Enhances the flavor of your dough.
• Extra virgin olive oil (1 tbsp): A bit more for luscious and pliable phyllo.
• Water (240 ml): The key to bringing the phyllo dough together.
• Cornstarch (80 grams): Keeps those phyllo layers beautifully separated and feather-light.
• Extra virgin olive oil (180 ml): Don’t skimp when brushing! This is what gives your phyllo those gorgeously crisped-up, shiny layers.

How to Make Spanakopita With Homemade Phyllo

Step 1: Prep the Spinach

Place your chopped spinach in a large bowl and sprinkle with the coarse sea salt. Give it a good massage with your hands, really scrunching it up! The salt draws out the moisture and the leaves will collapse to half their original size, making the filling wonderfully tender and concentrated.

Step 2: Make the Phyllo Dough

In a bowl, combine the flour, salt, a splash of olive oil, and a hint of vinegar if you like. Gradually pour in the water while mixing — you’re aiming for a soft, supple dough that feels just like bread dough. Knead it for 5 minutes until smooth, then shape it into a ball and cover it with a damp tea towel. Let it rest for at least 30 minutes; this step makes the dough easier to roll later on.

Step 3: Prepare the Filling

Heat a splash of olive oil in a large skillet over medium heat. Add in your finely chopped red onion, leek, and the white parts of the spring onions. Sauté until everything is soft and translucent, filling your kitchen with that classic, homey aroma. Toss in the green parts of your spring onions for a couple of minutes more, then remove the pan from the heat and allow the mixture to cool a bit.

Step 4: Mix the Filling Together

Squeeze the prepped spinach with your hands to remove as much liquid as you can (don’t be shy — dry spinach means a crispier bottom crust!). Pop it into a large bowl. Add the sautéed onions and leeks, chopped dill, spearmint, and a fresh grind of black pepper. Drizzle in two tablespoons of extra virgin olive oil, and if you’re using feta, add it now. Gently mix everything together into a uniform, herby, slightly crumbly mixture.

Step 5: Roll Out the Homemade Phyllo

Preheat your oven to 180°C or 350°F. Meanwhile, stir together your extra 80 grams of flour and 80 grams of cornstarch for dusting. Place the rested dough on your work surface and shape it into a cord, cutting it into 10 even pieces. Roll each into a ball, then flatten and roll out into 10 cm disks, dusting generously with the flour-cornstarch mix to prevent sticking. Stack the disks under a damp tea towel and let them rest for 10 minutes — this helps relax the dough for easier rolling.

Step 6: Assemble the Spanakopita With Homemade Phyllo

Grease your 12-inch round pan liberally with olive oil. Now, one at a time, roll out each dough disk into a paper-thin sheet large enough to drape over the pan and up the sides. Layer three phyllo sheets on the bottom, brushing each with olive oil as you go. Add a third of the spinach filling, then another phyllo, more filling, and repeat — you’ll end up with three layers on the bottom, two in the middle, and five on top. Don’t worry about making the top sheets perfect — ruffle them up a little for extra crispness, and fold or trim the edges for a rustic look. Cut the pie into sixteen pieces, being careful not to cut all the way through the bottom layer.

Step 7: Bake and Rest

Bake your Spanakopita With Homemade Phyllo on the middle to lower oven rack. It will need an hour or a bit more — watch for the top to turn a deep honeyed gold and the pastry to feel super crispy. Once out of the oven, let it rest for at least 30 minutes. This step is key for ensuring neat slices and letting those flavors mingle beautifully. Then, finally, cut into wedges and revel in the layers!

How to Serve Spanakopita With Homemade Phyllo

Garnishes

A final flourish of fresh dill, a drizzle of good olive oil, or a sprinkle of flaky sea salt just before serving makes the pie sparkle. A few wedges of lemon on the side brighten the green filling and add a hint of acidity that makes each bite pop even more.

Side Dishes

Spanakopita With Homemade Phyllo is truly a star, but it partners up beautifully with a crisp Greek salad tossed with tomatoes, cucumber, olives, and feta. Serve alongside a bowl of tzatziki or a platter of roasted vegetables for a well-rounded, Mediterranean feast that comes together effortlessly.

Creative Ways to Present

Cut your spanakopita into rustic wedges or create small, individual triangles for a tapas-style dinner party. You can even bake the pie in a rectangular pan and slice it into finger-friendly pieces — perfect for potlucks or picnics. Garnish with edible flowers or baby herbs for an extra special touch.

Make Ahead and Storage

Storing Leftovers

Leftover Spanakopita With Homemade Phyllo should be cooled to room temperature, then stored in an airtight container in the fridge. It’ll stay delicious for up to 3 days, and the flavors seem to deepen overnight. If you’re planning ahead, leave it uncut until ready to serve for maximum crispness.

Freezing

Spanakopita With Homemade Phyllo freezes surprisingly well! You can freeze the whole, unbaked pie, or wrap baked slices tightly in foil and place them in a freezer-safe bag. When the craving strikes, just thaw in the fridge overnight and reheat as needed.

Reheating

For the crispiest results, reheat slices in a hot oven (about 180°C/350°F) on a baking sheet for 10–15 minutes until the phyllo is crackling again. Avoid the microwave, if you can, which can make the pastry lose its glorious crunch.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! If you’re in a hurry or fresh spinach isn’t in season, thawed frozen spinach works well — just be sure to squeeze out as much liquid as possible to prevent a soggy pie.

Do I need to use feta cheese?

You can make Spanakopita With Homemade Phyllo with or without feta. The cheese adds tangy creaminess, but the pie is still rich, aromatic, and thoroughly scrumptious without it.

Is homemade phyllo hard to make?

Homemade phyllo is much easier than you might expect! The key is dusting well with flour and cornstarch, and letting the dough rest so it opens up beautifully thin. Plus, it’s wonderfully forgiving—even if your sheets aren’t perfect, they’ll bake up crisp.

Can I prepare the pie in advance?

Yes, you can assemble Spanakopita With Homemade Phyllo ahead of time and keep it in the fridge, unbaked, for up to 24 hours. Pop it straight into the oven when you’re ready!

What’s the secret to crispy layers?

Generous brushing with olive oil between every layer and using homemade phyllo that’s rolled paper-thin are the keys to those irresistible, shattering layers. Don’t rush the baking, either—a slow bake gives the best crisp.

Final Thoughts

This Spanakopita With Homemade Phyllo is truly a labor of love but every flaky, golden-sheeted bite is more than worth it. If you’re craving something warm, nourishing, and packed with flavor (and maybe even a little kitchen therapy), give this classic Greek pie a try. Your taste buds — and your friends — will thank you!

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