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Spanakopita With Homemade Phyllo Recipe

Spanakopita With Homemade Phyllo Recipe
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4.7 from 9 reviews

A delicious Greek dish, Spanakopita is a savory pie filled with a flavorful mixture of spinach, onions, herbs, and optional feta cheese, all encased in layers of homemade phyllo dough. Crispy on the outside and packed with vibrant flavors inside, this dish is perfect for a special occasion or as a hearty appetizer.

  • Author: Sarah
  • Prep Time: 2 hours
  • Cook Time: 1 hour 10 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 16 pieces
  • Category: Appetizer, Side Dish
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

For The Spanakopita Filling:

  • 700 grams (1.5 pounds) fresh spinach, chopped
  • 1½ teaspoons coarse sea salt
  • 150 grams (1 medium) red onion, finely chopped
  • 90 grams (3-4) Spring onions, greens and white parts separated and finely chopped
  • 50 grams (½ small) leek, finely chopped
  • 2 tablespoons extra virgin olive oil + extra splash for sautéing
  • 3 tablespoons dill or fennel greens, minced
  • 5–6 spearmint leaves (use only 2–3 if using peppermint)
  • Freshly ground pepper
  • Optional: 250 grams (8.8 ounces) ripened feta cheese, crumbled

For The Phyllo Dough:

  • 450 grams (3¾ cups) all-purpose flour
  • ⅔ tablespoon salt
  • 1 tablespoon extra virgin olive oil
  • 240 ml water

To Roll The Phyllo:

  • 80 grams (⅔ cup) all-purpose flour
  • 80 grams (8 tablespoons) cornstarch

To Brush The Phyllo + The Pan:

  • 180 ml (¾ cup) extra virgin olive oil

Instructions

  1. Prepare The Spinach: Add the spinach and coarse sea salt to a large bowl. Rub and massage the spinach until it decreases by half in volume. Set aside.
  2. Make The Phyllo Dough: Combine flour, salt, vinegar, and olive oil in a bowl. Gradually add the water until you have a soft bread-like dough. Knead for 5 minutes. Then shape into a round ball. Cover and let it rest for at least 30 minutes.
  3. Prepare The Filling: Saute onion, leek, and white parts of the spring onions until soft. Add the green parts of the spring onion and cook briefly. Squeeze the spinach to remove excess water. Combine spinach, sautéed ingredients, herbs, olive oil, and pepper. Add feta if desired.
  4. Roll The Phyllo: Preheat oven. Roll out phyllo dough and layer it in a pan, brushing each layer with olive oil. Alternate phyllo layers with filling. Ruffle the top phyllos for crispiness. Bake until golden and crispy.

Notes

  • For a shortcut, store-bought phyllo dough can be used instead of homemade.
  • Allow the Spanakopita to cool slightly before slicing to help it hold its shape.

Nutrition

Find it online: https://cookingwithsarah.com/spanakopita-with-homemade-phyllo-recipe/