Description
This homemade Spanakopita recipe features a flavorful spinach and herb filling wrapped in delicate layers of freshly made phyllo dough. The process includes making the phyllo dough from scratch, preparing a savory filling with spinach, onions, herbs, and optional feta cheese, then assembling and baking the pie until golden and crispy. Perfect for a Greek-inspired main course or appetizer.
Ingredients
Scale
Spanakopita Filling
- 700 grams fresh spinach, chopped
- 1½ teaspoons coarse sea salt
- 150 grams red onion, finely chopped
- 90 grams spring onions (greens and white parts separated and finely chopped)
- 50 grams 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, to taste
- 250 grams ripened feta cheese, crumbled (optional)
Phyllo Dough
- 450 grams all-purpose flour (about 3¾ cups)
- ⅔ tablespoon salt
- 1 tablespoon extra virgin olive oil
- 1½ tablespoons red wine vinegar
- 240 ml water
To Roll the Phyllo
- 80 grams all-purpose flour (⅔ cup)
- 80 grams cornstarch (8 tablespoons)
To Brush the Phyllo and Pan
- 180 ml extra virgin olive oil (¾ cup)
Instructions
- Prepare the Spinach: Add the chopped spinach and 1½ teaspoons coarse sea salt to a large bowl. Rub and massage the spinach until it reduces by half in volume. Set aside to release excess moisture.
- Make the Phyllo Dough: Combine 450 grams flour, ⅔ tablespoon salt, 1 tablespoon olive oil, and 1½ tablespoons red wine vinegar in a bowl. Gradually add 240 ml water until a soft bread-like dough forms. Knead the dough for 5 minutes until smooth and elastic. Shape into a round ball, cover with a damp tea towel, and let rest for at least 30 minutes.
- Prepare the Filling: Heat a splash of olive oil in a frying pan over medium heat. Sauté red onion, leek, and the white parts of spring onions until soft and translucent. Add the green parts of the spring onions and cook for 1-2 minutes more. Remove from heat and let cool slightly. Squeeze the massaged spinach by hand to remove as much water as possible, then transfer to a large bowl. Add the sautéed vegetables, dill or fennel greens, spearmint leaves, 2 tablespoons olive oil, freshly ground pepper, and feta cheese if using. Mix thoroughly to combine.
- Roll the Phyllo Dough: Preheat the oven to 180°C (350°F). Mix 80 grams flour and 80 grams cornstarch in a bowl and set aside for dusting. On a clean floured surface, knead the dough briefly and shape into a cord. Cut the dough into 10 equal pieces and shape each piece into a ball. Dust the working surface generously with the flour-cornstarch mixture. Roll each dough ball into a 10 cm round disk, dusting both sides frequently to prevent sticking. Layer the rolled pieces on a floured pan, cover with a damp towel, and rest for 10 minutes.
- Assemble the Spanakopita: Generously brush a 31 cm (12-inch) round pan with olive oil. Roll out one phyllo piece large enough to cover the bottom and sides of the pan using the dusting mixture to prevent sticking. Brush the phyllo with olive oil in the pan. Add two more phyllo layers the same way, brushing each layer with oil. Spread one-third of the filling evenly over the phyllo. Roll and brush another phyllo layer just big enough to fit inside the pan, then add two-thirds of the filling. Add another phyllo layer and top with the remaining filling. Finish with five phyllo layers on top, brushing each generously with oil and ruffling the dough as you add them for a crispier texture. Fold the bottom layers’ edges over the top to form a neat edge and trim excess dough.
- Cut and Bake: Cut the pie into 16 pieces without cutting through the bottom layer to help it hold together. Bake on a mid-low rack at 180°C (350°F) for about 1 hour 10 minutes until the pie is golden brown and very crispy.
- Rest and Serve: Allow the spanakopita to rest for at least 30 minutes outside the oven before cutting through the bottom layer and serving. Enjoy warm or at room temperature.
Notes
- Massaging the spinach with salt reduces its water content, preventing a soggy filling.
- If you prefer quicker preparation, use store-bought phyllo dough, but the fresh homemade dough offers the best texture.
- Adjust the amount of spearmint or peppermint leaves to your taste, as peppermint is stronger.
- For a dairy-free version, omit the feta cheese or replace it with vegan cheese alternatives.
- Use a large floured surface and work patiently when rolling phyllo to prevent tearing.
- Brush each phyllo layer generously with olive oil to achieve a crispy, golden crust.
- Letting the spanakopita rest after baking helps the layers set and makes slicing easier.
Nutrition
- Serving Size: 1 piece
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg
