Description
This traditional Spanakopita recipe features a savory spinach and herb filling wrapped in delicate homemade phyllo dough for a crisp, golden-brown pie. With a rich mixture of spinach, onions, dill, spearmint, and optional feta cheese, this classic Greek dish is perfect as a flavorful appetizer or main course. The homemade phyllo dough adds an authentic touch, brushed generously with olive oil for a flaky, buttery texture.
Ingredients
Scale
For The 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 plus 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)
For The Phyllo Dough:
- 450 grams all-purpose flour
- 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
- 80 grams cornstarch
To Brush The Phyllo + The Pan:
- 180 ml extra virgin olive oil
Instructions
- Prepare The Spinach: Add the chopped spinach and coarse sea salt to a large bowl. Rub and massage the spinach until it decreases by half in volume. Set aside to allow the salt to draw out moisture.
- Make The Phyllo Dough: In a large bowl, combine the flour, salt, red wine vinegar, and olive oil. Gradually add the water to form a soft, bread-like dough. Knead the dough for 5 minutes until smooth. Shape it into a round ball, cover with a dampened tea towel, and let it rest for at least 30 minutes to relax the gluten.
- Prepare The Filling: Heat a splash of olive oil in a frying pan over moderate heat. Sauté the red onion, leek, and the white parts of the spring onions until soft and translucent. Add the green parts of the spring onions and cook for an additional 1-2 minutes. Remove from heat and allow to cool slightly. Meanwhile, squeeze handfuls of the spinach to remove excess water and add to a large mixing bowl. Add the sautéed vegetables, dill, spearmint leaves, 2 tablespoons of olive oil, freshly ground pepper, and crumbled feta if using. Mix well to combine.
- Roll The Phyllo: Preheat the oven to 180°C (350°F). In a small bowl, combine the flour and cornstarch for dusting. On a clean, floured surface, knead and shape the dough into a cord. Cut into 10 equal pieces and shape each into a small round ball. Dust the working surface generously with the flour and cornstarch mixture. Roll each dough ball into a 10 cm round disk, dusting the surface and top of the dough with the flour mixture continually to prevent sticking. Place the rolled phyllos on a floured pan with flour in between to avoid sticking, cover with a damp towel, and rest for 10 minutes.
- Assemble The Spanakopita: Brush a 31 cm (12-inch) round pan generously with extra virgin olive oil. Take one rolled phyllo sheet, roll it around the rolling pin, and unroll it over the pan to cover the bottom and sides. Brush this layer with olive oil. Repeat with two more phyllo sheets, brushing each with oil. Spread one-third of the filling over the layers. Roll the next phyllo just large enough to fit inside the pan, brush with oil, and cover the filling. Add two-thirds of the filling, then cover with another phyllo sheet brushed with oil. Add the remaining filling. Finally, layer 5 more phyllos on top, ruffling them as you add to create a crispier texture. Overlap the edges of the bottom phyllos over the top layers to create a neat pie edge, trimming any excess dough.
- Cut And Bake: Using a sharp knife, cut the spanakopita into 16 pieces, cutting through the top layers but not through the bottom phyllo. Bake on the middle-lower rack of the oven for 1 hour and 10 minutes, or until the pie is golden honey brown and very crispy on top.
- Rest And Serve: Remove the spanakopita from the oven and let it rest for at least 30 minutes before serving. This resting helps the filling set and makes slicing easier. Serve warm or at room temperature.
Notes
- Massaging the spinach with salt helps release excess moisture, preventing a soggy filling.
- If not using feta cheese, the filling will be milder; adjust seasoning to taste.
- Red wine vinegar in the dough adds flavor and improves elasticity.
- Dusting both surfaces of the phyllo dough with the flour-cornstarch mixture prevents sticking and makes rolling easier.
- Using extra virgin olive oil for brushing creates a rich flavor and enhances flakiness.
- Allowing the baked pie to rest ensures the layers set and slicing is cleaner.
- You can substitute dill with fennel greens if preferred for a slightly different flavor profile.
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg
