Spanakopita – Greek spinach pie
(Greek Spinach & Feta Pie)
Appetizer
Ingredients
For the handmade phyllo
- 500 g all-purpose flour
- 1 tsp salt (about 5 g)
- 30 ml olive oil (2 tbsp)
- 5 ml vinegar (1 tsp)
- About 350 ml lukewarm water, or as needed for a soft, elastic dough
- Cornstarch or flour for rolling
For the filling
- 1 kg fresh spinach, washed and chopped
- 150 g spring onions, finely sliced (about 5–6)
- 1 large onion, finely chopped (about 150 g)
- 30 g fresh dill, chopped
- 10 g fresh mint, chopped (optional)
- 300 g feta cheese, crumbled
- 2 eggs, lightly beaten
- 60 ml extra virgin olive oil (4 tbsp)
- Salt & pepper, to taste
For assembly
- About 80 ml olive oil for brushing between phyllo layers
Instructions
- Prepare the phyllo dough Mix the flour and salt, add the olive oil and vinegar, then gradually work in the lukewarm water until a soft, elastic dough forms. Knead for 8–10 minutes and rest, covered, for at least 30 minutes.
- Prepare the filling Sauté the onions and spring onions until soft, add the spinach and cook for 2–3 minutes until wilted. Cool slightly, then mix in the dill, mint, feta, eggs, salt and pepper.
- Roll out the phyllo Divide the dough into 4 equal pieces and roll each into a thin, large sheet on a floured surface.
- Assemble the pie Brush a baking tray with oil, lay the first phyllo sheet and brush with oil, add a second sheet with oil, then spread over the filling. Cover with the remaining sheets, brushing each with oil, and tuck the edges in to seal.
- Bake Brush the top generously with oil, score into portions, and bake at 180°C (350°F) for 50–60 minutes until golden and crisp.
- Serve Cool for 10 minutes before cutting, and serve warm or at room temperature.