Traditional Greek Spanakopita with Handmade Phyllo

Appetizer

⏱ 60 mins

🍽️ 6-8 servings

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

1. Prepare the phyllo dough:
   In a large bowl, mix the flour and salt. Add olive oil and vinegar, then gradually pour in the lukewarm water while mixing until a soft, elastic dough forms.
   Knead for 8–10 minutes. Cover with a towel and let rest for at least 30 minutes.

2. Prepare the filling:
   Heat olive oil in a large pan. Sauté the onion and spring onions until soft. Add the spinach and cook for 2–3 minutes, just until wilted. Remove from heat and let it cool slightly.
   Add dill, mint, crumbled feta, and eggs. Season with salt and pepper, and mix well.

3. Roll out the phyllo:
   Divide the dough into 4 equal pieces. Roll each one out on a floured surface (or with cornstarch) into thin, large sheets.
   Two sheets will form the bottom layers and two the top.

4. Assemble the pie:
   Brush a 30×40 cm baking tray with olive oil.
   Lay the first phyllo sheet, brush with olive oil, then add the second sheet and brush again. Spread the spinach filling evenly on top.
   Cover with the remaining two phyllo sheets, brushing each layer with olive oil. Tuck the edges inward to seal.

5. Bake:
   Brush the top generously with olive oil and score the surface into portions.
   Bake in a preheated oven at 180°C (350°F) for about 50–60 minutes, until the crust is golden and crisp.

6. Serve:
   Let the pie cool for about 10 minutes before cutting. Serve warm or at room temperature.

Spanakopita is a classic Greek spinach and feta pie wrapped in handmade phyllo, embodying the heart of Greek cuisine — simple, fresh ingredients, extra virgin olive oil, and the tradition of sharing homemade food with family and friends.

This recipe is made with

Lydelia Extra Virgin Olive Oil