Ingredients
For the Phyllo Dough
- 2 cups all-purpose flour, plus more for kneading
- 5 teaspoons olive oil
- ½ teaspoon fine salt
- 2 teaspoons white wine vinegar or plain white vinegar
- ¾ cups warm water (just above lukewarm but not hot)
For Dusting and Brushing Phyllo
- 2 tablespoons corn starch for dusting
- ¼-½ cup flour for dusting
- ¼ cup melted butter, plus more if needed
- 2 tablespoons olive oil, plus more if needed
For the Filling
- 2 tablespoons olive oil
- 312 g (11 oz) spinach (baby spinach preferred or roughly chopped regular spinach)
- 1 leek (white and light green parts only, cleaned well and sliced)
- 3 spring onions (white and green parts sliced)
- 1 cup crumbled feta cheese (approx 200 grams)
- 3 eggs
- 3 tablespoons ricotta cheese
- ¼ cup chopped fresh herbs (combination of fresh dill and parsley recommended)
Instructions
- Prepare the Phyllo Dough: In a large mixing bowl, combine the 2 cups of all-purpose flour, ½ teaspoon salt, and 2 teaspoons white wine vinegar. Gradually add the warm water and 5 teaspoons olive oil, stirring until the dough begins to come together. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest at room temperature for at least 30 minutes.
- Prepare the Filling: While the dough rests, heat 2 tablespoons olive oil in a skillet over medium heat. Add the sliced leeks and spring onions and sauté until softened, about 5 minutes. Add the spinach and cook until wilted and any excess moisture evaporates, about 3-4 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the sautéed vegetables with crumbled feta, ricotta cheese, beaten eggs, and chopped fresh herbs. Mix well to combine.
- Roll Out the Phyllo Dough: After resting, divide the dough into smaller portions. On a dusted surface using corn starch and flour for dusting, roll each portion into a very thin rectangular sheet as traditional phyllo dough is very thin. Brush each layer lightly with a mixture of melted butter and olive oil. Use several layers (at least 6-8) for the bottom base of the pie in your baking pan.
- Assemble the Pie: Spread the prepared spinach and cheese filling evenly over the layered phyllo base. Cover the filling with additional thin layers of phyllo dough, again brushing each sheet with the butter and olive oil mixture, to create a top crust with at least 6-8 layers.
- Bake the Spanakopita: Preheat your oven to 350°F (175°C). Once fully assembled, score the top phyllo layers into serving-sized squares or triangles to make cutting easier after baking. Bake in the preheated oven for 45-50 minutes or until the phyllo is golden brown and crisp.
- Cool and Serve: Remove from the oven and allow the spanakopita to cool for about 10-15 minutes to set the filling before serving. This helps the pie retain its shape when cut.
Notes
- Use baby spinach for a milder flavor and more tender texture, but regular spinach can be used if chopped well.
- Ensure the spinach mixture is as dry as possible to prevent soggy phyllo dough layers.
- Mix melted butter and olive oil in a bowl to brush the phyllo sheets evenly for best flakiness and flavor.
- The resting time for the dough is important to relax the gluten, making it easier to roll out thinly.
- Score the top before baking to avoid cracking the phyllo when cutting later.
- If you want a shortcut, store-bought phyllo sheets can be used, but homemade offers a superior texture.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Pie
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
