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Traditional Homemade Spanakopita (Greek Spinach Pie) Recipe

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4.3 from 41 reviews

This Traditional Homemade Spanakopita recipe guides you through making an easy-from-scratch Greek spinach pie with delicate phyllo dough and a savory, herbaceous spinach and feta filling. Perfectly flaky and deeply golden, this spanakopita offers authentic flavors from Greece, combining fresh spinach, leeks, herbs, and cheeses encased in thin layers of homemade phyllo dough. Ideal as a main dish or appetizer, this recipe includes detailed instructions for shaping and assembling the pie to ensure a crispy texture and moist filling.

  • Total Time: 1 hour 25 minutes (including 30 minutes dough resting)
  • Yield: One 10-12 inch round spanakopita (about 8 servings)

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 of corn starch for dusting
  • ¼-½ cup flour for dusting
  • ¼ cup melted butter, plus more if needed
  • 2 tablespoons of olive oil, plus more if needed

For the Filling

  • 2 tablespoons of olive oil
  • 312 g (11 oz) baby spinach (or regular spinach roughly chopped)
  • 1 leek (white and light green parts only), cleaned 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)

Instructions

  1. Make the Phyllo Dough: Place the flour in a medium mixing bowl and form a well in the center. Drizzle in olive oil, add salt, vinegar, and warm water. Mix until rough dough forms, then transfer onto a lightly floured surface. Knead for 2-3 minutes until smooth, then continue kneading until dough is supple and elastic, about 5 more minutes. Wrap in plastic wrap and let rest at room temperature for 30 minutes, or refrigerate up to 2 days.
  2. Prepare the Filling: While dough rests, heat olive oil in a large skillet over medium heat. Add leeks and spring onions, cooking 3-5 minutes until softened. Add spinach and cook, stirring frequently, until wilted and most moisture evaporates, about 7-9 minutes total. Remove from heat and cool. Once cooled, mix in fresh dill, parsley, feta, and ricotta cheese. Season with salt and pepper, taste, then stir in eggs thoroughly. Set aside.
  3. Shape and Roll Out Dough Portions: Unwrap dough, roll into a roughly 10-inch log. Cut into 8 equal portions, roll each into a ball. Cover with plastic wrap to prevent drying. Mix corn starch and flour for dusting. Dust work surface and dough ball with mixture. Flatten each ball and roll into 5-inch diameter discs. Repeat for all portions.
  4. Layer and Chill the Dough Discs: Melt butter and mix with olive oil, allow to cool slightly. Place one disc on plate, brush generously with butter/oil mixture. Stack five discs, brushing each layer except top, seal edges by pressing together. Refrigerate. Repeat for remaining three discs and chill separately.
  5. Prepare Baking Pan and Roll Out Bottom Phyllo: Preheat oven to 350°F (175°C). Brush a 10-12 inch skillet or baking pan with butter/oil mixture. Remove 5-layer dough stack from fridge, place on floured surface and roll out thinly until it extends 2-3 inches beyond pan size (12-14 inches). Transfer dough onto pan, letting excess hang over edges. Drizzle dough with butter/oil mixture and set aside.
  6. Roll Out Top Phyllo Layer: Roll out the 3-layer dough stack similarly to same diameter as bottom layer. Set aside rolled top dough on rolling pin.
  7. Assemble Spanakopita: Spoon filling evenly over bottom dough in pan, using a slotted spoon to drain excess liquid. Unroll top dough over filling, tenting and allowing it to sag for rustic appearance. Fold overhanging bottom dough edges over top layer, roll edges to seal. Brush edges and top generously with butter/oil mixture.
  8. Score and Bake: Lightly score top dough with a sharp knife into serving portions without cutting through completely. Bake in preheated oven for 55-60 minutes until phyllo is crisp and deep golden brown.
  9. Cool and Serve: Remove from oven and let cool 5-10 minutes. Cut along scored lines to serve. Enjoy warm alone or with a classic Greek salad like Horiatiki or Maroulosalata.

Notes

  • Dough can be rested up to 3 hours at room temperature or refrigerated up to 2 days; bring to room temperature before rolling.
  • Prepared dough discs with butter can be made 1-2 days ahead, covered and refrigerated.
  • Fillings can be made a day ahead and refrigerated.
  • Do not freeze baked spanakopita; freeze unbaked and bake from frozen with adjusted baking time.
  • Leftovers keep in sealed container refrigerated for 2-3 days, best reheated in oven.
  • For larger pans, double dough and filling quantities accordingly.
  • Use more layers of phyllo (at least 3-4 bottom layers) to prevent soggy bottom and pie falling apart.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 55-65 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/traditional-homemade-spanakopita-greek-spinach-pie-recipe/