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Homemade Spanakopita with Crispy Phyllo and Fresh Spinach Filling Recipe

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4 from 15 reviews

Experience the authentic flavors of Greece with this irresistible Spanakopita recipe featuring crispy homemade phyllo dough and a fresh, herby spinach filling enriched with feta cheese and aromatic herbs. Perfectly layered and baked to golden perfection, this dish is ideal as an appetizer or side, delivering a delightful combination of textures and tastes using traditional techniques and wholesome ingredients.

Ingredients

For The Spanakopita Filling:

  • 700 grams (1.5 pounds) fresh spinach, chopped
  • 1½ teaspoons coarse sea salt
  • 150 grams (1 medium) red onion, finely chopped
  • 90 grams (3-4) spring onions, greens and white parts separated and finely chopped
  • 50 grams (½ small) leek, finely chopped
  • 2 tablespoons extra virgin olive oil + 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
  • Optional: 250 grams (8.8 ounces) ripened feta cheese, crumbled

For The Phyllo Dough:

  • 450 grams (3¾ cups) 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 (⅔ cup) all-purpose flour
  • 80 grams (8 tablespoons) cornstarch

To Brush The Phyllo + The Pan:

  • 180 ml (¾ cup) extra virgin olive oil

Instructions

  1. Prepare The Spinach: Add the chopped spinach and coarse sea salt to a large bowl. Rub and massage the spinach thoroughly until it reduces to about half its original volume. Set aside to allow any moisture to release.
  2. Make The Phyllo Dough: In a mixing bowl, combine the flour, salt, red wine vinegar, and olive oil. Gradually add the water while stirring to form a soft, bread-like dough. Knead the dough for 5 minutes until smooth and elastic. Shape it into a round ball, cover the bowl with a dampened tea towel, and let it rest for at least 30 minutes to relax the gluten.
  3. Prepare The Filling: Heat a splash of olive oil in a frying pan over medium heat. Sauté the red onion, leek, and white parts of the spring onions until soft and translucent. Add the green parts of the spring onions and cook for another 1-2 minutes. Remove from heat and allow to cool slightly. Thoroughly squeeze the rested spinach to remove excess water, then combine it in a large bowl with the sautéed vegetables, minced dill or fennel greens, spearmint leaves, 2 tablespoons of extra virgin olive oil, and freshly ground pepper. If using, fold in the crumbled feta cheese.
  4. Roll The Phyllo: Preheat the oven to 180°C (350°F). Mix 80 grams of all-purpose flour with 80 grams of cornstarch in a bowl and use this mixture for dusting. Place the dough on a floured working surface, knead briefly, and form it into a thick cord. Cut the dough into 10 equal pieces and roll each into a small round ball. Dust both the working surface and dough balls liberally with the flour-cornstarch mix. Using a rolling pin, roll each ball into roughly 10 cm disks. Arrange the disks on a floured pan with dusting in between to prevent sticking, cover with a damp towel, and rest for 10 minutes.
  5. Assemble The Pie: Brush a 31 cm (12-inch) round baking pan generously with olive oil. Take one rolled phyllo dough and carefully roll it out large enough to cover the bottom and sides of the pan. Using a rolling pin, roll and flip the dough, dusting with flour to prevent sticking. Lay the dough over the pan and brush it with olive oil. Repeat this process two more times to layer three phyllos on the bottom, oiling each layer. Spread one-third of the spinach filling over the layers.
  6. Continue Layering: Roll a phyllo dough just large enough to fit inside the pan, brush with olive oil, and place over the filling. Add two-thirds of the remaining filling. Repeat with another phyllo layer. Finally, add the remaining filling.
  7. Top Layers and Finishing: Use the last five phyllo sheets for the top layers. Ruffle each as you place it to create a crispier texture. Brush each layer generously with olive oil. Fold the edges of the bottom layers over the top to form a neat pie edge. If there is excess dough, trim it with a knife.
  8. Score and Bake: Without cutting through the bottom layers, score the pie into 16 pieces to make slicing easier after baking. Bake on a mid-low oven rack for about 1 hour to 1 hour and 10 minutes, until the top is golden honey brown and very crispy.
  9. Rest and Serve: Remove the pie from the oven and let it rest for at least 30 minutes before cutting through and serving. This resting helps the filling set and prevents sogginess.

Notes

  • When rolling phyllo dough, always generously dust with flour and cornstarch mixture on both sides to prevent sticking and tearing.
  • Use spearmint leaves for a traditional flavor; if using peppermint, reduce the quantity to avoid overpowering the filling.
  • Resting the pie after baking ensures crispness and cleaner slices.
  • The dough can be rested for longer than 30 minutes if prepared ahead, just keep it covered to prevent drying.
  • For a vegetarian version, omit the feta cheese or substitute with a plant-based cheese alternative.
  • Be gentle when rolling out the phyllo sheets to avoid tears, as homemade phyllo is delicate but yields the best texture.

Find it online: http://bitezly.com/homemade-spanakopita-with-crispy-phyllo-and-fresh-spinach-filling-recipe/