Homemade Spanakopita Recipe

Name: Homemade Spanakopita Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: 3 pies
Ingredients: 3 cups flour; 4 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon sugar; 1 cup water; 1 kg spinach; 2 tablespoon salt; 250 g feta cheese; 100 g ricotta cheese; 2 egg; 1 pinch white pepper; ½ tablespoon dill; 1 tablespoon mint

User Reviews

4.8

10 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Additional Time
10 mins
Total Time
1 hr 40 mins
Servings
3 pies
Calories
1020 kcal
Course
Side Dish, Appetizer, Snacks
Cuisine
Greek

Homemade Spanakopita Recipe

Elizabeth Reed

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This is the real deal. Homemade spanakopita crafted by my very own mother. You can't get more traditional than that.

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Ingredients

Servings

HOMEMADE FILLO

3 cups flour plain (all-purpose)
4 tablespoon olive oil extra virgin
1 teaspoon salt
½ teaspoon sugar
1 cup water

SPINACH AND FETA FILLING

1 kg spinach washed and stems removed
2 tablespoon salt
250 g feta cheese
100 g ricotta cheese
2 egg
1 pinch white pepper
½ tablespoon dill finely chopped
1 tablespoon mint finely chopped

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Instructions

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Place the flour in a large bowl and add the olive oil. Rub the olive oil through the flour until it is fully incorporated. Add the salt, sugar and enough water to form a dough.
Knead the dough on a large floured surface for ten minutes until soft and elastic. Place it back into a large bowl, cover and allow to rest for ten minutes.
Place the spinach leaves into a colander and sprinkle over the salt. Allow the spinach to rest for ten minutes. Squeeze excess water from spinach using your hands. Place the spinach in a new bowl along with the feta, ricotta, pepper, eggs and herbs. Mix thoroughly and set aside.
To make one coil or "snake" divide the dough into 3 pieces. Place one piece of dough onto a well floured surface. Using your "plasti" or wooden curtain rod proceed to roll the dough to form a circle. Continue rolling, ensuring there is enough flour between each roll. You should end up with one large thin piece of fillo.
Drizzle a little olive oil over the newly rolled fillo sheet and place ⅓ of the spinach mixture at the bottom end of the fillo sheet leaving a few cms from the border. Roll the fillo up gently ensuring it is shaped like a coil and place into a well-greased round baking dish. Repeat with the remaining fillo sheets and filling. Brush a generous amount of olive oil over the pita and bake in preheated 200 deg C oven for 45 mins until golden. Allow to rest for 10 mins. before slicing and serving.