Spanakopita with Homemade Phyllo Dough: A Greek Classic from Scratch

Spanakopita, the iconic Greek spinach pie, is a savory delight that combines flaky, buttery layers of phyllo dough with a rich filling of spinach, feta, and herbs.

While many enjoy this dish with store-bought phyllo, making the dough from scratch adds a whole new level of authenticity and flavor.

The homemade phyllo dough is delicate and crisp, perfectly complementing the savory filling. Whether you’re making this for a special occasion or simply to enjoy a taste of Greece at home, this recipe will guide you through every step.

Preparation Time

• Total Time: 3 hours (including dough resting time)
• Prep Time: 1 hour
• Cook Time: 45 minutes
• Dough Resting Time: 1 hour
• Serves: 6-8
• Difficulty: Medium

Ingredients

The necessary ingredients (possible in all kinds of variations)

• For the Homemade Phyllo Dough:
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup lukewarm water
  • 1/4 cup olive oil
  • 1 tablespoon white vinegar or lemon juice
  • Cornstarch for dusting
• For the Spinach Filling:
  • 1 lb fresh spinach, chopped (or 16 oz frozen spinach, thawed and drained)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 2 large eggs, lightly beaten
  • 1 cup feta cheese, crumbled
  • 1/4 cup ricotta cheese (optional, for creaminess)
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for sautéing)
  • 1/4 cup melted butter or olive oil (for brushing the phyllo layers)

Alternative Ingredients:

• Vegan Version: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan cheese or omit cheese entirely.
• Gluten-Free: Use a gluten-free flour blend designed for pastry dough.
• Herb Variations: Swap dill and parsley with basil or oregano for a different flavor profile.

These ingredients come together to create a spanakopita that’s rich, flavorful, and authentically Greek.

Steps of Preparation

The steps of preparation (possible in all kinds of variations)

1. Make the Phyllo Dough:
   • In a large mixing bowl, combine the flour and salt.
   • Add the lukewarm water, olive oil, and vinegar to the flour mixture, and stir until a dough forms.
   • Knead the dough on a lightly floured surface for about 10 minutes until it’s smooth and elastic.
   • Divide the dough into 10-12 equal pieces, shape them into balls, and cover with a damp cloth. Let them rest for 1 hour.
2. Prepare the Spinach Filling:
   • In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until soft and translucent.
   • Add the minced garlic and sauté for another minute until fragrant.
   • Add the chopped spinach and cook until wilted (if using fresh) or until heated through (if using frozen). Drain any excess liquid.
   • Remove from heat and stir in the dill, parsley, mint (if using), feta, ricotta (if using), and beaten eggs.
   • Season with salt and pepper to taste, and let the filling cool slightly.
3. Roll Out the Phyllo Dough:
   • On a lightly floured surface, roll out each ball of dough into a very thin sheet, about the size of your baking dish (usually 9×13 inches). Use cornstarch to prevent sticking.
   • Stack the rolled-out sheets on a flat surface, separating each with a light dusting of cornstarch.
4. Assemble the Spanakopita:
   • Preheat your oven to 350°F (175°C).
   • Brush the bottom and sides of your baking dish with melted butter or olive oil.
   • Layer the first 5-6 sheets of phyllo dough in the dish, brushing each sheet lightly with melted butter or oil as you go.
   • Spread the spinach filling evenly over the layered phyllo.
   • Top with the remaining phyllo sheets, again brushing each layer with butter or oil.
   • Tuck the edges of the dough neatly into the dish, and brush the top layer generously with butter or oil.
5. Bake the Spanakopita:
   • Using a sharp knife, score the top layers of the phyllo into squares or diamonds to make slicing easier after baking.
   • Bake for 45-50 minutes until the phyllo is golden brown and crispy.
6. Serve the Spanakopita:
   • Let the spanakopita cool slightly before cutting into pieces and serving.

This spanakopita is best enjoyed warm, with the crispy, flaky phyllo complementing the rich, savory spinach filling.

Nutritional Benefits

• Rich in Iron and Calcium: Spinach is a good source of iron, and the feta cheese adds calcium, both essential for bone health.
• High in Protein: Eggs and feta cheese provide high-quality protein, important for muscle growth and repair.
• Source of Antioxidants: Fresh herbs like dill, parsley, and mint are rich in antioxidants, supporting overall health.
• Healthy Fats: Olive oil provides healthy monounsaturated fats, beneficial for heart health.
• Low in Carbs: This dish can be relatively low in carbohydrates, especially if you’re mindful of the portion size of the phyllo dough. For a lower-carb version, you could also reduce the number of phyllo layers or try a gluten-free, low-carb dough alternative.