This Traditional Homemade Spanakopita or Greek Spinach Pie is easy to make from scratch with homemade phyllo or filo dough. You will be surprised how easy it is to make the homemade phyllo/filo pastry, you may just never use the store bought stuff to make spanakopita ever again. The homemade phyllo pastry turns out so flaky, crispy and delicious and the spinach filling is made even more delicious with the addition of leeks - my personal favorite way to make spanakopita. Make sure to watch the short how to VIDEO which will help take out all the guesswork in making the tastiest homemade spanakopita. Greek “Spanakopita” (spinach pie), pronounced (spa-nah- KOH -pee-taa), is a Greek classic pie and probably one of the most popular ones. The Greek word for spinach is “σπανάκι and pie is πίτα” the two make up the word spanakopita. Spanakopita is made with loads of greens most often spinach, herbs, and briny feta cheese encased in layers of homemade, crispy phyllo. I like to add leeks to mine because the leeks add a sweet and delicious flavour to the filling.
What exactly is spanakopita?
What do you need to make spanakopita?
It requires basic pantry items for the dough and simple ingredients for the filling. Here are the basic ingredients you will need:
- Flour
- Olive oil
- Vinegar
- Spinach
- Leek
- Green onions or chives
- Feta
- Ricotta
- Eggs
- Fresh herbs
How do you make spanakopita?
Although it may seem like a lot of work and many steps - it’s actually quite easy to make homemade spanakopita from scratch. And it comes together pretty quickly. Here are the basic steps:
- make dough and knead 5-7 minutes then let rest for 30 min (make ahead instructions below)
- make filling while dough rests by pan frying the leeks, onions and spinach until softened - set aside to cool completely before adding the rest of the filling ingredients
- separate dough into 8 portions rolling each into balls
- roll dough balls into 5 inch circles then layer them into two stacks brushing each layer with olive oil/butter mixture (one stack with 5 layers of discs for the base of the spanakopita and the other with the remaining 3 for the top of it) then chill while you grease your baking pan and stir in the remaining filling ingredients to spinach mixture
- preheat oven then roll out the first stack (5 stack dough) out thin 2-3 inches wider than the pan you are baking your pie in then transfer It to baking pan leaving overhang over edges of pan
- roll out the top layer (3 stack dough)
- spread filling into the pan
- place top layer over filling then roll up the overhanging edges, drizzle with oil/butter mixture, score top of pita and bake until golden.
Tips to making the best spanakopita every time:
- Chilling the buttered dough stacks for a few minutes or even up to 15 minutes before rolling them out. This really helps to get that flaky crust or phyllo we all look forward to eating
- The cornstarch is optional for dusting with the flour but I always find adding the fine cornstarch to the flour for dusting always helps my phyllo to get extra crispy
- Don’t be in a rush to add the filling to the pan. If you let it sit in pan over the bottom layer of dough for example while you roll out the top one it could result in a soggy bottom layer. Add the filling right before you are ready to place the top layer of dough on. Then work quickly to get the pita in the oven shortly after that.
- Everyone has different tastes when it comes to the filling. Please adjust seasoning according to taste and add extra herbs or spices as you wish.
This is my mom’s recipe that I worked with to create this easy no fail spanakopita recipe. My mom really doesn’t measure anything so I really had to test this several times to get it just right for you guys to be able to make without any kind of guesswork. It’s my fav kind of pita - more of a horiatiki or village style spanakopita that can be served hot or cold and enjoyed as a snack but also be served as a main dish. In Greece, it is a favorite choice for breakfast and a really popular street-food.
This recipe has been a long time coming cause I was quite intimidated to make the phyllo from scratch. I really wish I made it sooner cause it really can’t get easier than this. The dough is so easy to work with and very forgiving especially with my moms easy method of preparing it. I really couldn’t wait to share this recipe with you guys and I can’t wait to see you guys make it and enjoy it! Happy baking!!If you like this recipe you will love these:
- Spanakopita Tarte Soleil (Spinach and Feta Pie)
- Crispy Spanakopita Spring Rolls
- Vegan Spanakopita
- Spanakopizza
- Green Shakshuka
