Updated: Jan 26
Total duration, if you chose to make the Phyllo from scratch: 2.5 hours
Total duration, if you use ready-made Phyllo: 1 hour
(for a round tray diameter 40cm, or a square oven tray 40 x 33 cm)
600gr fresh organic spinach
1x leek (optional)
6-8 organic spring onions
Herbs (the more the better!)
1x cup parsley
1/2 cup dill
1/2 cup coriander
300gr organic Greek feta
Ingredients for homemade dough
400gr of organic white wheat flour
200gr of organic hard wheat flour
50ml LAI Organic Olive Oil
50ml tsipouro (optional)
1 tbsp Salt
300ml of lukewarm water
Step 1: Making the homemade dough for the Phyllo layers
Mix the following ingredients all together till you form the dough and let it rest.
Note: Bake 1 Phyllo at 180 degrees in the oven for 5- 7min. We will need it when layering in Step 3.
Step 2: Making the spinach stuffing Wash and cut all the herbs, onions, leek (optional), and the spinach in big chunks. Then place them in a large bowl for mixing. Then add the grated feta. Then add 150ml of LAI Olive Oil.
Step 4: Layering and filling the Spanakopita
Place two Phyllo, diameter 3cm bigger than the diameter of the baking tray, as your base of the Spanakopita. In-between each Phyllo sprinkle olive oil.
Then place your baked layer (from Step 1) . We do this in order for the Spanakopita not to be soggy, because of the water loss of the spinach when baked in the oven.
Now add your spinach mix gently.
Next, add three more Phyllo, their diameter should not exceed the diameter of the baking tray.
Step 5: Folding the sides with LAI Olive Oil
After placing the one last Phyllo on top of the spinach stuffing, it is time to roll the sides.
Step 6: Oiling the top and cutting the pie in pieces
Step 7: Baking
After having the pie cut, place it in the oven at 200 degrees for 45 minutes.
Let us know how you liked our recipe, and feel free to share a photo of your Spanakopita masterpiece in the comments. :)