Experience the irresistible flavors of Greece with every bite of our homemade Spanakopita.
This traditional dish is a treasure that embodies the heart and soul of Greek hospitality, taking your taste buds on a journey to the beautiful hills of inland Greece.
Featuring a mouthwatering blend of spinach and feta, wrapped in delicate layers of flaky phyllo dough, this dish is a work of art that celebrates the timeless beauty of Greek cuisine.
Our authentic spanakopita recipe is easy to follow, so you can recreate the magic of this classic dish in the comfort of your own home.
From the first bite to the last, our Spanakopita will delight your senses and leave you with memories that last a lifetime.
Get ready to impress your loved ones with the authentic taste of Greece that will keep them coming back for more!
Authentic Spanakopita Recipe
Our homemade Spanakopita recipe brings the authentic flavors of Greece to your kitchen. Made with spinach, feta, and flaky phyllo dough, this traditional dish is a crowd-pleaser as an appetizer or main course. Easy to follow, our recipe is the perfect introduction to this classic Greek dish.
Ingredients
FOR THE PHYLLO PASTRY
- 500 gr of flour
- Salt to taste
- 5 tablespoons of vinegar
- Water
FOR THE FILLING
- 1/2 kilogram of spinach
- 4-5 spring onions
- 1 bunch of dill
- 1/2 kilo feta cheese
- 1 espresso cup of rice
- 3-4 eggs
- 1/2 teacup of HORRAON Ultra Premium Extra Virgin Olive Oil
- Salt & pepper to taste
Instructions
FOR THE PHYLLO DOUGH
- In an extra-large plastic or glass bowl, mix ¾ of the flour with the salt, oil, and vinegar.
- Add water little by little and work the mixture with your hands until it no longer sticks (add more flour if necessary).
- Divide the dough into three equally sized portions and shape them into small balls.
- Place the dough balls in a bowl that has been sprinkled with flour.
FOR THE FILLING
- Wash and chop the spinach and spring onions.
- Wash and chop the dill into fine pieces.
- Smash the feta cheese by hand into small pieces.
- In a large bowl, combine the spinach, spring onions, dill, feta cheese, eggs, rice, HORRAON EVOO, salt, and pepper.
- Use your hands to thoroughly mix the ingredients together.
MAKING THE PHYLLO
- To create the phyllo for the Spanakopita, take each ball of dough and work it until it's large enough to cover the baking pan, including the sides.
- The dough should be stretched thin and may extend beyond the edges of the pan.
PLACING EVERYTHING IN THE BAKING PAN
- Grease the baking pan with olive oil.
- Place two phyllo sheets in the pan, making sure that they extend beyond the edges of the pan.
- Add the spinach mixture and spread it evenly over the phyllo.
- Top with the last phyllo sheet.
- Fold the edges of the phyllo sheets inside the pan.
- Use a pastry brush to generously oil the top phyllo sheet with olive oil.
- Use a knife to gently mark the pie with the desired number of slices.
- Bake the pie in a preheated oven at 180°C for approximately one hour.
Notes
Here are some notes to ensure a great result when making Spanakopita:
- The recommended baking pan size is 44 x 30 x 5 cm if rectangular, or 35 cm width if round.
- Adding rice to the spinach mixture helps absorb excess liquids and produces a better texture.
- For those who enjoy bold flavors, try adding finely chopped fennel, parsley, and fresh herbs to the mixture.
- This recipe typically yields 12-16 servings (Greek size).
Nutrition Information:
Yield: 12 Serving Size: 12 - 16Amount Per Serving: Calories: 326Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 99mgSodium: 511mgCarbohydrates: 39gFiber: 2gSugar: 2gProtein: 14g
This data was provided and calculated by Nutritionix on 5/9/2023
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