Spanakopita with Homemade Phyllo (Horiatiki)

Ingredients
For the Phyllo:

3 and 1/2 cups (500g) all-purpose flour
1 heaping teaspoon salt
1 cup (250ml) lukewarm water
1 teaspoon white vinegar
2 tablespoons olive oil
For the Filling:

1 pound spinach leaves, coarsely chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese
1 pound feta cheese, crumbled
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
Toppings:

about 3/4 cup olive oil or melted butter
Sesame seeds for garnish
Instructions
Make the Phyllo Pastry:
Combine all of the phyllo ingredients in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Knead until the dough comes together and is smooth and elastic. About 5 minute on medium speed. If the dough is dry, add 2-3 tablespoons water and knead until it comes together.
Divide the dough into 8 portions and roll each piece into a ball. Lightly flour the bowl and place the balls inside. Lightly flour the dough and cover the bowl with plastic wrap. Allow it to rest at room temperature for about an hour or in the refrigerator for up to 2 days.
Make the Spinach Filling:
In the bowl of a tabletop mixer that is fitted with the paddle attachment add the ricotta cheese, the dill, salt, pepper, olive oil, and the scallions. Mix until combined.

Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated. Crumble the feta cheese and add to the mixer and mix until combined.

Assemble the Pie: Preheat the oven to 375 °F, 190 °C.

Lightly flour your work surface and roll out each piece of dough to about a 12-14-inch (35 cm) circle.

Line the bottom of a 13-inch (33 cm) round pan with 4 phyllo sheets (see video). Let about 1/3 of each sheet hang outside of the pan. Brush each layer with olive oil or butter.

Add all of the spinach filling to the pan and fold the phyllo that is hanging outside of the pan over the filling. Brush it with oil.

Layer the remaining 4 pieces of phyllo on top and brush each layer with oil.

Score the pie into about 16 pieces.

Brush the top with olive oil and sprinkle with sesame seeds if desired.

Bake on the center rack of the preheated oven for 40 minutes. Raise the temperature to 400 °F, 200 °C. and bake for an additional 20-25 minutes or until golden brown.

Allow the pie to rest at room temperature for at least 30 minutes before serving.

Serve with tzatziki sauce. Kali Orexi!

Notes
The dough can be made without a stand mixer. Mix all of the ingredients together in a large bowl and knead them until a soft and elastic dough is formed.

Pan substitutes:

13-inch (33 cm) round

9 by 13-inch (33 by 23 cm)

10-inch (25 cm) round deep pie pan
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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[NM-gmcb]

My favorite! Made this recipe many times- love the rustic look and taste - and so does my whole Greek family!

[salishseaquest]

Dimitra -- That looks incredible! You made making the phyllo dough look easy enough for anyone to try to make. I volunteer to be a taste tester anytime you are making these! I might even try to make it myself. Thank you for testing the recipe and giving us the guidance to create.

[Damian.D]

I made it! For the first time and it is spectacular! It tastes like Greek summer! 🤗 The bread crumbs under the filling are indeed a really good solution for the spanakopita to become crispy and without too much liquid! Thank you so much!

[johnmiller]

You are so cool, I love the way you cracked the eggs into the ricotta tub to stop shell getting in but also to save on washing up, perfect. Having just got back from Greece and had spanakopita made with home made phyllo I’m going to make this today. One thing I do with all pastry based pies is put an aluminium tray in the oven to heat up before the pie goes in, the bottom tends to crisp up better. I dislike soggy pastry. Thank you very much.

[fays]

This looks yummy! My family is from northern Greece, the phyllo is very different and flakey and light, using a long and thin rolling pin. The pita is made very differently. Lots of butter and often use cottage cheese in the filling in addition to leaks or spinach. Love your channel!

[nunziaferraretto]

As usual, wonderful instructions! You always give everything & so much of yourself! Bless you abundantly ❤

[rosieyh]

Dear Dimitra, thank you so much for this delicious spanakopita - one of my favorite dish. You just made complicated things, like the phylo dough, so easy, doable to do. Now I feel I can give it a try to make my own phylo dough 😍

[alexkg]

I’ve never made this pie using ricotta but I will try. I do know, however, that I always have issues using the traditional shiny pan. Color is never dark enough on bottom. Some people flip pie over. I don’t. Instead, I use a dark colored pan. I enjoy your take on Greek recipes and look forward to many more.

[forozghaffar]

Great I always tried your recipes perfect thank you 🙏🏼💕

[asya_ria]

Thank you for the lovely recipe, it was delicious! It didn't stick to the tray at all, even though I worried about it a bit. The stuffing was just perfect, and my oven bakes from both sides, so all the dough was nice and golden from at the first try. I used a rectangular glass tray like the one you showed in the video, it took me around 50 mins on 375, and another 20 on 400. However, I didn't manage to make the dough quite as thin, so it ended up being a bit like a thin-crust pie, rather than phyllo. I think it's just a matter of practice though!

[agold]

Not sure I have the time for all that dough making and rolling, but this looks great. I will probably stick with your other recipe with the sheets for now - that was delicious! Thanks!

[thomasdobbs]

Wow I didn't know it was made that way! I love your recipes, you always make them so easy looking and they are. Keep up the great work!

[barbaralolis]

Hi Dimitra! I tried this today!!!! It was delicious! Thank you again!!!!

[pottersjournal]

WOW. Thanks so much for showing what no one dose or shows how to do. The commercial ones always crack and fall apart for me, so I have played quite a bit with doing this (bottoms more often than not soggy) and come to like a thicker country style. Really great how you layered and put the pan together. Always turn to you for great practical how to tips that can be found nowhere elce.

[christinastephanou]

Spinach pie with homemade pastry is my very favourite pie. Also very good for memorials at tea and coffee times

[AussieAngeS]

Wow that looks so beautiful and delicious 🥰🥰 I need to be adventurous and try it out one day.

[sydneyaustralia]

Hi .that looks sooo deliscious well it is ive tried it out before ...i would like to ask you ..i had a greek friend at high school and she used to bring a patatoe onion bake it was so deliscious ..it brings back my memories... have you got a recipe for that ..it would be

[sheilahtaylor]

Thank you!!! Aways wanted to make my own. 🤗😘. You NEVER disappoint.

[rozaliabababekov]

Looks yummy 😋😋😋😻can I freeze it baked…🤔

[carolinestergiou]

Love your cooking. I’m about to make my own phyllo dough. Where are the recipes? Thanks