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    Home » Recipes » Traditional Greek Food Recipes

    Homemade Spanakopita

    Published: Jan 15, 2015 · Updated: Aug 12, 2020 by Peter G · This post may contain affiliate links · 26 Comments

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    I finally get a chance to show off my mum making homemade spanakopita! Watch as she rolls out the fillo pastry and makes this iconic Greek pie.

    Greek mother rolling out homemade fillo dough for a Greek spinach pie
    rolling out the fillo with a "plasti"
    spinach being cleaned and prepped in a sink
    washing the spinach ensuring it is clean

    This post is way overdue!

    In all the years I've been blogging, I can't remember ever featuring my mother in a blog post. 

    How very Freudian of me! 

    Jokes aside, I'm quite proud to present you "Mrs G" rolling out some homemade fillo and making a simple homemade spanakopita.

    A few years ago she suffered a stroke, and I never thought I'd see her in the kitchen again. Through much rehabilitation, she is back walking and talking, and I have to say a real trooper! I'm so proud of her!

    Getting the pictures was quite a feat! I had to stand on a variety of chairs while my father yelled at me (some things never change!). 

    Greek fathers don't understand the concept of "getting the perfect shot". It was a lot of fun, and I hope to do this again with some of her other recipes.

    How to make spanakopita

    • Greek mother rolling out homemade fillo dough on a table for spanakopita
      1. Roll the fillo
    • Greek mother rolling out homemade fillo dough for a Greek spinach pie
      2. Roll again
    • spinach and feta mixture being poured onto fillo dough
      3. Fill up with spinach/feta mixture
    • Greek mother shaping traditional homemade spanakopita on a table
      4. Roll up

    Again, making this spanakopita was quite a challenge in itself. My mother is "old school" where weights and measurements are pretty non-existent. Whenever we talk recipes, it's always "a bit of this"…" a bit of that"…" I think it's one cup"… She mostly cooks from memory and feel. 

    You get the idea.

    homemade spanakopita rolled out on a baking dish with olive oil
    Layering the first coil to form the pie

    After answering all my queries and putting up with my frustration, we had something.

    A recipe that I could use for the blog.

    Just be wary that your version of spanakopita may need a little tweaking. The filo itself is not perfect. And funny enough, I'm glad about that. 

    Getting the right consistency with fillo pastry involves real skill. 

    My mum chooses to roll her sheets with a "plasti".

    The "plasti" is very similar to a rolling pin except it's long and thin and resembles a curtain rod. 

    In these pics my mother likes to roll her sheets out quite large, fill them up and shape them into a coil before cooking them in the "tapsi". 

    Greek spinach and feta pie placed in a baking tray
    putting the final touches to the pie

    This homemade spanakopita is similar to the "traditional" spanakopita, but like all recipes, it varies. The first time my mother made it, I complained about the lack of herbs so when she made it a second time she included the dill and mint for me!

    Anyway, I do hope you like the pics.

    Enjoy your week, and I'll see you all soon.

    Cheers!

    📖 Variations

    If you're after something a little less laborious try my "hortopita" - wild greens pie. It's full of superfoods!

    rolling out homemade fillo sheets
    stretching out the fillo to be super thin
    rolling out a homemade pie

    Homemade Spanakopita Recipe

    Author: Peter G
    This is the real deal. Homemade spanakopita crafted by my very own mother. You can't get more traditional than that.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 45 mins
    Resting Time: (for dough) 10 mins
    Total Time 1 hr 40 mins
    Cuisine Greek
    Servings 3 pies

    Ingredients
      

    HOMEMADE FILLO

    • 3 cups flour, plain (all-purpose)
    • 4 tablespoon olive oil, extra virgin
    • 1 teaspoon salt
    • ½ teaspoon sugar
    • 1 cup water

    SPINACH AND FETA FILLING

    • 1 kg spinach, washed and stems removed
    • 2 tablespoon salt
    • 250 g feta cheese
    • 100 g ricotta cheese
    • 2 eggs
    • 1 pinch white pepper
    • ½ tablespoon dill, finely chopped
    • 1 tablespoon mint, finely chopped
    Prevent your screen from going dark

    Instructions
     

    • Place the flour in a large bowl and add the olive oil. Rub the olive oil through the flour until it is fully incorporated. Add the salt, sugar and enough water to form a dough.
    • Knead the dough on a large floured surface for ten minutes until soft and elastic. Place it back into a large bowl, cover and allow to rest for ten minutes.
    • Place the spinach leaves into a colander and sprinkle over the salt. Allow the spinach to rest for ten minutes. Squeeze excess water from spinach using your hands. Place the spinach in a new bowl along with the feta, ricotta, pepper, eggs and herbs. Mix thoroughly and set aside.
    • To make one coil or "snake" divide the dough into 3 pieces. Place one piece of dough onto a well floured surface. Using your "plasti" or wooden curtain rod proceed to roll the dough to form a circle. Continue rolling, ensuring there is enough flour between each roll. You should end up with one large thin piece of fillo.
    • Drizzle a little olive oil over the newly rolled fillo sheet and place â…“ of the spinach mixture at the bottom end of the fillo sheet leaving a few cms from the border. Roll the fillo up gently ensuring it is shaped like a coil and place into a well-greased round baking dish. Repeat with the remaining fillo sheets and filling. Brush a generous amount of olive oil over the pita and bake in preheated 200 deg C oven for 45 mins until golden. Allow to rest for 10 mins. before slicing and serving.

    Nutrition

    Serving: 1 pie | Calories: 1020 kcal | Carbohydrates: 113 g | Protein: 42 g | Fat: 46 g | Saturated Fat: 19 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    More Traditional Greek Food Recipes

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    • Greek Lemon Rice Recipe
    • Ladokouloura (Greek Olive Oil Cookies)
    • Greek Biscotti (Paximadia)

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    1. Liz Posmyk

      January 15, 2015 at 8:09 pm

      Bless! You are so lucky to have your mum with you to share recipes, Peter. Enjoy this. A lovely recipe, thank you for sharing it, and for the warm introduction to your beautiful mum. x

      Reply
    2. Monique Centrone Stefani

      January 15, 2015 at 8:22 pm

      Great that you got these photos after her recovery. This post was moving. You photos did justice to her hands and her hard work, rolling out the thinnest fillo I've ever seen made by hand!! And she included the dill and mint for you the second time - how special. It all makes me think that the word philos/ia - one word for love in Greek - must be related to the word for the dough - filo. I don't believe they are related (filo=leaf) but you both make it true in these photos. Cheers.

      Reply
      • Roelline Bint Nicolaas

        January 16, 2015 at 6:47 pm

        I so agree with Monique Centrone Stefani about your moms work... the photo's speak of warm love for her. Well done

        Reply
    3. Ivana Petrovic

      January 15, 2015 at 8:23 pm

      Thanks for sharing! It's like I'm watching my granny <3

      Reply
    4. Maya Abramsky Chulpaev

      January 15, 2015 at 8:28 pm

      Peter, what a wonderful and moving post!! I wish your mother many healthy years, so that the two of you can cook together 🙂

      Reply
    5. Rosa

      January 15, 2015 at 9:30 pm

      Wonderful! A lovely lady.

      Spanakopita is ever so scrumptious, especially when it's made with homemade filo dough.

      Cheers,

      Rosa

      Reply
    6. Maureen

      January 15, 2015 at 9:44 pm

      My favourite post ever. I know you've been all over the world and seen a lot of things but seeing Mama in the kitchen making dough is just the best.

      Reply
    7. June Burns

      January 15, 2015 at 9:52 pm

      Love this post! Looks like a very fun dish to make, and delicious too 🙂

      Reply
    8. The Fidgety Foodie

      January 16, 2015 at 12:00 am

      A beautiful post. I have had a similar experience making pita with my mum and yiayia and it's the most precious recipe and memory I own. I've only ever made it in a traditional rectangle though so am keen to trial the snail!

      Reply
    9. Milton

      January 16, 2015 at 12:03 am

      Best post ever Peter. Your mum looks great, the photos are gorgeous !

      Reply
    10. ironchefshellie

      January 16, 2015 at 12:18 am

      Simply gorgeous <3

      Reply
    11. Warm Vanilla Sugar

      January 16, 2015 at 1:08 am

      Your photos add so much life to your recipes. This one is so special! Cooking with Mum is something to be cherished 🙂

      Reply
    12. Penny

      January 16, 2015 at 1:54 am

      Loved the post! Makes me remember cooking with my mother when I was a kid, and never really appreciated it until she was gone. You are lucky to still have your mother: get as many photos and recipes from her as possible. These photos are a treasure (for you...and all your followers!

      Reply
    13. Andrea Crane

      January 16, 2015 at 3:38 am

      Ive never seen it rolled like this.... Very neat.

      Reply
    14. Tony Antoniou

      January 16, 2015 at 8:06 am

      Peter these pics are priceless!

      Reply
    15. CookSophieCook

      January 16, 2015 at 9:46 am

      Wow, special, especially after a couple of no doubt tough years, looks delicious too, and warming. And she rolls the filo so thin... !

      Reply
    16. Antonia

      January 16, 2015 at 12:24 pm

      Love this! Made me miss my yiayia and her home cooking

      Reply
    17. Trigona

      January 16, 2015 at 8:44 pm

      A beautiful article with such wonderful photos. Makes it a must to photograph your mother doing more cooking.

      Reply
    18. Alison Borgas

      January 19, 2015 at 3:22 pm

      Love it! She looks so frail, but I bet it was delish! 😉 Thanks for sharing. 😉

      Reply
    19. Tutti Dolci

      January 19, 2015 at 6:09 pm

      I love the photos, this post is such a treasure!

      Reply
    20. Debora Troni

      January 21, 2015 at 2:43 am

      Such a great post. I love your pictures and your mother dexterity with that rolling pin. Fillo pastry is something I can't find here in Italy where I live, and I have to make it myself with mixed results....
      I'll try this recipe and celebrate all cooking mother of the world, yours and mine included! ^_^

      Reply
    21. Sara (Belly Rumbles)

      January 27, 2015 at 12:53 am

      Firstly Peter, you're complaining to your mother about her cooking? Lacking in herbs? Me smacks you one on her behalf! Secondly, I would have paid good money to have been in the kitchen when you were taking photos, sounds hilarious. Loved this post, thank you for sharing, recipe and story are heart warming. (PS, I do agree more herbs the better ;p )

      Reply
    22. gingerway

      January 30, 2015 at 9:10 am

      Love this post! Mama is fantastic!!

      Reply
    23. Harini Prakash

      February 08, 2015 at 11:10 am

      I found myself smiling and happy while reading this post. Not only is the filo perfect but there is so much character in the way your mother is rolling it. Your photographs do justice.

      Reply
    24. Catherine Neary

      August 14, 2015 at 12:29 am

      Love this ty! May your mom and you have many more years cooking together.. God Bless

      Reply
    25. Kathy (Kalianthe) Konst

      April 16, 2020 at 10:31 am

      5 stars
      Love this! So close to the way my mom and yiayia made it by hand. A lost skill for sure. Thanks for sharing all these great comfort foods. A google search for "vanilla tou koutaliou" (a lesson for my daughter and nephew) sent me to your post and now this great site. Small world - especially during COVID. I am quarantining in Tucson, AZ but have good friends from Melbourne and Sydney. Cheers Mate!

      Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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