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.
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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
1. Roll the fillo 2. Roll again 3. Fill up with spinach/feta mixture 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.
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".
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!
📖 Recipe
Homemade Spanakopita Recipe
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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
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 ⅓ 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
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
Liz Posmyk says
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
Monique Centrone Stefani says
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.
Roelline Bint Nicolaas says
I so agree with Monique Centrone Stefani about your moms work... the photo's speak of warm love for her. Well done
Ivana Petrovic says
Thanks for sharing! It's like I'm watching my granny <3
Maya Abramsky Chulpaev says
Peter, what a wonderful and moving post!! I wish your mother many healthy years, so that the two of you can cook together 🙂
Rosa says
Wonderful! A lovely lady.
Spanakopita is ever so scrumptious, especially when it's made with homemade filo dough.
Cheers,
Rosa
Maureen says
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.
June Burns says
Love this post! Looks like a very fun dish to make, and delicious too 🙂
The Fidgety Foodie says
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!
Milton says
Best post ever Peter. Your mum looks great, the photos are gorgeous !
ironchefshellie says
Simply gorgeous <3
Warm Vanilla Sugar says
Your photos add so much life to your recipes. This one is so special! Cooking with Mum is something to be cherished 🙂
Penny says
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!
Andrea Crane says
Ive never seen it rolled like this.... Very neat.
Tony Antoniou says
Peter these pics are priceless!
CookSophieCook says
Wow, special, especially after a couple of no doubt tough years, looks delicious too, and warming. And she rolls the filo so thin... !
Antonia says
Love this! Made me miss my yiayia and her home cooking
Trigona says
A beautiful article with such wonderful photos. Makes it a must to photograph your mother doing more cooking.
Alison Borgas says
Love it! She looks so frail, but I bet it was delish! 😉 Thanks for sharing. 😉
Tutti Dolci says
I love the photos, this post is such a treasure!
Debora Troni says
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! ^_^
Sara (Belly Rumbles) says
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 )
gingerway says
Love this post! Mama is fantastic!!
Harini Prakash says
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.
Catherine Neary says
Love this ty! May your mom and you have many more years cooking together.. God Bless
Kathy (Kalianthe) Konst says
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!
Awilda Roman says
i am only familiar with Spanakopita that is layered like a pie. Is there a difference in textures? Thank you.
Peter G says
This recipe uses a handmade phyllo dough and tends to be on the thicker side. Plus it's in tubular form. It's a more traditional pie. However you can use store bought phyllo and create a more flaky, layered texture type of pie. I hope that helps!