Homemade Spanakopita Recipe
This is the real deal. Homemade spanakopita crafted by my very own mother. You can't get more traditional than that.
Servings 3 pies
- 3 cups flour plain (all-purpose)
- 4 tbsp olive oil extra virgin
- 1 tsp salt
- ½ tsp sugar
- 1 cup water
SPINACH AND FETA FILLING
- 1 kg spinach washed and stems removed
- 2 tbsp salt
- 250 g feta cheese
- 100 g ricotta cheese
- 2 eggs
- 1 pinch white pepper
- ½ tbsp dill finely chopped
- 1 tbsp mint finely chopped
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.
Serving: 1pie | Calories: 1020kcal | Carbohydrates: 113g | Protein: 42g | Fat: 46g | Saturated Fat: 19g