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Spanakopita with Homemade Phyllo (Horiatiki)
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Spanakopita with Homemade Phyllo (Horiatiki)



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Get the recipe here: https://www.dimitrasdishes.com/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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46 Comments

  1. mgbsecteacher

    Yassou, Dimitra mas. Hronia polla. This video was great and really simplified the pita making process. May I make one suggestion to you, if I may as an Orthodox brother in the faith. When rolling out the phylla, perhaps it would be better to use a "plasti" or a thinner and longer wooden roller, with a 1/4 inch diameter and maybe three feet long? It would really help in rolling out the phylla more quickly. Thanks.

  9. Rosie Wang

    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 😍

  10. Rowan Z

    Love your work! You’re so beautiful! When I first saw your vids I thought you were Hispanic, it’s interesting how similar the Greek and Spanish languages are, I guess they are similar featured too. Curious, are you Greek-Hispanic?

  12. Ana Hall

    HI Dimitra, I really like watching your receipes online. However I usually make phyllo dough by hand but this time I used the machine but I was disappointed although I poured some more water it turnned out hard. I had to do it again by hand but I was wondering if vinegar makes it even harder? I had never used vinegar in my phyllo dough

  15. 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!

  18. Penny Abou Zaid

    The phyllo is well done. I always put my spinach to sauté with the onions and dill, once cooled then I add eggs and cheese. But there is always another method.

  20. Argentinian Dorito

    Τα υγρά από το σπανάκι δε θα τα βγάλετε;;;τα υλικά τα κόβουμε όχι στο μίξερ…this is not spanakopita…

  21. Torbis101

    This is soooo yum.
    When my mum used to make it, she'd also add about a half a cup of rice. That soaks up the juices. Soooo delicious.
    And she used to use a mixture of green leafy veges… eg. (besides spinach), Silverbeet, parsely, green onions, dill, and whatever other green leafy stuff you have. In my parent's island (Ionian Islands), it was called 'Lahanopita'.

  23. Constantine Theofanides

    Thanks Dimitra. I made it this morning and it turned out fantastic. Love the filling with no cooking. So different to how my mum made it and so tasty. Your recipes are great and your tips for baking Tsoureki were excellent in helping me with my Aunts recipe. Keep up the great work. Cheers

  25. Fay S

    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!

  28. Ася Рябова

    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!

  32. sydney Australia

    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 wounderful…..🥰🥰

  40. AnnoulaXeni

    Hi Dimitra, I've just discovered your channel (looking for tsoureki guidance) and am impressed with your skill overall. I have a couple of comments on this pita I hope might be helpful:
    First, when in the States recently and wanting to make filo, I bought a [new!] toilet plunger and used the handle from that. It worked almost as well as my traditional long, thin ones here at home in Greece :-). Of course a length of pipe (PVC maybe?) would work equally well. Second, although I also like the spinach minimally cooked, leaving it raw means all its water is added to the recipe which results in a soggier-than-desired bottom crust. I'd suggest wilting it by plunging it for just a second or two in boiling water, then squeezing it out really well.

  44. Cathy Stubel

    Hi Dimitri, what are two bunches of dill, they are sold as a bunch in the store, does that mean I buy two? Or is it 2 Stalks of dill from the bunch?

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