Homemade Traditional Spanakopita (easy from Scratch)
Place flour in medium bowl
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Make well in middle then add the olive oil, salt and vinegar
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Then warm water and mix with a wooden spoon/spatula or by hand until a rough dough starts to form
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Scrape out onto a light floured surface and knead a couple of minutes until uniform
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Dusting lightly as needed and kneading about 5 minutes more
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Until dough is supple smooth and elastic
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Cover with plastic wrap and let rest 30 min at room temp or up to 3 hours
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Make filling - heat olive oil in large pan
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Add leeks and spring onions and cook until softened 3-5 min
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Add the spinach
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And cook until wilted and most of the moisture is gone
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Melt butter and allow to cool slightly then mix in olive oil
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Unwrap dough and roll into a sausage shape approx 10 inches
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Cut in half then cut each half into halves
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Then cut those in half as well - making 8 pieces
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Roll each piece into a ball and set
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Dust surface lightly along with the ball and then flatten into disc
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Roll out into a 5 inch circle or oval shape
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Then set aside and repeat with each of the dough balls
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Layer 4 on plate, brush each with butter/oil - except top layer - then press edges to seal. Refrigerate & repeat with remaining 3 layers
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Once spinach mixture is room temperature mix in the herbs and the feta
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Along with the ricotta - taste for salt before adding the eggs - stir well to combine well
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Brush your skillet or pan with butter/olive oil mixture - be generous
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On a floured surface roll out your 5 layer stack (bottom layer)
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So that it’s 2-3 inches wider than the pan - keep going
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Ok that it’s perfect!
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Pick up dough by rolling it onto pin - no need to stress If it pulls or sticks - it’s very forgiving
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Roll it onto pan then use hands to even it out in pan leaving overhang over edges
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Sprinkle don’t brush with oil/ butter mixture
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Then roll out the top layers the same way
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Pick up and have it ready
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Place filling in pan an smooth out evenly
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Place the top layer over using hands to adjust it over filling letting it sag
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Roll over the overhanging edges all around the pan
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Brush edges and then sprinkle the top with more oil/butter mixture
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Score top lightly, doesn’t have to go right through dough - outlining the slices then bake
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Until deeply golden and crispy
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Allow to cool a few minutes then slice
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Flaky homemade phyllo with a tasty spinach feta filling
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Recipe details linked
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