Spanakopita with Homemade Phyllo (Horiatiki)
ID: 051fa933...
A traditional, rustic Greek spinach pie (Spanakopita Horiatiki) made with a simple five-ingredient homemade phyllo pastry and a rich, savory filling of fresh spinach, feta, ricotta, dill, and scallions.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Make the phyllo dough by mixing flour, salt, warm water, vinegar, and olive oil, then divide into 8 portions and rest for 1-2 hours. → Prepare the filling by mixing spinach, ricotta, dill, scallions, seasonings, eggs, and crumbled feta cheese. → Roll out all 8 rested dough balls into thin, circular sheets of phyllo. → Assemble the pie by layering 4 sheets in a oiled pan, pouring in the filling, folding the edges over, and capping with the final 4 sheets, brushing oil between every layer. → Score the top layer, sprinkle with sesame seeds, and bake at 375°F for 40 minutes, then at 400°F for 20-25 minutes until golden and crisp.
Cooking Steps
Brief Cooking Order
Make the phyllo dough by mixing flour, salt, warm water, vinegar, and olive oil, then divide into 8 portions and rest for 1-2 hours. → Prepare the filling by mixing spinach, ricotta, dill, scallions, seasonings, eggs, and crumbled feta cheese. → Roll out all 8 rested dough balls into thin, circular sheets of phyllo. → Assemble the pie by layering 4 sheets in a oiled pan, pouring in the filling, folding the edges over, and capping with the final 4 sheets, brushing oil between every layer. → Score the top layer, sprinkle with sesame seeds, and bake at 375°F for 40 minutes, then at 400°F for 20-25 minutes until golden and crisp.
Introduction
A traditional, rustic Greek spinach pie (Spanakopita Horiatiki) made with a simple five-ingredient homemade phyllo pastry and a rich, savory filling of fresh spinach, feta, ricotta, dill, and scallions.
Step 1
In a large bowl, whisk together the all-purpose flour and salt. Transfer the mixture to a stand mixer fitted with a dough hook.
Step 2
Add the lukewarm water, white vinegar, and 2 tablespoons of olive oil to the flour. Knead on medium speed for about 5 minutes until a smooth, elastic dough forms.
Step 3
Transfer the dough to a lightly floured work surface, roll it into a log shape, and cut it into 8 equal portions. Roll each portion into a smooth ball.
Step 4
Lightly dust the dough balls with flour, place them in a bowl, cover with plastic wrap, and let them rest at room temperature for 1 to 2 hours.
Step 5
Prepare the filling by adding a portion of the spinach, dried dill, chopped scallions, ricotta cheese, black pepper, salt, and eggs to the mixer bowl fitted with a paddle attachment.
Ingredients List
Important Notes
Using warm water helps activate the gluten, making the dough much easier to stretch and roll out.
Adding vinegar to the dough acts as a tenderizer, ensuring the baked pastry is flaky and crispy.
Letting the dough rest is crucial; resting for 1-2 hours allows the gluten to relax so the dough won't spring back when rolled.
Always buy block feta cheese and crumble it yourself to avoid the dry, overly salty texture of pre-crumbled varieties.
Avoid over-mixing the feta so it doesn't melt completely into the filling during baking.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...