A Bite of Home: The Ultimate Spanakopita Recipe + Video

Writing this blog, I knew I had to share a piece of my home with you. So, what better way than with a traditional Greek recipe that’s loved by everyone but not always made the right way abroad? Enter Spanakopita, or as some call it, Greek spinach and feta pie: a crispy, flaky, savory delight that always reminds me of home.

I’ve made this for friends, family, and anyone willing to try, and trust me…it’s always a hit. What’s not to love? It’s healthy, vegetarian, and packed with flavor. And if you’re wondering, are we really making the phyllo dough from scratch? Yes, we are! But don’t worry, if I can do it, so can you. Let’s get started!

Watch how to make it here: 

• Preparation Time: 40 minutes
• Makes: 10-12 servings

Ingredients:

For the dough:

• 350 g all-purpose flour
• 60 ml olive oil
• 20 ml white vinegar
• 1 cup slightly warm water
• 1 teaspoon salt
• 1 teaspoon sugar
• 200 ml olive oil (for brushing)

For the filling:

• 600 g spinach
• 1 red onion
• 3 spring onions
• 3 leeks
• ½ bunch fresh dill
• 300 g feta cheese
• Salt & pepper to taste

Instructions

Step 1: Make the Dough

In a bowl, mix the olive oil, vinegar, sugar, salt, and water until dissolved. Gradually add the flour and mix until it forms a dough. Transfer the dough onto a clean surface and knead for about 5 minutes until soft and elastic. If it feels too tough, knead a bit longer. Once ready, place it in a bowl, cover with plastic wrap, and let it rest for 30 minutes.

Step 2: Prepare the Filling

Finely dice the spring onions and leeks. Wash the spinach thoroughly. Heat a pan over medium heat with a bit of olive oil. Add the spring onions first, sauté for 2 minutes, then add the leeks and cook until soft. Tear up the spinach with your hands and add it to the pan. Cook until it wilts and any excess liquid evaporates. Add the dill, salt, and pepper, then transfer the mixture to a bowl. Once cooled, crumble in the feta cheese and mix well. Your filling is ready!

Step 3: Roll Out the Phyllo Dough

Preheat the oven to 190°C (fan mode). Transfer the rested dough onto a floured surface and divide it into 6 equal parts. Roll out each piece as thin as possible, using flour or semolina to prevent sticking. Always roll the rolling pin toward you to stretch the dough further.

Step 4 : Assemble and Bake

For the first 3 layers of dough, put them into 4 pieces and start covering your pan. Cover first the edges and then the center and drizzle olive oil in between each sheet (watch video to understand better). Fill the pie evenly with the spinach-feta mixture. Do the same you did before with 2 of your dough layers. Roll out the last piece of dough, place it on top, and tuck in the edges. Score the surface with a sharp knife and drizzle with olive oil. Bake for 45-60 minutes until golden brown and crunchy. Remove from the oven, let it cool slightly, and cut into pieces.

Next up, The Balancing Act: Managing Work, Studies and Social Life as an Expat

Also Check out my previous posts:

• New in Switzerland? The Ultimate Survival Guide for Expats
• Chasing the Sun: How a Greek Navigates Swiss Winters
• Cultural Shocks: Adjusting to Swiss Life 

Video and image taken my the author.