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Greek Spinach & Cheese Pie (Spanakotiropita)

Giorgos Tsoulis
The traditional Greek spinach pie – delicious, aromatic, creamy with spinach and Greek feta cheese between layers of crunchy phyllo dough. Try eating just one piece!
4.92 from 78 votes
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Waiting Time 1 hour
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Greek
Servings 6 servings

Ingredients
 
 

For phyllo dough:

  • 550 g all-purpose flour
  • 220 ml water lukewarm
  • 15 g white wine vinegar
  • 4 tsp extra virgin olive oil
  • 10 g salt
  • corn starch for brushing over the dough

For filling:

  • 1 kg spinach washed, coarsely chopped
  • 500 g feta cheese crumbled
  • 1 bunch spring onions finely chopped
  • 1 bunch dill finely chopped
  • ¼ bunch mint finely chopped
  • salt
  • pepper
  • extra virgin olive oil

Instructions
 

  • Preheat fan oven to 190 °C ( 375 °F).

For the phyllo dough:

  • In a bowl, mix the flour, salt, vinegar, water and olive oil. Knead with your hands, until you create a soft, manageable dough. Transfer to a work surface and knead until you create a soft, smooth dough.
  • Cut the dough into 7 equal pieces and shape each one into round balls. Dust a baking pan with corn starch and add the balls of dough, making sure they do not touch one another. Cover the pan with cellophane wrap or a damp towel. Set aside to rest for about ½ hour.

For the filling:

  • Place a pan over a medium heat and allow to get very hot. Add some olive oil, the spinach, spring onions. Mix with a wooden spoon and sauté, until the greens wilt.
  • Transfer to a bowl and add the feta cheese, dill and mint. Season with salt and pepper and mix thoroughly. Pour the filling into a colander with a bowl underneath to drain the liquids and let it cool.
  • Dust a clean working surface with some corn starch and fill a bowl with some corn starch. Take one of the balls of dough and dip it into the bowl with the corn starch and spread it out a little with your hands. Place it on the work surface. Use a long rolling pin to roll out the dough. Begin from the outer border and roll inwards towards the center.
  • Turn the dough clockwise, and repeat the same process continuously, until you have created a very thin phyllo dough that is 35 cm (14 inches) in diameter. Repeat the same process for the remaining balls of dough.
  • Brush a 30 cm (12 inches) round baking pan with some olive oil. Add 3 sheets of phyllo dough, brushing each one with olive oil.
  • Add 1/3 of the filling and spread evenly over the phyllo dough. Cover with 1 sheet of phyllo and brush with olive oil. Add another 1/3 of the filling over it.
  • Cover with 1 sheet of phyllo and brush with olive oil. Add the remaining filling, spread evenly and add 2 more sheets of phyllo dough, brushing each one with olive oil.
  • Fold the overhanging edges inward to create a border and lightly score the surface with a straight edged knife and brush with olive oil.
  • Bake the spinach and cheese pie for 1 hour, until it is golden and the phyllo is crunchy. Serve hot.

Notes

Greek Spinach and Cheese Pie (Spanakotiropita)
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