Spanakopita (Greek Spinach Pie)
Servings6
PreparationTime160 min
Ingredients
- 4 cups Wadi AlRabea baking flour
- 1 cup warm water
- 1 tablespoon white vinegar or lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Cornstarch or flour for dusting
- 1 pound (about 450g) fresh or frozen spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup ricotta cheese
- 4 green onions, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 3 eggs, beaten
- Salt and pepper to taste
- Olive oil or melted butter for brushing phyllo sheets
- 1 package (about 16 ounces) phyllo dough, thawed if frozen
Instructions
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- In a separate bowl, mix the warm water, vinegar or lemon juice, and olive oil.
- Gradually pour the wet ingredients into the well of the dry ingredients, stirring continuously to form a dough.
- Turn the dough out onto a floured surface and knead for about 10-15 minutes until it becomes smooth and elastic. You can use additional flour as needed to prevent sticking.
- Shape the dough into a ball and coat it lightly with olive oil. Place it in a bowl, cover with a damp cloth, and let it rest for at least 2 hours. This allows the gluten to relax, making the dough easier to work with.
- After the resting period, divide the dough into golf ball-sized portions. Keep them covered with a damp cloth to prevent drying.
- On a well-floured surface, take one ball of dough and roll it out as thin as possible. The thinner, the better.
- Stretch the dough gently by hand. Traditional phyllo should be almost transparent.
- Dust each sheet with cornstarch or flour to prevent sticking.
- As you roll out each sheet, stack them on top of each other. You can separate them with a sprinkle of cornstarch or flour to avoid sticking.
- If using fresh spinach, wash it thoroughly and chop it. If using frozen spinach, make sure it's well-drained.
- In a large bowl, combine the chopped spinach, crumbled feta cheese, ricotta cheese, chopped green onions, minced garlic, chopped parsley, beaten eggs, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- To prepare the Phyllo Dough, preheat your oven to 375°F (190°C).
- Unroll the phyllo dough on a clean surface. Cover it with a damp kitchen towel to prevent it from drying out while you work.
- Brush a baking dish with olive oil or melted butter.
- Place one sheet of phyllo dough in the baking dish and brush it lightly with olive oil or melted butter.
- Repeat the process, layering about 6-8 sheets in total, brushing each layer with oil or butter.
- Spread half of the spinach and cheese mixture evenly over the phyllo layers.
- Add another layer of phyllo sheets on top of the spinach mixture, brushing each sheet with oil or butter.
- Spread the remaining spinach mixture over this layer.
- Continue layering the remaining phyllo sheets on top of the spinach mixture, ensuring each sheet is brushed with oil or butter.
- Using a sharp knife, carefully score the top layers of phyllo into squares or diamonds. This makes it easier to cut after baking.
- Bake in the preheated oven for about 40-45 minutes or until the top is golden brown and crisp.
- Allow the Spanakopita to cool for a few minutes before cutting along the scored lines.
- Serve warm.
