Spanakopita - Hand Made Phyllo Spinach Pie | Christine Cushing

I walk through the step by step process of making super crisp, hand made phyllo and then filling it with a delicious Greek combination of spinach, feta cheese, dill and green onions to make the world wide favourite Spanakopita or spinach phyllo (filo) pie. FULL RECIPE BELOW

Links for spinach feta filling or just cheese filling:
Spanakopita triangles - Greek Spinach Pies:    • Spanakopita triangles - Best Greek Sp...  
Mastering Cheese Phyllo Triangles - Tiropites:    • Mastering Tiropites - Cheese Phyllo T...  

RECIPE: SPANAKOPITA - Hand Made Phyllo Spinach Pie

- PHYLLO DOUGH :

310 gm organic bread flour ( 2 cups )
Pinch salt
25 ml extra virgin olive oil ( 2 Tbsp. )
175 ml lukewarm water (3/4 cup )
5 ml apple cider vinegar (1 tsp.

- FILLING

Large handful fresh spinach, leaves only ( about 1 cup )
90 gm Greek feta cheese (3 oz.)
10 ml olive oil ( 2 tsp.)
3 green onions, chopped
30 ml freshly chopped dill (2 Tbsp.) or to taste
2 eggs, beaten
60 ml extra virgin olive oil (1/4 cup )
Salt and pepper to taste
Pinch freshly grated nutmeg

For phyllo, in a medium bowl combine the four and salt and stir. Drizzle with water, olive oil and vinegar and stir to blend. Turn onto a board and knead until tender and fully smooth and gluten has developed. ( approx 10 minutes). If dough seems too sticky wait until the middle of your kneading process to add more flour or it will be too dry when finished. Cover and let rest for 30-60 minutes at room temp.

Meanwhile, immerse washed spinach in boiling slated water for 1 minutes. Drain and squeeze out excess liquid. Set aside.

Heat 2 tsp. Olive oil in a skillet with onion, spinach and dill and toss on high for 2-3 minutes or until onions soften. Remove and cool. Combine in a bowl with feta, eggs and pepper. Set aside.

Preheat oven to 375 D F

To stretch phyllo, lightly flour a tea towel or table cloth . It is easier to try with 1/2 the dough , as I did in video, and you are looking for a final dimension of 21x 29 1/2 inches (53.5 cm x 74 cm) for each spiral. If you want to make one larger one, dough should be doubled in size.

Roll the dough first with a pin to get an even oval then using your knuckles stretch, as per video to start relaxing the dough to achieve a thinner dough. Left and stretch the dough until super thin and evenly stretched, as per video, moving around the entire surface, turning the towel if needed. Trim the thick edges with pastry cutter. Drizzle with olive oil and brush lightly. Spoon filling in a thin row along the horizontal edge of pastry, closest to you. Using the sheet, pull to roll the pastry.

Brush top with more olive oil and pierce a few holes to let steam escape during bake.

Place on a parchment lined baking sheet at 375 D F in middle rack of oven fro about 30-35 minutes or until golden and crispy.

Makes 2 small spirals or 1 larger one

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