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Greek Spanakopita

with homemade phyllo



For the phyllo dough

  • 175 g whole wheat flour

  • 525 g strong flour

  • 1 ½ cup water

  • ½ cup olive oil

  • 1 pinch of salt

  • 1 tbsp vinegar

  • Some corn flour or maize starch


For the filling

  • 1 kg fresh spinach

  • 2-3 leeks

  • 4-5 green onions

  • One bunch of chard

  • One bunch of rocket

  • ½ bunch of parsley

  • ½ bunch of dill

  • Optional: ½ bunch of chervil and hartwort if you can find

  • Olive oil

  • Salt & pepper


12-14 servings


Preparation time 1 hour

Baking time 1 hour


For the dough

  • Mix the two kinds of flour in a bowl

  • Make a well in the center of the flour and add the oil, salt and vinegar

  • Combine everything together and then gradually add the water

  • Knead until a ball forms and the bowl sides are clean. If it’s still sticky, add some more flour

  • Transfer the dough to a floured surface and knead for another 2-3 minutes until the dough is smooth and elastic

  • Leave it covered to rest for about 45 minutes


For the filling

  • Wash and remove the stems of the vegetables. Chop the spinach and the chards

  • Slice the leeks and the green onions and cook in a pan with some olive oil

  • When they are soft enough, remove from the pan and add the spinach and the chard in batches 

  • Cook until all the water is evaporated. The volume of the greens should reduce a lot

  • Put in a strainer and allow the remaining water to drain out

  • Finely chop the rocket, the parsley, the dill, the chervil and the hartwort 

  • Mix the spinach and the chards with the leeks and the green onions and the finely chopped herbs


For the spinach pie

  • Preheat the oven to 180 ° C

  • Lightly oil a 35 cm baking pan or 2 smaller ones

  • Divide the dough into 7-8 equal pieces

  • Sprinkle some corn flour or maize starch on your counter and on each dough piece before rolling it out into an elongated shape. You may use a rolling pin or even a pasta machine to roll out the phyllo sheets

  • Drizzle some olive oil and spread some of the filling along the phyllo sheet

  • Fold the edges of the phyllo sheet, roll it and then twist it like a snail. Place it in the center of the pan

  • Continue with the rest of the dough pieces until you fill the pan by creating a spiral

  • Drizzle some olive oil on top and bake the spinach pie for one hour

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