Σπανακόπιτα με σπιτικό φύλλο 
Spanakopita with Homemade Phyllo Dough
While I was making spinach rice, I thought, why not make a spanakopita too... and that's how this recipe came about! It's very tasty and quick!!
Spanakopita with Homemade Phyllo Dough
While I was making spinach rice, I thought, why not make a spanakopita too... and that's how this recipe came about! It's very tasty and quick!!
Cooking Instructions
- 1
In a large bowl, add the flour and make a small well in the center. Add all the other ingredients except the water, then gradually add the water.
- 2
Knead by hand for about 5 minutes. The dough is ready when it pulls away from the sides of the bowl, is soft, pliable, and doesn't stick to your hands.
- 3
Cover the dough with a kitchen towel and let it rest for at least 30 minutes in a warm place.
- 4
For the filling, sauté the onions, leek, and spinach in a little olive oil until they soften and wilt. Add the dill at the end.
- 5
Once the filling has cooled, add salt, pepper, crumbled feta, and the egg. Mix well.
- 6
When the dough is ready, divide it into 2 pieces. Use one for the bottom crust and divide the second piece in half for the top layers.
- 7
Roll out the first piece of dough for the bottom crust and place it in your baking pan, greased with oil to prevent sticking. Brush with oil.
- 8
Next, add the filling and roll out the other 2 pieces of dough.
- 9
Place the first top layer over the filling, seal the edges, and brush with oil.
- 10
Add the second top layer. Trim any excess dough so the edges aren't too thick and seal evenly.
- 11
Cut into pieces, brush with any remaining oil, and sprinkle with sesame seeds.
- 12
Bake for 50 minutes in a preheated oven at 350°F (180°C) with the fan on, if available.
- 13
Enjoy!
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