300 gr all-purpose floor
5 tbsp olive oil
1 tbsp vinegar
1 tsp salt
300 gr of spinach washed, drained and cut in small pieces
150 gr cheese
1 onion grated
2 spring onions finelly chopped
2 tbsp dill
2 tbsp parsley
1 leek cut very finely
1/4 cup bulgur or semolina
- In a mixing bowl add the flour and salt, make a well in the center and pour in the vinegar and the olive oil and mix to combine the ingredients for 1-2 minutes
- Depending on the kind of flour, the weather, the humidity and various factors, the dough may need a little bit more or less water than this recipe calls for. The secret to make the perfect homemade phyllo is the amount of water you will use; a few more drops may have a huge impact.
- Start by adding 100g of water at first and mix, until the flour absorbs the water; after mixing for a while, the dough should become an elastic ball. The perfect dough should be soft, malleable and smooth. If the dough is still crumbled, then you need to add a little bit more water. Add a few drops of water and mix for a while; check out the consistency of your dough and add a few more drops of water, if needed. In case you added more water than needed, the dough will become sticky. Don’t worry, you can fix that by adding some more flour (add 1/2 tsp at first, mix and check again).
- Knead the dough for about 5 minutes
- When you are happy with the consistency of your dough, cut the dough in balls (approx. 80gr each, depending on size of the pan), and let the dough rest for about 30 minutes.
- Heat the oven to 200C.
- To prepare the filling for this spanakopita recipe, massage the spinach leaves with salt and then gently squeeze out the excess water. Let aside and give 5-10 minutes time to drain some more. Add the leeks and squeeze again.
- Add the onion, the spring onion, the dill, the parsley, and the bulgur
- Mix in the pepper.
- Place one ball of dough on a floured surface and make a circle of dough with your hands.
- Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin.
- Use a rolling pin to roll out the dough, until it becomes a very thin round sheet; the thinner, the better.
- Brush the bottom and sides of a round baking pan with olive oil, then line the first phyllo and brush it with olive oil.
- Repeat with the following 2 sheets by placing one on top of the other and brushing each sheet with olive oil.
- Spoon in the filling and spread it evenly on top. Cover with the remaining 3 sheets always brushing each one. Roll up the overhanging phyllo neatly around the pan to make an edible rim.
- Score into 12-14 pieces or into any desired portion size.
- Brush the top with the remaining olive oil.
- Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 40 minutes until the phyllo is crisp and golden.