Greece · Pies & Bakery

Spanakotyropita

Name: Spanakotyropita
Prep time: 50 minutes + dough resting time
Cook time: 50–60 minutes
Yield: 10–12 pieces
Cuisine: Greece
Ingredients: 600 g all-purpose flour; 1 tsp salt; 2 tbsp extra virgin olive oil; 1 tbsp wine vinegar; Approximately 300–330 ml lukewarm water; Extra flour or starch for rolling; Extra virgin olive oil for brushing the phyllo; 1 kg fresh spinach; 350 g PDO feta cheese, roughly crumbled by hand; 1 large leek, finely chopped; 5–6 spring onions, finely chopped; 1 large bunch fresh dill, finely chopped; ½ bunch fresh parsley, finely chopped; 80 ml extra virgin olive oil; 2 eggs, lightly beaten; Freshly ground black pepper; Very little salt, only if necessary

Traditional Greek Spinach & Feta Pie with Handmade Country-Style Phyllo — spinach, PDO feta, fresh herbs, extra virgin olive oil and hand-rolled village phyllo.

Presented by

Alexandra Agrafioti

Global Vice President

Global Vice President · Greece

Yield: 10–12 pieces
Preparation: 50 minutes + dough resting time
Baking: 50–60 minutes
Difficulty: Medium

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