If you ask me what is my favorite ingredient without any second thoughts, I will tell you the flour. So humble, but at the same time so impressive. Impressive like my Greek spinach pie with homemade phyllo.
If you are a fan of Greek pies then this recipe will excite you. You can use any raw ingredient you wish. After all, spring is famous for its abundance.
For making this pie I used fresh spinach, spring onions, leeks and plenty of dill. Of course, the cheese could not be missing from a Greek spinach pie. So the recipe has been completed with some feta cheese, strained Greek yogurt and eggs.
Homemade phyllo for Greek pies
It may sound harsh, but I can’t eat pies from the market. Or at least I haven’t found the right one yet. Maybe because I grew up in a house where rolling a pie phyllo was a piece of cake. And it really is. If not the first time, then surely the second time it will be.
If you are a fan of authentic flavors and experiences in the kitchen, then you should not pass through this recipe. In order to make your own Greek phyllo from scratch you have to trust me and take a look on this post. You will find everything you wanna know. And in order to convince you and make a Greek pie from scratch I have made a video.
What do you say? Are you with me? Come on, let’s make the most delicious and fragrant spinach pie with a homemade phyllo. With a Greek phyllo made from scratch, crispier than any other.
Greek spinach pie with homemade phyllo
- 34cm diameter round pan
- 1 easy Greek phyllo, recipe here
- 3 tbsp fine semolina
- 4 tbsp olive oil, plus 4 tbsp for the pie
- 2 leeks, the white part
- 3-4 fresh onions
- 700 gr spinach
- 4-5 tbsp dill, finely chopped
- 500 gr feta cheese
- 200 gr strained Greek yogurt
- 2 eggs
- freshly ground black pepper
- Prepare the dough for Greek pie here and at the same time start making the filling.
- Clean the leeks and onions from the dry pieces. Cut into thin slices. Wash the spinach and dill very well. Finely chop them.
- In a deep frying pan, over medium to high heat, add the olive oil. Saute the leeks and onions for 3-4 minutes. After they soften, add the spinach. If necessary, add the spinach in parts. Saute for 10 minutes. Remove from the heat and add the dill. Stir.
- In a large bowl, add the vegetables, feta and yogurt. Stir. Add salt and the freshly ground pepper. Finally add the eggs and stir and set aside.
- Grease a baking pan (I have used a round pan of 34cm diameter). Set aside.
- Roll out the bottom phyllo of the pie just a little larger than the size of the pan, so that we can make edges of the pie.
- Spread fine semolina on the pie and then filling. The semolina will absorb the extra moisture of the filling.
- Gently transfer the top phyllo of the pie over the filling and turn the edges of the bottom phyllo, inward and downward to form the edges.
- Cut the top of the pie with a sharp knife and drizzle with the olive oil. Gently brush the entire surface with the olive oil.
- Bake at the oven’s lower rack, at 200 °C (preheated) for 45-60 minutes or until the top is golden-brown.
- When ready, remove from oven and place your pie on a cooling rack. This will make your bottom of your pita crispier.
So what do you say? Will you make this so fragrant spring Greek spinach pie with homemade phyllo? Feel free to make alternations as it concerns the filling, explore the season!