Spanakotiropita with Homemade Filo Dough

Many times I was tempted to prepare Filo (or phyllo from Greek: φύλλο ‘leaf’) at home. Homemade fresh food is better than preserved one, freshly made filo dough is always much better than the stuff of the shop.

Spanakotiropita with Homemade Filo Dough 15

Today I took the decision and I did it! WOW, the challenge was less difficult than I supposed, it was more a question of technique than exercise!

It’s possible to roll it out with a pasta machine stretching the dough manually to make it thinner, but using the rolling pin it’s easy as well and you can roll it to the desired round shape for your mold.

Filo dough can be used to prepare different kinds of dishes as the famous baklava but also for this savory recipe including spinach, cheese and lots of herbs!

Follow these instructions and you will get incredible results!

Spanakotiropita with Homemade Filo Dough

  • Servings: 8
  • Difficulty: medium
  • Print


Spanakotiropita with Homemade Filo Dough 15

You need

Filo dough (for 16 sheets for a mold of 35-40 cm)

  • 100 g Greek yogurt
  • 80 g oil
  • 2 eggs
  • 400 g flour, sifted
  • 1 teaspoon baking powder, sifted
  • Cornstarch (for rolling out)

Spinach filling

  • 2 tablespoons olive oil
  • 2 big onion, peeled and sliced (or 1 sliced onion + 1 leek cleaned sliced9
  • 2 garlic cloves, chopped
  • 1 kg spinach, cleaned, (very) roughly chopped
  • 2 spring onions, sliced
  • 3 tablespoons fresh dill, chopped
  • 20 mint leaves, chopped
  • 3 tablespoons parsley, chopped
  • salt and pepper to taste
  • 2 eggs, beaten


  • 6-8 tablespoons olive oil for the mold and the dough
  • 200 g feta cheese, crumbled
  • Sesame seeds and black cumin seeds (optional)


Preparing filo sheet

  1. Combine in a mixing bowl or in a food processor yogurt, oil, eggs, flour and baking powder.
  2. Knead for 5 minutes using the food processor (eventually a mixer), or knead by hand for 10 minutes. Add more flour or yogurt (or water) until you get a smooth dough with the consistence as “earlobes” J.
  3. Let the dough rest for at least 30 minutes, but more a few hours would improve the elasticity. In the meanwhile prepare the filling (from step 8 to 11)
  4. Divide the dough into 4 pieces and shape into logs. Divide each log into 4 pieces, forming 16 pieces in total. I made one of the balls little bigger as I wanted to use it for the bottom of the mold.
  5. Roll each piece to circles of the size of dessert dish with your rolling pin dusted with lot of cornstarch.
  6. Stack 4 circles with about 1/2 teaspoon corn starch in between each layer. Do the same with the other ones (4 by 4).
  7. Roll out carefully the first set of 4 circles and applying even pressure on the dough. Flip and stretch any short pieces with your hand. Roll out to the size of the mold (about 35-40 cm) circle are ready to be used, you can simply lift one layer from the other and use it for your favorite filo pastry! Now they should be so thin, that you could read a newspaper through them.

Preparing the filling

  1. While the dough is resting heat 2 tablespoons of olive oil in a large non-sticky pan and sauté the onions and garlic until translucent, about 2-3 minutes.
  2. Add spinach and sauté until soft and the liquid has evaporated.
  3. Remove switch off the heat, let cool down slightly and add herbs. Season with salt and pepper to taste. Finally add the eggs and combine well.


  1. Preheat the oven to 200°C/400°F.
  2. Oil your mold (about 35-40 cm wide) with olive oil.
  3. Layer the first bigger (about 50-55 cm wide) filo sheet into the mold covering the mold wells as well. Brush with olive oil. Layer other 5 sheets brushing with olive oil in-between.
  4. Layer one third of spinach filling on them and add one third of the crumbled feta cheese.
  5. Layer 3 more filo sheets (brush only lightly with oil in-between).
  6. Add the second third of filling and the second third of cheese.
  7. Layer 3 more filo sheets (brush only lightly with oil in-between).
  8. Add the remaining filling and feta.
  9. Top with the remaining filo sheets (brush each sheets with oil!).
  10. Fold the bottom sheet over the top to seal.
  11. Using a sharp knife, score the upper sheets into portions.
  12. Sprinkle with sesame seeds
  13. Bake for approximately 35-45 minutes at 200°C/400°F until golden brown.
  14. Serve lukewarm or just warm as flavours melt and develop better.

This slideshow requires JavaScript.


Author: artandkitchen

My homepages:

19 thoughts on “Spanakotiropita with Homemade Filo Dough”

  1. Geia Sou,
    This caught my eye as I am Greek and I love making Spanakopita since I was about 8. Great job with the phyllo and I know how much work goes into the process. 🙂

    1. Geia Sou! I made many times spanakopita, this is a recipe that became a standard in our house but this was my first spanakopita with homemade phyllo … and my family appreciated this very much as it was much better made in this way! The only problem is that this need more time.

  2. Very nicely done! I’m glad to see I’m not the only one making traditional filo! 🙂 Spanakopita is one of my favourites too! Have you tried it with wild greens or leeks?

    1. THANKS! I love spanakopita with “chorta” especially with “vlita”! I use leeks as well! Depending on the ingredients I have on hand I change the greens. With chard is delicious as well!

      1. It’s really delicious when you mix the greens, I normally go for chard, spinach and anything wild at hand! good with feta or not 🙂

    1. If you are leaving in Indonesia, you may tray it using spring rolls pastry sheets and make a small one. I think this should work. If you try, please let me know! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s