Retail Recipes/ Winter 26

Alex’s Homemade Spanakopita

Serves 8

Prep Time 70 minutes

Cook Time 60-75 minutes

Flaky, golden handmade pastry sheets layered with vibrant English spinach, sweet leeks, and a sharp, bubbly double-cheese filling. A classic, comforting masterpiece baked completely from scratch.

Ingredients

For the dough

800 g plain flour

1/2 cup olive oil

2 tbsp white vinegar

1 tsp salt

500 ml lukewarm water

For the filling

1.5 kg English spinach

1 leek, sliced

1 bunch shallots, chopped

1 bunch dill, finely chopped

500 g feta cheese, crumbled

350 g kefalograviera cheese, grated

Salt and freshly ground black pepper

1 cup olive oil (for brushing the pastry sheets)

Method

  1. Make the dough
    Combine flour and salt in a large bowl. Add olive oil and vinegar, then gradually pour in lukewarm water while mixing to form a soft dough. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover with a clean towel and rest for 30 minutes.

  2. Prepare the filling
    Wash spinach thoroughly and chop roughly. Sprinkle lightly with salt and let sit for 10 minutes, then squeeze out as much moisture as possible. In a large bowl, toss the squeezed spinach with the sliced leek, chopped shallots, and fresh dill. Crumble in the feta and fold through the grated kefalograviera. Season with pepper and a small pinch of salt.

  3. Roll and assemble
    Preheat oven to 180°C (fan-forced) and grease a large baking tray with olive oil. Divide rested dough into 6 equal balls. Roll each ball out on a floured surface into a very thin pastry sheet. Lay three sheets into the base of the tray, brushing each layer with olive oil. Spread the spinach and cheese filling evenly over the top, then cover with the remaining three pastry sheets, brushing oil between each layer. Tuck in the edges neatly.

  4. Score and bake
    Use a sharp knife to score the top pastry into serving pieces before baking, then brush generously with olive oil. Bake for 60–75 minutes until the pastry is deeply golden and shatters to the touch. Let the pie rest for 15 minutes before slicing and serving. Warm, flaky, and packed with rustic Greek flavor.

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