Spanakopita with Hand-Stretched Phyllo
Working with hand-stretched phyllo is a tactile experience that rewards slow movement and a light touch. Once you feel the dough pull back, you know it is ready to be thinned out until you can see the grain of the wooden table through the sheet.
Patience is your primary ingredient.
The dough needs time to rest so the gluten relaxes, allowing it to stretch without snapping back. Keep a clean, damp kitchen towel over the sheets at all times so they do not brittle.
- Large wooden rolling pin (thinner is better)
- Wide wooden surface
- Large mixing bowl
- 9x13 metal baking pan
- Pastry brush
What goes in.
- 500gall-purpose flour
- 250mlwarm water
- 3 tbspolive oil
- 1 tbspred wine vinegar
- 1 kgfresh spinach, washed and stems removed
- 400gfeta cheese, crumbled
- 3eggs, lightly beaten
- 1 bunchfresh dill, finely chopped
- 4scallions, sliced thin
- 200gunsalted butter, melted
Working from the center outward
Use the back of your hands under the dough to gently pull toward the edges, rotating the sheet as you go to maintain an even, translucent thickness.
The method.
Make the dough
Mix flour, water, oil, and vinegar until a shaggy ball forms. Knead on a floured surface for 10 minutes until elastic and smooth. Cover and rest for 1 hour.
Prepare the filling
Salt the spinach and let it sit for 30 minutes. Squeeze it with both hands until no more liquid runs out. Combine with feta, eggs, dill, and scallions.
Stretch the phyllo
Divide dough into 10 pieces. Roll one piece into a small circle, then use the long pin to roll and stretch it into a thin sheet. Repeat for all pieces.
Layer
Brush the pan with butter. Lay down a sheet, butter it, and repeat for 5 sheets. Spread the spinach mixture evenly over the stack. Cover with the remaining 5 sheets, brushing each layer with butter.
Bake
Score the top layers into squares with a sharp knife. Bake at 180°C until the pastry is deep gold and sounds crisp when tapped.
Other turns to take.
Leek and Herb
Replace half the spinach with finely sautéed leeks for a sweeter, softer interior.
Goat Cheese addition
Mix in 100g of soft goat cheese to add a sharp tang to the filling.
When it doesn't go to plan.
If the dough tears while stretching, do not panic; just overlap the edges and continue.
Use a metal pan rather than glass to ensure the bottom crust browns properly.
Do not over-mix the filling, as it can turn the feta into a paste; keep the texture rustic.
The ones that keep coming up.
Why is my bottom crust soggy?
The spinach was not squeezed dry enough. The greens must be completely devoid of moisture before they meet the cheese.
Can I use store-bought phyllo instead?
Yes, but the texture will be uniform and brittle, lacking the chew that only hand-stretched, thicker dough provides.
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