Traditional Spanakopita Recipe (With Homemade Phyllo)

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1. 1Step 1: Add the chopped spinach and coarse sea salt to a large bowl.
2. 2Step 2: Rub and massage the spinach until it shrinks to half its volume. Set aside.
3. 3Step 3: In a separate bowl, combine the flour, salt, vinegar, and olive oil. Gradually add the water, mixing until a soft, bread-like dough forms.
4. 4Step 4: Knead the dough for 5 minutes, then shape it into a round ball.
5. 5Step 5: Cover the bowl with a dampened tea towel and let it rest for at least 30 minutes.
6. 6Step 6: Heat a good splash of olive oil in a frying pan over medium heat.
7. 7Step 7: Sauté the chopped onion, leek, and white parts of the spring onions until soft and translucent.
8. 8Step 8: Add the green parts of the spring onions and cook for 1-2 minutes more. Remove from heat and set aside to cool for a few minutes.
9. 9Step 9: Squeeze the spinach by taking handfuls and pressing out as much water as possible. Place the squeezed spinach in a large bowl.
10. 10Step 10: Add the sautéed onions and leeks, dill, spearmint, 2 tablespoons of olive oil, and freshly ground pepper. Stir to combine. If using feta cheese, mix it in at this point.
11. 11Step 11: Preheat the oven to 180°C (350°F).
12. 12Step 12: Combine 80 grams of flour with 80 grams of cornstarch in a bowl; set aside.
13. 13Step 13: On a clean working surface (ideally wooden), knead the dough and shape it into a long cord.
14. 14Step 14: Cut the dough into 10 equal pieces and shape each into a ball.
15. 15Step 15: Dust the work surface with the flour-cornstarch mixture (use this mixture for all dusting).
16. 16Step 16: Take one dough ball, dust it with the mixture, and roll it with a rolling pin into a 10 cm (about 4-inch) round disk.
17. 17Step 17: Repeat for all dough balls. Place them on a floured pan, dusting between them to prevent sticking. Cover with the damp tea towel and rest for 10 minutes.
18. 18Step 18: Roll one small phyllo large enough to cover the bottom and sides of a 31 cm (12-inch) round pan.
19. 19Step 19: To roll the phyllo: always dust both the work surface and the top of the dough with flour. Roll in all directions, flipping the dough occasionally by rolling it around the rolling pin and unrolling from the other side.
20. 20Step 20: Brush the pan generously with extra virgin olive oil.
21. 21Step 21: Roll the first phyllo around the rolling pin and unroll it over the pan.
22. 22Step 22: Brush with oil, then add two more phyllos the same way, brushing each layer generously with oil.
23. 23Step 23: Add one-third of the filling.
24. 24Step 24: Roll another phyllo large enough to fit just inside the pan, and place it over the filling. Brush with oil.
25. 25Step 25: Add two-thirds of the filling.
26. 26Step 26: Add another phyllo in the same way, brushing with oil.
27. 27Step 27: Add the remaining filling.
28. 28Step 28: Make 5 more phyllos for the top: 3 at the bottom, 2 in between, 5 on top, making 10 total.
29. 29Step 29: Ruffle the top 5 phyllos as you add them, to create a crispier texture.
30. 30Step 30: Overlap the edges of the bottom phyllos over the top to create a pie edging. Trim any excess phyllo with a knife.
31. 31Step 31: Cut the pie into 16 pieces without cutting through the bottom phyllo.
32. 32Step 32: Bake on a mid-low rack for about 1 hour to 1 hour 10 minutes, until deep golden brown on top and very crisp.
33. 33Step 33: Let the pie rest out of the oven for at least 30 minutes, then cut and serve.