Homemade Spanakopita Recipe

Laura Sampson
by Laura Sampson
8 servings
1 hr 45 min

This post has affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thank you.

Get ready to BAKE bakers, this week we’re tackling the SHOWSTOPPER from Pie and Tart Week. The challenge was to make a pie made with a Homemade Filo Dough Recipe for the crust. I chose to tackle Glenn’s Spiral Spanakopita Recipe, classic spinach, and feta pie rolled in a unique spiral.

I just love how beautiful this Spanakopita with homemade filo dough turned out.

Spanakopita Recipe the Classic Greek Spinach Pie

The challenge was to make a Showstopper Pie with a Filo Dough crust, filled with whatever the bakers envisioned. It had to be unique and have paper-thin layers. You say showstopper, I say heartstopper!

I went with Glenn’s Sprial Spanakopita Recipe because I have a child who asks for spinach every single week. Here you go, kid! Crispy homemade filo rolled paper-thin and stuffed with spinach and feta.

Where did I find the recipe for the spiral spanakopita? I had to use Paul Hollywood’s interpretation of the recipe. Unfortunately, this recipe hasn’t made it to the GBBO official site. I think it should be on the site!

What is Spanakopita?

If you’re still scratching your head asking what is spanakopita, no worries, it’s a Greek Spinach Hand Pie. Typically it’s folded into nice little triangle pockets of deliciousness. And for a while I was convinced that was the only way it was made. I live in Alaska, what do I know???

BUT after being IN Greece I found out the triangles are not the only way it’s done!

When we were in Athens we found a little deli on the street outside the museum, and it was amazing. We loved their peasant farmer’s pie, which was just a big fat slab of a spanakopita pie, served in a paper bag to carry and eat.

We actually made it a point to get off the bus with all of our bags and grab another batch to eat before we headed to the town of Marathon. Yes, they were that good.

Spinach and Feta Pie with walnuts

I reduced the amount of feta called for in Paul’s recipe and subbed in the same amount of parmesan. I did the same with some walnuts.

And I put chopped walnuts on top of the pie. I remembered from the show that Mary said someone should have put the nuts from the top of the pastry inside the pastry. So I took her advice.

Spanakopita Pie Greek Spinach Pie
Spiral Spanakopita Pie

Is the Spanakopita Spiral traditional? I’m not sure but looking it up I see lots of spiral or coil spanakopita recipes. I loved it on the show, so I wanted to recreate it.

Don’t want to coil up the roll of homemade filo and filling?

spanakopita before baking

Easy make it like a Greek Spinach Pie. Brush your layers of filo with melted butter, fold them over and lay over a pie pan. Continue making layers, leaving a couple of sheets for the top. Add the filling, tuck the filo around and over it, and bake.

Homemade Filo Dough Recipe

The hardest part of the whole project is making the homemade filo dough. The filo dough recipe is easy as pie. It’s the stretching that will break you. The stretching of the dough reminds me of the Povitica from last year.

Paul’s recipe called for rolling the filo dough out using a pasta roller.

For a while, I was going to just go with the stretching and pulling but then I realized that if Paul could do I could it. So I broke down pulled out the pasta attachment for the KitchenAid.

The problem with using a pasta roller to roll out filo dough is that it only gets so wide. And then you still have to stretch it. It does about half the work for you.

GBBO spanakopita spiral pie
Tips for Rolling Filo Dough with a KitchenAid Pasta Attachment:

  • cover your work surface with tea towels, and sprinkle with corn starch-you can use flour too
  • divide the dough for this filo dough recipe in 5 equal parts
  • run each piece through the pasta machine several times on each setting until you hit the number five
  • lay the filo dough on the prepared towel
  • stretch with backs of your hands to as wide as you can get it, mine was about 7 inches wide at the widest
  • brush with butter, and cover until the next dough is ready
  • remember to stretch the dough on the prepared towel and then lay it on the rest of the filo dough
Spanakopita Recipe
Can I Use Storebought Filo Dough?

You could. I made one WITH storebought and one WITH homemade filo dough. Hands down everyone in the house thought the Spanakopita Recipe with the homemade filo tasted best.

And making the spanakopita with storebought was a pain in the butt. Homemade was 100 times EASIER to work with, but also more work. Pick your poison!

PS I made Spanakopita with Puff pastry and it was AMAZING! If you need to make EASY and TASTY Spanakopita and you think store-bought filo is AWFUL to work with try that recipe!!

A plate of beef stew with biscuits on it.

Biscuit Topped Bef Pot Pie

Pumpkin muffins with a crumb topping on a white plate.

Pumpkin Muffins with Streusel

Cinnamon rolls on a baking sheet with a knife.

Apple Cinnamon Rolls (with Pecans!)

A plate of prime rib roast with gravy and mashed potatoes.

Garlic Herb Prime Rib Roast

Crispy Fried Cod in the Air Fryer.

Must-Have Air Fryer Accessories

A bowl of cheese soup with bacon and croutons.

Beer Cheese Soup

A pie is sitting on a plate with a slice taken out.

Potato Onion Pithivier

A chocolate fudge cake with raspberries on top.

Best Gifts for Bakers

A Mocha Torte on a plate.

Mocha Torte

A guide to vanilla.

Get to Know Vanilla: All Things Vanilla

A bowl of quinoa salad on a white table.

Kale Quinoa Salad

A bowl filled with cookie dough.

How to Freeze Cookie Dough

Chocolate covered cookies on a wooden board with mallowmars.

Mallowmars Recipe

A stack of chocolate nut clusters.

Crock Pot Candy

A dish of Sweet Potato Dump Cake with pecans and a wooden spoon.

Sweet Potato Dump Cake

An iced coffee being poured into a glass.

Best gifts for coffee lovers

Homemade Spanakopita Recipe
Recipe details
  • 8  servings
  • Prep time: 1 Hours Cook time: 45 Minutes Total time: 1 hr 45 min
Show Nutrition Info
Hide Nutrition Info
Filo Dough
  • 1 1/3 cup bread flour
  • pinch of salt
  • 1/2 cup warm water
  • 1 Tablespoon olive oil
  • 2 Tablespoons melted butter
  • egg yolk, for glazing
Spanakopita Filling
  • 1  pounds frozen spinach, cooked and well drained
  • 3/4 cup crumbled feta
  • 1/4 grated parmesan cheese
  • 1/2 cup chopped walnuts, divided
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon lemon zest
  • 1 egg

Put the flour and salt in the bowl of a KitchenAid fitted with the dough hook
mix the water and oil, pour in the bowl, and start the KitchenAid
once the dough comes together let it knead the dough for about 2 minutes, KitchenAid says this is equivalent to 10-12 minutes of kneading
when the dough is done, wrap it up and put it in the fridge to chill
while it chills make the filling, begin with cooking the frozen spinach, either in the microwave or on the stovetop
Once it's cooked, drain it in a colander, cool completely, THEN squeeze out every remaining drop of liquid
mix the spinach with the feta, parmesan, walnuts, lemon zest, and the nutmeg
set aside to chill until ready to use
when the dough is done resting
melt the butter in a saucepan and set aside
lay clean towels on a long work surface, sprinkle with corn starch
divide the dough into 5 pieces
run a piece through the KitchenAid pasta roller on the number one setting, continue rolling the dough through the machine moving up through the numbers until you hit five
move the dough to the prepared towel, use the backs of your hands to gently stretch the dough as wide as possible
brush with melted butter, cover while you work on the next piece
repeat with all five pieces
lay the filling down one long edge, fold over each end to keep the filling from leaking out
roll the filo over to form a long snake, then coil around to make a flat circle
slide on a greased baking sheet OR in a springform pan
mixing any remaining melted butter with the egg yolk and brush over the top of the pie, sprinkle with the chopped walnut
bake 350˚ for 35-45 minutes, or until the filo is flaky, and it's baked through
cool slightly, slice, and serve
Laura Sampson
Want more details about this and other recipes? Check out more here!