Spinach pie is one of those dishes that feels like a hug on a plate. Whether it’s the classic Costco version or a traditional recipe passed down through generations, it’s a favorite for good reason. But what if you could make it even better—flakier, more flavorful, and just a little healthier? That’s where a fresh milled Spanakopita recipe comes in.
This recipe combines homemade, fresh-milled phyllo dough with a filling packed full of flavor. Sautéed garlic and onions add a rich base, while feta, pecorino Romano, and fresh parsley create a savory, herbaceous bite. With each crispy, golden-brown triangle, this spanakopita strikes the perfect balance of indulgent and wholesome.
Let’s get our Greek on and make something truly phenomenal!
Why Fresh-Milled Phyllo Dough is a Game-Changer
The secret to making this spanakopita truly unforgettable lies in the dough. Using fresh-milled flour elevates the phyllo in ways that store-bought options just can’t match.
• Richer Flavor: Freshly milled flour retains its natural oils and nutrients, giving the dough a nutty, wholesome flavor that complements the spinach and cheese filling beautifully.
• Better Nutrition: Unlike refined flour, which loses much of its fiber and vitamins during processing, fresh-milled flour is packed with nutrients that make every bite a little healthier.
• Superior Texture: While store-bought phyllo can be brittle or overly dry, fresh dough has a subtle elasticity that’s easier to work with and results in a flakier, more delicate texture.
Rolling out the dough may take a bit of patience, but the payoff is well worth it. Each layer brings a satisfying crunch that perfectly balances the creamy filling inside.
Ingredients for the Filling
The magic of spanakopita lies in its filling—a savory, creamy mixture that brings bold flavors together in perfect harmony. Here’s what you’ll need:
• 14 oz bag of frozen spinach: No need to squeeze out excess moisture for this recipe—just thaw and use.
• 1½ blocks of Costco’s organic feta cheese: Creamy and tangy, this is the foundation of the flavor.
• ½ cup grated pecorino Romano cheese: Adds a sharp, salty kick to balance the spinach.
• 4 eggs: Bind everything together while keeping the filling rich and satisfying.
• 3 cloves garlic: Sautéed to release their sweetness and aroma.
• 1 large yellow onion: Also sautéed, it provides a subtle sweetness to complement the filling.
• 1 handful of fresh parsley (½ bunch): Chopped finely for freshness.
• 1 tbsp dried dill: Adds a hint of herbaceousness.
• 2 tbsp extra virgin olive oil: Used for sautéing and brushing the phyllo dough.
The sautéed garlic and onion form a flavor-packed base that transforms this filling into something extraordinary. The mixture is creamy yet balanced, thanks to the interplay of cheeses and herbs.
Making the Spanakopita
Here’s where the fun begins—assembling those irresistible triangles!
Step 1: Prepare the Phyllo Dough
Fresh milled phyllo dough recipe
• Roll out the fresh-milled phyllo dough on a lightly floured surface.
• Cut the dough into long, even strips, about 2-3 inches wide, and brush it with extra virgin olive oil.
Step 2: Add the Filling
• Place a tablespoon of filling at one end of each strip. Position it so that you can fold the strip into a triangle.
Step 3: Fold the Triangles
• Fold the corner with the filling up and across to form a triangle.
• Continue folding the dough in a triangular pattern, enclosing the filling completely.
Step 4: Brush with Olive Oil
• Place the triangles on a parchment-lined baking sheet.
• Brush the tops generously with extra virgin olive oil for a beautiful golden crust.
Step 5: Bake to Perfection
• Preheat your oven to 400°F.
• Bake the spanakopita triangles for 12-15 minutes, or until they are crispy and golden brown.
• Let them cool slightly before serving—if you can wait that long!
Baking Tips for Crispy Perfection
The final step is baking your spanakopita triangles to golden, flaky perfection. Here are some tips to ensure they turn out just right:
• Preheat Your Oven: Make sure the oven is fully preheated to 400°F before baking. This helps the phyllo dough crisp up evenly.
• Brush with Olive Oil Generously: Don’t skimp on the olive oil! Brushing the tops of the triangles ensures a beautiful golden-brown color and enhances the crispiness.
• Bake on Parchment Paper: Using parchment prevents sticking and makes cleanup a breeze.
• Keep an Eye on Them: Bake for 12-15 minutes, but start checking at the 12-minute mark. You want them golden and crisp without overbaking.
Get Creative!
Spanakopita is a dish that never fails to impress, and making it at home with fresh-milled phyllo dough takes it to a whole new level. Whether you’re serving it as a snack, appetizer, or main course, these crispy, flaky triangles filled with a creamy, herby spinach mixture are sure to be a hit.
Want to make it your own? Here are a few ways to customize this recipe:
• Try Different Cheeses: Ricotta, goat cheese, or even a sharp cheddar can add a unique twist to the filling.
• Add Extra Veggies: Sautéed mushrooms, caramelized leeks, or roasted red peppers can add new layers of flavor.
• Experiment with Herbs: Fresh mint, oregano, or thyme can give the filling a different aromatic profile.
• Make It Sweet: Swap the savory filling for a mixture of nuts, honey, and cinnamon for a sweet phyllo pastry treat.
No matter how you choose to make it, this recipe invites creativity and brings the satisfaction of creating something special from scratch. Give it a try—you might never go back to store-bought again!
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