Horiatiko is a Greek word that translates to village or country-style. This spinach pie is made with a country-style phyllo crust that is made with olive oil. The spinach filling is so flavorful from the onions and herbs. The perfect vegan spinach pie filled with Greek flavor!
Watch the video tutorial
The thought of making homemade phyllo can sound very intimidating. However, this recipe is made with just a handful of pantry staples in 10 minutes. The best part is that this dough can be made 2-3 days ahead of time and stored in the refrigerator.
Here’s what you will need for the phyllo crust:
- 4 and ¾ cups (550 g) all-purpose flour
- 1 cup (240 ml) water
- 2 teaspoons salt
- 2 tablespoons vinegar
- ¾ cup (180 ml) olive oil
Whisk the dry ingredients together and add the wet ingredients to a mixing bowl. I used my tabletop mixer but, this dough can be prepared by hand. Whisk the wet ingredients together and then slowly add the flour mixture. Knead the dough until it is soft and no longer sticky. Then, allow the dough to rest. Resting is very important as it will allow the dough to be rolled out easily.
At this point, refrigerate the dough or let it rest for 30 minutes to 1 hour.
If you’re looking for a high-quality tabletop mixer like the one that I have, you can purchase one here. Purchase your kitchen essentials using my affiliate links to support my work without costing you anything extra. Thank you!
I decided to keep the filling vegan for this recipe. Of course, you can add eggs and feta cheese to it if you’d like. 2 eggs and 8 ounces of feta is all that you will need if you decide to that. Everything else remains the same.
If you decide to add feta cheese, try to buy the feta that is sold in blocks and crumble it yourself. There’s so much more flavor in block feta. In contrast, the already crumbled feta is dry and too salty.
Traditionally, this spanakopita (spinach pie, in Greek) is made in round baking trays. These trays are so easy to find in Greece. Here, in America, you might be able to buy some in a Mediterranean market or a Greek specialty store. I’m a huge proponent of “use what you already have” so, I opted for a square baking dish. This one measures 10 inches.
Make this spinach pie using any of these baking pans:
- a quarter sheet baking tray: 9 by 13 by 1-inches
- 9 by 13-inch baking pan
- 12 inch round baking pan
Can I make this pie with store-bought phyllo?
Yes!! Absolutely. Just make sure to thaw it in its packaging overnight in the refrigerator.
In the morning, place the package of phyllo on the counter and let it sit at room temperature.
It is important to leave the phyllo inside its packaging so that it stays moist and easy to work with. Once phyllo is exposed to air, it begins to dry and crumble.
For the bottom crust, layer half of the phyllo sheets and brush them with olive oil. Then, place all fo the filling on top and cover with the remaining phyllo sheets. Be sure to brush each layer of phyllo with olive oil so that they bake up crisp and golden.
What should I serve with the spinach pie?
Serve this comforting pie with a lemon wedge and salad. If you’re not sticking to a vegan lifestyle, tzatziki pairs so well with all of the flavors.
Can this spinach pie be made ahead?
Yes! Assemble the pie and cover it with plastic wrap. It keeps well in the freezer for up to 2 months. Make sure to freeze it before it is baked. Once the pie is baked and cooled then, you may store it in the refrigerator for up to 1 week.
To bake a frozen pie, remove the plastic wrap and cover with foil. Bake in a preheated 350 °F oven for 30 minutes. After 30 minutes, remove the foil and raise the temperature to 400 °F. Bake until golden. About 30 minutes.
For the Dough:
- • 4 and ¾ cups (550 g) all-purpose flour
- • 1 cup (240 ml) water
- • 2 teaspoons salt
- • 2 tablespoons vinegar
- • ¾ cup (180 ml) olive oil
For the Filling:
- • 2 pounds spinach, roughly chopped
- • ¼ cup olive oil
- • 1 small onion, finely chopped
- • 2 leeks, thinly sliced
- • 5-6 scallions, thinly sliced
- • 2 garlic cloves, grated
- • ¼ cup, finely chopped mint
- • 1 tablespoon dried dill
- • ¼ cup (50 g) semolina flour
- • Juice of 1 lemon
- • Add 6 ounces of crumbled feta to the filling.
- Make the dough: Combine the flour and salt in a large mixing bowl and whisk it all together.
- Place the water, vinegar, and oil in the bowl of a tabletop mixer that is fitted with the paddle attachment and whisk together. While the mixer is on low speed add the flour mixture and knead for 8-10 minutes. The dough should be tacky, not sticky.
- Set the dough aside covered with plastic for 1 hour. The dough can also be refrigerated for up to 3 days.
- Make the spinach filling:
- Place the onion in a large skillet with the olive oil and cook over medium heat until soft and golden. About 6 minutes.
- Add the leeks and scallions and cook over medium heat for 3-4 minutes.
- Add the garlic and warm through 20 seconds or until aromatic. Take care not to burn it.
- Add the spinach in a few batches and cook until wilted. If the pan cannot hold all of the spinach, transfer the cooked mixture to a bowl and continue to wilt the remaining spinach in the pan, add some more olive oil if needed.
- Add the herbs and season with salt and pepper.
- Add the lemon juice and semolina flour. Mix well to combine and set aside to cool completely.
- Preheat the oven to 400 °F, 200 °C.
- Prepare the baking dish by greasing it with some olive oil. This pie can be made in a 12-inch round baking dish, a quarter sheet pan, or a 12-inch square baking dish.
- Assemble the pie:
- Cut the dough into 2 equal portions. Roll each portion of dough to 2-3 inches bigger than the baking dish.
- Carefully transfer the pastry onto the baking dish.
- Add the cooled spinach filling on top of the pastry.
- Cover with the other piece of rolled out pastry.
- Cut the excess dough that is hanging or pinch it together and roll it to create a decorative rustic crust.
- Pierce some holes on top with a fork so that the steam can escape during baking.
- Bake on the center rack of the oven until golden. About 1 hour and 15 minutes.
- Allow to cool for 25 minutes and serve. Enjoy!
The spinach pie can be stored in the freezer before it is baked. Cover with plastic wrap and it will keep fresh for 2 months. When ready to use, cover with foil and bake in a preheated 350-degree oven for 30 minutes. Remove the foil and increase the temperature to 400 °F and bake until golden. About 45-55 minutes.