Homemade dougherty Phyllo and Spanakopita
Homemade Phyllo and Spanakopita

Homemade Phyllo and Spanakopita

Do you ever crave Homemade Phyllo and Spanakopita ? I do. My sister-in-law used to make them (much better than me) and was kind enough to show me how to do it. This is a variation on them with homemade dough. Back them, we didn’t know about all the things in our food. Now, we love to cook at home and it’s less expensive!

INGREDIENTS – Homemade Phyllo and Spanakopita


8 cups flour

2 tsp non gmo rice vinegar

2 tsp olive oil

1 1/3 cups hot water


Use 1 small onion, minced and sauteed in butter until translucent.

Then, use 1 package frozen or fresh spinach, blanched and water squeezed out, then chopped finely.

1 Tsp chopped fresh dill.

4 oz crumbled feta.

4 oz cottage cheese (or another 4 oz feta).

4 oz ghee, in liquid form.


In the mixer bowl, put flour

Mix for few seconds, then add vinegar, olive oil, hot water

Mix for 10 minutes or so

Wrap dough in plastic, put in fridge until ready to put through pasta machine.

Cut dough into 25 squares or you cut them twice as large, then cut sheet strip in half after machine. The goal is rectangles about 3″ wide and 12-14″ long.

Put each piece through machine and keep turning up one notch until you have a thinness of “7”

Put batches of 6 or so , between sheets of parchment. Spray lightly with a water bottle if they start to dry out.

Make filling by mixing onion, spinach, dill, feta and cottage cheese or more feta

Heat oven to 375F

Brush each rectangle with ghee, add about a tsp of filling and roll like a little football in triangle shape (see video). Seal the edge with butter. Bake for 8-12 minutes on silpat or parchment covered baking sheet, until golden. Enjoy! If you like these pastries, you might like these.

To make the dough the traditional way without my changes, you can see that here.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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We work late into the night on the research, production and presentation of Food and Travel Nation.  Sometimes that means working past dinner time, then realizing we haven't eaten.

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