The original Akropolis Phyllo recipe is A carefully guarded secret. However, we provide here a generic Phyllo recipe that should work well.

To Prepare Phyllo Dough:

Ingredients:

• 2-2/3 cup sifted all-purpose flour
• 1 teaspoon salt
• 1/2 cup lukewarm water
• 2 tablespoon salad oil

Sift the flour and salt into a bowl. Add water gradually, stirring to make a stiff dough. Place it on a pastry board.

In a separate bowl, pour the oil and rub a bit of it on the palms of your hands. Knead the dough with a folding and turning motion. Add more oil to your hands whenever the dough begins to stick. Keep kneading until you have an elastic but smooth ball of dough.

The oil should be nearly all used by now.

Roll the dough in the remaining oil to cover all sides. Place a clean cloth over the bowl allowing the dough to rest for two hours or more in a warm place away from drafts.

Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry board rubbed with cornstarch.

Cover with a clean cloth and let it rest for 10 minutes. Cover a large table or large area with a smooth cloth and carefully lift dough onto it. Put your hands under the dough, palms down and gently stretch and pull the dough with the backs of your hands. Work your way around the table, until the dough is as thin as tissue paper. Do not worry if some holes appear or if it hangs down around the edges of the table. Cut off the thicker edge and save the scraps.

The Phyllo is now ready to be used.

Filling Ingredients:

Note: Prepare filling before working on Phyllo dough

• 1 lb spinach
• 1/4 cup chopped fresh dill
• 1 cup finely chopped green onions
• 1/2 tsp. fine sea salt
• Black Pepper to taste
• 1/8 cup olive oil
• 1 cup chopped white onion
• 1/4 lb feta cheese, crumbled

Heat the olive oil in a skillet and sauté the chopped white onions until they are soft and transparent. Add the spinach, green onions, dill and salt and sauté for a few more minutes. Add the feta cheese, salt & pepper. Mix everything well. The filling is ready.

Rub some of the Phyllo dough with vegetable oil and spread over a working area. Fold into two and then cut in 3 square pieces. Fill one of the pieces with the spinach mixture. Wrap the mixture folding every side towards the inside. Place the wrap on top of the remaining 2 squares of dough and repeat the procedure.

Repeat for every Spanakopita you wish to make. Let them cool for 15 to 20 minutes. Preheat the oven at 300 degrees and bake the Spanakopitas for 40 to 45 minutes or until golden brown.

Serve and enjoy!