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Spanakopita, a savoury Greek spinach and feta pie, is a dish that captures the vibrant flavours and textures of Greek cuisine. With its flaky, golden layers of phyllo pastry wrapped around a rich filling of spinach, herbs, and tangy feta cheese, Spanakopita is both hearty and delicate.
This beloved pie is a staple of Greek cooking, enjoyed as a main dish, a snack, or a side, bringing a taste of Greece to kitchens around the world.
What Is Spanakopita?
Spanakopita is a traditional Greek pie that layers a filling of spinach, feta, onions, and fresh herbs between sheets of phyllo pastry. This pie can be made in a large pan and cut into squares, or prepared in smaller individual triangles that make for easy, shareable portions.
The beauty of Spanakopita lies in its contrasting textures: the crisp, buttery phyllo pastry complements the creamy, flavourful spinach and cheese filling, creating a balance that’s satisfying and refreshing.
In Greece, Spanakopita is often enjoyed at any time of day. It’s a versatile dish that can be served warm or at room temperature, making it perfect for breakfast, lunch, or dinner.
Greek families have long cherished Spanakopita as a way to highlight local ingredients and showcase the simple, yet deeply satisfying, flavours of Mediterranean cuisine.
Ingredients and Taste
The ingredients in Spanakopita are both classic and uncomplicated, yet they come together to create a dish that is remarkably full of flavour. Fresh spinach is the heart of the filling, providing a slightly earthy taste that pairs beautifully with the tangy, salty feta cheese.
Freshly chopped herbs, like dill and parsley, add a burst of brightness, while green onions bring a mild, savoury flavour that enhances the richness of the cheese and spinach.
The phyllo pastry is what makes Spanakopita truly special. Paper-thin and incredibly delicate, phyllo requires careful handling, as each layer is brushed with olive oil or melted butter to achieve that signature golden, flaky texture.
When baked, the phyllo becomes light and crisp, contrasting perfectly with the creamy filling inside. Each bite is a satisfying combination of crispy, buttery pastry and flavourful, tender spinach and feta.
The taste of Spanakopita is a delightful interplay between the richness of cheese and the freshness of greens, with the herbs lending a hint of Mediterranean fragrance. It’s a dish that feels both indulgent and wholesome, offering layers of flavour and texture that invite you back for more.
A Taste of History
Spanakopita has deep roots in Greek culinary tradition, with a history that speaks to Greece’s love of seasonal, local ingredients. Spinach and herbs grow abundantly in the region, and Greek cooks have long combined them with the distinct flavours of feta, creating dishes that celebrate the country’s rich agricultural bounty.
Phyllo dough itself has a storied history, likely introduced to Greece through the influence of Ottoman cuisine. Over time, Greeks adapted phyllo to create their own savoury and sweet pastries, with Spanakopita becoming a cherished favourite.
Making Spanakopita has long been a family tradition, often involving multiple generations working together to prepare the phyllo and the filling. The dish is a staple at holidays, family gatherings, and celebrations, symbolizing abundance and shared joy.
Today, Spanakopita continues to be a beloved dish both within Greece and around the world, enjoyed by those who appreciate its layers of flavour and cultural significance.
Spanakopita (Greek Spinach and Feta Pie) Recipe
Serves: 4 people
Ingredients:
- 500g fresh spinach, washed and chopped (or 300g frozen spinach, thawed and drained)
- 200g feta cheese, crumbled
- 1/2 cup ricotta cheese (optional for creaminess)
- 1 large onion, finely chopped
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 large eggs, lightly beaten
- Salt and black pepper to taste
- 8 sheets of phyllo dough
- 1/4 cup olive oil or melted butter (for brushing phyllo)
Directions
Preheat your oven to 180°C (350°F). In a large pan over medium heat, add a drizzle of olive oil, then add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
Add the chopped spinach to the pan with the onions and garlic. Sauté until the spinach is wilted and any moisture has evaporated, about 5-7 minutes. For frozen spinach, ensure it is well-drained before adding to avoid excess liquid. Set aside to cool slightly.
In a large mixing bowl, combine the crumbled feta, ricotta (if using), and green onions. Add the cooked spinach mixture to the bowl, followed by the chopped dill and parsley. Season lightly with salt (as feta is salty) and pepper. Stir well to combine.
Add the beaten eggs to the spinach and feta mixture, stirring until everything is well blended. The eggs will help bind the filling, giving the pie structure when baked.
Prepare a baking dish (approx. 9x9 inches) by lightly greasing it with olive oil or melted butter. Layer the first sheet of phyllo dough, allowing it to overlap the edges of the dish slightly. Brush with olive oil or butter, then repeat this process with four layers of phyllo, brushing each with oil.
Spread the spinach and feta filling evenly over the prepared phyllo layers, smoothing it out with a spatula. Fold any overhanging phyllo dough edges over the filling for a neat edge.
Layer the remaining four sheets of phyllo over the filling, brushing each sheet with oil or butter as you layer. Tuck the edges down along the sides to enclose the filling. Use a sharp knife to score the top layer of phyllo into squares or diamonds, making it easier to cut when baked.
Bake the spanakopita in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crispy. Allow it to cool slightly before serving. Serve warm, garnished with a sprinkle of fresh dill if desired, alongside a simple Greek salad or tzatziki for an authentic touch.
