The rich tradition of Greek cuisine comes alive with this savory and comforting Spanakopita. This spinach and feta pie is a staple of Mediterranean tables, offering layers of golden, flaky phyllo that encase a hearty and herbaceous filling. It’s a perfect marriage of texture and taste, crisp on the outside, creamy and flavorful on the inside.
Whether you’re hosting a gathering or preparing meals for the week, Spanakopita makes an impressive and delicious choice. The versatility of this dish means you can serve it hot or at room temperature, and it holds up well for leftovers. With its combination of wholesome greens, creamy cheese, and buttery pastry, it’s a celebration of simple ingredients done right.
Full Recipe:
Ingredients:
-
1/2 cup olive oil
-
1 large onion, finely chopped
-
1 bunch green onions, chopped
-
2 cloves garlic, minced
-
2 pounds fresh spinach, washed and chopped
-
1/2 cup chopped fresh parsley
-
2 eggs, lightly beaten
-
1/2 cup ricotta cheese
-
1 cup crumbled feta cheese
-
8 sheets phyllo dough
-
1/4 cup olive oil (for brushing)
Directions:
-
Preheat oven to 350°F (175°C). Lightly oil a 9×9 inch baking dish.
-
Heat 1/2 cup olive oil in a large skillet over medium heat. Sauté the onion, green onions, and garlic until soft and lightly golden.
-
Stir in the spinach and parsley, and cook until spinach is wilted and excess moisture has evaporated. Remove from heat and let cool.
-
In a mixing bowl, combine eggs, ricotta, and feta cheese. Stir in the cooled spinach mixture.
-
Lay one sheet of phyllo dough in the baking dish and lightly brush with olive oil. Repeat with 4 more sheets, layering and brushing each with oil.
-
Spread the spinach and cheese filling evenly over the layered phyllo.
-
Top with the remaining 3 sheets of phyllo, brushing each with oil. Tuck in the edges to seal.
-
Bake for 30-40 minutes, or until the phyllo is crisp and golden brown.
-
Let cool slightly before cutting into squares and serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 290 kcal | Servings: 9 squares
Discovering the Heart of Greece Through Spanakopita
Spanakopita, the iconic Greek spinach pie, is more than just a dish, it’s a culinary journey into the soul of Greek home cooking. With its flaky, golden layers of phyllo dough and flavorful, nutrient-packed spinach and feta filling, Spanakopita delivers a comforting yet vibrant taste that has made it beloved around the world. Whether enjoyed as a midday snack, served as a main course alongside a crisp salad, or presented as an elegant appetizer at a dinner party, Spanakopita captures the essence of Mediterranean simplicity and sophistication.
This savory pie is a dish steeped in history, often passed down through generations with family-specific tweaks that make each version unique. From the bustling streets of Athens to remote mountain villages, Spanakopita appears in many Greek households, bakeries, and cafes. Each bite tells a story of rustic tradition, warm hospitality, and a love for simple, quality ingredients.
The Origins and Cultural Significance of Spanakopita
The word “Spanakopita” comes from two Greek words: spanaki (spinach) and pita (pie). While the dish is most commonly associated with modern Greek cuisine, the concept of filling dough with greens or vegetables has been around for centuries, potentially dating back to the Ottoman Empire and even ancient Byzantine times.
Greek cuisine, heavily influenced by the country’s geography and climate, often centers around fresh produce, cheeses, and herbs. The Mediterranean diet is widely praised for its health benefits, and Spanakopita fits right into this paradigm. It’s the kind of dish that showcases what Greek cuisine does best: bringing out natural flavors without overly complicated methods.
What makes Spanakopita even more meaningful is its role in Greek social and family life. It is a staple at celebrations, holidays, and Sunday family gatherings. In many households, making Spanakopita is a collaborative effort, with family members rolling out phyllo by hand or preparing large trays for festivals and church events.
Ingredients That Make the Magic
Spanakopita’s flavor lies in the harmony of its humble yet carefully selected ingredients. The filling is traditionally made of spinach, feta cheese, onions, herbs, and eggs, all wrapped in delicate, crispy layers of phyllo pastry.
-
Spinach: Fresh spinach is commonly used, although some cooks also mix in other wild greens like chard, dandelion, or leeks, depending on availability. Spinach adds earthiness, color, and a ton of nutrients like iron and vitamin K.
-
Feta Cheese: Salty and tangy, feta is the cornerstone cheese of Greek cuisine. It adds richness and a slightly briny bite that pairs beautifully with the spinach.
-
Herbs: Dill, parsley, mint, and sometimes oregano are used to brighten the filling. These herbs offer an aromatic depth that elevates the pie beyond a simple savory pastry.
-
Phyllo Dough: Paper-thin and delicate, phyllo (or filo) dough is what gives Spanakopita its crisp, flaky exterior. It’s brushed with olive oil or butter between each sheet to achieve the perfect golden texture.
-
Olive Oil: A fundamental component of Greek cooking, olive oil is not only used for sautéing and brushing the phyllo but also imparts its own subtle, fruity flavor.
Some modern recipes also incorporate ricotta or cream cheese for a creamier filling, but traditionalists often stick with feta and eggs as the primary binders.
Variations and Regional Twists
Just as Italian families have their own lasagna recipes, Greek households each have their own interpretation of Spanakopita. Some are sticklers for tradition, while others enjoy experimenting with regional or seasonal ingredients.
-
Hortopita: Similar to Spanakopita, but includes a broader mix of greens and herbs, often without feta. It’s particularly popular in rural areas.
-
Tiropita: A close cousin that skips the greens entirely and focuses solely on cheese, usually a blend of feta and other soft cheeses.
-
Mini Spanakopitakia: These are individually portioned triangles or rolls made from the same filling and phyllo dough. They’re perfect for serving at parties or picnics.
-
Crustless Spanakopita: For a gluten-free or low-carb version, the filling can be baked without the phyllo, almost like a spinach and cheese frittata.
Even within Greece, you’ll find slight variations in the preparation of Spanakopita depending on the region, reflecting local preferences and the availability of ingredients.
Cooking Tips for Perfect Spanakopita
While Spanakopita isn’t difficult to make, a few thoughtful techniques can elevate it from good to outstanding:
-
Drain the spinach well. Excess moisture is the enemy of crisp phyllo. After cooking your spinach, be sure to squeeze out as much liquid as possible to avoid sogginess.
-
Use room temperature phyllo. Cold phyllo tears more easily. Let it come to room temperature and cover it with a damp towel while working to prevent it from drying out.
-
Don’t skimp on olive oil. It may seem like a lot, but brushing each layer of phyllo helps it crisp up beautifully and adds richness to the final dish.
-
Let it rest. Once out of the oven, give your Spanakopita at least 10-15 minutes to cool. This makes slicing easier and helps the filling set properly.
How to Serve Spanakopita
Spanakopita is incredibly versatile when it comes to serving. It can be a light lunch with a side of Greek salad and tzatziki, or a satisfying dinner with roasted vegetables or a lentil soup. It also shines as an appetizer when cut into small squares or triangles.
You can serve it hot, warm, or even cold. Some people argue it’s even tastier the next day after the flavors have had time to meld. If you’re hosting a brunch, Spanakopita makes a beautiful centerpiece on a platter, surrounded by olives, sliced tomatoes, and feta cubes.
For wine pairings, a crisp white like Assyrtiko or a dry rosé complements the dish’s salty and herbal notes beautifully. If you’re serving it with tea, a mint or green blend will work wonders.
Storage and Make-Ahead Tips
Spanakopita is also a meal-prepper’s dream. It freezes beautifully, either before or after baking. You can assemble the pie in advance, freeze it unbaked, and pop it straight into the oven when needed, just add extra time if baking from frozen.
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for the best texture. Avoid microwaving if you want to maintain the crispiness of the phyllo.
A Dish to Remember
Spanakopita is more than just a spinach pie, it’s a celebration of Greece’s culinary heritage and a dish that offers both comfort and nourishment. It’s a reminder that with just a few fresh ingredients and a bit of care, you can create something utterly delicious and unforgettable.
Whether you’re trying it for the first time or passing down a family tradition, Spanakopita brings people together through the universal language of good food. It’s healthy, satisfying, and timeless, a true gem of Mediterranean cooking.
Conclusion
In today’s fast-paced world, Spanakopita invites us to slow down and appreciate the simple joys of homemade meals. It’s a dish that respects its ingredients, honors tradition, and yet welcomes creativity. Once you make it at home, you’ll understand why it’s such a cherished staple in Greek kitchens everywhere. Whether you bake it for a holiday, a weeknight dinner, or just to treat yourself, Spanakopita never fails to deliver on flavor, texture, and comfort.