Greek Spanakopita: A Deliciously Savory Spinach Pie
The Story Behind Greek Spanakopita
Spanakopita, a traditional Greek spinach pie, is a savory dish that has been enjoyed for centuries in Greece. Made with layers of crispy phyllo dough filled with a mixture of spinach, feta cheese, onions, and herbs, this dish is a perfect example of how simple ingredients can come together to create something truly special.
Spanakopita is often served as a snack or appetizer, but it can also be enjoyed as a main dish, particularly during lunch or a light dinner. In Greece, it is commonly found in bakeries and homes alike, loved for its flaky crust and rich, flavorful filling. Whether you’re planning a family meal or hosting a gathering, Spanakopita is sure to be a crowd-pleaser.
This recipe is designed for beginner cooks, with detailed step-by-step instructions to help you master the art of making Spanakopita. Despite its impressive appearance, this dish is relatively easy to prepare, especially with a few shortcuts.
Ingredients
For the Filling:
1 lb (450g) fresh spinach, washed and chopped (or 16 oz frozen spinach, thawed and drained)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
8 oz (225g) feta cheese, crumbled
2 large eggs, beaten
1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
Salt and pepper to taste
1/4 teaspoon ground nutmeg (optional)
For the Phyllo Layers:
1 package (16 oz) phyllo dough, thawed
1/2 cup unsalted butter, melted (or olive oil)
Step-by-Step Instructions
Step 1: Prepare the Filling
1. Sauté the Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
2. Cook the Spinach: Add the chopped spinach to the skillet with the onions and garlic. If using fresh spinach, cook until wilted and any excess moisture has evaporated. If using frozen spinach, ensure it’s thoroughly drained before adding. Cook for another 5 minutes, then remove from heat.
3. Mix in the Feta and Eggs: Once the spinach mixture has cooled slightly, transfer it to a large mixing bowl. Stir in the crumbled feta cheese, beaten eggs, chopped dill, salt, pepper, and nutmeg if using. Mix until well combined.
Step 2: Assemble the Spanakopita
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Layer the Phyllo Dough: Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out. Place one sheet of phyllo dough in the prepared baking dish, brushing it lightly with melted butter or olive oil. Repeat this process, layering and buttering each sheet, until you have about 8 layers.
3. Add the Filling: Spread the spinach and feta filling evenly over the layered phyllo sheets.
4. Top with More Phyllo: Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with butter or olive oil. Use about 8-10 sheets for the top layer.
5. Tuck and Score: Tuck the edges of the phyllo dough around the filling to seal it in. Using a sharp knife, score the top layers of phyllo into squares or diamonds, making sure not to cut all the way through to the filling.
Step 3: Bake the Spanakopita
1. Bake: Place the Spanakopita in the preheated oven and bake for 45-50 minutes, or until the phyllo is golden brown and crispy.
2. Cool Slightly: Remove the Spanakopita from the oven and let it cool for about 10 minutes before serving. This will help the filling set and make it easier to cut.
Step 4: Serve Your Spanakopita
1. Cut and Serve: Using the scored lines as a guide, cut the Spanakopita into squares or triangles. Serve warm as a snack, appetizer, or alongside a fresh salad for a light meal.
Wine and Beverage Pairing
Spanakopita pairs beautifully with a crisp, dry white wine such as a Greek Assyrtiko or a Sauvignon Blanc. The acidity of the wine complements the richness of the feta and the buttery phyllo. For a non-alcoholic option, try serving it with a refreshing glass of iced tea with lemon or a sparkling water infused with cucumber.
Nutritional Information (per serving)
Calories: 250 kcal
Carbohydrates: 18g
Protein: 8g
Fat: 18g
Fiber: 2g
Sugar: 2g
Sodium: 400mg
Final Tips and Shortcuts
1. Shortcut for Phyllo: If working with phyllo dough seems daunting, you can use store-bought puff pastry as a substitute. It won’t be as light and flaky, but it will still taste delicious.
2. Make Ahead: Spanakopita can be assembled a day in advance and stored in the refrigerator. Just bake it fresh before serving.
3. Serving Suggestions: Spanakopita is delicious on its own, but you can also serve it with a side of tzatziki sauce or a simple Greek salad to round out the meal.
Greek Spanakopita is a flavorful and satisfying dish that brings a taste of the Mediterranean into your home. Whether enjoyed as a snack, appetizer, or light meal, this spinach pie is sure to become a family favorite. Καλή όρεξη (Kali orexi)!
