Spanakopita - Authentic Greek Spinach Pie Recipe

🍽️ About This Dish

Spanakopita, a beloved Greek dish, traces its origins back to ancient Greece. This savory pie, consisting of layers of crispy phyllo dough and a delicious filling of spinach, feta cheese, onions, and herbs, offers a delightful culinary experience deeply rooted in Greek tradition. Spanakopita is not only a popular dish in Greece but has also gained international acclaim for its flavors and textures.

🌿 Ingredients Overview

• Phyllo Dough (Filo Pastry) : Thin sheets of pastry dough
• Spinach (Spanaki) : Fresh leafy greens
• Feta Cheese : A tangy and crumbly cheese
• Onions (Kremmudi) : Adds sweetness and depth
• Dill (Anethi) : Aromatic herb enhancing the flavor profile
• Eggs (Avga) : Binding agent for the filling
• Olive Oil (Elaiolado) : Essential for cooking and flavor

✨ What Makes It Special

Spanakopita showcases regional variations across Greece, with some regions adding additional ingredients like pine nuts or raisins to the filling. This dish holds cultural significance in Greek cuisine, often enjoyed during celebrations, family gatherings, and religious holidays. Its crispy layers and flavorful filling make it a standout dish loved by locals and visitors alike.

📝 Ingredients

• 1 package of phyllo dough (filo pastry)
• 1 ½ pounds of fresh spinach, chopped
• 1 cup of crumbled feta cheese
• 1 large onion, finely chopped
• ½ cup of fresh dill, chopped
• 3 eggs, beaten
• ¼ cup of olive oil
• Salt and pepper to taste

👨‍🍳 Preparation Method

1. Preheat the oven to 350°F (180°C).
2. In a pan, sauté the onions in olive oil until translucent.
3. Add the chopped spinach to the pan and cook until wilted. Remove from heat.
4. In a large bowl, combine the cooked spinach, crumbled feta cheese, chopped dill, beaten eggs, salt, and pepper.
5. Brush a baking dish with olive oil and layer phyllo dough sheets, brushing each sheet with olive oil.
6. Spread the spinach and feta mixture over the phyllo layers.
7. Continue layering phyllo sheets on top of the filling, brushing each sheet with olive oil.
8. Once all layers are assembled, score the top layer with a sharp knife.
9. Bake in the preheated oven for about 45-50 minutes or until golden brown and crispy.
10. Allow it to cool slightly before slicing into squares or triangles. Serve warm.

⏰ Timing Guide

• Preparation Time: 30 minutes
• Cooking Time: 45-50 minutes

🥂 Beverage Pairing

Spanakopita pairs beautifully with a glass of chilled retsina, a traditional Greek white wine infused with pine resin, or a refreshing glass of tzatziki, a yogurt-based dip.

💭 Chef's Notes

For a crispier Spanakopita, ensure the phyllo dough is properly layered and brushed with olive oil to prevent it from drying out during baking. Experiment with different herbs like mint or parsley for a unique flavor profile. Enjoy this dish as a main course or as a delightful appetizer in Greek meze spreads.

📦 Storage

Spanakopita can be stored in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (180°C) for 10-15 minutes until heated through. Avoid microwaving to preserve the crispy texture of the phyllo dough.