Picture a golden, flaky pastry crust encasing a savory filling of spinach, feta cheese, and aromatic herbs. This is spanakopita, a classic Greek dish that has won hearts around the world with its delightful combination of textures and flavors. Today, we’re diving deep into the world of this beloved spinach pie, exploring its history, mastering its preparation, and celebrating its place in Greek cuisine.
The Origins of Spanakopita
Spanakopita, which translates to “spinach pie” in Greek, has a history as layered as its phyllo crust. While the exact origins are difficult to pinpoint, similar dishes have been part of Greek cuisine for centuries. The use of phyllo dough can be traced back to the kitchens of the Ottoman Empire, suggesting that spanakopita as we know it today likely evolved during this period.
In Greece, pies (or ‘pitas’) are a staple food, with variations found throughout the country. These pies often reflect local ingredients and traditions, with spanakopita being one of the most popular and widely recognized versions.
The Art of Spanakopita
At its core, spanakopita is a simple dish with complex flavors. The key elements are:
- Phyllo dough: This paper-thin pastry creates the flaky, crispy exterior.
- Spinach: The star of the filling, providing earthy flavor and nutrients.
- Feta cheese: Adds a tangy, salty kick that complements the spinach perfectly.
- Herbs: Usually dill and green onions, which brighten the filling.
- Eggs: Help bind the filling and add richness.
The magic of spanakopita lies in the contrast between the crisp, delicate layers of phyllo and the rich, savory filling. Achieving this balance requires some technique, but the results are well worth the effort.
The Cultural Significance
In Greece, spanakopita is more than just a delicious dish – it’s a part of the cultural fabric. It’s a common sight at family gatherings, holiday celebrations, and religious festivals. During Greek Orthodox Lent, when many Greeks abstain from meat and dairy, a vegan version of spanakopita (without cheese and eggs) is popular.
Spanakopita also reflects the Greek approach to cooking: using simple, fresh ingredients to create something truly spectacular. It’s a testament to the Mediterranean diet, which emphasizes vegetables, whole grains, and healthy fats.
@thiswifecooks
Spanakopita Recipe
Ingredients:
(Makes one 9×13 inch pan, serves 12)
For the filling:
- 2 lbs fresh spinach, chopped (or 2 10-oz packages frozen spinach, thawed and drained)
- 1 large onion, finely chopped
- 3 green onions, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 16 oz feta cheese, crumbled
- 4 large eggs, lightly beaten
- 1/4 cup olive oil
- Salt and freshly ground black pepper to taste
For the pastry:
- 1 pound phyllo dough (about 18 sheets), thawed
- 1/2 cup olive oil or melted butter for brushing
Instructions:
- If using fresh spinach, blanch it in boiling water for 1 minute, then drain and squeeze out excess water. If using frozen spinach, make sure it’s thoroughly drained.
- In a large bowl, mix the spinach, onion, green onions, dill, and parsley.
- Add the crumbled feta cheese to the spinach mixture.
- Stir in the beaten eggs and 1/4 cup olive oil. Season with salt and pepper. Mix well and set aside.
- Preheat your oven to 350°F (175°C).
- Lightly oil a 9×13 inch baking pan.
- Unroll the phyllo dough and cover with a damp cloth to prevent it from drying out.
- Layer the bottom of the pan with 9 sheets of phyllo, brushing each sheet with oil or melted butter before adding the next.
- Spread the spinach and feta mixture evenly over the phyllo layers.
- Top with the remaining 9 sheets of phyllo, again brushing each sheet with oil or butter.
- Brush the top layer generously with oil or butter and score the top layers into serving-sized squares with a sharp knife. This will make it easier to cut after baking.
- Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.
- Let cool for 10-15 minutes before serving.
Tips for Perfect Spanakopita
- Handle phyllo with care: Phyllo dough dries out quickly. Keep it covered with a damp cloth when not in use.
- Don’t skimp on the oil/butter: Generous brushing between layers ensures a flaky, golden crust.
- Drain the spinach well: Excess moisture can make the phyllo soggy.
- Let it rest: Allowing the spanakopita to cool slightly before serving helps the filling set and makes it easier to cut.
- Make ahead: You can assemble spanakopita and freeze it unbaked. When ready to eat, bake it straight from the freezer, adding about 10-15 minutes to the baking time.
Nutritional Notes
While spanakopita is indulgent, it also offers several nutritional benefits:
- Spinach: Rich in iron, vitamins A and C, and antioxidants.
- Feta cheese: Provides calcium and protein.
- Olive oil: Contains heart-healthy monounsaturated fats.
- Herbs: Offer various health benefits and are rich in antioxidants.
Variations and Adaptations
While the classic recipe is beloved, there are many ways to adapt spanakopita:
- Individual triangles: Instead of a large pie, form individual triangles for appetizers or portable snacks.
- Add-ins: Try adding leeks, artichokes, or sun-dried tomatoes to the filling.
- Cheese variations: Experiment with different cheeses like ricotta or goat cheese in addition to or instead of feta.
- Vegan version: Use a plant-based cheese alternative and omit the eggs for a vegan spanakopita.
- Whole wheat phyllo: For a nuttier flavor and added fiber, seek out whole wheat phyllo dough.
Serving Suggestions
Spanakopita is versatile and can be enjoyed in many ways:
- As a main dish with a Greek salad on the side
- Cut into small squares as an appetizer or party snack
- Paired with a cup of avgolemono (Greek lemon chicken soup) for a comforting meal
- Served at room temperature for picnics or packed lunches
- Enjoyed for breakfast with a dollop of Greek yogurt
@anediblemosaic
The Joy of Greek Cuisine
Spanakopita exemplifies many of the qualities that make Greek cuisine so beloved worldwide. It showcases the Greek talent for transforming humble ingredients into something extraordinary. The use of spinach and herbs reflects the emphasis on fresh, seasonal produce in Mediterranean cooking. The inclusion of feta cheese nods to Greece’s long history of shepherding and cheesemaking.
Moreover, spanakopita embodies the Greek approach to eating as a social activity. It’s a dish meant to be shared, whether as part of a larger spread of mezze (small plates) or as the star of a family meal. The act of preparing spanakopita, with its rhythmic layering of phyllo and careful preparation of filling, can be a meditative process, connecting the cook to generations of Greek home cooks who have performed these same actions.
Sustainability and Seasonality
Spanakopita aligns well with principles of sustainable eating. Its primary ingredient, spinach, is a relatively low-impact crop that can be grown in many climates. When made with seasonal, locally-sourced spinach, spanakopita becomes a dish that connects us to the rhythms of the natural world.
The use of phyllo, a simple dough made from flour and water, and the emphasis on vegetable protein from spinach and cheese rather than meat, also contribute to the dish’s relatively low environmental footprint.
A Dish for All Occasions
One of the beauties of spanakopita is its versatility. It can be an elegant addition to a dinner party, a comforting weeknight meal, a portable lunch, or a crowd-pleasing potluck contribution. Its ability to be prepared in advance and served at room temperature makes it particularly convenient for entertaining.
In Greece, variations of spanakopita appear at all sorts of occasions, from everyday meals to religious celebrations. During Easter, for example, it might be part of the feast that breaks the Lenten fast.
Conclusion
Spanakopita is more than just a spinach pie – it’s a journey through Greek culture, a lesson in the art of phyllo, and a celebration of simple, quality ingredients. Whether you’re a longtime fan of Greek cuisine or new to its delights, making spanakopita is a rewarding experience that connects you to a rich culinary tradition.
As you layer your phyllo, mix your filling, and inhale the aromatic scents of dill and feta, you’re participating in a practice that has brought joy to countless people over many generations. And when you finally bite into that flaky, savory piece of spanakopita, you’ll understand why this humble spinach pie has stood the test of time.
