Spanakopita is a beloved Greek savory pie featuring layers of flaky phyllo dough filled with a mixture of spinach, feta cheese, onions, herbs, and sometimes eggs. Crispy on the outside and creamy inside, it’s a staple appetizer or main dish in Greek cuisine, often served at gatherings or as meze. This vegetarian delight highlights the simplicity and freshness of Mediterranean ingredients.

Detailed History and Cultural Significance

Spanakopita traces its roots to ancient Greece, evolving from Byzantine layered pies. The modern version with phyllo became popular in the Ottoman era. In Greece, it’s a symbol of hospitality, commonly served during Lent (without eggs) or family meals, reflecting the country’s love for fresh greens and cheese.

Ingredients (serves 8-10):

• 500g fresh spinach, chopped (or frozen, thawed and squeezed dry)
• 200g feta cheese, crumbled
• 1 large onion, finely chopped
• 2-3 spring onions, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 eggs, beaten (optional for binding)
• Salt, pepper, and nutmeg to taste
• 12-16 sheets phyllo dough
• 1/2 cup olive oil or melted butter for brushing

Use high-quality feta for authenticity.

Step-by-Step Instructions:

1. Sauté onion in olive oil until soft; add spinach and cook until wilted. Cool and squeeze excess moisture.
2. Mix spinach with feta, herbs, eggs (if using), salt, pepper, and nutmeg.
3. Brush a baking dish with oil; layer 6-8 phyllo sheets, brushing each with oil.
4. Spread filling evenly.
5. Top with remaining phyllo, brushing each.
6. Score top into portions; bake at 180°C for 40-50 minutes until golden.
7. Cool slightly before serving.

Work quickly with phyllo to prevent drying.

Tips for Authenticity and Perfection:

• Squeeze spinach thoroughly to avoid sogginess.
• Use olive oil for traditional flavor; butter for richness.
• Freeze unbaked for later.
• Add leeks or ricotta for creaminess.
• Serve warm or at room temperature.

Variations:

• Tiropita: Cheese-only version.
• With leeks or wild greens.
• Mini triangles for appetizers.
• Vegan: Omit eggs and feta, use tofu.

Nutritional Insights: Per slice: ~250 calories, high in vitamins A and K from spinach.

Pairings: With Greek salad, tzatziki, or retsina wine.

Spanakopita brings Greek sunshine to your table—flaky and flavorful!

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