Spanakopita
Description :
Spanakopita is a traditional Greek savory pastry filled with a flavorful mixture of spinach, feta cheese, and aromatic herbs, wrapped in layers of crispy, flaky phyllo dough. The name « spanakopita » comes from the Greek words “spanaki” (spinach) and “pita” (pie), which perfectly describe this dish. It is often served as a snack, appetizer, or side dish and can be prepared in a variety of ways, including as individual triangles or as a large pie. The filling is typically a blend of sautéed spinach, onions, garlic, dill, and egg, bound together with crumbled feta cheese. The phyllo dough is brushed with butter or olive oil, which gives the dish its signature golden-brown, crisp exterior.
Ingredients (per serving):
- Phyllo dough: 6 sheets (approx. 60g)
- Fresh spinach: 500g
- Feta cheese: 200g
- Onion: 1 medium
- Olive oil: 3 tbsp
- Garlic: 2 cloves
- Dill (fresh or dried): 1 tbsp
- Eggs: 2
- Salt & pepper: To taste
Calories
Approximately 250-300 kcal per serving (depending on portion size and ingredients used).
History and Preparation :
Spanakopita has deep roots in Greek culinary tradition, although similar pies have been made in neighboring countries such as Turkey and the Balkans for centuries. The dish likely dates back to ancient Greece, where spinach and other leafy greens were staples in the Mediterranean diet. Early variations of the pie used dough made from scratch, while today, phyllo dough is most commonly used, making it more accessible.
Historically, spanakopita was considered a rustic dish that utilized inexpensive, readily available ingredients like spinach, eggs, and cheese. However, over time, the dish became a beloved staple in Greek homes and is now served at festive occasions, from Easter feasts to casual gatherings. Variations of the recipe exist across Greece, with some regions adding other ingredients such as leeks, ricotta, or even ground meat to the filling.
To prepare, spinach is sautéed with onions and garlic, then combined with eggs, feta, dill, and seasoning to create a smooth, creamy filling. Layers of buttered phyllo dough are placed in a pan, with the filling spread evenly on top, followed by more phyllo layers to encase the mixture. The pie is then baked in the oven until golden and crisp. The result is a delicious, savory pastry that perfectly balances the richness of feta with the earthiness of spinach.
