Spanakopita: Greece’s Spinach and Feta Phyllo Pastry

Spanakopita, a beloved Greek dish, is a savory pastry filled with a delicious mixture of spinach, feta cheese, and aromatic herbs, all encased in layers of crispy phyllo dough. This dish is as much a staple in Greek homes as it is in Mediterranean cuisine, often served as a snack, appetizer, or even a light meal. Spanakopita is celebrated for its perfect balance of flavors and textures—the earthy taste of spinach, the creamy saltiness of feta, and the satisfying crunch of golden-brown phyllo dough.

In this article, we’ll explore the history, ingredients, and preparation of Spanakopita, and offer insights into why this classic Greek dish has won the hearts of food lovers around the world.

The Origins of Spanakopita

The roots of Spanakopita lie deep in Greek culinary tradition, with many food historians tracing its origins back to ancient times. Greek cuisine has always relied on fresh, local ingredients, and spinach—a versatile and nutritious green—has long been a key component of many Mediterranean dishes. The idea of using phyllo dough to create layered pastries likely emerged after the introduction of puff pastry from the Middle East during the Ottoman Empire’s influence on the region.

While the combination of spinach and feta might seem simple, it has become emblematic of Greek cuisine. The dish is not only delicious but also reflects the Mediterranean love of fresh ingredients, simplicity, and harmony in flavors.

The Key Ingredients of Spanakopita

The beauty of Spanakopita lies in its simple yet flavorful ingredients. Here’s what goes into making this delectable dish:

1. Phyllo Dough

The dough (or filo pastry) is an ultra-thin, unleavened dough that, when layered and baked, creates a flaky, crisp texture. Phyllo dough is essential for Spanakopita, as it gives the pastry its signature crunch. While phyllo dough can be tricky to work with due to its delicate nature, it is the key to achieving the perfect golden crust.

2. Spinach

Spinach is the star of Spanakopita, providing its earthy flavor and rich green color. Fresh spinach is typically used, though frozen spinach can also be a convenient alternative. The spinach is sautéed to reduce moisture and bring out its flavor, which is then incorporated into the filling.

3. Feta Cheese

The creamy, tangy flavor of feta cheese is essential to Spanakopita’s signature taste. Made from sheep’s milk (or a blend of sheep and goat’s milk), feta brings a rich, salty flavor that complements the spinach perfectly. It can be crumbled into the filling, giving the dish its creamy texture.

4. Herbs and Seasonings

The filling of Spanakopita is flavored with aromatic herbs, such as dill, parsley, and sometimes oregano. These herbs enhance the freshness of the spinach and add layers of flavor. A touch of onion, garlic, and a bit of olive oil bring out the savory depth in the filling. Salt and pepper season the dish, while a splash of lemon juice adds a subtle brightness.

5. Eggs

Eggs bind the filling together, giving it structure and richness. They help to hold the spinach and feta mixture in place inside the phyllo dough and add moisture to the filling, making it creamy without being too wet.

How to Make Spanakopita

Making Spanakopita at home is a rewarding process that results in a delicious and impressive dish. Here’s how to prepare this classic Greek treat:

Ingredients:

• 1 package of phyllo dough (usually 1 lb or 450g, thawed if frozen)
• 1 lb (450g) fresh spinach (or 10 oz/280g frozen spinach, thawed and drained)
• 1/2 lb (225g) feta cheese, crumbled
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 large eggs
• 1/4 cup olive oil
• 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Lemon juice (optional, for added brightness)

Instructions:

Prepare the Spinach Filling:

• • If using fresh spinach, rinse it thoroughly and remove any tough stems. Roughly chop the spinach and sauté it in a large pan with a little olive oil over medium heat until wilted (about 5-7 minutes). Once cooked, transfer the spinach to a colander to drain off any excess water. Allow it to cool slightly before squeezing out the remaining moisture with your hands or a clean kitchen towel.
  • If using frozen spinach, ensure that it is fully thawed and squeezed dry to prevent excess water from making the filling too runny.

Prepare the Filling:

• In a large mixing bowl, combine the cooked spinach with the crumbled feta cheese, onion, garlic, dill, parsley, and egg. Season with salt and pepper to taste. Mix until the filling is well combined. Add a squeeze of lemon juice if you like a slight tang in the flavor.

Assemble the Spanakopita:

• • Preheat your oven to 375°F (190°C).
  • Brush a 9×13-inch (or similar-sized) baking dish with olive oil. Lay one sheet of phyllo dough in the dish, and brush it lightly with more olive oil. Continue layering phyllo sheets, one at a time, until you’ve layered about 6-8 sheets. Be sure to brush each sheet with olive oil to prevent the dough from becoming dry.
  • Spread the spinach and feta filling evenly over the layered phyllo dough.
  • Continue layering additional sheets of phyllo dough over the filling, again brushing each sheet with olive oil. You should use about 6-8 more sheets on top, ensuring the filling is well sealed.

Bake the Spanakopita:

• • Once the layers are complete, trim any excess phyllo dough from the edges, and fold the remaining edges over the filling to create a neat border. You can also crimp the edges for a decorative finish.
  • Cut the spanakopita into squares or diamond shapes before baking to make it easier to serve.
  • Bake in the preheated oven for about 35-40 minutes, or until the phyllo is golden brown and crispy. Keep an eye on it during the final minutes to ensure it doesn’t burn.

Serve:

• • Allow the Spanakopita to cool slightly before serving. It can be served warm or at room temperature as a snack, appetizer, or main dish. Serve with a side of fresh salad or a dollop of yogurt for added richness.

Serving Suggestions

Spanakopita is incredibly versatile and can be served in various ways:

• As an appetizer: Serve it with dips like tzatziki or hummus for a Greek-inspired spread.
• As a main dish: Pair it with a light salad or some roasted vegetables for a delicious and balanced meal.
• On its own: Perfect for a light lunch or dinner, enjoyed with a glass of chilled white wine or sparkling water.

Variations of Spanakopita

While the classic spinach and feta version of Spanakopita is the most popular, there are several delicious variations you can try:

• Add meat: Some versions include ground lamb or beef to the filling for a heartier dish.
• Substitute greens: You can replace spinach with other leafy greens such as swiss chard, kale, or arugula.
• Herb variation: Experiment with different herbs like oregano or mint for unique flavor profiles.

Conclusion

Spanakopita is the perfect combination of crispy, flaky phyllo dough and a savory, rich spinach and feta filling. Whether you’re making it as an appetizer for a special gathering or enjoying it as a casual lunch, this Greek pastry offers something for everyone. With its delightful balance of flavors and textures, Spanakopita has earned its place as a beloved dish in Greek cuisine and around the world. Give it a try in your kitchen, and experience the timeless charm of this Mediterranean classic!