Picture a golden, flaky pie emerging from the oven, its aroma of spinach, herbs, and feta filling your kitchen. That’s Spanakopita, Greece’s beloved spinach pie and one of the most comforting dishes in Mediterranean cuisine. It strikes the perfect balance between hearty and light, simple and sophisticated. People love it because each crisp bite brings together the freshness of greens and the richness of cheese, layered in whisper-thin phyllo that shatters delicately with every touch.
Serve it steaming hot for dinner, or let it cool and enjoy it picnic-style the next day. It tastes like sunshine, coastal breezes, and the laughter of a long afternoon meal shared with friends. 🌿🍴
Ingredients 🧺
- 1 pack phyllo dough (thawed)
- 500 g fresh spinach (washed and chopped)
- 200 g feta cheese (crumbled)
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 eggs (lightly beaten)
- A handful of fresh dill or parsley (chopped)
- Salt and pepper to taste
- 50 g melted butter or olive oil for brushing the phyllo
Preparation 👩🍳
- Prepare the filling: In a skillet, heat olive oil and sauté the onion until golden. Add garlic, then toss in the spinach until wilted. Let it cool slightly.
- Mix the filling: Combine spinach mixture with crumbled feta, eggs, herbs, salt, and pepper. Stir well.
- Assemble: Brush a baking dish with butter. Layer half the phyllo sheets, brushing each one lightly with butter. Spread the spinach filling evenly, then cover with the remaining sheets, again brushing each layer.
- Seal and bake: Fold in the edges, brush the top generously with butter, and cut a few small vents.
- Bake: Place in a preheated oven at 180°C (350°F) for about 40–45 minutes until beautifully golden and crisp.
Serve warm, cut into generous squares, with a wedge of lemon on the side. 🍋✨
From Fields to Feast: The Story of Spanakopita 🇬🇷
Long before it became a café classic, Spanakopita was born in the rugged mountains and sunlit valleys of rural Greece. It began as a way for farmers’ wives to use what the land offered most generously: wild greens, herbs, and handmade cheese. Wrapped in layers of handmade phyllo and baked in clay ovens, it sustained families during long days of olive picking and vineyard tending.
The dish traveled from village tables to city bakeries, becoming a symbol of Greek hospitality. It carries the flavor of a culture that values resourcefulness, connection, and the joy of feeding others well. Today, whether it’s served in a seaside taverna or a modern kitchen, each piece of Spanakopita is still a story of simplicity and ingenuity. You don’t just eat it. You feel the generations who folded those same layers before you, their care woven into every crisp, golden bite. 🌺🥧
Image by Marco Verch.