Greek – Spanakopita

Spanakopita is a beloved Greek pastry made with layers of phyllo dough filled with a flavorful mixture of spinach, feta cheese, onions, and herbs. It is typically baked until golden and crispy, making it a delicious and savory dish that can be served as a snack, appetizer, or even a main course.

Key Ingredients:

Spinach (fresh or frozen)
Feta cheese (crumbled)
Phyllo dough (thin layers of pastry)
Onions (usually scallions or yellow onions)
Eggs (to bind the filling)
Olive oil (for brushing the phyllo dough)
Herbs: Dill, parsley, and sometimes nutmeg or oregano
Salt and pepper (for seasoning)

Cooking Method:

Prepare the spinach filling: The spinach is cooked to release its moisture, then drained to remove excess liquid. It is then mixed with feta cheese, onions, herbs, and eggs to form the filling.
Assemble the spanakopita: Layers of phyllo dough are brushed with olive oil or butter and stacked in a baking dish. The spinach filling is spread evenly on top of the phyllo layers, then more layers of phyllo are added on top to encase the filling.
Bake: The spanakopita is baked in the oven until the phyllo is golden, crispy, and flaky.

Flavor Profile:

Spanakopita has a savory, herbaceous flavor, with the earthiness of the spinach balanced by the creaminess and salty richness of the feta cheese. The phyllo dough provides a crispy, flaky texture that contrasts beautifully with the tender filling.

Serving Suggestions:

Spanakopita is typically served as a snack, appetizer, or part of a meze platter. It can also be enjoyed as a main course when paired with a Greek salad or yogurt. It is often served warm or at room temperature.

Cultural Significance:

Spanakopita is a staple in Greek cuisine and is part of the country’s rich tradition of pasta filo dishes. It’s often made for festivals, family gatherings, and special occasions. This dish represents the Mediterranean love for fresh, seasonal vegetables and simple, delicious ingredients.