Indulge in Authentic Greek Spanakopita with Spinach and Feta
Delight in the authentic taste of Greece with this classic **Greek Spanakopita with Spinach and Feta** recipe. This beloved savory pie, hailing from the sun-drenched Hellenic landscapes, is a staple in Greek cuisine. Its flaky phyllo pastry, rich spinach filling, and tangy feta cheese create a harmonious blend that’s both comforting and sophisticated. Whether you’re planning a festive gathering or seeking a taste of Mediterranean comfort food, this Spanakopita recipe is sure to impress.
The Roots of Greek Spanakopita
Spanakopita’s roots are deeply entrenched in Greek culture, with variations found across the country, from the bustling streets of Athens to the serene islands of the Aegean. This dish is a reflection of Greece’s rich culinary tradition, where simple, fresh ingredients are transformed into exquisite meals. The key to its timeless appeal lies in the quality of its components – **fresh spinach**, **creamy feta**, and **crisp phyllo dough**.
In my own journey through Greece, I’ve savored Spanakopita in quaint tavernas and grandmothers’ kitchens alike, each with their own family recipe passed down through generations. This version is inspired by the classic pies of the Peloponnese region, where the balance of herbs and cheese is paramount to achieving that quintessential Greek flavor.
Perfecting the Method
Creating the perfect Spanakopita is an art that begins with **preparing the phyllo**. Ensure your phyllo dough is fully thawed but still chilled – this makes it easier to handle and less prone to tearing. When layering the sheets, brush each one generously with olive oil for that **golden, flaky finish**. It’s important to work quickly as phyllo can dry out, so keep unused sheets covered with a damp cloth.
The spinach and feta filling is the heart of the dish. To achieve the best flavor, sauté your onions and garlic until just translucent, then add the spinach and cook until wilted. This not only concentrates the flavor but also removes excess moisture which could make your pie soggy. The addition of **fresh herbs** like dill and parsley is crucial for that authentic Greek taste, so don’t skimp on these.
When assembling, spread the filling evenly to ensure each bite is filled with the perfect ratio of spinach to feta. And before baking, score the top layer of phyllo into portions. This makes cutting the cooked Spanakopita easier and prevents the delicate top layers from shattering.
Variations to Savor
Wild Greens Spanakopita
For a twist on the classic, try using a mix of wild greens such as **horta** or Swiss chard in place of spinach. These greens offer a slightly different flavor profile and are a nod to the foraging traditions of rural Greece.
Leek and Feta Spanakopita
Leeks can provide a milder, sweeter taste and are often used in northern Greek versions of Spanakopita. They complement the feta beautifully and add a subtle complexity to the dish.
Whole Wheat Phyllo Spanakopita
For a heartier and more rustic version, use whole wheat phyllo dough. It gives the pie an earthier flavor and a boost of fiber.
Substitutions for Dietary Needs
Gluten-Free Phyllo
For those with gluten sensitivities, there are gluten-free phyllo dough options available that allow you to enjoy this dish without compromise.
Dairy-Free Feta
Plant-based feta alternatives can be used for a dairy-free version. Many of these products are made from almonds or tofu and mimic the texture and saltiness of traditional feta.
Egg-Free Filling
To bind the filling without eggs, consider using a small amount of mashed potato or a commercial egg replacer. This keeps the filling cohesive and suitable for those with egg allergies.
Frequently Asked Questions
**Q: Can I make Spanakopita ahead of time?**
A: Yes, you can prepare Spanakopita ahead of time and refrigerate it before baking. Just add a few extra minutes to the cooking time if baking from chilled.
**Q: How do I store leftovers?**
A: Leftover Spanakopita can be stored in the refrigerator for up to three days. Reheat in the oven to maintain crispiness.
**Q: Can Spanakopita be frozen?**
A: You can freeze Spanakopita either baked or unbaked. If unbaked, add extra cooking time when baking from frozen. If already baked, reheat in the oven until warm and crispy.
**Q: Is Spanakopita served hot or cold?**
A: Traditionally, Spanakopita can be enjoyed both hot and at room temperature, making it versatile for various occasions.
**Q: What do I serve with Spanakopita?**
A: Spanakopita pairs well with a simple Greek salad, tzatziki sauce, or as part of a mezze platter.
Greek Spanakopita with Spinach and Feta
Equipment
- 9x13 inch baking dish
- Large skillet
- Brush for olive oil
- Sharp knife
- Mixing bowls
Ingredients
- 16 oz fresh spinach, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 8 oz feta cheese, crumbled
- 2 large eggs, beaten
- 1/4 cup olive oil, plus extra for brushing
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 10 sheets phyllo dough, thawed
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish.
- In a large skillet over medium heat, sauté the onion and garlic in 2 tablespoons of olive oil until translucent.
- Add the spinach to the skillet and cook until wilted. Season with salt, pepper, and nutmeg. Remove from heat and let cool.
- In a large bowl, combine the cooled spinach mixture with feta cheese, eggs, dill, and parsley. Mix well.
- Lay one sheet of phyllo on the prepared baking dish and brush with olive oil. Repeat with 4 more sheets, brushing each with oil.
- Spread the spinach and feta mixture evenly over the phyllo layers.
- Top with the remaining 5 sheets of phyllo, brushing each with olive oil, including the top layer.
- Using a sharp knife, score the top layers of phyllo into serving-sized squares or rectangles.
- Bake in the preheated oven for 45 minutes, or until the phyllo is golden and crispy.
- Remove from oven and let sit for 10 minutes before cutting through the scored lines.
Notes
