The SPANAKOPITA is a savory pie from the Greek tradition that I discovered and immediately loved on one of my trips around the world, partly by plane and partly by visiting ethnic restaurants in my city. It’s a simple dish made with spinach and feta that can be served as an appetizer, side dish or main vegetarian course, perhaps paired with a Greek salad or tzatziki, the typical yogurt-and-cucumber sauce of the southern Balkans.
This savory pie’s main feature is its flakiness, created with phyllo pastry and extra virgin olive oil (I chose this version, but you can also use butter if you prefer), which envelopes a filling of spinach, feta, eggs and spring onion, all scented with a bit of dill and pepper — you can also add a touch of nutmeg if you like. The particular sweetness of the vegetable pairs wonderfully with the robust saltiness of the cheese, creating a truly tasty and balanced dish. It can be enjoyed just out of the oven or, as often happens to me, warm after having prepared it in advance.
SEE OTHER RECIPES WITH PHYLLO PASTRY:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: All seasons
Ingredients
- 9 oz phyllo pastry
- 18 oz spinach (frozen)
- 5 oz feta
- 1 spring onion (scallion)
- 1 egg
- 2 sprigs dill
- as needed extra virgin olive oil
- to taste salt
- to taste black pepper
Steps
The preparation of SPANAKOPITA is really very simple. First, if you are using frozen spinach, let it thaw in the fridge. If you are using fresh spinach, cook it directly with the spring onion.
In a large pan put a drizzle of oil and the finely chopped spring onion. Let it cook over low heat for a few minutes, then add the spinach, season with salt and cook everything for 5 minutes.
Turn off the heat and let cool. Once the spinach is cold, squeeze it well to remove as much liquid as possible, and chop it.
Place them in a bowl with the egg, chopped dill, crumbled feta, salt and pepper. Mix everything well and set aside.
Oil the bottom of a baking dish, cover with a first sheet of phyllo pastry and brush it with oil on the bottom and sides. Make additional layers using 5 sheets of phyllo pastry, brushing each one with oil between layers.
Pour the spinach mixture and level it. Then cover with more sheets of phyllo alternated with oil. I would say 4 sheets should be enough. Fold the edges over themselves and brush the surface with oil.
With a sharp knife cut the surface to form rectangles. Bake the spanakopita in a preheated conventional (static) oven at 356°F for 40 minutes or until it is nicely golden.
Remove the spanakopita from the oven and let it rest for 10 minutes, then finish cutting it and enjoy it in all its goodness.
STORAGE
You can store it in the refrigerator well wrapped for up to 2 days, remembering to pass it through the oven before enjoying it.
