Spanakopita, from σπανάκι ‘spinach’ + πίτα ‘pie’, is one of the many delicious savory pies you can enjoy in Greece: filo pastry, spinach, and feta.

As you know, feta is the most classic Greek cheese.

The original recipe calls for goat and sheep milk in these proportions: 20% goat, 80% sheep.

The aging process develops in multiple maturation stages.

The first stage lasts 15 days, while the second lasts 30.

After this period, the cheese acquires its typical semi-hard but crumbly texture.

Being a good source of protein and minerals, generally a 1.8 oz portion accompanied by vegetables 2-3 times a week can be included in a healthy and balanced Mediterranean diet.

In the blog, you will find other recipes for “pite,” or Greek pies, like vasilopita and portokalopita.

Typical of Greek cuisine, they are part of the “meze,” or appetizers served before the main course.

Also, the one sampled at the Mikry Dafni restaurant in Zante, in a Greek appetizer version.

In the video, you will find a version with sous vide cooking.