Spanakopita (Greek Spinach Pie)
The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!
The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!
- salt and pepper
- 1/4 cup olive oil
- 3 eggs beaten
- 1 lb country-style phyllo pastry (if you can't get tha
- 1/2 cup extra virgin olive oil approximately
- 2 lbs spinach cleaned, tough stems removed
- 6 spring onions cleaned, sliced in 1/4 inch lengths
- 1 slice d in 1/4 inch lengths (if very large slice leek in half lengthwise before slicing)
- 1 medium red onion chopped fine
- 3/4 cup fresh dill minced
- 1/2-3/4 lb feta cheese crumbled (this is a matter of personal taste. i like my spanako
- Carbohydrate 4.52550940422312 g
- Cholesterol 0.98 mg
- Fat 4.81518536980244 g
- Fiber 1.62054931154919 g
- Protein 2.74651257097759 g
- Saturated Fat 0.776895959640651 g
- Serving Size 1 1 -18 serving(s) (133g)
- Sodium 80.0270178353057 mg
- Sugar 2.90496009267393 g
- Trans Fat 0.226678937098555 g
- Calories 67 calories
Step-by-step
- Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes.
- Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
- Remove the pan from the heat and allow to cool somewhat.
- When cool enough to handle, finely chop the spinach and place in a large bowl.
- Preheat the oven to 375 degrees F.
- Lightly oil (always use olive oil!) a 12-inch diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
- Add dill and feta cheese to the spinach.
- Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own).
- Pour the eggs over and give a stir to combine well.
- Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.)
- Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil. Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over the edge of pan.
- Put the spinach mixture in and press the top down gently to smooth filling.
- Tuck in the pastry draping over the edges.
- Repeat layering with the remaining phyllo, oiling each sheet generously.
- Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
- Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown.
- For the last 15-20 minutes, put your baking pan directly on the oven floor to crisp it better.
- Cool till just warm (we never, but never eat this hot! The flavors just wouldn't come through properly).
- Cut into serving pieces and serve either just warm or at room temperature.
- Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil). It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavor may be compromised.
Spanakopita: A Taste of Greece
Spanakopita, the iconic Greek spinach pie, is more than just a dish; it's a journey to the sun-drenched shores and vibrant culture of Greece. The flaky layers of phyllo pastry, the savory filling of spinach and herbs, and the tangy bite of feta cheese create a symphony of flavors that transport you to a taverna overlooking the Aegean Sea. This isn't just a recipe; it's a story, a tradition passed down through generations, a taste of home for those who know it well, and an exciting discovery for those experiencing it for the first time.
My own spanakopita recipe is a blend of family tradition and my personal touch. What truly sets it apart, I believe, is the unique combination of onions—red onion, spring onions, and leeks. This trifecta of onion flavors adds a subtle depth and complexity that elevates the dish beyond the ordinary. It's a secret ingredient, if you will, a little trick I learned from years of experimenting and refining my family's treasured recipe. The onions, when sautéed just until translucent, release a sweetness that complements the earthiness of the spinach and the saltiness of the feta perfectly. It’s a balance that needs to be tasted to be fully appreciated.
The heart of any spanakopita lies in the quality of its ingredients. Fresh spinach, bursting with its vibrant green color, is essential. I meticulously remove the tough stems, ensuring that only the tender, flavorful leaves make their way into the filling. The herbs, especially the fresh dill, are equally vital. Their aromatic presence adds a bright, herbaceous note that cuts through the richness of the feta and the olive oil. And then, of course, there's the phyllo pastry—those delicate sheets that require both patience and precision to layer correctly. I often use a country-style phyllo, but any type will do, provided you handle it with care, keeping it covered to prevent it from drying out.
Making spanakopita is an act of love, a labor of affection that’s evident in every flaky layer. It's a process that demands attention to detail, from the careful sautéing of the onions and spinach to the meticulous layering of the phyllo. But the reward is immeasurable. The aroma that fills your kitchen as the pie bakes is intoxicating. It’s a scent that speaks of tradition, warmth, and the simple joy of sharing a meal with loved ones. The end result is a pie that's as beautiful as it is delicious. The golden-brown crust, crisp and yielding, promises the succulent, flavorful filling within. It's a dish that's best enjoyed warm, but also delightful at room temperature, allowing the flavors to develop fully.
Beyond the recipe, spanakopita represents so much more. It embodies the spirit of Greek hospitality, the warmth of family gatherings, and the simple pleasure of sharing a delicious meal with loved ones. It's a recipe that invites you to slow down, savor each moment, and appreciate the artistry of good food. Whether you’re a seasoned cook or a novice in the kitchen, I encourage you to try your hand at this timeless classic. It's a dish that will not only satisfy your palate but also nourish your soul.
Making spanakopita isn't just about following instructions; it's about creating a memory. Each layer you brush with olive oil, each careful fold of the phyllo, is a step towards crafting a culinary masterpiece. And when you finally slice into that golden-brown pie, you’ll not only taste the flavors of Greece but also the warmth of your own creation.
So, gather your ingredients, embrace the process, and let the aroma of baking spanakopita fill your kitchen. Share it with friends, family, or simply savor it on your own. Whatever you do, enjoy this little slice of Greece. Let the experience nourish your soul as much as it does your body.
