Spanakopita Recipe- Delicious Greek Spinach Pie In 90 Minutes

Spanakopita is one of those dishes that looks like a breeze on the plate, but is a story with each flaky layer. The crisp, golden pastry is followed by a savory filling, which has been a staple of Greek home cooking for generations. It can be eaten as a snack, a family meal, or the main course at a festive table. Although the ingredients are wonderfully simple, the combination makes something greater than the sum of its parts. One bite is all it takes to understand why the spanakopita recipe is one of the most popular and well-known Greek dishes globally.

What Is Spanakopita?

Spanakopita is a traditional Greek savory pie filled with layers of thin phyllo pastry, spinach, feta cheese, onion or scallion, herbs, and eggs. The word is a combination of the Greek words spanaki (spinach) and pita (pie). It can be baked as a single large pie or folded into individual pastries in the shape of triangles. The contrast between the crisp, buttery phyllo and the creamy, herb-filled spinach mixture defines the dish. Spanakopita is eaten all day long, at breakfast, lunch, as an appetizer, and as a light dinner.

Origin and History

The spanakopita recipe originated in Greece, where savory pies have been a staple in the country’s cuisine for centuries. The ancient Greeks made early versions of pastries filled with herbs, and the use and development of paper-thin phyllo dough in the Byzantine and Ottoman eras influenced the modern dish. Wild greens, herbs, and local cheeses were used in rural areas to make nutritious meals that fed large families. Eventually, spanakopita became a staple dish in Greece, enjoyed in homes, bakeries, and tavernas throughout the country. It is still a symbol of Greek hospitality and Mediterranean cooking today.

Spanakopita Recipe Variations

While the classic version is made with spinach and feta, spanakopita can be quite different from one region to another in Greece. In mainland Greece, the traditional recipes include a lot of feta, scallions, parsley, dill, and spinach. In Epirus, one of the most renowned pie-making areas in Greece, the rustic pies are made with handmade pastry instead of commercial phyllo and often include wild mountain greens. In the Greek islands, other herbs like fennel, mint, or sorrel can be used, which makes the fillings lighter and more aromatic.

A similar pie, called hortopita, is also prepared in many Greek households, but using a variety of wild greens rather than spinach. In some recipes, ricotta, mizithra, or other local cheeses are used in place of some of the feta to make it less pungent. The individual triangular shape of the spanakopita pastries is particularly popular in bakeries and cafés due to its convenience in serving and carrying.

There are many similar savory pastries in the Balkans and Eastern Mediterranean. In Turkey, ıspanaklı börek is made with thin yufka dough stuffed with spinach and cheese. In Serbia, Bosnia and Herzegovina, Croatia and Montenegro, they make zeljanica or pita sa zeljem stuffed with spinach. Banitsa is filled with cheese in Bulgaria, but there are also spinach versions and there’s also zelnik in Macedonia. Although they have similar food influences, spanakopita is distinctly Greek because of its generous use of herbs, feta cheese, and its unique layers of crisp phyllo pastry.

Why Spanakopita Became So Popular?

The spanakopita recipe became popular because it’s made with inexpensive ingredients and is incredibly versatile. The pie was cheap and healthy, as spinach, herbs, and local cheeses were plentiful all over Greece. It could be made ahead of time, served hot or cold, and easily carried by farmers, workers, and travelers. Bakeries took to spanakopita as a quick and easy snack, and families loved it because it was easy to make with relatively few ingredients and could feed a large family. Today, its flaky pastry, creamy cheese, and fresh herbs make it one of the most famous Greek dishes in the world.

Traditional Serving Customs

In Greece, Spanakopita is offered all day long. It is often served as a breakfast item from local bakeries, a light lunch with salad, or as an appetizer before a main course. On festive occasions and family reunions, big trays are baked and then cut into squares or triangles to share. It is served with Greek yogurt, olives, tomatoes, cucumber, or a traditional Greek salad. Spanakopita is a popular food year-round, but particularly in the spring when fresh greens are plentiful. It can be served hot out of the oven or at room temperature, and is a staple in everyday meals and special occasions alike.

Preparation Tips

Thoroughly drain cooked spinach to prevent soggy pastry.
Lightly brush each phyllo layer with butter or olive oil.
Cover unused phyllo with a damp towel.
Avoid overfilling the pie.
Wait until the filling has cooled before putting it together.
Score the top before baking for easier slicing.
Allow the pie to cool before slicing it up to allow it to set.

Serving Tips

Spanakopita is best enjoyed when it is hot, and the filling is soft and creamy, while the phyllo is crisp. It complements Greek salad, tzatziki, olives, roasted vegetables, or a bowl of soup. It’s also a popular breakfast accompaniment to coffee or as a part of a Mediterranean brunch menu. Single triangles make great appetizers and larger pieces make a great lunch or light dinner. Spanakopita is a popular picnic, buffet, and packed lunch item as it keeps well at room temperature, though it is best eaten fresh from the oven.

Refrigerate leftovers of spanakopita for up to 4 days. Reheat in the oven to crisp up the pastry. It also freezes well for up to 3 months before or after baking.

A Few Things You May Need

How did you like our spanakopita recipe? Did you ever try this amazing dish? Did you try to make it at home? If you did, don’t forget to leave us a rating, and if you have any questions, feel free to ask in the comments below.

Like it? Pin it.