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GreekAuthentic Cuisine

Spanakopita

Serves 4 to 6 Entree vegetarian

Spanakopita

Spanakopita is a staple in Greek homes, often served as a comforting main dish or a satisfying appetizer. It brings together simple ingredients in a harmony that celebrates everyday cooking. While it can appear at special occasions, it's just as likely to be found on the family table during a leisurely weekend lunch. Each household has its own touch, but the essentials remain: fresh spinach, briny feta, and the delicate crunch of phyllo.

This pie should be a textural delight, with flaky pastry giving way to a warm, savory filling. The spinach and dill bring a fresh, earthy note while the feta adds a creamy, tangy richness. Olive oil, used generously, lends a lushness that ties everything together. Serve it warm, allowing the flavors to meld perfectly in each bite.

Ingredients

  • 800 gspinach — wilted and chopped
  • 300 gfeta — crumbled
  • 1 bunchspring onions
  • 1 bunchdill
  • 2eggs
  • 12 sheetsphyllo dough
  • 120 mlolive oil
  • to tastefine sea salt

Method

  1. Begin by preheating your oven to 180°C (350°F). Wash and thoroughly dry 800 g of spinach, then roughly chop it. Place the spinach in a large mixing bowl.
  2. Crumble 300 g of feta cheese into the bowl with the spinach. Finely chop 1 bunch of spring onions and 1 bunch of dill, then add them to the mixture. Crack 2 eggs into the bowl and sprinkle a pinch of fine sea salt to taste. Mix everything together with your hands until the ingredients are evenly distributed and the mixture is slightly moist but not wet.
  3. Prepare a rectangular baking dish, approximately 30x20 cm, by brushing the bottom and sides with a little olive oil from the 120 ml you have. Lay one sheet of phyllo dough in the dish, letting the edges hang over the sides. Brush it lightly with olive oil. Repeat this process with 6 sheets, brushing each with olive oil before adding the next, ensuring the sheets are layered evenly.
  4. Spread the spinach and feta mixture evenly over the layered phyllo sheets in the baking dish. Use the back of a spoon to gently press the filling down, ensuring it is compact and evenly distributed.
  5. Cover the filling with the remaining 6 sheets of phyllo dough, brushing each with olive oil as you layer them. Fold the overhanging edges of the bottom layers over the top layers to create a neat package, brushing the folded edges with olive oil to seal.
  6. Using a sharp knife, score the top layers of phyllo into squares or diamonds, cutting through the top layers but not all the way to the filling. This will make it easier to cut after baking and allow steam to escape.
  7. Place the dish in the preheated oven and bake until the phyllo is a deep golden brown and crisp, about 45 minutes. The top should be flaky and the edges slightly pulled away from the sides of the dish.
  8. Once baked, remove the spanakopita from the oven and let it rest for about 10 minutes. This allows the filling to set slightly, making it easier to cut. Slice along the scored lines into squares and serve warm or at room temperature.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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