Spanakopita (Greek spinach pie)

Spanakopita: Greek Spinach Pie – A Savory Delight

Spanakopita, a traditional Greek pie filled with spinach, is a dish that harmoniously blends the fresh flavors of vegetables with the crispy texture of pastry sheets. This recipe is not only easy to make, but it also brings a touch of nostalgia and joy in every bite. So, let’s prepare to be carried away by the waves of Mediterranean taste!

Preparation Time: 30 minutes
Baking Time: 45 minutes
Total Time: 1 hour and 15 minutes
Number of Servings: 8-10 servings

Ingredients

- 400 g phyllo pastry (one package)
- 1 kg fresh spinach (or frozen spinach)
- 250 g soft cheese (cow cheese)
- 250 g feta cheese (salty)
- 1 bunch of fresh dill
- 1 bunch of green onion or dried onion
- 100 g butter (or olive oil, for a healthier option)
- 1 egg (to enrich the filling)

Preparation of the Filling

1. Washing and Preparing the Spinach: If using fresh spinach, wash it well under cold running water to remove any impurities. Then, boil it in salted water for 2-3 minutes until it becomes soft. If using frozen spinach, thaw it and drain it well.

2. Chopping the Ingredients: In a large bowl, add the cooked and drained spinach. Finely chop the onion (if using green onion, you can use both the white and green parts) and dill, then add them to the bowl. Crumble the soft cheese and feta over the mixture.

3. Adding the Eggs: Beat the egg in a separate bowl, then add it to the spinach mixture. Mix all the ingredients well to obtain a homogeneous composition. Taste the filling and adjust with salt and pepper as desired.

Assembling the Pie

1. Preparing the Baking Tray: Preheat the oven to 180°C (moderate). Grease a baking tray (approximately 30x40 cm) with melted butter or olive oil.

2. Laying the Sheets: Take a sheet of phyllo pastry and lay it in the tray, allowing the edges to hang over the edge of the tray. Lightly brush the sheet with butter or oil. Continue adding and brushing the phyllo sheets, overlapping them, until you have used about half of the sheets.

3. Adding the Filling: Evenly distribute the spinach filling over the phyllo sheets. Then, continue adding the remaining phyllo sheets, brushing them just like the first part.

4. Finishing: Once you have finished adding the sheets, brush everything with melted butter. With a knife, cut the pie into squares or diamonds to facilitate cutting after baking.

Baking

1. Baking: Place the tray in the preheated oven and bake the pie for 35-45 minutes, or until it becomes golden and crispy on top.

2. Cooling and Serving: After the pie is done, let it cool for 10 minutes before cutting it completely. Serve it warm or at room temperature, alongside a fresh salad.

Brief History

Spanakopita is one of those recipes that has traversed generations, being a symbol of Mediterranean cuisine. Those who have tasted it could not resist its charm. Its origins are lost in the mists of time, but it is clear that the pie has become a popular dish in many cultures due to its versatility.

Practical Tips

- Phyllo Pastry: Make sure that the phyllo sheets are well covered with a damp towel when not in use to prevent drying out.
- Veggie Option: If you want a completely vegetarian option, you can add other vegetables like zucchini or mushrooms for an extra flavor boost.
- Substitutions: Feta can be replaced with goat cheese, and soft cheese with ricotta for a creamier texture.
- Serving: Spanakopita pairs wonderfully with Greek yogurt or a salad of tomatoes and cucumbers, bringing a perfect balance of textures and flavors.

Nutritional Benefits

Spinach is an excellent source of vitamins and minerals, being high in vitamin K, vitamin A, vitamin C, folic acid, and iron, thus providing a nutritional boost to the dish. The cheese adds a dose of protein, while the use of phyllo sheets gives a crispy texture that makes the pie extremely appetizing.

Frequently Asked Questions

1. Can I use frozen spinach?
Yes, frozen spinach is an excellent option. Make sure to thaw and drain it well before use.

2. What can I do with leftover pie?
Spanakopita keeps well in the fridge for a few days and can be reheated in the oven or microwave.

3. Is there a gluten-free option?
Yes, you can use gluten-free phyllo sheets available in supermarkets or make them at home from gluten-free flour.

Creative Block?

If you love experimenting in the kitchen, feel free to add spices like cumin or nutmeg for an extra flavor kick. You can also try serving the pie with a mint yogurt salsa, which will add a refreshing note.

Spanakopita is undoubtedly a recipe that brings a touch of sunshine to every meal and an unforgettable taste! So, gather your ingredients and let’s cook together a delicacy that will delight both family and friends! Bon appétit!