CookTheGreekWay

Spanakopita (Greek spinach pie) is more than just a savory pastry — it is a cornerstone of Greek culinary heritage.

Passed down through generations, this beloved dish reflects the simplicity and richness of rural Greek life, where fresh greens, herbs, and handmade dough were staples in every household.

In villages across Greece, especially during springtime, families would gather wild greens and prepare pies like spanakopita using hand-rolled phyllo dough, a skill considered almost an art form. These pies were baked in wood-fired ovens and shared among family and neighbors — a symbol of hospitality, nourishment, and connection.

Today, spanakopita remains one of the most iconic Greek dishes, enjoyed worldwide for its flaky texture, aromatic herbs, and wholesome ingredients.

Homemade Phyllo Dough

Ingredients

• 500 g all-purpose flour
• 1 tsp salt
• 1 tbsp vinegar
• 3 tbsp olive oil
• ~250 ml lukewarm water

Instructions

Prepare the dough

In a bowl, mix flour and salt. Add vinegar and olive oil, then gradually pour in water while mixing.

Knead

Knead for about 8–10 minutes until smooth and elastic.

Rest

Cover and let the dough rest for 30 minutes (essential step).

Divide & roll

Divide into 4–6 balls. Roll each into thin sheets using a rolling pin.

Aim for very thin sheets — almost translucent for authentic texture.

Traditional Spanakopita Filling & Assembly

Ingredients

For the filling:

• 1 kg fresh spinach (or frozen, well-drained)
• 4–5 spring onions
• 1 onion
• 1 bunch dill
• ½ bunch parsley
• 200–250 g feta cheese (crumbled)
• 2 eggs
• ½ cup olive oil
• Salt & pepper

Instructions

Prepare the filling

Wash and chop spinach.

Lightly salt and squeeze out excess moisture thoroughly.

Finely chop herbs and onions.

Mix everything with feta, eggs, olive oil, and pepper.

Assemble the pie

Grease a baking tray.

Layer 2–3 phyllo sheets at the bottom, brushing each with olive oil.

Add filling evenly.

Cover with remaining sheets, again brushing with oil.

Fold edges inward and score the top.

Bake

Bake at 200°C (350°F), for 50–60 minutes, until golden and crispy.

Expert Tips for Perfect Spanakopita

• Always drain spinach well to avoid soggy pie
• Use high-quality feta for authentic flavor
• Add a little mint for a traditional aromatic twist
• Sprinkle a bit of water before baking for extra crispiness
• Let it rest 10–15 minutes before cutting

What to Serve with Spanakopita

Spanakopita pairs beautifully with:

• White wines (crisp and refreshing): Assyrtiko, Sauvignon Blanc
• Rosé wine for a summer touch
• Greek ouzo for a traditional experience
• Light yogurt drink (ayran) for a non-alcoholic option

Nutritional Value (Approx. per serving)

• Calories: 280–350 kcal
• Protein: 8–10 g
• Fat: 18–22 g
• Carbohydrates: 20–25 g

Rich in:

• Iron (from spinach)
• Calcium (from feta)
• Vitamins A & K

FAQ

1. Can I use store-bought phyllo dough?

Yes! While homemade phyllo offers superior texture, store-bought is a convenient alternative.

2. Can spanakopita be frozen?

Absolutely. You can freeze it before or after baking. Reheat in the oven for best results.

3. Why is my spanakopita soggy?

Most likely due to excess moisture in the spinach. Always squeeze it thoroughly.

4. Can I make it vegan?

Yes! Replace feta with plant-based alternatives and omit eggs.

5. What greens can I add?

Traditional Greek pies often include wild greens like:

• chard
• nettles
• leeks