Posted on January 16, 2025

Spanakopita is more than just a savory pastry; it is a dish that carries centuries of Greek history, tradition, and a connection to the land. With its origins dating back to ancient Greece, where spinach and cheese-filled pies were a common staple, spanakopita has remained an essential part of Greek cuisine through generations. The dish reflects Greece’s agricultural abundance, particularly the country’s love for leafy greens, fresh herbs, and feta cheese, which are all central to Mediterranean cooking. Spanakopita is a prime example of how Greek cuisine balances simplicity with rich flavors, using locally sourced ingredients wrapped in delicate, flaky phyllo dough. Often enjoyed as a snack, appetizer, or main course, this dish has become a symbol of Greek hospitality, served at family gatherings, religious celebrations, and local festivals.

Beyond its taste and texture, spanakopita holds deep cultural significance in Greece, representing the country’s tradition of communal cooking and sharing meals with loved ones. Greek cuisine is rooted in the idea of philoxenia—the love of strangers and the act of welcoming guests with generosity. A dish like spanakopita embodies this spirit, as it is often made in large batches and shared among family and friends. In villages and cities alike, it is a staple in bakeries and homes, bridging the gap between past and present with every bite. Whether enjoyed warm or cold, at a bustling taverna or as part of a homemade feast, spanakopita is a true representation of Greek culinary heritage, where food is not just sustenance but a way to connect with history, nature, and one another.

Ingredients

• 1 lb fresh spinach, washed and chopped
• 1 medium onion, finely chopped
• 2 green onions, finely chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 2 cups feta cheese, crumbled
• 3 large eggs, lightly beaten
• 1/4 cup olive oil
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 package phyllo dough, thawed
• 1/2 cup melted butter (for brushing)

Instructions

1. Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat and sauté the onions and green onions until soft. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
2. In a large bowl, combine the spinach mixture with dill, parsley, feta cheese, eggs, nutmeg, salt, and pepper. Mix well.
3. Lightly grease a baking dish. Lay one sheet of phyllo dough in the dish, letting the edges hang over, and brush with melted butter. Repeat with 6-8 sheets, brushing each with butter.
4. Spread the spinach mixture evenly over the phyllo layers. Top with another 6-8 sheets of phyllo, buttering each layer. Tuck in the overhanging edges.
5. Score the top layer into squares or triangles for easier cutting after baking. Bake for 40-50 minutes, or until golden and crisp.
6. Allow to cool slightly before serving. Serve warm or at room temperature.