Spanakopita
Savory spinach pie made with flaky phyllo dough.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Athena Grill
Pies and savory pastries have a long history in the Mediterranean region, with layered doughs documented in ancient Greece. Spanakopita likely evolved from these early forms, incorporating locally available ingredients like spinach and feta cheese, staples of the Greek diet for centuries. The use of phyllo pastry, though perfected later, can be traced to Byzantine culinary traditions.
Spanakopita is a deeply ingrained part of Greek culinary culture, often served as a meze (appetizer), a light lunch, or even as a component of a larger meal. It's a common offering at family gatherings, celebrations, and social events, reflecting hospitality and tradition.
Family Gatherings
Spanakopita is frequently prepared and shared during family occasions, symbolizing togetherness and the passing down of culinary traditions through generations. Recipes are often closely guarded family secrets, with slight variations passed down.
Festivals and Celebrations
It's a staple at Greek festivals and celebrations, showcasing the country's culinary heritage to locals and tourists alike. It's a popular street food and a common offering at tavernas (Greek restaurants).
Everyday Meal
While often associated with special occasions, Spanakopita is also enjoyed as a convenient and satisfying everyday meal. It's readily available in bakeries and supermarkets throughout Greece.
Spanakopita is characterized by a savory and slightly tangy flavor profile, with the earthiness of spinach balanced by the salty and creamy feta cheese, all enveloped in the crisp, buttery layers of phyllo dough.
The dominant flavor is a harmonious blend of earthy spinach, briny feta, and the richness of olive oil. Herbs like dill and sometimes mint contribute a fresh, aromatic dimension. The phyllo dough, when properly baked, provides a delicate, crispy counterpoint to the soft, savory filling. Variations may include adding onions or leeks for a more pungent undertone.
Phyllo Dough Handling
Keep phyllo dough covered with a damp towel while working to prevent it from drying out and cracking. Brush each sheet with melted butter or olive oil for a crispy and flaky result.
Filling Consistency
Squeeze out excess moisture from the spinach to prevent a soggy filling. Crumble the feta cheese finely and ensure it's evenly distributed throughout the spinach mixture.
Baking Temperature and Time
Bake Spanakopita at a moderate temperature (around 350-375°F or 175-190°C) until the phyllo is golden brown and crispy. Rotate the pan halfway through baking to ensure even browning.
Cheese Quality
Using high-quality Greek feta is crucial for the authentic flavor of Spanakopita. Avoid overly salty or crumbly varieties. The feta should be tangy and slightly creamy.
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