Spanakopita

Spanakopita

Alternative names	Spinach pie
Type	Pastry
Course	Snack, Appetizer
Place of origin	Greece
Serving temperature	Hot or room temperature
Main ingredients	Spinach, feta cheese, phyllo pastry
Variations	Cheese pie (tiropita), leek pie (prasopita)
Cookbook: Spanakopita   Media: Spanakopita

Spanakopita (Greek: σπανακόπιτα) is a traditional Greek pastry dish, famous for its delicious filling of spinach, feta cheese, onions, eggs, and seasoning. The name "spanakopita" comes from the Greek words spanaki, meaning spinach, and pita, meaning pie. This savory pie is a staple of Greek cooking and is enjoyed in various forms across the country and around the world.

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Ingredients and Preparation

The primary ingredients of spanakopita include spinach, feta cheese, olive oil, and phyllo dough. Often, other greens such as leeks, scallions, and dill are added to the filling for additional flavor. The mixture is seasoned with salt, pepper, and sometimes nutmeg. To prepare spanakopita, the spinach is first sautéed with the onions and then mixed with crumbled feta cheese, beaten eggs, and any additional herbs. This mixture is then layered or wrapped in phyllo dough, which has been brushed with olive oil or melted butter. The pastry can be made in a large pan and cut into squares or triangles after baking, or individual triangles can be made by folding the phyllo dough around the filling.

History

Spanakopita is believed to have origins in ancient Greece, with variations of the dish existing throughout the centuries. The modern version, made with phyllo dough, likely developed in the 20th century with the commercial availability of the dough. Spanakopita is part of a larger family of Greek pies known as pites or pitas, which can be filled with various ingredients, including cheese (tiropita), meat, and even sweet fillings.

Cultural Significance

Spanakopita is more than just a popular dish in Greece; it is a symbol of Greek hospitality and is often served at celebrations and family gatherings. It is also a common snack or light meal and can be found in almost every bakery and taverna in Greece. During Lent, when the Greek Orthodox Church prescribes fasting from animal products, versions of spanakopita made without eggs or dairy are popular.

Variations

While the classic spanakopita is a favorite, there are many regional variations throughout Greece and the Greek diaspora. Some versions include different types of cheese, such as ricotta or myzithra, or a mix of greens like chard or sorrel. In some areas, the pie is made without phyllo dough, resulting in a denser, cakelike texture.

Serving

Spanakopita is typically served warm or at room temperature. It can be a main dish, an appetizer, or a side dish. It pairs well with a simple salad and is often accompanied by tzatziki sauce or a wedge of lemon.

See Also

• Greek cuisine
• Pita
• Feta cheese
• Phyllo