Yiayia's Spanakopita [Spinach Pie]
Gluten Free optional!
Lets begin with the family story and origin of spinach pie, shall we?
Spinach pie [(/ˌspænəˈkɒpɪtə, -ˈkoʊ-/; Greek: σπανακόπιτα] is a Greek savory dish that contains cheese [feta], phyllo dough, spinach, onions, scallions/leeks, egg, herbs and olive oil. It has been a staple in Greek cuisine for thousands of years and can be served for any occasion.
The literal translation of phyllo is leaf, so it is believed that the original spinach pies were wrapped in fig leaves rather than phyllo dough. Phyllo and Spinach actually arrived in Greece during the Byzantine Empire and have been used in various Greek dishes since.
Crusts on spinach pies can vary depending on the region. The most common are phyllo dough, thin and flakey, or a village style pastry known as horiatiko which is a bit thicker. It can be make in a casserole like dish, or in individual hand pies.
Other cultures have their versions of spinach pie as well. For example Italy, Argentina and Uruguay have a similar pastry referred to as Torta Pasqualina.
OK so now to the best part, how to make your very own Greek spinach pie at home! Trust me, it is not as intimidating as it looks, especially since you can purchase your own phyllo dough now [sorry yiayia but its faster this way!]
Ingredients for making Spanakopita:
The Filling:
16 oz frozen chopped spinach, thawed and drained
2 bunches flat-leaf parsley, finely chopped
1 bunch of fresh dill, finely chopped
3 tbs fresh oregano
1 large yellow onion, finely chopped
4 garlic cloves, minced
2 tbsp extra virgin olive oil
4 eggs
12 oz quality feta cheese, crumbled
2 tsp dried dill weed
Freshly-ground black pepper
The Phyllo:
1 16 oz package of frozen Phyllo dough, properly thawed [read instructions on packaging!]
optional to purchase gluten free phyllo dough and use the same way as instructed below
How to:
Preheat the oven to 325 degrees F
Ensure spinach is well drained, squeeze out any excess liquid by placing spinach in a hand towel and twisting until all liquids have drained
Filling:
In a large mixing bowl, add the filling ingredients listed above and stir until all is well-combined
Unroll the, now thawed, phyllo dough sheets and place them between slightly damp kitchen towels
Prepare a 9" X 13" baking dish by brushing the bottom and sides with olive oil
Assembly:
Line said baking dish with a couple sheets of phyllo allowing them to slightly cover the sides of the dishBrush with olive oil
Add a couple more sheets the same way, and brush with olive oil to ensure it becomes golden and flakey
Repeat until 75% of the phyllo is used up, save the remainder for the top
Spoon the filling over the phyllo crust
Top with the remaining phyllo dough sheets and brush with olive oil, and a few drops of water
Fold the excess phyllo that is hanging over the dish towards the center, make sure to brush them with olive oil
Optional: Begin to partially cut into squares
Bake at 325 degrees F for 60 minutes, or until the crust is crisp and golden brown
Remove from the oven and finish cutting into squares, top with any additional herbs
Voila!
Spanakopita is one of my absolute favorite Greek meals. It’s so versatile, allowing you to alter a historical recipe and enjoying a piece of history at home! As always please let me know your thoughts on the recipe and tag me when you make it!