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Spanakopita is a tasty Greek savory pie filled with spinach, eggs, and feta, daily served as snack, appetizer or light lunch, and particularly appreciatedby the kids! This spinach and feta pie has ancient root and probably has been influenced by the Ottoman cuisine. Here the Spanakopita recipe and history!
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ORIGIN OF SPANAKOPITA
Since the times of Ancient Greece, it was common making savory pies as a snack or packed meal. At that time, the pies were prepared with various flours obtained by barley, millet, oat, or rye. Initially, the filling of this pies was composed by a mixture of legumes, cheese, garlic, and honey. Later, particularly in the countryside, the farmers started to add mixed vegetables and herbs into the stuffing.
It's likely that the Spanakopita as we know it nowadays originates from the Ottoman Empire, probably during the occupation of Greece began since the XV Century. The characteristic dough called Phyllo or Filo derives from the Greek word φύλλο that means "leaf", and symbolize perfectly the thin and crispy layers that compose the crust of this pie.
Probably he Phyllo dough originates from the Ottoman Yufka pastry: a dough which in turn was inspired by the pastries prepared in the regions between the modern Turkey and India. The chefs of the Ottomans sultans reworked the original recipe, shaping the dough into thinner layers.
The legend wants that the first recipe prepared with the Ottoman Yufka has been the Baklava:the traditional cake with nuts and honey. Furthermore, another proof of the Ottoman influence over the Spanakopita is the Turkish Ispanakli Borek: a similar pie with spinach and Yafka pastry but without cheese.
FILLING VARIATIONS
Even if the classic Spanakopita stuffing is basically made with spinach and herbs, some variations suggest the useof other green vegetables like sorrel or chard, particularly in the countryside. Furthermore, some chefs prefer to use leeks instead of scallions.
SPINACH PIES IN THE INTERNATIONAL CUISINES
As I said, Spanakopita has been probably influenced by the Ottoman Ispanakli Borek. Other recipes similar to Spanakopita are the Italian Torta Pasqualina typical in Easter time in Liguria, and the Emilian Erbazzone. The Lebanese Fatayer is a little pie filled with meat or spinach and cheese. Eventually, In Serbia and Bosnia it is traditional a spinach pie made with cottage cheese and cornmeal calledPita Zeljanica.
SPANAKOPITA TIPS AND SUGGESTIONS
- The Phyllo dough is quite hard to make at home, so I suggest you buy it ready to use.
- Cut and serve Spanakopita at lukewarm or room temperature. If you prefer the pie warmer, wait 10 minutes at least.
- Spanakopita gives its best a few time after ready, but this pie is also perfect for a vegetarian lunch-box!
SPANAKOPITA RECIPE
4.0 from 3 reviews
SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie
Prep time
Total time
Author: Filippo Trapella - philosokitchen.com
Recipe type: Appetizer
Cuisine: Greek
Serves: 4
Ingredients
- • 1 Lb (450 g) spinach
- • 7 oz (200 g) Phyllo pastry
- • 8 oz (225 g) feta cheese crumbles
- • 4 tbsp (90 g) greek yogurt
- • 12 scallions (alternatively, 1 cup leek, minced)
- • 2 tbsp mixed fresh herbs (coriander, oregano, mint, dill)
- • 1 organic lemon
- • 1 cup extra-virgin olive oil
- • 3 eggs
- • 1 tsp black pepper
- • to taste table salt
Instructions
- THAWN PHYLLO DOUGH
The Phyllo dough is hard to make at home, so I suggest you to buy it frozen.
Thawn the Phyllo at room temperature a couple of hours or 1 night in the fridge.
Leave the Phyllo dough rolled into its bag until the spinach filling is ready, then unroll and use. - SPINACH AND SCALLIONS
First of all, rinse the spinach thoroughly, then cut and discard the tougher ends of the stems. After that, cut roughly the spinach leaves. Now, reduce into thin rings 4 whole scallions and the white part of 8 other scallions. Pour the scallions in a pot big enough to cook the spinach along with 2 tbsp of olive oil. Saute the scallions over medium/low heat until tender but not brown, then add the spinach leaves along with 1 generous pinch of salt. Stir-fry the spinach until they lose almost all their liquid, then pour them into a colander, and press gently with a spoon to purge the rest of the water. - PREPARE THE FILLING
Pre-heat the oven to 355° F (180° C).
Now, rinse and mince the herbs. Then, pour the spinach along with the Feta crumbles, and the Greek yogurt, and the minced herbs into a bowl. Complete with the black pepper, salt to taste and grated lemon skin. After that, crack 2 eggs and whisk a little, then add them to the other ingredients. Whisk eventually the Spanakopita filling until consistent. - FILLING THE SPANAKOPITA
Now, unroll the phyllo dough, then grease a 10 inches square baking dish with olive oil.
Then, proceed this way:
• Line the casserole with 3 layers of phyllo leaving at least 2 inches of dough over the edges of the dish. If the sheets are not large enough, use two different groups phyllo layers overlapped a little in the center of the baking plate.
• After that, grease with olive oil, and add 3 more layers of pastry, rotated 90 degrees to the first layers.
• Then, pour the Spanakopita stuffing in the casserole and spread the mixture uniformly.
• At this point, cover the mixture with 3 layers of dough, grease with a little amount of olive oil, then add 3 more layers of phyllo.
• Finally, grease the pastry lid with 1 tbsp of beaten egg, and spray or use your hands to sprinkle a very little with water.
• Bake immediately at 355° F (180°) for 45 to 55 minutes depending on your oven, until the crust become nicely golden and crispy. - SERVING SPANAKOPITA
Once ready, let the Spanakopita reach lukewarm or room temperature, then cut and serve.
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Reader Interactions
Comments
Albert Bevia saysGreat history lesson, and this pie just looks and sounds too good to be true, I love all the simple flavors that are added to it, this is on my to-make list!!
Reply
- Filippo Trapella says
Thanks Albert,
Let me know if you'll like it!Reply
- Johana says
Looks do easy. I can’t wait to try it.
Reply
- Filippo Trapella says
Cool Johana!
- Linda Makris says
Bravo Fillippo on your spanakopita recipe! We don't use yogurt in Greece but why not, Inwould use thick Greek tyoe yogurt. Would like to say that I doubt greek phyllo came from yufka. They arequite dufferent and while I have no doubt they had thin pastry, it is documented that ancient Greek and Roman cooks were making sophisticated pastries long before the Ottomon turks captured Constantinople! Best example is Catos recipe for Placenta. (from Greek plakounta) in his de Agricultura, which decribes what must be europes oldest cheese pie/cake recipe with layered sheets of pastry, cheese and honey circa 200 bc! I have done e xtensive research on the subject which I can share with whoever is interested. Just to set the record straight as they say!
Reply
- Filippo Trapella says
Hi Linda,
Thanks so much for your contribution, it is going to complete my post with a different point of view!
When describing the birth of an ancient recipe is easy to find different tales: it's hard to say which one is the closest to the real origin, and often every legend brings a little piece of truth. I'm already laughing thinking of when I will describe the history of carbonara: some Italians will be very surprised...Happy Cooking!
F.
Reply
- Lia says
Great recipes!
Reply
- Filippo Trapella says
Thank you Lia 🙂
Reply
- ariela says
A must make!!! looks so very yummy thank you
Reply
- Filippo Trapella says
Thanks Ariela 🙂
Reply
- Alice says
This really sounds like something I'd like, except I really don't like feta cheese . What can I substitute? I also don't like blue cheese
Reply
- Filippo Trapella says
Hi Alice,
You can use Ricotta instead of Feta. Not really Greek, but very tasty!
Happy cooking
F.
Reply
- Rebecca Feldman says
That’s amazing! My dad and his family is Greek and it’s really cool learning about my favorite food. I have a geography project this Thursday and I needed some facts on the food of Greece!
Reply
- Filippo Trapella says
Thanks Rebecca,
Crossing fingers and positive thoughts for your project 🙂
F.
Reply
- Betty Ellen says
Lived on Corfu..... the thin version made there was a great street fare, made in the shape of a , oh, so good!
Reply
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