Spanakopita I

Spanakopita I Recipe - Vegetarian Greek Food

Region / culture: Greece | Servings: 8 |

Vegetarian diet

Introduction

Spanakopita is a traditional Greek dish made with layers of flaky filo pastry, spinach, and feta cheese. This savory pie is a popular appetizer or main course in Greek cuisine, known for its delicious flavors and crispy texture.

History

Spanakopita has been a staple in Greek cuisine for centuries, with its origins dating back to the Byzantine Empire. The dish was originally made with a simple dough and filled with a mixture of greens, herbs, and cheese. Over time, the recipe evolved to include filo pastry, which gives the dish its signature flaky texture.

Ingredients

1 pack of very thin filo pastry (obtained from a specialist deli)
1 kg / 2 lb of spinach, either frozen or fresh
1 kg / 2 lb of feta cheese
250 g / 0.5 lb of butter or margarine
2 cloves of garlic or garlic powder

How to prepare

If the spinach is raw, cook it and thinly slice it.
If frozen, defrost the spinach.
In either case, mix the feta cheese with the spinach to create a mixture, and add the chopped garlic.
Spread some butter on an oven tray.
Open the filo package and place each thin pastry (which is as thin as paper) on the tray, buttering each one using a brush.
After placing 8 filo slices, spread the spinach/feta mixture evenly over the entire oven tray, covering the 8 pastry slices.
On top of this, place the remaining pastry slices, buttering each one of them as well.
Notch the last pastry slice to create 2-inch (5 cm) squares.
Place the tray in a medium heat oven and cook until it turns brown.

Variations

Add pine nuts or sun-dried tomatoes to the spinach and feta mixture for extra flavor.
Substitute the spinach with Swiss chard or kale for a different twist on the classic recipe.
Use a mixture of different cheeses, such as ricotta or goat cheese, in place of feta.

Cooking Tips & Tricks

Make sure to thaw the filo pastry properly before using it, as it can become brittle if not handled carefully.

- Be generous with the butter when layering the filo pastry, as this will help create a crispy and golden crust.

- For a richer flavor, you can add chopped onions or leeks to the spinach and feta mixture.

- To prevent the filo pastry from drying out while assembling the spanakopita, cover it with a damp towel.

Serving Suggestions

Spanakopita can be served as an appetizer, side dish, or main course. It pairs well with a Greek salad, tzatziki sauce, or roasted vegetables.

Cooking Techniques

Baking

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute fresh herbs, such as dill or parsley, for the garlic powder.

Make Ahead Tips

You can assemble the spanakopita ahead of time and refrigerate it until ready to bake. This is a great make-ahead dish for parties or gatherings.

Presentation Ideas

Cut the spanakopita into squares or triangles for a beautiful presentation. Serve it on a platter garnished with fresh herbs or lemon wedges.

Pairing Recommendations

Spanakopita pairs well with a crisp white wine, such as a Greek Assyrtiko or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (180°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of spanakopita contains approximately 300 calories.

Carbohydrates

Each serving of spanakopita contains approximately 25 grams of carbohydrates.

Fats

Each serving of spanakopita contains approximately 15 grams of fats.

Proteins

Each serving of spanakopita contains approximately 10 grams of proteins.

Vitamins and minerals

Spanakopita is a good source of vitamin A, vitamin K, calcium, and iron.

Alergens

Spanakopita contains dairy (feta cheese) and gluten (filo pastry).

Summary

Spanakopita is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Spanakopita is a delicious and nutritious Greek dish made with layers of filo pastry, spinach, and feta cheese. This recipe is easy to make and perfect for a family meal or special occasion. Enjoy the crispy, flaky texture and savory flavors of this classic dish!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl visiting my aunt in Greece. I remember walking into her kitchen and being hit with the most amazing aroma of herbs and spices. My aunt was standing at the stove, stirring a pot of something that looked and smelled delicious.

"What are you making, Aunt Maria?" I asked, curious to know the secret behind the mouth-watering scent that filled the room.

She smiled and replied, "Spanakopita, my dear. It's a traditional Greek dish made with phyllo dough, spinach, feta cheese, and a mixture of herbs and spices."

I watched as she expertly layered the phyllo dough in a baking dish, brushing each sheet with melted butter. She then mixed together the spinach, feta cheese, onions, garlic, dill, and nutmeg, creating a filling that was both savory and aromatic.

As she spooned the filling onto the phyllo dough and folded it into a perfect triangle, I knew that I had to learn how to make this dish myself. I begged my aunt to teach me her recipe, and she was more than happy to pass on her knowledge to the next generation.

Over the course of the next week, I watched and helped my aunt make Spanakopita multiple times, taking notes and asking questions along the way. I learned the importance of using fresh ingredients, properly layering the phyllo dough, and seasoning the filling just right.

When it was time for me to return home, my aunt presented me with a handwritten recipe card for Spanakopita, filled with detailed instructions and tips for success. I treasured that card like a precious heirloom, knowing that it held the key to recreating the flavors of Greece in my own kitchen.

Back home, I wasted no time in gathering the ingredients and setting to work. I carefully followed the steps outlined on the recipe card, feeling a sense of pride and accomplishment as the Spanakopita came together just as it had in my aunt's kitchen.

The first bite was a revelation - the flaky layers of phyllo dough, the creamy filling of spinach and feta cheese, the burst of flavors from the herbs and spices. I knew that I had unlocked a culinary treasure, a recipe that would become a staple in my family for generations to come.

As the years passed, I continued to make Spanakopita for special occasions and family gatherings, earning praise and compliments from all who tasted it. I shared the recipe with friends and neighbors, spreading the joy of this traditional Greek dish far and wide.

I often think back to that fateful day in my aunt's kitchen, when I first discovered the magic of Spanakopita. It's a memory that brings me great joy and gratitude, a reminder of the power of food to connect us to our heritage and to each other. And every time I make this dish, I feel a sense of pride and satisfaction, knowing that I am carrying on a tradition that has been passed down through generations.

So here I am, many years later, still making Spanakopita with the same love and care that my aunt showed me all those years ago. And as I take a bite of the flaky, savory pie, I am transported back to that kitchen in Greece, surrounded by the sights, sounds, and smells of my beloved homeland. The memory of finding this recipe for the first time will always hold a special place in my heart, a reminder of the bond between family, food, and tradition.