Authentic Greek Spinach Pie: A Flaky, Hearty Delight

 

Discover the rich flavors of Greece with this mouthwatering Spinach Pie (Spanakopita / Σπανακόπιτα) recipe. Originating from the charming town of Pyli, near Trikala in central Greece, this savory pastry is a testament to the region’s culinary prowess. The combination of crispy phyllo dough and a hearty spinach filling creates a perfect balance of textures and tastes that will transport you to the sun-drenched Mediterranean coast.

This particular version of spanakopita stands out with its unique blend of ingredients and traditional preparation methods. The addition of fresh herbs and creamy feta cheese elevates the dish, making it a favorite among locals and visitors alike. Whether served as a main course or appetizer, this spinach pie is sure to impress with its robust flavors and rustic charm.

 

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12
• Calories per Serving: Approximately 320

 

Ingredients

• 1 kg fresh spinach, washed and roughly chopped
• 5 tender leeks, finely chopped
• 10 spring onions, thinly sliced with leaves
• 1 large onion, finely minced
• 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped
• 1 bunch fresh mint, chopped
• 1/2 cup trahana (traditional Greek pasta)
• 450g aged feta cheese, crumbled
• 200ml evaporated milk
• 1/2 cup extra virgin olive oil
• 2 large eggs
• 1/4 cup water
• Salt and pepper to taste
• 1 package phyllo dough or 6 homemade phyllo sheets
• 1 tablespoon dried oregano
• 1/2 cup olive oil for brushing

 

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine chopped spinach, leeks, spring onions, and minced onion. Massage with your hands for 1-2 minutes until wilted.
3. Add fresh herbs, trahana, crumbled feta, and oregano to the spinach mixture. Toss well.
4. In a separate bowl, whisk together eggs, evaporated milk, and 1/4 cup olive oil.
5. Pour half of the egg mixture into the spinach filling and mix thoroughly.
6. Brush a large, shallow baking pan with olive oil.
7. Layer 3 phyllo sheets in the pan, brushing each with olive oil and allowing edges to hang over the sides.
8. Spread the spinach filling evenly over the phyllo.
9. Cover with 3 more phyllo sheets, brushing each with oil and tucking in the edges.
10. Brush the top with remaining egg mixture and score into portions.
11. Bake for approximately 1 hour and 10 minutes, until golden brown and crispy.
12. Let cool for 15 minutes before serving.

 

Kitchen Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Whisk
• Sharp knife
• Cutting board
• Large, shallow baking pan
• Pastry brush
• Oven

 

Tips and Tricks

To elevate your spinach pie to new heights, consider these insider tips:

1. Drain excess moisture from the spinach mixture to prevent a soggy bottom.
2. For extra crunch, sprinkle sesame seeds on top before baking.
3. Let the pie rest for 15 minutes after baking to set the filling and make cutting easier.
4. Use a sharp knife to score the top layers of phyllo before baking for easier serving.
5. Experiment with different cheeses like kefalograviera or mizithra for unique flavors.
6. Add a pinch of nutmeg to the filling for a subtle warmth.
7. Brush each phyllo layer generously with olive oil for maximum crispiness.

Serving Suggestions

Serve your spinach pie:

• As a main course with a crisp Greek salad
• Cut into small squares as an appetizer (meze)
• Alongside grilled meats for a complete meal
• At room temperature for picnics or packed lunches
• With a dollop of tzatziki for extra freshness

Beverage Pairing Recommendations

Complement your spinach pie with these beverages:

• A crisp white wine like Assyrtiko or Sauvignon Blanc
• Traditional Greek ouzo for an authentic experience
• A light lager or pilsner beer
• Freshly squeezed lemonade for a non-alcoholic option
• Greek mountain tea (tsai tou vounou) served hot or iced

Food Pairing Suggestions

Enhance your meal by pairing spinach pie with:

• Grilled lamb chops or souvlaki
• Roasted cherry tomatoes drizzled with olive oil
• A medley of olives and pickled vegetables
• Creamy fava bean dip (fava)
• Stuffed grape leaves (dolmades)

Storage Tips

To keep your spinach pie fresh:

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Keep the pie uncovered at room temperature for a few hours to maintain crispiness
• Avoid stacking pieces to prevent sogginess

Freezing Instructions

For long-term storage:

1. Allow the pie to cool completely
2. Cut into individual portions
3. Wrap each piece tightly in plastic wrap, then aluminum foil
4. Label and date the packages
5. Freeze for up to 3 months

Reheating Instructions

To restore the pie’s crispy texture:

1. Thaw frozen pieces in the refrigerator overnight
2. Preheat oven to 175°C (350°F)
3. Place pieces on a baking sheet
4. Reheat for 10-15 minutes or until warmed through and crispy
5. For a quick option, use a toaster oven for 5-7 minutes

Avoid microwaving as it can make the phyllo soggy.

Nutritional Information

Calories per Serving

Approximately 320 calories per serving

Detailed Nutrient Breakdown

Based on the ingredients used, each serving of spinach pie contains:

• Protein: 12g
• Carbohydrates: 28g
• Dietary Fiber: 4g
• Total Fat: 20g
  • Saturated Fat: 7g
  • Monounsaturated Fat: 10g
  • Polyunsaturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 550mg
• Potassium: 450mg
• Vitamin A: 5000IU
• Vitamin C: 30mg
• Calcium: 250mg
• Iron: 3mg

Allergies & Dietary Restrictions

• Wheat: Present in phyllo dough. Not suitable for those with celiac disease or gluten sensitivity.
• Dairy: Feta cheese and evaporated milk contain lactose and milk proteins. Avoid if lactose intolerant or allergic to milk.
• Eggs: Used in the filling. Not suitable for those with egg allergies.
• Alliums: Onions and leeks may cause digestive issues for some individuals.
• Gluten: Found in phyllo dough and trahana. Not suitable for gluten-free diets.
• Vegetarian: Suitable for vegetarians.
• Vegan: Not suitable due to cheese, milk, and eggs. Can be adapted with plant-based alternatives.
• Nuts: No nuts in the recipe, but check phyllo dough for potential cross-contamination.
• Soy: Generally not present, but verify evaporated milk ingredients for soy additives.
• Sesame: Not present in the recipe, but may be added as a topping.
• Low-carb diets: Higher in carbs due to phyllo dough and trahana.
• Keto: Not suitable due to high carb content.
• Paleo: Not compatible due to grains and dairy.
• Fodmap: High in FODMAPs due to onions, leeks, and wheat.

Always check ingredient labels for potential allergens and consult with a healthcare professional if you have specific dietary concerns or restrictions.

 

Health Benefits

This Greek spinach pie is not just a treat for your taste buds; it’s also packed with numerous health benefits:

1. Nutrient-Dense Greens: Spinach is a powerhouse of vitamins and minerals, including iron, calcium, and vitamins A, C, and K. These nutrients support bone health, immune function, and vision.
2. Heart-Healthy Fats: The olive oil used in this recipe is rich in monounsaturated fats, which can help reduce bad cholesterol levels and lower the risk of heart disease.
3. Protein Source: Feta cheese and eggs provide high-quality protein, essential for muscle maintenance and repair.
4. Antioxidant Rich: The combination of spinach, herbs, and olive oil offers a wealth of antioxidants that combat oxidative stress and inflammation in the body.
5. Fiber Boost: Spinach and leeks contribute dietary fiber, aiding digestion and promoting a feeling of fullness.
6. Bone Health: The calcium from feta cheese and spinach supports strong bones and teeth.
7. Energy Production: B-vitamins found in the spinach and leeks help convert food into energy.
8. Eye Health: The vitamin A in spinach is crucial for maintaining good vision.
9. Immune Support: Vitamin C from the spinach and herbs helps bolster the immune system.
10. Brain Function: The folate in spinach plays a role in cognitive function and emotional health.

While the pie is nutritious, it’s also calorie-dense, so enjoy it in moderation as part of a balanced diet.

Variations and Adaptations

This versatile recipe can be adapted to suit various preferences and dietary needs:

1. Gluten-Free Version: Replace phyllo with gluten-free pastry sheets or make a crustless version using extra eggs to bind.
2. Vegan Adaptation: Substitute feta with crumbled firm tofu or cashew cheese. Replace eggs with a flax egg mixture.
3. Low-Carb Option: Use almond flour or coconut flour to create a low-carb crust.
4. Added Protein: Incorporate cooked, shredded chicken or ground lamb for a heartier meal.
5. Different Greens: Experiment with other leafy greens like kale, chard, or dandelion greens.
6. Cheese Variations: Try using ricotta, goat cheese, or a mix of Greek cheeses.
7. Herb Infusions: Add different herbs like basil, thyme, or tarragon for unique flavor profiles.
8. Spice it Up: Include a pinch of red pepper flakes or smoked paprika for a spicy twist.
9. Mini Pies: Create individual servings by using a muffin tin to make bite-sized pies.
10. Sweet Version: For a dessert variation, replace the savory filling with a mixture of sweetened ricotta and spinach, flavored with cinnamon and lemon zest.

Seasonal Considerations

While spinach pie can be enjoyed year-round, consider these seasonal adaptations:

Spring: Use tender young spinach leaves and add fresh peas for a light, spring-inspired version.

Summer: Incorporate sun-dried tomatoes and fresh basil for a summery twist. Serve chilled as a refreshing meal.

Autumn: Add roasted butternut squash cubes and sage to the filling for a comforting fall flavor.

Winter: Use hearty winter greens like kale alongside the spinach and add warming spices like nutmeg.

 

Personal Account

I set out a gastronomic journey with my younger daughter to Pyli, a little town close to Trikala, on a clear fall day. Our interest was aroused by rumors of a neighborhood cooking demonstration scheduled to highlight the finest of Greek food. The air smelled freshly made pastries as we meandered around the busy booths. My daughter pulled at my sleeve suddenly, pointing enthusiastically to a table where an old lady was deftly creating what seemed to be the most unusual spinach pie I had ever seen. Intrigued, we went forward and the woman—Yiayia Eleni—warmly greeted us. She introduced herself. She presented us a chunk of her work with a glint in her eye. I realized this was not typical spanakopita the minute I bit. The phyllo was absolutely excellent, the contents a great mix of acidic feta and earthy spinach with an odd flavor of herbs I couldn’t really pinpoint. Seeing my interest, Yiayia Eleni revealed her secret: the filling included a dash of evaporated milk and a sprinkle of dried oregano. These few changes turned the known formula into something rather remarkable. Motivated by this gastronomic discovery, I started playing around with the recipe right away when we got home. Now, every opportunity I get, I make Yiayia Eleni’s spinach pie for my family; each mouthful reminds me of that fortunate day in Pyli.

Spanakopita’s Background

The well-liked Greek spinach pie, spanakopita, has centuries of rich history. Though the precise beginnings are unknown, the meal is firmly anchored in Greek cooking customs. One of the main ingredients of spanakopita, phyllo dough originated in the Byzantine Empire This paper-thin pastry, cooked to wonderfully crisp, was probably inspired by Middle Eastern culinary methods carried over to Greece. The stuffing of cheese and spinach depicts the agricultural riches of Greek countryside. Originally brought to the Mediterranean by Arabs in the eighth century, spinach soon became a mainstay of Greek cooking. Originally from ancient Greece, feta cheese fit well with the verdant green.

Spanakopita changed over time from a basic peasant meal to a national staple. Every Greek area created its own unique tastes by combining local cheeses or herbs. Spanakopita was customarily made for major events like weddings or religious holidays in several regions. As Greek immigrants took their cuisine to other countries in the 20th century, the dish became well-known abroad. Spanakopita is eaten all over today, evidence of its ongoing popularity and the rich Greek cooking legacy.

 

Origin of the Recipe

Although versions of spinach pie abound in Greece, this specific dish comes from the charming hamlet of Pyli, close to Trikala in central Greece. Local ingredients and distinctive cooking techniques from the area have molded this kind of spanakopita and given it a different flavor from others throughout the nation.
With its rich agricultural history and verdant surroundings, Pyli offers the ideal setting for this substantial meal. Fresh spinach, fragrant herbs, and locally made feta cheese abound and add to the unique taste sensation of this spinach pie. Trahana, a classic fermented grain product, gives the filling a subdued acidic taste and pays homage to the pastoral traditions of the region.

 

Cultural Value

Beyond its function as simple food, spanakopita is a symbol of hospitality, custom, and family ties in Greek culture. Making spinach pie is often a group activity in Pyli and the surrounding areas, gathering generations of women who have secrets and tales to tell as they gently stack the fragile phyllo dough.
This meal is entwined strongly with social and religious practices. Particularly the Great Lent before Easter, spanakopita is a filling meat-free substitute during the Greek Orthodox fasting times. Its significance in Greek social life is shown by its attendance at joyous events ranging from weddings to name day celebrations. The spinach pie also captures the Greek idea of using regional, seasonal foods. When wild greens are accessible, they help current Greeks to link their ancestors who foraged for sustenance in the countryside. This way not only guarantees the freshest tastes but also preserves a bond to the ground and the changing seasons.
As Greek food has become well-known worldwide, spanakopita has evolved into a representative of Greek tastes elsewhere. Its appeal among Greek diaspora groups has served to preserve cultural links and educate non-Greeks to the pleasures of Mediterranean cuisine. The flexibility of the recipe, which lets one vary depending on dietary choices or available ingredients, reflects the pragmatic yet artistic nature of Greek cuisine. Spanakopita is still a cherished staple that keeps changing while respecting its origins whether eaten as a fast snack, a light supper, or part of a big feast.

Last Words

It is abundantly evident as we draw to a close our trip throughout the realm of Greek spinach pie that this meal is much more than the sum of its components. It’s evidence of Greek chefs’ creative ability to turn basic materials into something rather remarkable. Together in a symphony of taste and texture, the crunchy layers of phyllo—the savory filling filled with feta and spinach—as well as the fragrant herbs. I urge you to attempt this dish regardless of your level of experience in the kitchen. The delicate phyllo or the ingredient list shouldn’t scare you; remember, cooking is an adventure and even flawed outcomes may be rather good. Folding each layer of dough and mixing the aromatic filling helps you to engage in a centuries-old custom that ties you to the core of Greek culture, not just cook a meal.
So compile your ingredients, prepare your oven, and let your house smell like baked spanakopita. Share it with loved ones or enjoy it alone. But whichever you decide to enjoy it, know with every mouthful you are savoring a little part of Greece—its geography, its history, its people.
Kαλή όρεξη! (Kali orexi! – Bon appétit!)