The story
Greeks have a long tradition of savoury pies, particularly in rural regions where wild greens, cultivated spinach, cheese and handmade pastry were economical staples. Spanakopita is one of the best-known forms, assembled as a tray pie or individual triangles. The dish is famous for the contrast between brittle, golden filo and a moist filling of spinach, feta and herbs. It tastes substantial without relying on meat and works equally well hot, warm or at room temperature. Spanakopita is eaten as breakfast, a snack, a light meal or part of a larger spread. It reflects the importance of pies in Greek home cooking and the use of seasonal greens gathered from fields and gardens.
Ingredients
- Main
- 166.67 gram spinach500g spinach
- 66.67 gram feta200g feta
- 0.33 piece onion1 onion
- 0.67 piece eggs2 eggs
- 5 gram DillDill [Phase 1 metric normalisation: fresh herb amount for serves 2]
- 15 millilitre Olive oilOlive oil [Phase 1 metric normalisation: standard small-batch olive oil amount for serves 2; source-check if oil is central to dish]
- 2.67 piece phyllo sheets8 phyllo sheets
Method
Method
Sauté onion and spinach until wilted. Cool and mix with feta, eggs, and dill. Layer phyllo sheets in a greased pan, add filling, and top with more sheets. Bake at 180°C for 40–45 minutes.
Nutrition
per serving
Estimated nutrition for Spanakopita; use as editorial/testing data and refine from exact ingredient weights if needed.
