Greek spinach pita, also known as spanakopita, is a delicious and savory pastry that has captured the hearts (and appetites) of food lovers around the globe. Traditionally filled with fresh spinach, feta cheese, and herbs, spanakopita is a perfect dish for appetizers, light lunches, or even as a party snack. In this article, we’ll take you through the history of this delectable dish and provide stepbystep instructions to create your very own Greek spinach pita, making it both popular and easy.
A Brief History
Spinach pita has roots in ancient Greece, where phyllo pastry was used to create a variety of sweet and savory dishes. With the incorporation of fresh greens, particularly spinach, and the addition of tangy feta cheese, spanakopita emerged as a beloved staple in Greek cuisine. Today, this flaky treat is enjoyed in homes and tavernas across Greece and beyond.
Ingredients
To make Greek spinach pita, you’ll need:
For the Filling:
1 pound fresh spinach (or 2 cups frozen spinach, thawed and drained)
1 medium onion, finely chopped
2 green onions, chopped
1 cup feta cheese, crumbled
1/2 cup ricotta cheese (optional, for creaminess)
1/4 cup fresh dill, chopped (or 1 tsp dried dill)
1/4 cup fresh parsley, chopped
1/4 cup olive oil
Salt and pepper to taste
1/2 teaspoon nutmeg (optional)
For the Phyllo:
1 package of phyllo dough (16 oz), thawed
1/2 cup melted butter or olive oil (for brushing)
StepbyStep Instructions
Step 1: Prepare the Filling
1. Cook the Spinach: If using fresh spinach, wash it thoroughly and remove the tough stems. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the spinach and cook until wilted. If using frozen spinach, ensure it’s welldrained and heat it until warmed through.
2. Combine Ingredients: In a mixing bowl, combine the cooked spinach and onions with crumbled feta cheese, ricotta cheese (if using), green onions, dill, parsley, nutmeg, salt, and pepper. Mix thoroughly and set aside.
Step 2: Assemble the Phyllo
1. Prepare the Work Surface: Lay out a clean kitchen towel and place a baking sheet near your workspace. Preheat your oven to 375°F (190°C).
2. Layer the Phyllo: Unroll the phyllo dough and cover with a damp kitchen towel to prevent it from drying out. Take one sheet of phyllo and lay it flat on the prepared baking sheet. Brush it generously with melted butter or olive oil.
3. Add More Layers: Layer three to five sheets, brushing each layer with butter. The more layers, the flakier your pastry will be!
Step 3: Fill and Fold
1. Add the Filling: Place a thin line of the spinach mixture along one edge of the phyllo, leaving about an inch from the edge.
2. Fold: Carefully fold the phyllo over the filling, creating a long rectangular shape. Continue to fold the pastry over itself like a flag, brushing with butter as you fold until you reach the end.
3. Repeat: Repeat the process until all the filling is used. You can create several smaller spanakopita for individual servings or one large one.
Step 4: Bake
1. Final Touches: Brush the tops of the filled pastries with melted butter for that golden finish.
2. Bake: Place the baking sheet in the preheated oven and bake for about 3035 minutes or until the pastry is golden brown and crisp.
Step 5: Serve and Enjoy
Once done, remove from the oven and allow them to cool slightly. Serve your delicious Greek spinach pita warm or at room temperature. Pair it with a side of tzatziki sauce or a fresh Greek salad for a complete meal!
Conclusion
Making Greek spinach pita at home may seem daunting, but you’ll find this traditional dish is not only popular but surprisingly easy to prepare. With crispy layers of phyllo and a delectable filling of spinach and feta, spanakopita will delight your taste buds and impress your guests. Share this treat at your next gathering, or enjoy it as a savory snack any time of the day—either way, you’ll be bringing a taste of Greece right into your kitchen!