{"id":66692,"date":"2025-10-19T00:35:11","date_gmt":"2025-10-19T00:35:11","guid":{"rendered":"https:\/\/travelshelper.com\/?p=66692"},"modified":"2026-02-28T18:43:25","modified_gmt":"2026-02-28T18:43:25","slug":"tarta-ze-szpinakiem-i-serem-feta","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/pl\/world-of-food\/greece-national-food\/spanakopita-spinach-and-feta-pie\/","title":{"rendered":"Spanakopita (ciasto ze szpinakiem i fet\u0105)"},"content":{"rendered":"\t\t
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Spanakop\u00edta is a classic Greek savory pie featuring tender spinach leaves, creamy feta cheese, and aromatic herbs encased in paper-thin phyllo pastry. The result is a flaky, golden triangle of comfort that is crisp outside and soft inside. Often enjoyed for breakfast or lunch, it is a staple snack in Greek bakeries and a favorite at family gatherings. Spanakop\u00edta is remarkably versatile: it can be baked as a large casserole or made into smaller hand-held portions, and it retains its appeal warm or at room temperature.<\/p>

Despite its simplicity, spanakop\u00edta\u2019s origins date back centuries. It may have been influenced by Ottoman borek and Byzantine pies, but Greeks adapted it into their own cuisine, emphasizing quality local spinach and cheese. Today, it is widely recognized as a symbol of Greek comfort food. The aroma of buttered phyllo and spinach filling evokes kitchens in Athens and islands alike. Making this pie connects home cooks with a time-honored tradition of Greek village cooking.<\/p>

The ingredients are straightforward. Fresh spinach is wilted and mixed with diced onions or scallions, eggs, crumbled feta, and fresh dill or parsley for seasoning. Some recipes add leeks or ricotta, but traditional versions stick to spinach and feta. The filling is sandwiched between layers of phyllo dough brushed with olive oil or melted butter. Baked until crisp and golden, each bite balances the richness of cheese with the green freshness of the spinach and herbs.<\/p>

In practice, making spanakop\u00edta requires some technique with phyllo dough but the outcome is rewarding. The dough\u2019s many layers create an airy crust that shatters delightfully when you bite in. The cheese and spinach mixture stays moist inside. It is often served warm, perhaps with a squeeze of lemon juice or a dollop of yogurt on the side. In Greece, you might pick up a slice on your way to work or serve it at a leisurely brunch. Spanakop\u00edta captures the Greek talent for transforming humble ingredients into unforgettable dishes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Spanakop\u00edta \u2013 Classic Greek Spinach and Feta Pie<\/h2>Recipe by Travel S Helper<\/span>Course: Breakfast, Brunch, Appetizer<\/mark><\/span>Cuisine: Greek<\/mark><\/span>Difficulty: Moderate<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

Spanakop\u00edta is a classic Greek savory pie made with layers of flaky phyllo pastry and a filling of chopped spinach, feta cheese, onions, eggs, and herbs. The filling is cooked briefly on the stove with garlic and scallions, then sandwiched between sheets of phyllo brushed with olive oil or melted butter. This recipe serves 6 to 8 and takes about 15 minutes to assemble and 40 minutes to bake. The finished pie has a golden, crisp crust and a rich, savory filling. It is naturally vegetarian (containing dairy and eggs), and can be made gluten-free using gluten-free filo dough. Spanakop\u00edta makes a satisfying breakfast or brunch dish, or an elegant appetizer when cut into triangles. Serve it warm or at room temperature alongside a simple salad or some tzatz\u00edki for a complete Greek meal.<\/p>

Ingredients<\/h3>
  • <\/span>

    450 g fresh spinach (about 1 lb), washed and chopped (you can use frozen spinach, well-drained, in a pinch)<\/em>.<\/p><\/span><\/div><\/li>

  • <\/span>

    200 g (7 oz) feta cheese, crumbled or cut into small cubes (preferably Greek feta in brine)<\/em>.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 medium onion or 2 scallions, finely chopped (adds sweetness; leeks or chives are also nice)<\/em>.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 cloves garlic, minced (optional for extra flavor).<\/p><\/span><\/div><\/li>

  • <\/span>

    200 g (7 oz) feta cheese, crumbled or cut into small cubes (preferably Greek feta in brine)<\/em>.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 eggs, lightly beaten (binds the filling together)<\/em>.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bc cup chopped fresh dill (or parsley) (dill is traditional; parsley or mint also work)<\/em>.<\/p><\/span><\/div><\/li>

  • <\/span>

    1\/4 teaspoon freshly ground nutmeg (optional, for warmth).<\/p><\/span><\/div><\/li>

  • <\/span>

    Salt and pepper to taste (be cautious: feta is salty)<\/em>.<\/p><\/span><\/div><\/li>

  • <\/span>

    8\u201310 sheets phyllo pastry (filo dough), thawed (about 250-300 g, enough for a double layer)<\/em>.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u2153 cup (80 ml) olive oil or melted butter, plus extra for brushing (to layer the phyllo and bake)<\/em>.<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>

    • Prepare the filling:<\/strong> In a large skillet, heat 1 tablespoon olive oil over medium heat. Saut\u00e9 the onion (and garlic, if using) until soft, about 3\u20134 minutes. Add the spinach (in batches if needed) and cook until wilted, about 2\u20133 minutes. Remove from heat. Let cool slightly, then transfer to a bowl and squeeze out any excess liquid.<\/p><\/li>

    • Mix filling:<\/strong> To the spinach mixture, stir in crumbled feta, beaten eggs, dill, nutmeg, and a pinch of salt and pepper. Mix well to combine. Set aside.<\/p><\/li>

    • Preheat oven:<\/strong> Preheat the oven to 180\u00b0C (350\u00b0F). Brush a 9\u00d713-inch (23\u00d733 cm) baking dish with olive oil or butter.<\/p><\/li>

    • Layer phyllo:<\/strong> Lay one sheet of phyllo in the dish, letting excess dough hang over the edges. Brush it lightly with olive oil or melted butter. Repeat with 4\u20135 more sheets, stacking and brushing each one. (Keep the remaining phyllo covered.)<\/p><\/li>

    • Add filling:<\/strong> Spread the spinach-feta filling in an even layer over the phyllo.<\/p><\/li>

    • Top layers:<\/strong> Layer the remaining sheets of phyllo on top of the filling, brushing each with oil or butter, for another 4\u20135 sheets. Fold any overhanging edges over the top. Brush the top layer generously with more oil or butter.<\/p><\/li>

    • Cut (optional):<\/strong> With a sharp knife, score the top phyllo into serving-sized squares or triangles, cutting through only the top layers (easier to cut after baking, but scoring helps even portions).<\/p><\/li>

    • Bake:<\/strong> Place the dish in the oven and bake for 35\u201340 minutes, or until the phyllo is golden brown and crisp. If the top browns too quickly, tent with foil.<\/p><\/li>

    • Serve:<\/strong> Let the spanakop\u00edta cool for 5\u201310 minutes before serving (this helps it set). Cut through the scored lines and serve slices warm or at room temperature.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Serving Suggestions & Pairings: Spanakop\u00edta is often enjoyed for breakfast with a cup of coffee or as part of a brunch spread. It also makes a hearty appetizer. Try it with lemon wedges, a light tomato salad, or a dollop of tzatziki for extra tang.<\/li>
      • Storage & Reheating: Leftover slices can be stored in the refrigerator, covered, for 1\u20132 days. Reheat in a warm oven or toaster oven to crisp up the pastry again. The filling stays moist; you may want to re-oil the pastry before reheating.<\/li>
      • Variations & Substitutions:\n- Individual portions: Cut phyllo into smaller strips and roll filling into small bundles or triangles (spanakop\u00edta fingers). Bake about 20\u201325 minutes.\n- Add cheeses: Mix ricotta or Greek yogurt into the filling for creaminess.\n- Spice it up: Add a pinch of red pepper flakes or grated lemon zest to the filling.\n- Extra greens: Stir finely chopped scallions, leeks, or Swiss chard into the spinach for more flavor and texture.<\/li>
      • Chef\u2019s Tips:\n- Ensure the spinach is well-drained; excess moisture can make the phyllo soggy.\n- Work quickly with phyllo and keep unused sheets under a damp towel to prevent drying.\n- Brushing phyllo sheets thoroughly with oil\/butter between layers guarantees a golden, flaky crust.<\/li>
      • Equipment Needed: Large skillet, mixing bowl, whisk or fork, 9\u00d713-inch baking dish, brush for oil, sharp knife, oven.<\/li><\/ul><\/div>