Spanakopíta (Spinach and Feta Pie)

Spanakopíta 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. Spanakopíta 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.

Despite its simplicity, spanakopíta’s 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.

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.

In practice, making spanakopíta requires some technique with phyllo dough but the outcome is rewarding. The dough’s 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. Spanakopíta captures the Greek talent for transforming humble ingredients into unforgettable dishes.