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    SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie

    Spanakopita is a tasty Greek savory pie filled with spinach, eggs, and feta, daily served as snack, appetizer or light lunch, and particularly appreciated by the kids! This spinach and feta pie has ancient root and probably has been influenced by the Ottoman cuisine. Here the Spanakopita recipe and history!

    SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie

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    SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie

    ORIGIN OF SPANAKOPITA

    Since the times of Ancient Greece, it was common making savory pies as a snack or packed meal. At that time, the pies were prepared with various flours obtained by barley, millet, oat, or rye. Initially, the filling of this pies was composed by a mixture of legumes, cheese, garlic, and honey. Later, particularly in the countryside, the farmers started to add mixed vegetables and herbs into the stuffing.

    It's likely that the Spanakopita as we know it nowadays originates from the Ottoman Empire, probably during the occupation of Greece began since the XV Century. The characteristic dough called Phyllo or Filo derives from the Greek word φύλλο that means "leaf", and symbolize perfectly the thin and crispy layers that compose the crust of this pie.

    SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie

    Probably he Phyllo dough originates from the Ottoman Yufka pastry: a dough which in turn was inspired by the pastries prepared in the regions between the modern Turkey and India. The chefs of the Ottomans sultans reworked the original recipe, shaping the dough into thinner layers.

    The legend wants that the first recipe prepared with the Ottoman Yufka has been the Baklava: the traditional cake with nuts and honey. Furthermore, another proof of the Ottoman influence over the Spanakopita is the Turkish Ispanakli Borek: a similar pie with spinach and Yafka pastry but without cheese.

    SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie

    FILLING VARIATIONS

    Even if the classic Spanakopita stuffing is basically made with spinach and herbs, some variations suggest the use of other green vegetables like sorrel or chard, particularly in the countryside. Furthermore, some chefs prefer to use leeks instead of scallions.

    SPINACH PIES IN THE INTERNATIONAL CUISINES

    As I said, Spanakopita has been probably influenced by the Ottoman Ispanakli Borek. Other recipes similar to Spanakopita are the Italian Torta Pasqualina typical in Easter time in Liguria, and the Emilian Erbazzone. The Lebanese Fatayer is a little pie filled with meat or spinach and cheese. Eventually, In Serbia and Bosnia it is traditional a spinach pie made with cottage cheese and cornmeal called Pita Zeljanica.

    SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie

    SPANAKOPITA TIPS AND SUGGESTIONS

    • The Phyllo dough is quite hard to make at home, so I suggest you buy it ready to use.
    • Cut and serve Spanakopita at lukewarm or room temperature. If you prefer the pie warmer, wait 10 minutes at least.
    • Spanakopita gives its best a few time after ready, but this pie is also perfect for a vegetarian lunch-box!

    SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie

    SPANAKOPITA RECIPE

    4.0 from 3 reviews
    SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie
     
    Print
    Prep time
    1 hour 45 mins
    Total time
    1 hour 45 mins
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Appetizer
    Cuisine: Greek
    Serves: 4
    Ingredients
    • • 1 Lb (450 g) spinach
    • • 7 oz (200 g) Phyllo pastry
    • • 8 oz (225 g) feta cheese crumbles
    • • 4 tbsp (90 g) greek yogurt
    • • 12 scallions (alternatively, 1 cup leek, minced)
    • • 2 tbsp mixed fresh herbs (coriander, oregano, mint, dill)
    • • 1 organic lemon
    • • 1 cup extra-virgin olive oil
    • • 3 eggs
    • • 1 tsp black pepper
    • • to taste table salt
    Instructions
    1. THAWN PHYLLO DOUGH
      The Phyllo dough is hard to make at home, so I suggest you to buy it frozen.
      Thawn the Phyllo at room temperature a couple of hours or 1 night in the fridge.
      Leave the Phyllo dough rolled into its bag until the spinach filling is ready, then unroll and use.
    2. SPINACH AND SCALLIONS
      First of all, rinse the spinach thoroughly, then cut and discard the tougher ends of the stems. After that, cut roughly the spinach leaves. Now, reduce into thin rings 4 whole scallions and the white part of 8 other scallions. Pour the scallions in a pot big enough to cook the spinach along with 2 tbsp of olive oil. Saute the scallions over medium/low heat until tender but not brown, then add the spinach leaves along with 1 generous pinch of salt. Stir-fry the spinach until they lose almost all their liquid, then pour them into a colander, and press gently with a spoon to purge the rest of the water.
    3. PREPARE THE FILLING
      Pre-heat the oven to 355° F (180° C).
      Now, rinse and mince the herbs. Then, pour the spinach along with the Feta crumbles, and the Greek yogurt, and the minced herbs into a bowl. Complete with the black pepper, salt to taste and grated lemon skin. After that, crack 2 eggs and whisk a little, then add them to the other ingredients. Whisk eventually the Spanakopita filling until consistent.
    4. FILLING THE SPANAKOPITA
      Now, unroll the phyllo dough, then grease a 10 inches square baking dish with olive oil.
      Then, proceed this way:
      • Line the casserole with 3 layers of phyllo leaving at least 2 inches of dough over the edges of the dish. If the sheets are not large enough, use two different groups phyllo layers overlapped a little in the center of the baking plate.
      • After that, grease with olive oil, and add 3 more layers of pastry, rotated 90 degrees to the first layers.
      • Then, pour the Spanakopita stuffing in the casserole and spread the mixture uniformly.
      • At this point, cover the mixture with 3 layers of dough, grease with a little amount of olive oil, then add 3 more layers of phyllo.
      • Finally, grease the pastry lid with 1 tbsp of beaten egg, and spray or use your hands to sprinkle a very little with water.
      • Bake immediately at 355° F (180°) for 45 to 55 minutes depending on your oven, until the crust become nicely golden and crispy.
    5. SERVING SPANAKOPITA
      Once ready, let the Spanakopita reach lukewarm or room temperature, then cut and serve.
    3.5.3229

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    TAKE A LOOK AT THIS!

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    SPANAKOPITA RECIPE & HISTORY - Traditional Greek spinach pie

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    Reader Interactions

    Comments

    1. Albert Bevia says

      March 10, 2018 at 1:40 pm

      Great history lesson, and this pie just looks and sounds too good to be true, I love all the simple flavors that are added to it, this is on my to-make list!!

      Reply
      • Filippo Trapella says

        March 10, 2018 at 1:55 pm

        Thanks Albert,
        Let me know if you'll like it!

        Reply
    2. Johana says

      March 11, 2018 at 12:15 pm

      Looks do easy. I can’t wait to try it.

      Reply
      • Filippo Trapella says

        March 11, 2018 at 12:31 pm

        Cool Johana!

        Reply
    3. Linda Makris says

      March 11, 2018 at 1:53 pm

      Bravo Fillippo on your spanakopita recipe! We don't use yogurt in Greece but why not, Inwould use thick Greek tyoe yogurt. Would like to say that I doubt greek phyllo came from yufka. They arequite dufferent and while I have no doubt they had thin pastry, it is documented that ancient Greek and Roman cooks were making sophisticated pastries long before the Ottomon turks captured Constantinople! Best example is Catos recipe for Placenta. (from Greek plakounta) in his de Agricultura, which decribes what must be europes oldest cheese pie/cake recipe with layered sheets of pastry, cheese and honey circa 200 bc! I have done e xtensive research on the subject which I can share with whoever is interested. Just to set the record straight as they say!

      Reply
      • Filippo Trapella says

        March 11, 2018 at 3:17 pm

        Hi Linda,
        Thanks so much for your contribution, it is going to complete my post with a different point of view!
        When describing the birth of an ancient recipe is easy to find different tales: it's hard to say which one is the closest to the real origin, and often every legend brings a little piece of truth. I'm already laughing thinking of when I will describe the history of carbonara: some Italians will be very surprised...

        Happy Cooking!

        F.

        Reply
    4. Lia says

      March 11, 2018 at 5:13 pm

      Great recipes!

      Reply
      • Filippo Trapella says

        March 11, 2018 at 5:48 pm

        Thank you Lia 🙂

        Reply
    5. ariela says

      May 06, 2018 at 5:59 am

      A must make!!! looks so very yummy thank you

      Reply
      • Filippo Trapella says

        May 07, 2018 at 1:29 pm

        Thanks Ariela 🙂

        Reply
    6. Alice says

      May 10, 2018 at 2:51 pm

      This really sounds like something I'd like, except I really don't like feta cheese . What can I substitute? I also don't like blue cheese

      Reply
      • Filippo Trapella says

        May 10, 2018 at 3:22 pm

        Hi Alice,

        You can use Ricotta instead of Feta. Not really Greek, but very tasty!

        Happy cooking

        F.

        Reply
    7. Rebecca Feldman says

      December 04, 2018 at 5:26 pm

      That’s amazing! My dad and his family is Greek and it’s really cool learning about my favorite food. I have a geography project this Thursday and I needed some facts on the food of Greece!

      Reply
      • Filippo Trapella says

        December 04, 2018 at 5:43 pm

        Thanks Rebecca,

        Crossing fingers and positive thoughts for your project 🙂

        F.

        Reply
    8. Betty Ellen says

      June 05, 2019 at 10:20 am

      Lived on Corfu..... the thin version made there was a great street fare, made in the shape of a , oh, so good!

      Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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