Spanakopita

Dish information

Spanakopita (Σπανακόπιτα), meaning 'spinach pie', is a quintessential Greek savory pastry, celebrated for its flaky phyllo dough and flavorful filling. While pies baked with various fillings have a long history in Mediterranean and Balkan regions, the modern Spanakopita, as widely recognized today, gained prominence in the 20th century. Its core ingredients are fresh spinach and briny feta cheese, meticulously combined with aromatic herbs such as dill, mint, and parsley, and often seasoned with a hint of nutmeg or black pepper. Some variations include additions like leeks, green onions, or even a touch of ricotta or eggs for added richness. The magic lies in the assembly: layers of paper-thin phyllo dough are brushed with melted butter or olive oil, encasing the vibrant green filling. This delicate construction is then baked until it achieves a delightful golden-brown crispness, yielding a satisfying contrast between the shattering crust and the tender, savory interior. Spanakopita is incredibly versatile, serving as a popular meze (appetizer), a light lunch, or a hearty snack, embodying the fresh, wholesome flavors of Greek home cooking. Regions like the Peloponnese are known for their traditional and delicious renditions.

Timeline

• 1800s

  Regional variations of spinach pies become common in Greek households.

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  1920s

  Influence of French pastry techniques might have contributed to refined phyllo usage.

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  1960s

  Spanakopita becomes a staple in Greek tavernas and home kitchens across the country.

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  1990s

  Increased availability of phyllo dough in international markets boosts Spanakopita's global popularity.