Spanakopita: A Timeless Greek Delight


May 21, 2024 by Ilya

Spanakopita, a savory Greek pastry filled with spinach and feta cheese encased in layers of crispy phyllo dough, is a timeless classic celebrated for its irresistible taste and rich cultural heritage. This beloved dish, with its origins rooted in ancient Greece, has captivated generations with its delicate layers, vibrant flavors, and nourishing ingredients. Delving into its history unveils a tale of culinary tradition and innovation, while exploring its benefits reveals a treasure trove of nutrition and gastronomic delight. Here, we embark on a journey to uncover the irresistible charm, numerous benefits, and the art of preparing Spanakopita.

Table of Contents

1History of Spanakopita
2The Cultural Significance
3Nutritional Benefits
4Key Ingredients
5Step-by-Step Recipe
6Tips for Perfect Spanakopita
7Serving Suggestions
8Variations and Twists
9Frequently Asked Questions (FAQs)

History of Spanakopita

Spanakopita’s story begins in ancient Greece, where the combination of spinach and cheese wrapped in pastry was a popular dish among the Greek aristocracy. The earliest known recipe for a spinach and cheese pie similar to Spanakopita appears in the 2nd-century Roman cookbook “Apicius.” Over time, Spanakopita evolved and adapted, influenced by various cultures and culinary traditions. During the Ottoman Empire, phyllo dough—thin, unleavened pastry—was introduced to Greek cuisine. The combination of spinach, cheese, and phyllo dough became a hallmark of Greek cooking, cherished for its delicious taste and versatility.


Today, Spanakopita is a beloved favorite in Greek cuisine, enjoyed as a meze (appetizer), side dish, or even a light meal. It is often served on special occasions, such as weddings, holidays, and family gatherings, symbolizing hospitality, generosity, and the joy of sharing food with loved ones.

The Cultural Significance

Spanakopita holds a special place in Greek culture, symbolizing more than just a delightful dish. In Greece, cooking and sharing food are central to social life and family traditions. Spanakopita, with its layers of phyllo dough representing the hard work and love put into each meal, embodies the essence of Greek hospitality. It’s not just a dish; it’s a gesture of goodwill and a means to bring people together.

Nutritional Benefits

Nutrient-Rich Ingredients: Spanakopita is made with a combination of nutritious ingredients, including spinach, feta cheese, onions, and fresh herbs. Spinach is rich in vitamins A, C, and K, as well as iron, calcium, and antioxidants, while feta cheese provides protein, calcium, and probiotics.

Heart-Healthy Fats: Phyllo dough, the pastry used to encase the spinach and cheese filling, is low in fat and cholesterol-free, making Spanakopita a heart-healthy option. The olive oil used to brush the layers of phyllo dough adds healthy monounsaturated fats, which are beneficial for heart health.


High in Fiber: Spanakopita is a good source of dietary fiber, thanks to the spinach and whole wheat phyllo dough. Fiber is essential for digestive health, promoting regularity and supporting a healthy gut microbiome.

Key Ingredients

Spinach: Fresh, vibrant spinach is the star of the filling, providing a wealth of vitamins and minerals.

Feta Cheese: Crumbled feta adds a tangy, creamy element that pairs perfectly with the spinach.

Phyllo Dough: Thin layers of phyllo dough create the crispy, flaky crust that is a hallmark of Spanakopita.


Herbs: Fresh dill and parsley add aromatic and flavorful notes to the filling.

Olive Oil and Butter: Used for brushing the phyllo layers, adding richness and helping to achieve that golden, crispy finish.

Step-by-Step Recipe


  • 1 pound fresh spinach, washed and chopped
  • 1 cup crumbled feta cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • Salt and pepper, to taste
  • 1/2 pound phyllo dough, thawed if frozen
  • 1/2 cup melted butter or olive oil (for brushing)


  1. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  2. Mix the Ingredients: In a mixing bowl, combine the cooked spinach mixture with crumbled feta cheese, chopped dill, chopped parsley, salt, and pepper. Stir until well combined.
  3. Assemble the Spanakopita: Preheat the oven to 350°F (175°C). Place one sheet of phyllo dough on a clean work surface and brush lightly with melted butter or olive oil. Place another sheet of phyllo dough on top and brush with butter or olive oil. Repeat this process until you have a stack of 5-6 phyllo sheets.
  4. Add the Filling: Spoon a portion of the spinach and feta mixture along the long edge of the phyllo dough stack, leaving a border of about 1 inch. Roll the phyllo dough around the filling to form a log shape, then fold the ends under to seal.
  5. Bake the Spanakopita: Place the assembled spanakopita seam-side down on a baking sheet lined with parchment paper. Brush the top with additional melted butter or olive oil. Repeat the process with the remaining phyllo dough and filling. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
  6. Serve and Enjoy: Remove the spanakopita from the oven and let cool for a few minutes before slicing into individual portions. Serve warm or at room temperature as a delicious appetizer, side dish, or light meal.

Tips for Perfect Spanakopita

Use Fresh Ingredients: Fresh spinach and herbs make a significant difference in flavor. Avoid using frozen spinach if possible.

Handle Phyllo Dough Carefully: Phyllo dough can be fragile and dries out quickly. Keep it covered with a damp cloth while working to prevent it from drying out.

Balance the Filling: Ensure the spinach mixture is well-drained to avoid a soggy filling. Squeeze out excess moisture after cooking the spinach.

Layer Wisely: Brushing each layer of phyllo with butter or olive oil ensures a crispy, golden crust.

Cool Before Slicing: Let the Spanakopita cool slightly before slicing to help it hold its shape and prevent filling from spilling out.

Serving Suggestions

Spanakopita can be enjoyed in various ways, making it a versatile dish for any occasion. Here are some serving suggestions:

  • Appetizer: Serve small slices of Spanakopita as a starter at dinner parties or gatherings.
  • Side Dish: Pair Spanakopita with grilled meats, fish, or a fresh salad for a complete meal.
  • Main Course: Enjoy a larger portion of Spanakopita with a side of Greek salad or roasted vegetables.
  • Brunch: Serve Spanakopita alongside other brunch favorites like eggs, fresh fruit, and pastries.

Variations and Twists

Spanakopita is a versatile dish that can be adapted to suit various tastes and dietary preferences. Here are some creative variations:

Add Protein: Incorporate cooked chicken, ground lamb, or shrimp into the filling for a heartier version.

Vegan Spanakopita: Use a dairy-free cheese substitute and brush the phyllo with olive oil instead of butter.

Gluten-Free: Use gluten-free phyllo dough or a homemade gluten-free pastry.

Nuts and Seeds: Add a handful of toasted pine nuts or sesame seeds to the filling for extra crunch and flavor.

Different Cheeses: Experiment with different cheeses like ricotta, goat cheese, or a combination of cheeses for a unique twist.

Frequently Asked Questions (FAQs)

What is the best way to store leftover Spanakopita?

To store leftover Spanakopita, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and refrigerate. It will keep for up to 3 days. You can also freeze Spanakopita for up to 3 months; just reheat it in the oven until crispy.

Can I make Spanakopita ahead of time?

Yes, you can prepare Spanakopita ahead of time. Assemble the pastry and filling, then cover and refrigerate until ready to bake. Alternatively, you can bake it and then reheat in the oven before serving.

Can I use frozen spinach for Spanakopita?

While fresh spinach is preferred for its flavor and texture, you can use frozen spinach.


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