Spanakopita
Spinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.
What makes it spanakopita
- Spinach — or mixed wild greens — wilted and squeezed dry.
- Feta, spring onions and plenty of dill.
- Filo brushed with olive oil or butter, baked crisp.
Where it comes from
Pies — pites — are central to Greek home cooking, and the mountain north-west, Epirus above all, is known for rolling its own filo. Spanakopita is the most familiar, eaten warm or cold, from the bakery in the morning or carried to picnics.
During Lent it's made without the cheese, with more greens and herbs.
How it varies
- Hortopita
- With wild greens instead of, or as well as, spinach.
- Nistisimi
- The Lenten version, without cheese or egg.
Be the first here
Start your own spanakopitaNo one here has made spanakopita yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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