Spanakopita

Spanakopita, which translates to "spinach pie" is a cherished Greek pastry filled with a delectable mixture of spinach and feta cheese. This savory treat has been a staple of Greek cuisine since ancient times, with references dating as far back as the fifth century B.C.

The classic spanakopita filling features spinach, feta cheese, onions or scallions, eggs, and a blend of seasonings. Occasionally, other white cheeses like kefalotyri are added or used as substitutes for feta. To enhance the flavor, herbs such as dill, mint, and parsley are often included.

The filling is encased in layers of phyllo pastry, brushed with butter or olive oil. You can bake it in a large pan or shape it into individual triangles. While phyllo dough is the traditional choice, some recipes call for a thicker, village-style pastry known as horiatiko, or even puff pastry. The result is a golden, flaky crust, often made more appealing with a touch of butter and egg yolk. Spanakopita is delicious whether served hot or at room temperature.

For those observing religious fasts, there's a vegan version of spanakopita that omits eggs and dairy, using only spinach, green herbs, olive oil, and wheat flour. Modern vegan versions might substitute tofu for cheese. In rural areas of Greece, variations often include leeks, chard, and sorrel alongside the spinach.

Spanakopita shares similarities with other dishes such as Italy's torta pasqualina and Serbia and Bosnia's pita zeljanica. In Gibraltar, it’s common to find versions that use cheddar or edam cheese instead of feta. This iconic Greek pastry appears in cookbooks, restaurants, and hotel menus worldwide, showcasing its broad appeal and enduring popularity.