Athenian Spanakopita

Introduction to Spanakopita

Spanakopita, a traditional Greek dish, represents the epitome of Mediterranean cuisine. With its origins tracing back to ancient Greece, this beloved dish exquisitely combines the flavors of spinach, feta cheese, and herbs encased in crispy phyllo dough. The name itself translates to "spinach pie," acknowledging its primary ingredient.

Spanakopita has long been a staple in Greek households, enjoyed as an appetizer or main course. Its popularity spread across the world, earning a place in various culinary traditions while retaining its authentic Greek roots. Making Athenian Spanakopita at home captures the vibrant spirit of Greek culture through its enticing aroma and fulfilling taste.

Ingredients

• Spinach - 1 pound, fresh or frozen
• Feta cheese - 8 ounces, crumbled
• Phyllo dough - 1 package, thawed
• Onion - 1 large, finely chopped
• Dill - 1 tablespoon, chopped
• Parsley - 1 tablespoon, chopped
• Olive Oil - 1/4 cup
• Eggs - 2, beaten
• Butter - 1/2 cup, melted
• Salt - to taste
• Pepper - to taste

Preparation of Athenian Spanakopita

Step 1: Prepare the Spinach

If using fresh spinach, wash thoroughly to remove any dirt. Boil in salted water for about 2-3 minutes until wilted. Drain well and chop coarsely. If using frozen spinach, thaw completely and squeeze out excess water.

Step 2: Cook the Aromatics

In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, approximately 5 minutes. Stir in the drained spinach, along with dill and parsley. Season with salt and pepper to taste. Allow the mixture to cool slightly before proceeding.

Step 3: Mix the Filling

In a large bowl, combine the cooled spinach mixture with crumbled feta cheese and beaten eggs. Mix well to incorporate all ingredients evenly.

Assembling the Spanakopita

Step 4: Prepare the Phyllo Sheets

Roll out the thawed phyllo dough, keeping it covered with a damp kitchen towel to prevent drying.

Step 5: Layer the Base

Brush a baking dish with melted butter. Lay a sheet of phyllo over the bottom, allowing edges to hang over the sides. Brush liberally with butter. Repeat layering and buttering until you have used half of the phyllo sheets.

Step 6: Add the Filling

Spread the spinach and feta mixture evenly over the layered phyllo dough.

Step 7: Top the Pie

Continue layering the remaining phyllo sheets on top of the filling, brushing each layer with butter. Tuck in loose edges or trim excess.

Baking the Spanakopita

Step 8: Preheat Oven

Preheat your oven to 375°F (190°C).

Step 9: Bake

With a sharp knife, score the top layers of the phyllo into a diamond or square pattern. Bake in the preheated oven for about 45 minutes to 1 hour until the phyllo is golden brown and crispy.

Serving Suggestions

Allow the Spanakopita to cool slightly before serving, as it will firm up and hold its shape better. This dish can be served warm or at room temperature. Pair it with a fresh salad for a light meal or enjoy it as an appetizer for any robust spread.

Dive into the harmonious flavors of Greece and let each bite transport you to the sunlit shores of Athens.