Athenian Spinach Pies

History and Background

Athenian Spinach Pies, also known as Spanakopita, are a traditional Greek dish that hypnotizes the taste buds with flaky, buttery layers of phyllo dough paired with a savory spinach and cheese filling. This classic dish dates back to the Ottoman Empire and has maintained its beloved status within Greek cuisine. In ancient Greece, pies made with wild greens and herbs were commonplace, and this tradition has endured, reflecting the abundance of rich, verdant ingredients in the region.

Spanakopita is typically enjoyed as an appetizer, a snack, or even as a main course and is loved by both locals and tourists. Its versatile nature allows it to be made into bite-sized triangles or baked as a casserole dish, offering something for everyone.

Ingredients

• Phyllo dough – 1 package
• Spinach – 2 pounds, fresh
• Feta cheese – 1 cup, crumbled
• Onion – 1 large, finely chopped
• Olive oil – 1/4 cup
• Egg – 2, lightly beaten
• Dill – 2 tablespoons, chopped
• Parsley – 2 tablespoons, chopped
• Salt – to taste
• Pepper – to taste
• Butter – 1/2 cup, melted

Preparation

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a baking dish with butter or olive oil to prevent sticking.

Step 2: Prepare the Spinach

Rinse the spinach thoroughly under cold water to remove any grit or dirt. Pat it dry using a clean towel or a salad spinner to ensure it's free from excess moisture, which can make the phyllo dough soggy.

Step 3: Cook the Onions

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and fragrant, which should take about 5 minutes.

Step 4: Mix the Filling

In a large mixing bowl, combine the sautéed onion, prepared spinach, crumbled feta cheese, eggs, dill, and parsley. Mix well, then season with salt and pepper to taste.

Cooking Process

Step 5: Layer the Phyllo Dough

Carefully unwrap the phyllo dough and place one sheet in the prepared baking dish. Using a pastry brush, lightly coat it with melted butter. Layer another sheet on top, brushing with more butter. Repeat this process for 5-7 sheets to create a substantial base.

Step 6: Add the Filling

Spread the spinach and feta cheese mixture evenly over the prepared phyllo dough.

Step 7: Top with Phyllo Dough

Continue layering the remaining phyllo sheets over the filling. Brush each sheet with melted butter as before, until you've used all the sheets.

Step 8: Bake the Pie

Score the top layer of the phyllo dough with a sharp knife to make diagonal cuts, forming a cross-hatched pattern on the surface. This will make cutting the pie easier after baking. Place the dish in the preheated oven and bake for 45-60 minutes, or until the pie is golden brown and crisp on the top. Use a cooking timer to ensure perfect timing.

Enjoying Athenian Spinach Pies

Allow the Spanakopita to cool slightly before serving, so the flavors can meld together perfectly. These Athenian Spinach Pies are best enjoyed warm from the oven, perhaps paired with a light Greek salad and a refreshing glass of white wine. As a versatile dish, these pies make a delightful addition to any occasion, whether it's a family meal, a picnic, or a sophisticated appetizer for guests. Their rich taste and texture are a testament to the exquisite flavors of the Mediterranean, offering a journey of taste that transports eaters to a sunny Greek terrace with every bite.