Spanakopita

Background and History of Spanakopita

Spanakopita is a traditional Greek dish that has been part of the country's culinary heritage for centuries. This savory pie combines layers of crispy phyllo dough with a flavorful mixture of fresh spinach, tangy feta cheese, aromatic onion, and a hint of dill. The word "spanakopita" itself derives from "spanaki" meaning spinach and "pita" meaning pie. Traditionally, spanakopita was created to make use of the abundant wild greens that grow in Greece and has roots going back to ancient times.

Ingredients

• Phyllo dough - 1 package, thawed
• Spinach - 1 pound, fresh or 2 packages frozen, thawed and drained
• Feta cheese - 8 ounces, crumbled
• Onion - 1 medium, finely chopped
• Egg - 2 beaten
• Butter - 1/2 cup, melted
• Dill - 2 tablespoons, fresh and chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Nutmeg - 1/4 teaspoon
• Salt and pepper - to taste

Preparation

Prepare the Spinach Filling

In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent. Add the spinach and cook until wilted. If using frozen spinach, ensure it is warmed through and any excess moisture is evaporated. Transfer to a mixing bowl.

Allow the spinach mixture to cool slightly, then combine with feta cheese, eggs, dill, nutmeg, salt, and pepper. Mix well until incorporated.

Prepare the Phyllo Dough

Preheat your oven to 350°F (175°C). Grease a baking dish with some melted butter. Carefully unroll the phyllo dough and cover it with a damp cloth to prevent drying out. Keep the wrapped phyllo dough you are not using covered to prevent it from becoming brittle as you work with other sheets.

Assembling the Spanakopita

Layer five sheets of phyllo dough one at a time, brushing each layer with melted butter before adding the next. Spread half of the spinach mixture evenly over the layered phyllo dough.

Repeat the layering process with five more sheets of phyllo dough, buttering each layer. Spread the remaining spinach mixture on top and finish with a final layer of five sheets of phyllo dough, again buttering each layer.

Using a sharp knife, score the top layer of phyllo dough into squares or diamonds, being careful not to cut through the bottom layers.

Cooking Process

Bake in the preheated oven for about 45 minutes to 1 hour, or until the top is golden brown and crispy. Use a cooking timer to ensure you bake it within this timeframe for the perfect texture.

Serving and Enjoying Spanakopita

Allow the spanakopita to cool slightly before slicing along the scored lines and serving warm. It's perfect as a main meal accompanied by a fresh salad, or as a savory appetizer or side dish.

This dish is a celebration of simple, real foods that pay homage to its Greek origins, bringing a taste of Greece to your dining table. Pour a glass of chilled white wine and enjoy the complexity of flavors and textures that spanakopita offers in every bite.