Greek and Levantine · Greece
Spanakopita
Spanakopita (spinach and feta pie) is crispy phyllo pastry filled with spinach, feta, eggs, and herbs, baked until the pastry shatters and the filling is set. The filling must be completely dry — any residual moisture from the spinach turns the pastry soggy. The phyllo must be brushed generously with butter or olive oil between each layer. Served as a main course cut in rectangles or as individual triangular hand pies (tiropites).
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
400g
fresh spinach
roughly chopped
Your own market
250g
Feta DOP cheese
crumbled
Not yet stocked in British Columbia
40g
onion
diced small
Your own market
30g
2 cloves
garlic
minced
Your own market
15ml
olive oil
Your own market
2
eggs
Your own market
3g
sea salt
Your own market
1g
white pepper
Your own market
0.5g
grated nutmeg
Your own market
8 sheets
phyllo dough (thawed if frozen)
Not yet stocked in British Columbia
80g
unsalted butter
melted
Your own market
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II
The Method
1
Heat 15ml olive oil in large sauté pan over medium-high heat, wilt chopped spinach for 2 minutes, squeeze out excess moisture using clean kitchen towel, transfer to bowl.
2
Fold Feta, diced onion, dill, and minced garlic into wilted spinach; beat in eggs, season with sea salt, white pepper, and nutmeg.
3
Layer 4 phyllo sheets in 9-inch springform pan, brushing each sheet lightly with melted butter as you layer; allow sheets to overhang edges slightly.
4
Spread spinach-Feta mixture evenly into phyllo-lined pan, fold overhanging phyllo sheets inward, layer remaining 4 phyllo sheets on top, brushing each with melted butter.
5
Fold down edges to create neat border, brush top generously with remaining melted butter, score into 4 or 8 portions with sharp knife, bake at 190°C for 20–25 minutes until deep golden brown.
6
Cool for 5 minutes, slice along scored lines, serve warm or at room temperature.
IV
Sensory Tests
◇Where it lives or dies. The moment where spanakopita lives or dies is the spinach drying — take the cooked, cooled spinach and place it in the centre of a clean kitchen towel. Bring the corners together and twist, wringing the cloth tighter and tighter. The amount of liquid that emerges is extraordinary — up to 200ml from 500g of fresh spinach. Continue until no more liquid can be extracted. Only then is the spinach ready for the filling.
Pillars V — VII
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