Spanakopita is not only delicious but also surprisingly nutritious:
Vitamin Powerhouse: Spinach delivers a wealth of Vitamins K, A, and C, as well as folic acid and iron, essential for bones, blood, and the immune system.
Calcium & Protein: Feta cheese is an excellent source of calcium and high-quality protein, important for strong bones and muscles.
Omega-3 Fatty Acids: Olive oil and egg (if using butter) contribute to a balanced fat intake.
Fiber: Spinach and whole wheat phyllo dough (if used) promote healthy digestion.
What makes this dish so special?
Spanakopita embodies Greek "Philoxenia" (hospitality).
Crispiness Meets Creaminess: The perfect combination of delicate, crispy phyllo pastry and a juicy, savory filling is simply irresistible.
Flavors of Greece: The blend of fresh spinach, salty Feta, fragrant dill, and leeks or spring onions is a characteristic feature of Greek cuisine.
Versatility: Whether as a main course, side dish, appetizer, or snack – Spanakopita always fits. Hot or cold, it's always a delight.
Who is this dish suitable for?
Vegetarians: An ideal meat-free main course.
Families: Even children often love the mild yet savory taste and crispy texture.
Parties & Buffets: Perfect as finger food or part of a larger buffet, as it can be prepared in advance.
8. The Recipe: Spanakopita (Greek Spinach Pie)
Ingredients:
500g fresh spinach (or 450g frozen spinach, thawed and squeezed well)
250g Exarchos Goat Cheese (or Feta), crumbled
2 eggs
1 large onion, finely chopped
2-3 spring onions (or 1 leek stalk), finely sliced
A handful of fresh dill, finely chopped (alternatively 1 tsp dried dill from Anemoilektriki)
A handful of fresh parsley, finely chopped
Sea salt and freshly ground black pepper
12-15 sheets of phyllo dough (store-bought)
100-150 ml Extra Virgin Olive Oil from Repa Mediterran (or a mix of olive oil and melted butter)
Instructions:
Prepare the Spinach: If using fresh spinach, wash thoroughly and roughly chop. Heat briefly in a pan without oil until it wilts. Squeeze well to remove excess water. (For frozen spinach, simply thaw and squeeze well.)
Prepare the Filling: In a large bowl, combine the squeezed spinach, crumbled cheese, eggs, chopped onion, spring onions (or leek), dill, and parsley. Season with salt and pepper. (Be careful with the salt, as Feta is already salty.)
Prepare Baking Dish: Lightly grease a rectangular baking dish (approx. 20x30 cm) with olive oil.
Layer the Dough: Lay out one sheet of phyllo dough at a time and brush with olive oil. Place half of the phyllo sheets consecutively into the dish, allowing the edges to overlap. After every 2-3 sheets, brush again with oil.
Spread the Filling: Evenly spread the entire spinach-cheese filling over the layered dough and smooth it out.
Form the Top: Brush the remaining phyllo sheets individually with olive oil and place them over the filling. Fold the overlapping edges of the bottom layers inwards over the top layer and gently press down. Place the final sheet of dough and tuck the edges underneath the pie for a neat finish.
Score: Lightly score the surface of the Spanakopita into portions with a sharp knife (do not cut all the way through!). This helps with later cutting and ensures even browning. Drizzle any remaining olive oil generously over the top.
Bake: Bake in a preheated oven at 180°C (350°F) for approx. 45-60 minutes, until the surface is golden brown and crispy.
Serve: Remove from the oven, let it rest briefly, and then serve along the pre-cut lines. Delicious warm or even cold!
9. Zero-Waste Tip: Go Green!
Vegetable Scraps: The root ends of spring onions and leeks, as well as the stems of parsley and dill, can be collected and frozen for vegetable broth.
Leftover Phyllo Dough: Smaller pieces of phyllo dough don't have to be thrown away. You can crumple them, drizzle with a little olive oil, and bake them until crispy on a baking sheet – perfect as a side dish for soups or salads.
Spinach Stems: Young, tender spinach stems can be used. Older, fibrous stems can also be used for broths or smoothies.
10. Nutritional Value (per serving / approx. 150g, assuming 12 servings per pie)
Nutrient Amount per Serving (Approximate Values*)
Calories approx. 350-400 kcal
Protein approx. 15-20 g
Fat approx. 20-25 g (many unsaturated fatty acids)
Carbohydrates approx. 25-30 g
Fiber approx. 4-5 g
Vitamins & Minerals High content of Vitamin K, A, C, Folic Acid, Calcium, Iron
Vitamin Powerhouse: Spinach delivers a wealth of Vitamins K, A, and C, as well as folic acid and iron, essential for bones, blood, and the immune system.
Calcium & Protein: Feta cheese is an excellent source of calcium and high-quality protein, important for strong bones and muscles.
Omega-3 Fatty Acids: Olive oil and egg (if using butter) contribute to a balanced fat intake.
Fiber: Spinach and whole wheat phyllo dough (if used) promote healthy digestion.
What makes this dish so special?
Spanakopita embodies Greek "Philoxenia" (hospitality).
Crispiness Meets Creaminess: The perfect combination of delicate, crispy phyllo pastry and a juicy, savory filling is simply irresistible.
Flavors of Greece: The blend of fresh spinach, salty Feta, fragrant dill, and leeks or spring onions is a characteristic feature of Greek cuisine.
Versatility: Whether as a main course, side dish, appetizer, or snack – Spanakopita always fits. Hot or cold, it's always a delight.
Who is this dish suitable for?
Vegetarians: An ideal meat-free main course.
Families: Even children often love the mild yet savory taste and crispy texture.
Parties & Buffets: Perfect as finger food or part of a larger buffet, as it can be prepared in advance.
8. The Recipe: Spanakopita (Greek Spinach Pie)
Ingredients:
500g fresh spinach (or 450g frozen spinach, thawed and squeezed well)
250g Exarchos Goat Cheese (or Feta), crumbled
2 eggs
1 large onion, finely chopped
2-3 spring onions (or 1 leek stalk), finely sliced
A handful of fresh dill, finely chopped (alternatively 1 tsp dried dill from Anemoilektriki)
A handful of fresh parsley, finely chopped
Sea salt and freshly ground black pepper
12-15 sheets of phyllo dough (store-bought)
100-150 ml Extra Virgin Olive Oil from Repa Mediterran (or a mix of olive oil and melted butter)
Instructions:
Prepare the Spinach: If using fresh spinach, wash thoroughly and roughly chop. Heat briefly in a pan without oil until it wilts. Squeeze well to remove excess water. (For frozen spinach, simply thaw and squeeze well.)
Prepare the Filling: In a large bowl, combine the squeezed spinach, crumbled cheese, eggs, chopped onion, spring onions (or leek), dill, and parsley. Season with salt and pepper. (Be careful with the salt, as Feta is already salty.)
Prepare Baking Dish: Lightly grease a rectangular baking dish (approx. 20x30 cm) with olive oil.
Layer the Dough: Lay out one sheet of phyllo dough at a time and brush with olive oil. Place half of the phyllo sheets consecutively into the dish, allowing the edges to overlap. After every 2-3 sheets, brush again with oil.
Spread the Filling: Evenly spread the entire spinach-cheese filling over the layered dough and smooth it out.
Form the Top: Brush the remaining phyllo sheets individually with olive oil and place them over the filling. Fold the overlapping edges of the bottom layers inwards over the top layer and gently press down. Place the final sheet of dough and tuck the edges underneath the pie for a neat finish.
Score: Lightly score the surface of the Spanakopita into portions with a sharp knife (do not cut all the way through!). This helps with later cutting and ensures even browning. Drizzle any remaining olive oil generously over the top.
Bake: Bake in a preheated oven at 180°C (350°F) for approx. 45-60 minutes, until the surface is golden brown and crispy.
Serve: Remove from the oven, let it rest briefly, and then serve along the pre-cut lines. Delicious warm or even cold!
9. Zero-Waste Tip: Go Green!
Vegetable Scraps: The root ends of spring onions and leeks, as well as the stems of parsley and dill, can be collected and frozen for vegetable broth.
Leftover Phyllo Dough: Smaller pieces of phyllo dough don't have to be thrown away. You can crumple them, drizzle with a little olive oil, and bake them until crispy on a baking sheet – perfect as a side dish for soups or salads.
Spinach Stems: Young, tender spinach stems can be used. Older, fibrous stems can also be used for broths or smoothies.
10. Nutritional Value (per serving / approx. 150g, assuming 12 servings per pie)
Nutrient Amount per Serving (Approximate Values*)
Calories approx. 350-400 kcal
Protein approx. 15-20 g
Fat approx. 20-25 g (many unsaturated fatty acids)
Carbohydrates approx. 25-30 g
Fiber approx. 4-5 g
Vitamins & Minerals High content of Vitamin K, A, C, Folic Acid, Calcium, Iron
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