Spinach and Feta Pie
30M
1H and 15M
- Makes 8 servings
- 1 pound fresh spinach, washed and chopped
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 pound feta cheese, crumbled
- 2 large eggs, beaten
- Salt and freshly ground black pepper to taste
- 1/2 pound phyllo pastry, thawed
- 1/2 cup unsalted butter, melted
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and cook for another minute. Stir in the chopped spinach and cook until wilted, about 5 minutes. Remove from heat and let it cool.
- Once cooled, squeeze out any excess moisture from the spinach. Transfer the spinach to a large bowl.
- Add the dill, parsley, feta cheese, and beaten eggs to the spinach. Season with salt and pepper to taste. Mix well to combine.
- Brush a 9x13 inch baking dish with some of the melted butter. Lay a sheet of phyllo pastry in the dish and brush it with butter. Repeat with half of the phyllo sheets, layering them and brushing each with butter.
- Spread the spinach and feta mixture evenly over the phyllo layers.
- Layer the remaining phyllo sheets on top, brushing each with butter. Tuck in any overhanging edges.
- Score the top layers of phyllo into serving-sized pieces with a sharp knife.
- Bake in the preheated oven for about 45 minutes, or until the phyllo is golden brown and crisp.
- Let the pie cool for a few minutes before cutting along the scored lines and serving.
Spinach and Feta Pie: A Deep Dive into Spanakopita
History
The Spinach and Feta Pie, known as Spanakopita in Greek cuisine, has a rich history that dates back to ancient times. Originating in Greece, this dish is believed to have been influenced by the Byzantine Empire, where filo pastry was first developed. The earliest known recipes for Spanakopita can be traced back to the 2nd century B.C., showcasing its long-standing presence in Greek culinary tradition. Over the centuries, the recipe has evolved, but the core ingredients of spinach and feta cheese have remained constant, making it a beloved dish across Greece and beyond.
Taste Profile
Spanakopita, or Spinach and Feta Pie, offers a delightful taste profile that balances savory and tangy flavors. The spinach provides a mild, earthy base, while the feta cheese adds a sharp, salty contrast that elevates the dish. The herbs, often including dill and mint, contribute a fresh and aromatic dimension. Encased in layers of crispy, buttery phyllo pastry, the pie achieves a perfect harmony of textures, with the flaky exterior complementing the soft, flavorful filling. This combination makes Spanakopita a versatile dish that can be enjoyed as an appetizer, snack, or main course.
Cultural Significance
In Greek cuisine, Spinach and Feta Pie holds a significant place, often served during festive occasions and family gatherings. Spanakopita is a staple at celebrations such as Easter and Christmas, symbolizing abundance and prosperity. It is also commonly found in Greek tavernas and homes, reflecting the communal nature of Greek dining. The dish’s versatility and ease of preparation have made it a favorite not only in Greece but also among Greek diaspora communities worldwide, where it serves as a comforting reminder of cultural heritage. Spanakopita’s enduring popularity underscores its importance in Greek culinary culture, making it a cherished part of the country’s gastronomic identity.
