Ahhh the famous spanakopita. A favorite appetizer, meal, and snack not only in Greece but around the globe. Go into any bakery in Greece and you will find this wonderful pie, made with spinach and feta surrounded by crunchy (and often messy) phyllo.
For us, it is a weekly staple and I also keep a bunch in the freezer for a last minute meal. This recipe here is my mothers. Although spanakopita is pretty much a basic recipe consisting of spinach, herbs and cheese (or no cheese for the vegan –nistisimo version), the types of herbs used, the ratio of cheese to spinach, the phyllo, all make the difference. Depending on the recipe you may end up with a delicious pita or with a bland one.
This is a tried and true recipe and works every time. It is easy but you need to remember some key points shared by both my mom and dad:
- The filling is not supposed to be salty but rather mild and almost sweet. The addition of soft sautéed onions (sometimes leek) and sugar provide that sweetness.
- Do not add garlic. I know you want to, after all spinach and garlic are often cooked together, but again the idea is to have a somewhat sweet filling, garlic is an “intruder” in this particular recipe.
- Be careful with the ratio of filling and phyllo. I often see photos of spankopita that has a real thick layer of filling, but when you are using the thin phyllo you have to make sure it can hold the filling. In addition you want to make sure that every bite has the right amount of filling in relation to the phyllo, not too much and not too little. If you want a thicker filling than you will have to use a thicker phyllo (here is a recipe for that).
- Do not expect pites made with this phyllo to be neat, they are messy. This phyllo is tasty and crunchy but it will break.
Now back to the recipe. So this recipe is actually lighter than the typical spanakopita. There is a just a bit of olive oil in the mix, and you can adjust how much feta you want to add or you can choose not to add feta.
Vegetable pites are such a great way to eat well. Vegetables cooked with herbs wrapped in the thin phyllo provide 1-2 servings of vegetables and about 1/2 to 1 serving starch and can easily be consumed as a meal or as a snack and in Greece we often have them for breakfast. It is a complete vegetarian meal combining vegetables, starch, dairy and good fats. You really do not need anything else.
Here in Greece we have plenty of ready to bake spanakopites that you can find in the freezer of the super market. Unfortunately, nowadays many of them use palm oil in the place of olive oil which defeats the purpose of having a healthy pie. I’d rather make it myself. And this pita is so easy, especially if you are using frozen spinach as I did here.