By Marie Muccio
What is the definition of a traditional dish? It can mean something different for everyone, however, the general definition is a dish that has been passed on through generations. The recipe itself may change slightly over time as people experiment or learn new techniques but the heart and soul of the dish remains.
These are the recipes that have stood the test of time and they survived for a reason.
Spanakopita is one of those recipes. It has been passed on from generation to generation. A staple in Greece, spanakopita is a delicious savoury spinach pie made with a buttery and flaky pastry that will make you want to go back for seconds and thirds.
Spanakopita is versatile as you can serve this for dinner as the main dish with a big Greek salad. It is also yummy served cold and can be enjoyed at picnics or even packed for school lunches.
Although I am not Greek this recipe is passed on from a family friend’s Yia-Yia. Although it requires some time, you will be surprised at how easy it is to prepare and assemble. Making the pie is worth the effort and it will taste even better the next day. That is if you are lucky enough to have any leftovers.
I can never get my kids to eat spinach but all three will happily scoff the pie down, so it’s an easy way to get your kids to eat their greens. The ingredients are easy to source and you most likely already have most of them at home.
If you are short on time, you can use store bought filo pastry. I have used the brand Antoniou and had a fantastic result. However, for something extra special I have included a recipe for making your own pastry. It really is delicious and you will be in for a treat.
Ingredients
For the pastry
- 1tbs olive oil
- 1/2 teaspoon dried yeast
- 400g all-purpose plain flour
- 50g butter melted
For the filling
- 1tbs olive oil
- 1 leek trimmed and finely sliced
- 4 spring onions trimmed and finely sliced
- 350g baby spinach
- 50g cream cheese
- 600g diced feta
- 2tbs cottage cheese
- 5 eggs
Method
- Start by preparing your pastry.
- In a bowl, whisk 250ml warm water with a teaspoon of salt, oil and dried yeast.
- Add flour and mix together until a dough starts to form. Roll into a ball and divide two thirds for the bottom and one third for the top of the pie.
- Leave to rest for 30 minutes.
- Meanwhile for the filling, heat the oil in a large fry pan and sauté the leek and spring onion until soft. Add the spinach and cook until wilted.
- Transfer the mixture to a large bowl and add cream cheese, feta and cottage cheese. Lightly whisk the eggs and stir into the leek mixture.
- Grease a rectangle dish.
- Preheat oven to 180 degrees.
- Roll out the pastry onto a lightly floured surface.
- Brush with melted butter and fold the pastry in half, repeat three times then roll out into a rectangle to fit your dish.
- To assemble the pie, carefully lay the larger portion of rolled out pastry over the pie dish. Spoon in your filling then top with remaining pastry. Using your fingers, crimp the sides of the pie to seal it closed.
- Brush with some extra melted butter and prick with a fork a few times.
- Place in preheated oven and cook for 30-40 minutes or until golden.
- Serve with a Greek or garden salad.
