Spanakopita or spinach pie
10 servings
60 minutes
Spanakopita is a traditional Greek pie infused with Mediterranean flavors. Its history dates back to ancient times when shepherds and farmers used tender spinach and salty feta wrapped in thin dough to create a nutritious and hearty dish. The crispy golden crust hides a juicy filling where spinach harmoniously intertwines with the aroma of rosemary and basil, while feta adds a light creamy saltiness. This pie is perfect for both everyday dinners and festive gatherings. It can be served warm or cold, cut into portions. Each piece carries the warmth of the Greek sun and the coziness of a traditional home.
1
Submerge frozen spinach in boiling salted water for 2-3 minutes. Drain in a colander and let the water drain off.
- Frozen spinach: 400 g
- Salt: to taste
2
Peel and dice the onion. Heat oil in a saucepan. Add the chopped onion, sauté for 3 minutes, then add diced tomatoes and spices, and sauté for another 5 minutes.
- Onion: 1 head
- Butter: 40 g
- Tomatoes: 1 piece
- Dried rosemary: 0.3 teaspoon
- Dried basil: 0.3 teaspoon
3
Add spinach, season with pepper and salt to taste. Fry for another 5 minutes. Stir. Remove from heat, add eggs and crumbled Feta.
- Frozen spinach: 400 g
- Ground black pepper: to taste
- Salt: to taste
- Chicken egg: 2 pieces
- Feta cheese: 400 g
4
On a floured work surface, roll out the dough, cut out one circle larger than the mold, and another exactly the size of the mold.
- Yeast puff pastry: 1 piece
5
Place the larger circle in the mold to cover the bottom and sides. Add the filling.
6
Preheat the oven to 200°C.
7
Cover the pie with a second round of dough, pinch the edges. Cut off the excess dough. Brush the pie with butter. Bake for 30 minutes, until a crispy crust forms.
- Butter: 40 g
8
Enjoy your meal!