Spanakopita
Spanakopita is a story-rich Greek starter that opens the meal with clear regional flavour, simple presentation and a strong sense of place.
About this dish
Greek cuisineIngredients
- 500g spinach
- 200g feta
- 1 onion
- 2 eggs
- Dill
- Olive oil
- 8 phyllo sheets
Description
Spanakopita is more than a starter: it is a route into Greek island and mainland cooking, shaped by olive oil, herbs, grains, yoghurt and the Aegean table. The dish is built around olive oil, lemon, herbs, feta, vegetables, lamb, fish and honey, giving it a flavour that feels both practical and deeply connected to its origin. It works especially well for sunny lunches, mezze-style meals and generous family cooking, and it gives readers a clear way to understand how ingredients, technique and food history meet on the plate. Spanakopita is a Greek staple with layers of golden pastry and a savoury filling of spinach, feta, and herbs.
Instructions
- Sauté onion and spinach until wilted. Cool and mix with feta, eggs, and dill.
- Layer phyllo sheets in a greased pan, add filling, and top with more sheets.
- Bake at 180°C for 40–45 minutes.