Il Cucinologo
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Spanakopita

17/11/2023

I can provide you with a recipe for Spanakopita with an Italian touch to honor my roots. Spanakopita is a traditional Greek dish, a savory pie made with phyllo dough, spinach, and feta. Here’s how to prepare a classic version with a small Italian twist.

Ingredients

  • 1 kg fresh spinach (or 500 g frozen spinach, thawed and well squeezed)
  • 200 g Greek feta
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bunch fresh chives, chopped (for an extra Italian touch, you can add some chopped fresh basil)
  • 2 eggs, lightly beaten
  • 150 g ricotta (this is the extra Italian ingredient, which can add creaminess)
  • Salt and black pepper, to taste
  • Grated nutmeg, to taste
  • 1 package phyllo dough
  • Extra virgin olive oil, for brushing the phyllo dough
  • Butter, melted (optional, can be replaced with more olive oil)

Preparation

  1. Preheat the oven to 180 °C.
  2. Clean the spinach and cook it in a pan with a drizzle of oil until softened. Let it cool, then squeeze to remove excess water.
  3. In a large bowl, mix the spinach with the crumbled feta, onion, garlic, chives, basil, eggs, ricotta, and season with salt, pepper, and nutmeg.
  4. Grease a rectangular baking dish with a little oil. Gently unroll the phyllo dough and cover with a damp cloth to prevent drying.
  5. Brush a sheet of phyllo dough with oil or melted butter and place it in the dish. Repeat until you have 5-6 overlapping sheets, each brushed.
  6. Spread half of the spinach filling over the phyllo dough.
  7. Continue alternating layers of brushed phyllo dough with spinach filling. Finish with a few layers of phyllo dough on top.
  8. Seal the edges and brush the final layer of phyllo dough with oil or butter. Lightly score the surface into portions before baking to make cutting easier once cooked.
  9. Bake for about 40-45 minutes or until the surface is golden and crispy.
  10. Let cool for a few minutes before cutting through the pre-scored surface and serving.

Trivia

Spanakopita is often associated with festive periods in Greece, especially during Great Lent, when animal products are avoided except for dairy and fish. My version adds a touch of sweetness with ricotta, and the basil offers a nod to the summer flavors of Italy.