Spanakopita
ספנאקופיטה
Spanakopita is a quintessential dish shared between Greek and Romaniote Jewish communities, the descendants of the oldest Jewish diaspora in Europe. The Romaniote Jews of Ioannina and Thessaloniki have prepared this spinach-and-feta phyllo pie for Shabbat for centuries, adapting the beloved Greek staple to fit their Sephardi-Greek table.
Ingredients
- •500g fresh spinach
- •400g feta cheese, crumbled
- •3 eggs
- •1 onion, finely chopped
- •2 garlic cloves, minced
- •1/2 cup fresh dill
- •1/4 cup fresh parsley
- •1/2 tsp nutmeg
- •Salt and pepper
- •500g phyllo dough
- •1/2 cup olive oil or melted butter
Instructions
- 1
Wilt spinach in a pan, squeeze out all excess moisture and roughly chop.
- 2
Combine spinach with feta, eggs, onion, garlic, herbs, and nutmeg. Season well.
- 3
Layer 6 sheets of phyllo in an oiled baking pan, brushing each with oil.
- 4
Spread spinach-feta filling evenly over phyllo.
- 5
Layer remaining phyllo sheets on top, brushing each with oil.
- 6
Score top layers into squares or diamonds with a sharp knife.
- 7
Bake at 180°C for 40-45 minutes until golden and crispy.
- 8
Rest 10 minutes before cutting and serving.
Kosher notes
A dairy dish. Must be served at a dairy meal — not after meat. Use kosher-certified feta. For Passover, skip (no phyllo allowed).
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