Spanakopita (Tourte Grecque Épinards-Feta)
Feuilles de filo croustillantes à l'huile d'olive autour d'épinards, feta, oignon nouveau, aneth et muscade.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook the spinach
Put the spinach in a large pan over medium heat, a handful at a time, stirring until it wilts and shrinks, about 5 minutes. Let it cool, then squeeze out as much water as you can and chop roughly. If using frozen spinach, just squeeze it very dry.
- 1kg (or 600g frozen, thawed) spinach
✅ C'est prêt quand : spinach is wilted and most of the liquid is squeezed out
Cook the onions
Heat the oven to 180°C (160°C fan). In a pan, cook the onion and spring onions in the oil over medium-low heat for about 8 minutes, stirring now and then, until soft and sweet but not browned.
- 1 onion
- 6 spring onions
- 4 tbsp olive oil
✅ C'est prêt quand : onions are soft and translucent
Make the filling
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer the filo
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill and cover
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake and rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the spinach
Put the spinach in a large pan over medium heat, a handful at a time, stirring until it wilts and shrinks, about 5 minutes. Let it cool, then squeeze out as much water as you can and chop roughly. If using frozen spinach, just squeeze it very dry.
- 1kg (or 600g frozen, thawed) spinach
✅ C'est prêt quand : spinach is wilted and most of the liquid is squeezed out
Cook the onions
Heat the oven to 180°C (160°C fan). In a pan, cook the onion and spring onions in the oil over medium-low heat for about 8 minutes, stirring now and then, until soft and sweet but not browned.
- 1 onion
- 6 spring onions
- 4 tbsp olive oil
✅ C'est prêt quand : onions are soft and translucent
Make the filling
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer the filo
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill and cover
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake and rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Spanakopita takes its name from spanaki, 'spinach', and pita, 'pie'. Savoury pies are a deep tradition across Greece, especially in the mountainous north, where every region has its own fillings of greens, cheese or wild herbs.
Paper-thin filo pastry became widespread across the Ottoman world, and spinach-and-feta pie grew into one of Greece's best-known dishes at home and abroad.
⭐ Why It's Famous
It's a beloved bakery snack, a family-dinner main and a party favourite, and it travels well for picnics.
💡 Fun Fact
During Orthodox fasting periods, Greeks make a cheese-free version called spanakopita nistisimi, packed with extra herbs instead.
Greece
39.67°N, 20.85°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!