Spanakopita: A Greek Staple

By Samm Carbone

A staple food for many Greeks is Spanakopita or spinach pie. This dish was offered to us twice as an appetizer before the main meal in two cities in Greece: Delphi and Athens. I had heard the name before but had never tried it prior to traveling, so I didn’t know that it was a signature Greek dish or what to expect from the texture and flavors. Spanakopita is a part of Greek culinary history and is traditionally made during celebrations and family gatherings. With how popular it was there and seeing it on every single menu, I will never forget it. 

When I think of a pie, I usually envision a pastry filled with sweet foods like fruits that would be served for dessert. Unlike sweet pies, which are golden with a smooth and glossy crust, Spanakopita has a wrinkled, fluffy appearance. This type of pie is served before the main dish or as a side and is savory in flavor. Spinach is definitely the most prominent ingredient contributing to the filling of the dish, and it is typically paired with good-quality feta cheese. Onions, garlic, and herbs like parsley and/or dill are added and combined into a filling with some eggs. Although depending on the region, the ingredients of the filling may be tweaked slightly. The filling is casseroled between layers of phyllo dough brushed with extra-virgin olive oil and baked to a golden brown. It comes out with a crispy, flaky crust and warm, savory filling that makes it the perfect comfort food, and it’s relatively healthy. 

Each time I was served this in Greece, the taste and texture followed the same basic ingredients and form, aside from whether it was served as a triangle or square piece. As an appetizer, it was plated by itself and cleared once the main dish was brought out. I like that it can be a meal by itself or a side dish for something else. It is a great plant-based meal option. The versatility, irresistible flavor, and cultural significance of Spanakopita make this dish one of the staples of Greek cuisine.