Delicious Spanakopita Recipe with Ermina Extra Virgin Olive Oil and a Taste of History

Spanakopita, the Greek spinach and feta cheese pie, is a beloved dish that combines fresh, wholesome ingredients with flaky, golden phyllo pastry. This recipe brings an authentic taste of Greece to your kitchen, enhanced by the rich flavor of Ermina Extra Virgin Olive Oil. Whether you want a satisfying appetizer, a light meal, or a savory snack, this spanakopita will delight your taste buds and connect you with centuries of Greek culinary tradition.

Golden spanakopita pie with crispy phyllo layers

Ingredients for Authentic Spanakopita

To make a traditional spanakopita, you need fresh ingredients that balance each other perfectly. Here’s what you’ll need:

• 1 pound fresh spinach, washed and chopped (or 16 oz frozen spinach, thawed and drained)

• 8 oz feta cheese, crumbled

• 1 cup ricotta cheese (optional, for creaminess)

• 1 medium onion, finely chopped

• 2-3 green onions, chopped

• 2 cloves garlic, minced

• 3 large eggs, lightly beaten

• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)

• 1/4 cup fresh parsley, chopped

• 1/2 cup Ermina Extra Virgin Olive Oil, divided

• Salt and freshly ground black pepper, to taste

• 1 package phyllo dough (about 16 sheets), thawed

  
  

Step-by-Step Guide to Making Spanakopita

Preparing the Filling

1. Cook the onions and garlic

Heat 2 tablespoons of Ermina Extra Virgin Olive Oil in a large skillet over medium heat. Add the chopped onion and green onions, sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

1. Add the spinach

Add the chopped fresh spinach to the skillet. Cook until wilted and most of the moisture evaporates, about 5-7 minutes. If using frozen spinach, make sure it is well-drained before adding. Remove from heat and let cool slightly.

1. Mix the filling

In a large bowl, combine the cooked spinach mixture, crumbled feta, ricotta (if using), beaten eggs, dill, parsley, salt, and pepper. Stir well to blend all ingredients evenly.

Assembling the Pie

1. Prepare the phyllo dough

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with Ermina Extra Virgin Olive Oil. Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying.

1. Layer the phyllo sheets

Place one sheet of phyllo in the baking dish and brush it lightly with olive oil. Repeat this process, layering and brushing each sheet with olive oil, until you have about 8 sheets layered.

1. Add the filling

Spread the spinach and cheese filling evenly over the layered phyllo sheets.

1. Top with remaining phyllo

Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil. Use about 8 sheets for the top layer as well.

1. Score the pie

Using a sharp knife, gently score the top layers of phyllo into squares or diamonds. This helps the pie bake evenly and makes it easier to cut after baking.

Baking

1. Bake the spanakopita

Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the phyllo is crisp and golden brown.

10. Cool and serve

Let the spanakopita cool for about 10 minutes before cutting along the scored lines. Serve warm or at room temperature.

Tips for Perfect Spanakopita

• Use fresh spinach when possible for the best flavor and texture. If using frozen, squeeze out as much water as you can to avoid soggy filling.

• Brush each phyllo sheet with olive oil instead of butter for a lighter, more authentic taste. Ermina Extra Virgin Olive Oil adds a fruity, peppery note that complements the filling.

• Don’t skip scoring the top before baking. It prevents the phyllo from cracking unevenly and makes serving easier.

• Let the pie rest after baking so the filling sets and the phyllo stays crisp.

• Experiment with herbs like mint or oregano for a different flavor profile, but dill and parsley are classic.

• Use a sharp knife to cut the pie cleanly without tearing the phyllo.

  
  

A Taste of History: Spanakopita’s Greek Roots

Spanakopita has deep roots in Greek culinary tradition, shaped over centuries of everyday cooking. Variations of savory pies filled with greens and cheese were common in ancient Greece, especially among farmers and rural communities who relied on seasonal ingredients and simple preparations.

The name spanakopita comes from the Greek words spanaki (spinach) and pita (pie). While early pies were made with thicker doughs, the delicate, paper-thin phyllo pastry was developed and refined during the Byzantine era and later periods, eventually becoming the hallmark of the dish we know today.

Traditionally, spanakopita was a practical and nourishing way to combine fresh greens, local cheeses, herbs, and olive oil. It reflects the core principles of the Mediterranean diet, emphasizing plant-based ingredients, high-quality fats, and balanced nutrition.

Extra virgin olive oil plays a central role in this tradition. Ermina Extra Virgin Olive Oil, with its rich flavor and natural health benefits, enhances the taste of spanakopita while honoring the authenticity of Greek cuisine.

Today, spanakopita is enjoyed around the world, from Greek family kitchens to international restaurants. It remains a symbol of Greek hospitality and the timeless pleasure of sharing honest, well-prepared food.