HELLAS RECIPES

Spanakópita

While the Byzantines were the first to prepare paper-thin “phyllo” dough, the ancient Greeks filled their flatbreads with herbs and vegetables. Centuries later, under Ottoman rule, these traditions blended with Turkish börek techniques, giving rise to layered pastries filled with spinach, which then spread through Greek markets and family kitchens. Today, Spanakópita has become an enduring symbol of Greek culinary heritage.
INGREDIENTS

For the pastry


For the filling

  • 1 kg fresh spinach, cleaned and chopped
  • 2 medium onions (approx. 150 g), finely chopped
  • 300–400 g feta cheese, crumbled
  • 1 handful fresh dill (approx. 20 g), chopped
  • 1 handful fresh parsley (approx. 20 g), chopped
  • 2–3 tbsp Hellas extra virgin olive oil for sautéing
  • Salt and freshly ground black pepper to taste

Use pure, traditionally made, 100% Galano olive oil

LEARN MORE
Instructions

Preparing the filling

  1. Heat 2–3 tablespoons of olive oil in a large pan over medium heat.
  2. Add the finely chopped onion and sauté for 5–7 minutes, until translucent and soft.
  3. Add the spinach in batches and cook until wilted (about 5–8 minutes in total).
  4. Remove from the heat and allow to cool slightly.
  5. Stir in the crumbled feta, dill, parsley, salt, and pepper. Mix thoroughly.

 

Layering and assembling

  1. Brush a 30 × 20 cm baking dish with olive oil.
  2. Place the first phyllo sheet in the dish and brush lightly with olive oil. Repeat until you have used half of the sheets.
  3. Spread the spinach–feta filling evenly over the layered sheets.
  4. Continue layering the remaining phyllo sheets, brushing each one with olive oil.
  5. Fold or tuck in the edges around the filling. If needed, lightly score the top to make slicing easier after baking.

 

Baking

  1. Preheat the oven to 175°C (165°C with fan).
  2. Bake for 45–60 minutes, until the phyllo is golden brown, crisp, and fragrant.
  3. Remove from the oven and let rest for 5–10 minutes before cutting.
  4. Before serving, drizzle a small amount of extra virgin olive oil over the top.

 

Serve warm or at room temperature. It can be enjoyed as a main course, a side dish, or as part of a Greek meze selection.

Imam Bayildi

Psari Plaki

Eliopitakia

Horta Vrasta

Fasolakia Ladera