Directions
Spanakopita is a typical Greek dish, a delicious phyllo dough cake with spinach, ricotta, and Feta cheese filling.
The recipe is simple, but precisely in this simplicity and in the goodness of the ingredients lies the secret of Greek cuisine. The recipe does not present insurmountable difficulties, as already said for the Baklava, if you are not familiar with the phyllo dough, the first times you make Spanakopita buy it at your grocery store.
Don’t be in a hurry, phyllo dough is not puff pastry and does not admit errors and to make a perfect Spanakopita it takes time: it’s a painstaking work of surgical precision.
Ingredients for making the Greek Spanakopita
- 2 kg of spinach, boiled, squeezed and chopped with a knife
- 250 grams of Feta
- 400 grams of ricotta cheese
- 2 spring onions
- 30 grams of olive oil
- phyllo dough
- 45 grams of parsley
- 3 eggs
- 25 grams of dill (optional)
How to prepare the real Greek Spanakopita
Boil spinach, drain and squeeze.
Chop the spring onions and cook in a pan with 4 spoons of EVOO, salt, and pepper.
In a large bowl mix the spinach, Feta, ricotta, dill, chopped parsley, spring onions, eggs and season with salt and pepper.
Grease the bottom of the pan with a drop of olive oil.
Let’s move on to the composition of the Spanakopita. Take a sheet of phyllo dough and grease it with oil and put it on the pan. Repeat this at least 6 times to create the base of the cake.
Spread the filling over the filo pastry base.
Start again by piling the phyllo dough. At least 6 layers, all sprinkled with oil, especially the last one.
Bake the Spanakopita in the oven already heated (170 °) for 40 minutes.
Serve with fresh salad and a bowl of tzatziki.
Which wine goes well with the Greek Spanakopita?
We choose a savory and fresh wine, rich in flowers and aromatic herbs. The Chardonnay from the Cobelli winery, elegant and well-modulated between freshness and minerality, is the perfect wine for this exquisite Greek dish.
If you want a matching cocktail, Negroni Sbagliato is the answer.
