Are you craving a savory and satisfying dish that will transport your taste buds to the sunny shores of Greece? Look no further than Spanakopita, a delightful Greek spinach pie that combines flaky layers of fillo dough with a delectable spinach and feta cheese filling. Bursting with Mediterranean flavors and boasting numerous health benefits, this traditional dish is sure to become a favorite in your culinary repertoire.

Originating in Greece, Spanakopita has a rich history that dates back centuries. Its name derives from the Greek words “spanaki” (spinach) and “pita” (pie), reflecting its key ingredients. Traditionally, Spanakopita was enjoyed as a special treat during religious festivals and celebrations. Today, it has become a beloved staple in Greek cuisine, cherished for its unique flavors and versatility.

Beyond its delicious taste, Spanakopita boasts an array of health benefits. Spinach is the star of Spanakopita, providing a powerhouse of nutrients. Packed with vitamins A, C, K, as well as iron, magnesium, and folate, spinach contributes to healthy bones, strong immunity, and optimal heart health. The inclusion of fresh herbs like mint, dill, and parsley adds more than just flavor. These herbs are rich in antioxidants that help fight inflammations, protect against chronic diseases and support overall well being. The fiber from the fill dough aids in digestion and helps to maintain healthy cholesterol levels.

If you have any leftovers or plan to make Spanakopita ahead of time, refrigeration is key. Once cooled, store the pies in an airtight container in the refrigerator. They can last for up to 3 to 4 days. However, keep in mind that the fillo dough may lose some of its crispiness over time. Spanakopita is also freezer-friendly, making it a convenient option for future enjoyment. After baking and cooling, wrap individual or whole pies tightly in a plastic wrap or aluminum foil. Place them in a freezer-safe bag or container, and label with the date. When properly stored, Spanakopita can be frozen for up to 3 months.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!