History and Origin of Spanakopita
Spanakopita is a traditional Greek pie that has its roots in the cuisine of the eastern Mediterranean. Its name comes from the Greek words "spanaki" meaning spinach and "pita" which refers to a pie or pastry. This dish has been part of Greek gastronomy for centuries and is highly valued for its fresh flavor and crispy texture.
In other Latin American countries, although not as popular as in Greece, similar dishes can be found under names such as "spinach pie" or "vegetable pie." The phyllo dough used in Spanakopita is a distinctive feature that gives it a unique and crispy touch, also present in other preparations like baklava.
This dish represents Mediterranean cuisine by combining fresh ingredients like spinach and aromatic herbs, along with a characteristic cheese: feta. The preparation of Spanakopita is often festive and family-oriented, perfect for sharing at gatherings and celebrations.
How to Prepare Spanakopita
Ingredients: Spinach, Salt, Butter, Onion, Scallion, Dill, Parsley, Salt and Pepper, Evaporated Milk, Eggs, Phyllo Dough, Feta Cheese.
Wash the spinach in plenty of water and cut into small pieces.
Place in a bowl.
Lightly salt.
Mix to distribute the salt evenly.
Take the spinach, one handful at a time.
Squeeze out the excess water.
Place in another bowl.
Sauté the onion in half of the butter until it turns light and golden brown.
Add the scallions and cook until they wilt.
Add the spinach.
Stir until all the vegetables have a light color.
Incorporate the dill, parsley, salt, and pepper.
Cover the pot and cook until all the water from the spinach is absorbed.
Remove from heat.
Pour into a bowl and immediately add the evaporated milk.
Beat the eggs in another bowl and add the cheese to them.
Add to the cooled spinach.
Mix well.
Line a pan with 8 sheets of phyllo dough, brushing each sheet with melted butter before placing the next one.
Do not trim the overhanging parts.
Pour the spinach mixture, spreading it evenly over the phyllo dough.
Fold the overhanging part of the phyllo dough from behind the pan over the filling.
Place the remaining phyllo dough on top, again brushing each sheet with melted butter before adding the next one.
Trim the excess.
Brush the top of the pie with more melted butter.
Score into square portions or diamond shapes.
Bake for 30 to 45 minutes in a preheated oven at 150 degrees Celsius.
Let rest for 30 minutes before serving.
In that case, squeeze the spinach to remove as much water as possible, mix it with the seasonings, and proceed as indicated above, baking it for 1 hour.
