Spanakopita is a traditional Greek savory pastry made with phyllo dough stuffed with spinach and feta cheese. It is a delicious snack that can be enjoyed at any time of day. It is thought to have originated over 400 years ago during the Turkish occupation of Greece. The Turkish dish, Ispanaki, is almost identical in appearance but other ingredients such as scallions may be added to it. Spanakopita is primarily Greek.

Coming from a town with a short drive to Princeton, I would often visit a small restaurant named “Olives” with my family and friends. The restaurant has many pre-prepared foods such as salad and pasta but their menu also features Grecian food such as moussaka, chicken souvlaki and spanakopita. All are delicious but I find their spanakopita to be exceptionally savory and filling.

Spanakopita is not a difficult dish to make. It is made from layers of phyllo dough filled with streamed spinach, sautéed onions and crumbled feta cheese. The filling is sandwiched between layers of dough and often cut into triangles or squares after they are baked. Depending on the size of the pastry, baking time may vary from 20 minutes to an hour. The pastries can be served hot or slightly warm with a dip of yogurt or sauce, though many agree that the richness of the pastry is enough to savor.