As with tyropita (cheese pie), there are many types ofu00c2u00a0 spanakopita -spinach pie - in Greece, as well as a combination of both called Spanakotyropita, or when there is less spinach (or none at all)u00c2u00a0 and more greens, it is called hortopita.

These kind of foods are staples in Greek cooking so every now and then I make a spanakopita or a tyropitau00c2u00a0 and each time I make one, I rarely follow the same recipe twice as the variety of greens and herbs is so wide that each time, depending on what I buy at the farmers” market, I make a new kind.

The whole philosophy behind Greek pittes was with a few ingredients they had in their garden to make good use of them and make a pitta (pie).u00c2u00a0 They all had a few chickens in their back yard, so they always had eggs and most of them had a few goats or sheep to get milk and make their own dairy products.

The other important factor to make a spanakopita different is the phyllo.u00c2u00a0 There is nothing like homemade phyllo, without of course wanting to say that ready made phyllo is not good.u00c2u00a0 When I used to work and did not have time to make phyllo from scratch, I used to make it with phyllo croustas, that is the same phyllo we use to make baklavas, or with puff pastry.u00c2u00a0u00c2u00a0 Now that I am at home and have a lot of time I rarely make it with store bought phyllo but during Lent when I was planning to make a Nistisimi Spanakopita (that is the Lenten version without cheese and eggs) when I woke up in the morning I had a terrible backache and of course making phyllo from scratch was out of the question.u00c2u00a0 As I had already bought all the other ingredients from the farmers” market the previous day and all the herbs were already washed and ready to be used, I made the spanakopita with a store bought phyllo using the type called «horiatiko» village type, which is ideal for pies.u00c2u00a0 This phyllo is quite thick so there are only 6 sheets in each packet, so I used three below and three above the filling, each phyllo generously brushed with olive oil.

As spanakopita owes a lot of its taste to the cheese and eggs, making a pie with only spinach and a couple of aromatic herbs would still make a good spanakopita but in order to get the wow factor andu00c2u00a0 make itu00c2u00a0 really tasty, you need a lot of herbs and a variety of greens.

The variety of cheeses may also be different and I’ve made spanakopita and tyropita using feta, xynomyzithra, anthotyro, graviera, even halloumi.u00c2u00a0 The last cheese I have used is Katiki Domokou and any Greek cheese used is absolutely delicious.

This vegan pie is very healthy as all the greens especially the wild greens are a great source of nutrients.u00c2u00a0 Pies are dominating in the Mediterranean Diet as they contain vitamins, antioxidants, flavonoids andu00c2u00a0 fiber.u00c2u00a0 Combined with whole wheat and olive oil in the dough a piece of pie is a very nutricious snack.

However, since kafkalithres (hartwort – tortdlium apulum) and myronia (shepherd’s needles – scandix pecten veneris) may not be available in your country, improvise with any aromatic herbs you can get in your country.u00c2u00a0 The variety of herbs and greens are up to you and depending on what you like best.

A different kind of spanakopita is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Ever since I made this Lenten spanakopita, I have made it a few more many times again always using leeks and fennel, as they add a fantastic taste. u00c2u00a0 The last time I made it again was yesterday but this time I decided to try a whole wheat phyllo. u00c2u00a0u00c2u00a0 So if you want a healthier version of spanakopita I can assure you that It tasted just as good and it makes a very nutritious snack.

Whole Wheat Spanakopita from scratch – Recipe by Ivy

Preparation time: 1 hour 15 minutes

Baking:1 hour

Serves:6 (as a main dish)

Ingredients:

750

Grams

Spinach

5

Big

Spring onions (only white part), finely chopped

2

medium

Leeks, finely chopped

½

Cup

Olive oil

1

Cup

Parsley, finely chopped

¾

Cup

Dill, finely chopped

¾

Cup

Fennel fronds, finely chopped

½

Cup

Fresh oregano, finely chopped

3

Eggs

300

Grams

Feta

100

Grams

Katiki Domokou (or feta)

Salt and pepper

extra

Olive oil to brush

Directions

1.

See step-by-step instructions how to make dough and phyllo here.Substitute all-purpose flour with whole-wheat flour.

2.

Wash spinach and while wet bring to a boil and reduce heat until it wilts.Drain and remove excess water.

3.

In a large skillet heat the olive oil and sauté the leeks, then add the spring onions and sauté until translucent.Add spinach and mix.Remove from the heat and allow to cool.

4.

Mix in all herbs.

5.

Crumble feta and add to the mixture as well as katiki and mix in the eggs.

6.

Season with salt and freshly ground black pepper.

7.

Brush tin with olive oil and preheat oven at 180 degrees C (350F).

8.

Roll out phyllo into a 25 x 25 cm sheet and place a generous amount of filling on one side. Make a roll and press each side to seal in the filling. Then twist both ends towards opposite direction pulling and stretching it to the size of your tin.

9.

Place each roll in the tin and continue the same procedure with the remaining mixture.

10.

Brush phyllo with olive oil and bake until golden brown.


This is not over.u00c2u00a0 I still have another recipe which needs to be mentioned:u00c2u00a0 A “Spanakopita» Omelette.u00c2u00a0u00c2u00a0 The previous time I made spanakopita I had some leftover filling and I made it into an omelette.u00c2u00a0u00c2u00a0 This was THE best omelette I ever ate and I was planning to send it to Nuria’s event.u00c2u00a0 However, there was a problem with the memory card of my camera and I lost all the photos I took that day.

This is not an omelette you can do every day because of the many ingredients it has in it but when you make spanakopita, keep some filling and make this omelette and you won’t regret it.

Yesterday, I kept some filling on purpose to recreate the omelette.

Spinach Omelette – Recipe by Ivy

 

Cooking time:10 minutes

Serves:1

Ingredients

  • 2 cups of spanakopita filling
  • 3 eggs
  • 1 tbsp olive oil
  • Freshly ground black pepper.

Directions:

  1. After heating the olive oil in a non-stick frying pan (24 cm),u00c2u00a0 sauté the mixture for five minutes, mixing continuously.
  2. Beat the eggs and add the pepper.u00c2u00a0 Then pour it on top of the spinach mixture.
  3. When it sets, remove it to a plate and then invert it in the pan again until it is ready.

My Lenten recipe of Spanakopita goes to Sweatha, of Experiments, Emotions, Experiences with Food, for her event Food in Colours, created by Harini, of Tongue Ticklers.u00c2u00a0 The colour I have chosen is GREEN.

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43 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on Homemade Spanakopita from Scratch

  1. u00ceu009f/u00ceu0097 Rosa u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Mmmhhh, that’s something I adore! Your spanakopita looks gorgeous and ever so good! Drool…

    Cheers,

    Rosa

  2. u00ceu009f/u00ceu0097 Peter G u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Oh! I do like the healthy wholemeal version Ivy! Personally, I prefer the spanakopita without cheese so a nice healthy version is so perfect! Bravo..a really educational and informative post.

    Peter G’s last blog post..Greek Yoghurt Panna Cotta with Poached Prunes

  3. u00ceu009f/u00ceu0097 elly u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    A delicious looking classic, Ivy. I have always wanted to make my own phyllo, but I’m scared! :)

  4. u00ceu009f/u00ceu0097 rachel u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    It nice to lean about different cuisines…I have only devoured this but never got around to making this…Other than feta.we don’t get the remaining cheeses out here…

    rachel’s last blog post..Apple Strudel for the Daring Bakes

  5. u00ceu009f/u00ceu0097 Angie's Recipes u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I love this. In Turkish restaurants or snack shops here, one can also find something similar ….whole wheat filo pastry is for sure worth a try!

    Angie’s Recipes’s last blog post..Strawberry Marmalade

  6. u00ceu009f/u00ceu0097 Angie's Recipes u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Gotta google now to find out what the following items are……..

    Silverbeet
    Kafkalithres (hartwort)
    Katiki Domokou
    Myronia (Shepherd’s Nettles)

    Angie’s Recipes’s last blog post..Strawberry Marmalade

  7. u00ceu009f/u00ceu0097 anudivya u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I never realized that phyllo was something that could be made at home. But I like the ease of using readymade phyllo sheets like you did in this spanakopita.

    anudivya’s last blog post..Low-Calorie Sweet Semolina Balls (Rava Laddu)

  8. u00ceu009f/u00ceu0097 Parita u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Spanakopita looks delicious..i have never made these at home..using whole wheat flour makes them healthy and plus lots of green veggies in it..perfect :)

    Parita’s last blog post..Brinjal Potato Green Peas Curry

  9. u00ceu009f/u00ceu0097 Niki u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Whole Wheat phyllo??? No way!!! That’s a must try for next time!
    And I love they way you wrapped them, we usually make them in a pan like the lenten version, or we wrap individual ones (soooo long of a process), but I love the long wraps. I’m gonna have to try it that way next time!

  10. u00ceu009f/u00ceu0097 Peter u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I don’t think anything is more universally eaten and loved by Greeks than tyropita and spanakopita. A snack, a meal, a side dish…all delicious.

    Peter’s last blog post..Bouyiourdi (u00ceu009cu00cfu0080u00ceu00bfu00cfu0085u00ceu00b3u00ceu00b9u00ceu00bfu00cfu0085u00cfu0081u00ceu00bdu00cfu0084u00ceu00af)

  11. u00ceu009f/u00ceu0097 Lubna Karim u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Oh wow something new to me…..looks lovely…….Spinach and onion stuff sounds yum…

    Lubna Karim’s last blog post..Curd Rice With Diced Sweet Mango

  12. u00ceu009f/u00ceu0097 Jenn AKA The Leftover Queen u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    This looks so good Ivy, and I am sure it is a cure for anything that might be ailing you! Have a great weekend!

  13. u00ceu009f/u00ceu0097 Maria u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Lovely versions of spanakopita Ivy. The leeks and fennel are definitely a great addition and take the normal spanakopita to another level. Kalo Savvato-Kyriako!

  14. u00ceu009f/u00ceu0097 Vij u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hi ivy
    How r u doing?Howz the book coming along.

    I am finally back to blogging after a long break.

    Lovely post n clicks!

    Vij’s last blog post..BACK WITH A BANG! N SWEETENED GREEN GRAM SNACK

  15. u00ceu009f/u00ceu0097 lisaiscooking u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    This sounds like a delicious version of spanakopita! The greens and the fennel sound great. I’m not very familiar with Greek cheeses, but I’d love to learn by tasting.

    lisaiscooking’s last blog post..Grilled Steak with Mango Salsa

  16. u00ceu009f/u00ceu0097 Lisa u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    One of these days I must try making this favoured dish. The vegan version is especially intriguing. All those greens and herbs sound wonderful paired together.

    Lisa’s last blog post..Wasabi Roasted Asparagus

  17. u00ceu009f/u00ceu0097 Soma u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Fabulous! This looks easy & healthy & delicious. Would make wonderful snack bites for a party too. I might try this out soon.

    Soma’s last blog post..Chocolate Chip Ginger Cookies

  18. u00ceu009f/u00ceu0097 Shambo u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I really enjoyed reading about the Lenten spanakopita. Made with whole wheat phyllo, it sounds so healthy and tasty too. The natural foods section of my local grocery store carries a whole wheat frozen version of phyllo.

    I’ve never attempted homemade phyllo. My grandmother used to make it, paper thin. And being the silly child that I was, I thought it was hilarious to poke a whole in it. Now I know better.

    Shambo’s last blog post..A Fabulous Creamy Salad Dressing

  19. u00ceu009f/u00ceu0097 Adam u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Thanks for the sweet message Ivy!

    So, I have a graduation party last weekend… and guess what app we have? Spanakopita! Cool, right?

    However, yours blows away the ones we had. I think it’s the phyllo, or that sweet Greek touch you have. It looks great :)

    Adam’s last blog post..Cheesecake Lemon Aide

  20. u00ceu009f/u00ceu0097 Cakelaw u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    This looks delicious Ivy. I am glad to see that you gave instructions for using ready made phyllo, because I am not ready to climb that mountain yet!

  21. u00ceu009f/u00ceu0097 Natasha - 5 Star Foodie u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I love spanakopita! This looks so delicious! I’ve never made it at home but I would really like to try. Thanks for sharing the recipe!

    Natasha – 5 Star Foodie’s last blog post..Baked Eggs with Spring Onions and Applewood Smoked Bacon

  22. u00ceu009f/u00ceu0097 Kevin u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Spanakopita is so good! I like the roll shapes and I will have to try making them into rolls next time. The perfect excuse to make some soon. :)

  23. u00ceu009f/u00ceu0097 CurryLeaf u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    HEARTY THANKS FOR THE WHOLESOME ENTRY.I could never get phyllo so I tried spanakopita with puff pastry.Never knew it could be made from scratch and that too whole wheat.Hearty Thanks for the vegan entry.The roll shape is beautiful

    CurryLeaf’s last blog post..Tangy Lemon Sorbet

  24. u00ceu009f/u00ceu0097 sunshinemom u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Never seen so many greens together in a single dish! The combination of the greens is new to me. In Indian recipes dill is used by itself or in combination with bengal gram but never with other greens, so I am really intrigued by your recipe. Looks so delicious too!

    sunshinemom’s last blog post..Apricot Ice Cream

  25. u00ceu009f/u00ceu0097 Heni u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I love your method of filling the dough with the greens then twisting it. Genius!

    Heni’s last blog post..Mahboul Majoun

  26. u00ceu009f/u00ceu0097 Heni u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I just made your recipe last night for dinner Ivy. I had to modify it somewhat since I didn’t have all the herbs. But even thou it turned out soooooo delicious. 10thumbs up from my family. I liked spanakopita before, after making your way it’s just a whole other even better dish.
    I served it with tzatziki and grilled kofta … thought that would go nice with … Mmm going to try some of your cherry and the yoghurt cheesecake recipe =)

  27. u00ceu009f/u00ceu0097 Whole grain Spanakopita(Greek Spinach Pie) from scratch « Armada Media Blog Issues u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] Greek cooking.Thanks to Ivy and her clearly explained recipe I was able to recreate her traditional whole grain Greek Spanakopita(Spinach Pie) from scratch.A short cut for the crust is to use the store-bought phyllo.In the mood for a more [...]

  28. u00ceu009f/u00ceu0097 the secret supper u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I will try the Spanakopita tomorrow. Hope it works out. I will keep you posted.
    My recent post Cauliflower soup

  29. u00ceu009f/u00ceu0097 belcorn101 u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    All the items looks so spicy . i think there is a lot of things to learn from this blog.

  30. u00ceu009f/u00ceu0097 Claire u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Burger is my favorite recipe and much expert in making the all type of burgers……
    Claire recently posted..AstilbeMy Profile

  31. u00ceu009f/u00ceu0097 Claire u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Whole Wheat Spanakopita from scratch is mine favorite dish….i request you that please upload some recipes…

u00ceu00a3u00cfu0087u00ceu00bfu00ceu00bbu00ceu00b9u00ceu00acu00cfu0083u00cfu0084u00ceu00b5

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