As with tyropita (cheese pie), there are many types of spanakopita -spinach pie - in Greece, as well as a combination of both called Spanakotyropita, or when there is less spinach (or none at all) and more greens, it is called hortopita.
These kind of foods are staples in Greek cooking so every now and then I make a tyropita or a spanakopita 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 variety of cheeses may also be different and I’ve made spanakopita and tyropita using feta, xynomyzithra, anthotyro, graviera, even halloumi. The last cheese I have used is Katiki Domokou and any Greek cheese used is absolutely delicious.
The other important factor to make a tyropita different is the phyllo. There is nothing like homemade phyllo, without of course wanting to say that ready made phyllo is not equally good. 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. Now that I am at home and have a lot of time I rarely make it with ready made 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 back ache and of course making phyllo from scratch was out of the question. 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 which is ideal for pies. 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 and make it really tasty, you need a lot of herbs and a variety of greens.
The variety of herbs and greens are up to you and depending on what you like best.
Nistisimi Spanakopita (Vegan) – Recipe by Ivy
Preparation time: 1 hour 15 minutes
Baking time: 1 hour
Serves: 6 (as a main dish)
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Ingredients: |
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1 |
Packet |
Phyllo for pies (6 sheets – 500 grams) |
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1 |
Kilo |
Spinach |
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1 |
Bunch |
Silverbeet (Swiss Chard) (about 1 cup when boiled) |
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½ |
Bunch |
Kafkalithres (hartwort) (1 cup) |
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1/2 |
Bunch |
Myronia (Shepherd’s Nettles) 1 cup |
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2 |
medium |
Shallots (only white part), finely chopped |
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1 |
Medium |
Onion, finely chopped |
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2 |
medium |
Leeks, finely chopped |
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1 |
Cup |
Parsley, finely chopped |
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¾ |
Cup |
Dill , finely chopped |
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¾ |
Cup |
Fennel, finely chopped |
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½ |
Cup |
Fresh oregano, finely chopped |
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Salt and freshly ground black pepper |
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½ |
Cup |
Olive oil |
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extra |
Olive oil to brush |
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Directions |
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1. |
Wash spinach and silverbeet, cut into smaller pieces and while wet bring to a boil and reduce heat until it wilts. Drain and remove excess water by squeezing it. |
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2. |
In a large skillet heat the olive oil and sauté the leeks, then add the onions and sauté until translucent. Add spinach and silverbeet and mix. Remove from the heat and allow to cool. |
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3. |
Mix in all the remaining herbs. Season with salt and freshly ground black pepper and mix. |
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4. |
In a 30 x 30 cm baking tin brush it with olive oil and place a sheet of phyllo pastry and brush it with olive oil. Top with two more sheets of pastry, brushing each with oil. |
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5. |
Add the filling and top with the remaining three phyllo sheets, brushing each one with olive oil. |
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6. |
With a sharp knife carve the phyllo but do not cut through. |
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7. |
Preheat oven at 180 degrees centigrade and bake until golden brown, about 1 hour. |
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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. The last time I made it again was yesterday but this time I decided to try a whole wheat phyllo. 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)
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Ingredients: |
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750 |
Grams |
Spinach |
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5 |
Big |
Shallots (only white part), finely chopped |
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2 |
medium |
Leeks, finely chopped |
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½ |
Cup |
Olive oil |
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1 |
Cup |
Parsley, finely chopped |
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¾ |
Cup |
Dill , finely chopped |
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¾ |
Cup |
Fennel, finely chopped |
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½ |
Cup |
Fresh oregano, finely chopped |
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3 |
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Eggs |
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300 |
Grams |
Feta |
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100 |
Grams |
Katiki Domokou |
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Salt and pepper |
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extra |
Olive oil to brush |
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Directions |
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1. |
See step-by-step instructions how to make dough and phyllo here. Substitute all-purpose flour with whole-wheat flour. |
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2. |
Wash spinach and while wet bring to a boil and reduce heat until it wilts. Drain and remove excess water. |
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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. |
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4. |
Mix in all herbs. |
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5. |
Crumble feta and add to the mixture as well as katiki and mix in the eggs. |
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6. |
Season with salt and freshly ground black pepper. |
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7. |
Brush tin with olive oil and preheat oven at 180 degrees C (350F). |
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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. |
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9. |
Place each roll in the tin and continue the same procedure with the remaining mixture. |
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10. |
Brush phyllo with olive oil and bake until golden brown. |
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This is not over. I still have another recipe which needs to be mentioned: A Spinach Omelette. The previous time I made spanakopita I had some leftover filling and I made it into an omelette. This was THE best omelette I ever ate and I was planning to send it to Nuria’s event. 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 filling
- 3 eggs
- 1 tbsp olive oil
- Freshly ground black pepper.
Directions:
- After heating the olive oil in a non-stick frying pan (24 cm), sauté the mixture for five minutes, mixing continuously.
- Beat the eggs and add the pepper. Then pour it on top of the spinach mixture.
- 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. The colour I have chosen is GREEN.
Tags: lenten, nistisima, Nistisimo, Omelettes, Spanakopita, Vegan
May 28th, 2009 at 11:47 pm
Mmmhhh, that’s something I adore! Your spanakopita looks gorgeous and ever so good! Drool…
Cheers,
Rosa
May 29th, 2009 at 1:53 am
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
May 29th, 2009 at 5:14 am
A delicious looking classic, Ivy. I have always wanted to make my own phyllo, but I’m scared!
May 29th, 2009 at 5:29 am
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
May 29th, 2009 at 6:21 am
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
May 29th, 2009 at 6:26 am
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
May 29th, 2009 at 6:31 am
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)
May 29th, 2009 at 9:33 am
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
May 29th, 2009 at 2:22 pm
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!
May 29th, 2009 at 4:18 pm
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 (Μπουγιουρντί)
May 29th, 2009 at 4:41 pm
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
May 29th, 2009 at 5:42 pm
This looks so good Ivy, and I am sure it is a cure for anything that might be ailing you! Have a great weekend!
May 29th, 2009 at 7:03 pm
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!
May 29th, 2009 at 8:48 pm
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
May 29th, 2009 at 9:45 pm
I love it, wait for me for dinner :)I love your version
May 29th, 2009 at 9:46 pm
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
May 29th, 2009 at 9:48 pm
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
May 29th, 2009 at 10:30 pm
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
May 30th, 2009 at 1:08 am
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
May 30th, 2009 at 2:59 am
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
May 30th, 2009 at 1:26 pm
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!
May 30th, 2009 at 2:32 pm
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
May 30th, 2009 at 7:58 pm
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.
May 31st, 2009 at 8:56 pm
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
June 6th, 2009 at 1:13 am
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
June 16th, 2009 at 2:43 pm
I love your method of filling the dough with the greens then twisting it. Genius!
June 16th, 2009 at 9:04 pm
I love your method of filling the dough with the greens then twisting it. Genius!
Heni’s last blog post..Mahboul Majoun
June 17th, 2009 at 11:18 am
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 =)