National Dish Cyprus: Spanakopita (Recipe)
In this article
Say hello to Spanakopita, one of the great treasures of the Cypriot and eastern Mediterranean table! These crisp filo parcels are packed with a savoury filling of fresh spinach, tangy feta and a handful of fragrant herbs. Light yet deeply satisfying, they shine equally well as a starter, a party nibble or a lazy afternoon snack. Bring a little sunshine from the island straight to your own kitchen.
About Spanakopita
Spanakopita is not only a national dish of Cyprus but also a much-loved staple across Greece and the wider Mediterranean. This crisp pastry parcel is traditionally filled with a delicious mixture of fresh spinach, fine feta and plenty of aromatic herbs. It is the very essence of Mediterranean cooking, drawing together the bright, intense flavours of the region in every single bite. Whether served as a starter or as a hearty snack, spanakopita wins people over with its versatility and its unmistakable taste.
Ingredients (serves 1–2)
- 200 g fresh spinach
- 100 g feta cheese
- 1 small onion
- 2 tablespoons olive oil
- 1 packet filo pastry
- 2 eggs
- Salt and pepper, to taste
- Fresh herbs (such as dill or parsley)
Shopping for the ingredients
The first step towards your own spanakopita is shopping for fresh ingredients. Fresh spinach, ideally leaf spinach, gives the filling an aromatic base. When buying the feta, look for good quality, as it is crucial to the flavour. The choice of herbs matters too; fresh herbs bring far more aroma to the filling than dried ones. Most of what you need is easy to find at a local market or a regular supermarket.
Preparing the dish
Before you begin, it pays to get all the ingredients fully prepped. Wash the spinach well and chop it roughly, while the onion should be cut into fine dice. In a pan, soften the onion in a little olive oil until translucent before adding the spinach. After a few minutes over the heat the spinach should have wilted down — a sign it is ready for the filling.
Step-by-step instructions
- Sauté the spinach together with the onion in a pan over medium heat.
- Crumble in the feta and add it to the spinach-and-onion mixture. Stir well and let it simmer.
- Beat the eggs and add them to the mixture. Season with salt, pepper and the herbs.
- Lay out the filo pastry and brush it with a little olive oil. Place a portion of the filling on top.
- Fold the pastry over the filling and seal the edges well.
- Bake in a preheated oven at 180 °C for about 30 minutes, until the spanakopita is golden brown.
Gluten-free / lactose-free version
If you want to avoid gluten or lactose, there are excellent alternatives for the filo pastry and the feta. Gluten-free pastry can be found in many supermarkets and health-food shops. The feta can be swapped for a lactose-free cheese or for tofu seasoned with herbs. Bear in mind that the flavour may vary a little. Simply experiment with different combinations to find the filling that suits you best.
Tips for vegans and vegetarians
For vegans, the recipe is easy to adapt by replacing the eggs with a mixture of water and linseed or chia seeds. This mixture helps bind the filling while adding a pleasant nutty note. Vegans can also swap the feta for fried tofu or a plant-based cheese alternative. That way the spanakopita becomes a wholesome, tasty dish that works beautifully even without any animal products.
More tips and tricks
To make a truly perfect spanakopita, it can help to lay a damp tea towel over the thawed filo pastry while you work. This stops the dough drying out and becoming brittle. Try not to overfill the parcels, either, as too much filling makes the pastry harder to fold. A pinch of nutmeg can give the filling an extra flavour kick. Don’t be afraid to experiment with further spices!
Adapting the recipe to your taste
Respecting individual tastes can make preparing this traditional dish even more rewarding. You can adjust the filling as you like, adding sun-dried tomatoes, olives or even artichokes. For a gentle kick of heat, scatter in a few chilli flakes. Play with different combinations to create your own favourite version of spanakopita — much as you might with a savoury Eliopita or a herb-rich Marathopita.
Ingredient substitutions
If you don’t have certain ingredients to hand, there are plenty of alternatives to use. Instead of fresh spinach you can also use frozen, drained well beforehand. For a slightly different texture, try other leafy greens such as chard or rocket. Feta can be replaced not only by lactose-free versions but also by ricotta or even a vegan cheese. Be creative and explore the possibilities!
Drink pairing ideas
To enjoy your spanakopita even more, pair it with a well-chosen drink. A well-chilled white wine, such as a Sauvignon Blanc, complements the flavours of the parcels perfectly. Alternatively, serve a bowl of thick Greek yoghurt with a little honey for a refreshing balance. For alcohol-free options, herbal or fruit teas round off the meal nicely. A cool glass alongside some grilled Halloumi never goes amiss either.
Serving and presentation ideas
Presentation can lift the whole spanakopita experience considerably. Serve the parcels on a handsome wooden board or in a rustic earthenware dish for a Mediterranean look. Garnish the spanakopita with fresh herbs such as parsley or dill and a squeeze of lemon. We eat with our eyes first, and an inviting presentation is sure to impress your guests.
A bit of history
The story of spanakopita reaches far back and is deeply bound up with Greek and Mediterranean culture. The dish is thought to have its origins in ancient Greece, where spinach and feta were widely used. Over the centuries the preparation of spanakopita evolved, and today it is a firm fixture of both Greek and Cypriot cuisine. The combination of savoury pastry and wholesome fillings makes spanakopita a timeless treat in many households.
More recipe ideas
Summary: Spanakopita
In summary, spanakopita is a versatile dish that holds a special place in both Greek and Cypriot cooking. Its delicious combination of fresh spinach, feta and aromatic herbs delivers a burst of flavour that everyone can enjoy. Whether you make a traditional or an adapted version, preparing this dish is a fun and rewarding experience. Savour the Mediterranean and conjure up a little piece of Cyprus on your table any time you like.
