History

Spanakopita is the canonical Greek savoury pita, layered phyllo over spinach, feta and herbs. The bakery counter version became the Athens breakfast in the 20th century. Ariston on Voulis has baked spanakopita since 1910, the long-running takeaway behind Syntagma. Most central Athens bakeries (Takis on Misaraliotou, Venetis) run a daily spanakopita on the morning trays. Best eaten warm out of the oven before 10:00.

Common allergens: Gluten, Dairy

Make it at home

Yield Makes a 30 x 25 cm tray, 12 squaresHands-on 30 minTotal 1 hr 30 minDifficulty Easy

Ingredients

  • 500g fresh spinach, washed
  • 300g feta cheese, crumbled
  • 2 large eggs, beaten
  • 1 small bunch dill, chopped
  • 1 small bunch flat-leaf parsley, chopped
  • 4 spring onions, sliced thin
  • Salt and black pepper
  • 1 packet phyllo pastry, 400g
  • 150g unsalted butter, melted, plus 3 tbsp olive oil

Method

  1. Wilt spinach in a dry pan, drain and squeeze hard to remove water. Chop roughly.
  2. Mix spinach, feta, eggs, dill, parsley, spring onions, salt and pepper in a bowl.
  3. Brush a baking tray with butter-and-oil mix. Lay one sheet of phyllo, brush with butter. Repeat with seven more sheets.
  4. Spread filling evenly over the phyllo base. Top with eight more buttered phyllo sheets, the same way.
  5. Score the top into 12 squares with a sharp knife. Brush with the last of the butter and sprinkle with sesame seeds.
  6. Bake at 180 C for 45 minutes until deep golden. Rest 10 minutes before cutting through the score lines.

Tip from the editors. Squeeze the spinach until you think you've squeezed enough, then squeeze again. Wet filling makes soggy bottoms.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat spanakopita

Spanakopita in Athens

Ariston ★ 4.5

syntagma-historic-centreMon-Sat 07:30 to 18:00, closed SundaysWalk-in onlyFilo pies

Ariston on Voulis behind Syntagma in Athens has baked filo pies since 1910, a takeaway counter where the spanakopita is the order and the bougatsa is the breakfast.

Tip: Stand-up counter only; closed Sundays. The morning pies fly out before 10:00.

Worth the queue: Spanakopita

Voulis 10, Athina 105 62

Takis Bakery ★ 4.5

koukakiDaily 06:30 to 22:00Walk-in onlyGreek breads and pies

Takis Bakery on Misaraliotou in Koukaki has baked breads and pies in Athens since 1961, three generations of the Papadopoulos family with 30 daily fresh breads.

Tip: Morning bread out by 07:00; the koulouri Thessalonikis is the breakfast order with a coffee.

Worth the queue: Sour wheat bread and koulouri Thessalonikis

Misaraliotou 14, Athina 117 42, Greece

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