Greek Spanakopatata Recipe

You know that Greek dish, Spanakopita, the one that you just can’t understand why it tastes so good…

This is its 1st cousin, Spanakopatata.

I don’t think you’ll find it in a Greek cookbook. We may have invented it, out of necessity.

Craving spanakopita one Sunday afternoon, but not having any flour to make philo, the obvious solution came to us. We’d make it on a bed of crispy potatoes. And so, Spanakopatata was born.

Perfect if you’re gluten-free.

Bonus

These types of dishes are known in Greece as longevity pies, full of earthy greens, umami onions, fermented sheep’s and goat’s milk feta, and glugs of heart healthy extra-virgin olive oil, it’s one of the dishes thought to contribute to people’s long, happy, healthy lives.

How to describe the taste? When my middle daughter takes a bite, she gasps, “Dad, this just shouldn’t taste this good. I mean it’s just salad stuff.”

Of course, try to use organic, local ingredients where possible for the best flavor and health benefit. Having said that, I love using Greek extra virgin olive oil.

Watch how to make it on your fav SM below. And thanks for giving a like and comment. That helps me reach more people through the convoluted algorithm :-).

Watch Reel

 

Recipe

 

What you’ll need

  • spinach, chopped, 3 bags ( I use baby spinach, prewashed, to save time)

  • parsley, 1 bunch, chopped,

  • dill, 1 bunch, chopped

  • leeks, 2-3, chopped,

  • scallions, 1 bunch, chopped

  • onion, 1 large, yellow or white, chopped

  • feta, 2 pounds or so (I like Dodoni, sheep’s milk, organic- do not buy pre-crumbled= Poor quality)

  • eggs, 4

  • olive oil, extra virgin, 1 cup and more, depending on taste- in Greece they’re food swims in it

  • yellow potatoes, 5-6 mid to large size

  • sea salt

  • large mixing bowl

  • large baking dish with sides- my mother uses a 15 inch round copper pan I bought for her in Greece. I use a 15 inch cast iron skillet.

To Prepare

  1. Preheat oven to 400 degrees fahrenheit.

  2. Slice potatoes into disks, around 1/8th inch thick )a little thicker than 2 quarters stacked on top each other). Drizzle pan with olive oil and layer potatoes around pan. You’ll need enough for 3 overlapping layers. Drizzle with olive oil and sprinkle with salt.

  3. Add chopped parsley, dill, leeks, scallions, onions to spinach in a large bowl. Add eggs, 1/2 the feta (crumble), generous glugs of olive oil, salt, and mix well by hand. If you don’t mix by hand my mother would scold you.

  4. Place spinach mixture on top of potatoes. Crumble remaining feta over top, sprinkle with salt (the feta is salty so don’t overdo it) and drizzle with olive oil. Place in the oven for 30 minutes. Turn once and cook for 30 more minutes or until knife easily pierces potatoes and top is browned. Let rest, spoon onto plate, and enjoy with some good white wine and char-grilled lamb.

Below is the little chef, my mother, who started it all. Here are pictures on how to assemble dish.

Mom and me

Peter KofitsasComment