Ask Chef Walter: Spanakopita, a Greek classic – Walter Potenza

by Master Chef Walter Potenza, contributing writer

Dear RINT readers,

Today, I am sharing a Greek classic recipe, simple to make and always reliable.

Spanakopita is a delicious traditional Greek savory pastry enjoyed for over 400 years! It’s a famous Greek street and finger food, similar to the Turkish dish Taranaki. You can find it in most Greek restaurants worldwide, and it’s a hit at gatherings and parties because of its bite-sized nature. Made with phyllo dough, spinach, sweet onions, and feta cheese, this pastry is carefully layered. It can be shaped into triangles or squares. Before baking, it’s brushed with oil, butter, or egg whites for a perfect golden-brown finish. If you want to add an extra pop of color, try garnishing it with zucchini! Baking time can vary but generally falls between 20 minutes to an hour. 

You can also enjoy Spanakopita slightly warm with Tzatziki sauce, a refreshing yogurt-based dip with garlic and cucumbers.

Makes about 12 servings

Ingredients for the filling

1. Select a large nonstick pot. Place the pot over medium heat and add the oil. Sauté the onion and zucchini until they become soft and translucent.

Add the spinach and a small amount of sea salt, cover the pot, and cook until the spinach wilts, turning it a few times. Uncover and simmer until most of the water evaporates.

Transfer the mixture to a medium-sized bowl and allow it to cool. Add the feta, eggs, nutmeg, and a few grinds of pepper to the cooled mixture. Mix thoroughly and taste a small portion to check the saltiness.

Assembly Instructions:

1. Preheat the oven to 350°F and grease a baking dish measuring 12 x 34 x 8 inches. Cut the phyllo sheets and cover them with a damp dishcloth to prevent drying out.

Work quickly to prevent the phyllo from drying and cracking. Place one phyllo sheet flat on a work surface and generously brush it with olive oil.

Neatly lay another sheet on top, brush it with oil, and repeat this process once more to have three layers. Spoon 2 heaped tablespoons of filling along one short end, leaving about an inch of border.

Roll up the pastry into a cigar shape, starting from the end with the spinach. Make one complete turn, then turn and tuck the sides over and continue rolling.

Brush the surface with oil. Repeat the rolling process to make eight more rolls.

Align the rolls in the baking dish so they fit snugly in a row from one short side to the opposite side. Bake for approximately 30 minutes or until golden brown.

Allow the rolls to cool slightly before serving, as they are best enjoyed warm.

Please remember that the number of phyllo sheets required may vary depending on the brand’s dimensions. Also, add salt to the filling after incorporating the feta cheese, as additional salt may not be necessary.

Emilia Romagna, May 12 – 19, 2025, Chef Walters Food + Wine + History + Culture Tour

www.chefwalterscookingschool.com

Images Attribution via FK

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Meet Chef Walter!

There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.  

Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets.  And now – RINewsToday!