Tzatziki is a classic Greek dip that epitomizes the fresh and healthful elements of Mediterranean cuisine. Made primarily from strained yogurt mixed with cucumbers, garlic, salt, olive oil, and often a touch of lemon juice and dill, this dip is celebrated for its creamy texture and refreshing taste. The cucumbers are grated and then either drained or squeezed to remove excess water before being combined with the yogurt, ensuring a thick and rich consistency.
Tzatziki is a versatile condiment that can be served with grilled meats, as a spread for sandwiches, or as a cooling dip for vegetables and pita bread. It’s particularly popular in the summer months, often featured as part of a meze platter or enjoyed alongside traditional dishes like gyros or souvlaki. Not only is tzatziki delicious, but it also offers health benefits, including being a good source of protein and probiotics. This dip captures the essence of Greek culinary simplicity, where a few quality ingredients come together to create a dish that’s both satisfying and flavorful.
AuthorJulia ForesekCategoryAppetizers & Starters, Baking & Pastries, GreekDifficultyIntermediatePrepare the Filling:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the spinach in batches, allowing it to wilt down if using fresh. If using frozen, ensure it’s well-drained and squeeze out excess water, then add it to the skillet to combine with the onion and garlic.
Cook until all the liquid from the spinach has evaporated, then transfer the mixture to a large mixing bowl and let it cool.
Once cooled, stir in the green onions, dill, parsley, crumbled feta, and beaten eggs. Season with salt, pepper, and a pinch of nutmeg if using. Mix well.
Prep the Phyllo Dough:
Preheat your oven to 350°F (175°C).
Combine the melted butter with the olive oil in a bowl. Using a pastry brush, grease a 9x13 inch baking pan.
Lay one sheet of phyllo dough in the prepared pan and brush it lightly with the butter and oil mixture. Repeat with half of the phyllo sheets, brushing each sheet with the butter mixture before laying the next.
Assemble the Spanakopita:
Spread the spinach and feta mixture evenly over the phyllo layers.
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with the butter and oil mixture as before.
Bake:
Before baking, score the top few layers of phyllo with a sharp knife to make serving easier after baking.
Bake in the preheated oven for about 40-45 minutes, or until the phyllo is golden brown and crispy.
Serve:
Let the Spanakopita cool slightly before cutting into squares or triangles along the scored lines. Serve warm or at room temperature.
Ingredients
Directions
Prepare the Filling:
In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the spinach in batches, allowing it to wilt down if using fresh. If using frozen, ensure it’s well-drained and squeeze out excess water, then add it to the skillet to combine with the onion and garlic.
Cook until all the liquid from the spinach has evaporated, then transfer the mixture to a large mixing bowl and let it cool.
Once cooled, stir in the green onions, dill, parsley, crumbled feta, and beaten eggs. Season with salt, pepper, and a pinch of nutmeg if using. Mix well.
Prep the Phyllo Dough:
Preheat your oven to 350°F (175°C).
Combine the melted butter with the olive oil in a bowl. Using a pastry brush, grease a 9x13 inch baking pan.
Lay one sheet of phyllo dough in the prepared pan and brush it lightly with the butter and oil mixture. Repeat with half of the phyllo sheets, brushing each sheet with the butter mixture before laying the next.
Assemble the Spanakopita:
Spread the spinach and feta mixture evenly over the phyllo layers.
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with the butter and oil mixture as before.
Bake:
Before baking, score the top few layers of phyllo with a sharp knife to make serving easier after baking.
Bake in the preheated oven for about 40-45 minutes, or until the phyllo is golden brown and crispy.
Serve:
Let the Spanakopita cool slightly before cutting into squares or triangles along the scored lines. Serve warm or at room temperature.
Notes
Serving Suggestions:
Spanakopita can be served as a standalone appetizer or alongside a fresh Greek salad and some tzatziki sauce for dipping. It’s perfect for parties, picnics, and as a comforting snack or light meal.
Beverage Pairing:
- Dry White Wine: A crisp dry white wine like Assyrtiko or Sauvignon Blanc pairs beautifully with the flavors of spanakopita.
- Iced Tea: For a non-alcoholic option, a glass of iced tea with lemon complements the savory pastry well.
