1900-1929 - Greek-American immigrant cooks and diners

Spanakopita

Name: Spanakopita
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 pound fresh spinach, washed and chopped; 8 ounces feta cheese, crumbled; 1 small onion, finely chopped; 2 eggs, beaten; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; 8 sheets phyllo dough, thawed; 1/2 cup butter, melted; Salt and pepper to taste

Spanakopita is a savory Greek spinach and feta-filled pastry, introduced to America by early Greek immigrants operating diners and lunch counters. It became a popular snack and side dish in urban immigrant communities between 1900 and 1929.

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Difficulty

Medium

Prep time

30 minutes

Cook time

45 minutes

Total time

1 hour 15 minutes

Servings

Region

Greek American Orthodox church, diner, and bakery kitchens

Era introduced

1900-1929

Introduced by

Greek-American immigrant cooks and diners

Recipe tools

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The Story

Between 1900 and 1929, Greek immigrants popularized spanakopita in urban American diners and lunch counters. This layered phyllo pastry filled with spinach, feta cheese, and herbs offered a portable, flavorful option for working-class eaters. It typified Greek-American culinary persistence amid assimilation, as the savory pie integrated into local food culture and was often featured at ethnic fairs and markets, symbolizing a bridge between heritage and new American life.

Ingredients

1 pound fresh spinach, washed and chopped
8 ounces feta cheese, crumbled
1 small onion, finely chopped
2 eggs, beaten
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
8 sheets phyllo dough, thawed
1/2 cup butter, melted
Salt and pepper to taste

Equipment

Baking dish
Skillet
Oven
Cutting board
Chef's knife
Mixing bowl
Spatula
Measuring cups and spoons

Directions

Preheat oven to 350F (175C).
Saute onion in a pan until soft, add spinach and cook until wilted; drain excess liquid.
In a bowl, mix cooked spinach and onion, feta, beaten eggs, dill, parsley, salt, and pepper.
Brush a baking dish with melted butter.
Layer 4 sheets of phyllo dough, brushing each with butter.
Spread spinach mixture evenly over phyllo layers.
Top with remaining 4 phyllo sheets, brushing each with butter.
Cut spanakopita into desired shapes before baking.
Bake for 40-45 minutes until golden and crispy.
Cool slightly and serve warm.

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