1900-1929 - Greek-American diners and immigrant family kitchens

Spinach Pie

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

Greek-American spinach pie is a savory pastry filled with spinach, feta cheese, herbs, and sometimes eggs, wrapped in phyllo dough or a dough crust. Its presence in American diners and fairs reflects immigrant foodways from 1900 to 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 diners and immigrant family kitchens

Recipe tools

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The Story

Between 1900 and 1929, Greek-American immigrant communities brought savory pastries like spinach pie to the American culinary scene. Known variously as spanakopita or spinach pie depending on region and recipe, it featured prominently in diners, lunch counters, and at state fairs. The dish demonstrated how ethnic recipes were preserved and shared while integrating into broader community food cultures as portable, affordable snacks.

Ingredients

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

Equipment

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

Directions

Preheat oven to 350F (175C).
Cook chopped onion in a pan until translucent.
Add spinach to pan and cook until wilted; drain excess moisture.
In a large bowl, combine cooked spinach and onion with feta, eggs, dill, parsley, salt, and pepper.
Brush a baking dish with melted butter.
Layer half the phyllo sheets, brushing each with butter.
Add spinach mixture evenly over phyllo.
Cover with remaining phyllo sheets, brushing each with butter.
Score top layers to allow cutting after baking.
Bake for 40-45 minutes until golden brown and crisp.

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