Discover the Legacy of Vlachiki Spanakotyropita
Traditional Greek Spinach and Cheese Pie from Northern Greece
Discover the essence of Greek village cooking through this time-honored Vlachiki Spanakotyropita, a rustic spinach and cheese pie that has traveled from the hills of Northern Greece to the heart of our modern kitchen. Passed from my grandmother to my mother and now to me, this is more than a recipe—it’s a story kneaded into each layer of handmade phyllo and every bite of the savory, creamy filling.
The Legacy of a Greek Spinach and Cheese Pie
Food tells stories that words often can’t. In our family, the scent of a freshly baked spanakotyropita speaks volumes. My grandmother kneaded her dough by hand in Tyrnavos. My mother perfected the pie in Ambelonas. And now, here in Thessaloniki, my wife and I carry on the legacy—honoring the past while adding our own touch.
Though my wife comes from proud Cretan and Nisyrian roots, she now calls Thessaloniki home, where our family traditions blend beautifully at the table. This Greek spinach and cheese pie, especially in its Vlachiki form, is a perfect example of that fusion—rustic, bold, and made with care.
Origins of a Village Classic
The word “Vlachiki” refers to the Vlachs, a semi-nomadic people known for their herding traditions in Northern Greece, especially in regions like Epirus and Thessaly. Their diet was built around what they raised and grew: greens, sheep’s milk cheese, fresh herbs, and handmade phyllo. This pie embodies that simple, nutritious way of eating.
Unlike urban pies, this one uses no shortcuts. The phyllo is hand-rolled. The filling bursts with local herbs, tangy feta, sweet trahana, and fresh spinach. The texture is both flaky and dense—perfect for breakfast, lunch or supper.
Authenticity Matters
This recipe stays true to the original village tradition by including eggs in the filling, which is customary in Vlach pies to bind and enrich the filling. It uses simple, local ingredients with no shortcuts or modern substitutes, preserving the rustic texture and flavor that make Vlachiki Spanakotyropita a beloved dish in Northern Greece.
The phyllo dough is rolled thinly by hand, often using nisheste (cornstarch) to prevent sticking—a technique passed down through generations. The inclusion of sweet trahana in the filling adds an authentic regional touch, enhancing texture and flavor.
Interesting Facts
- Traditional Vlach pies often used wild greens in addition to or instead of spinach.
- The phyllo dough was stretched on large wooden tables using dowels.
- This pie was considered a celebratory food, often made for feast days or large gatherings.
Cooking Tips
- Drain the spinach thoroughly to avoid a soggy pie.
- Use good-quality feta. The flavor truly matters.
- Let the dough rest before rolling. It makes all the difference.
Pro Cooking Tips
- Add a few tablespoons of sweet trahana for extra texture and a subtle, tangy-sweet note.
- Brush every phyllo layer generously with olive oil for a crisper finish.
- Bake on the lower rack of the oven to ensure the bottom crisps beautifully.
- For best results, bake the pie on a preheated lava stone for an extra crisp and even bake.
Baking Tip: Using a Lava Stone
Preheat your lava stone according to the manufacturer’s instructions to ensure even heat distribution. Once the stone is fully heated, place your pie pan directly on top of it in the oven. If the pie’s top starts to brown too quickly, cover it loosely with aluminum foil or parchment paper while the baking finishes.
Regional Variants
- Epirus: Often includes rice and fresh goat cheese.
- Thessaly: May use more herbs like mint and parsley.
- Macedonia: Tends to be richer, sometimes including eggs and cream.
Vegetarian & Vegan Adaptations
This pie is naturally vegetarian. For a vegan version:
- Omit the cheese and eggs.
- Increase the herbs and greens.
- Use semolina or ground flaxseed to help bind the filling.
Homemade or Store-Bought Phyllo?
Traditionalists will argue for homemade. The texture is superior, the taste unmistakable. However, if time is tight, quality store-bought country-style phyllo can be used. Just be sure to brush each layer well and adjust baking time slightly. Both options honor tradition—what matters most is the love and care you bring to the process.
Spanakotyropita vs Spanakopita: What’s the Difference?
Both pies are beloved staples of Greek cuisine, but there are subtle differences
| Feature | Spanakotyropita | Spanakopita |
|---|---|---|
| Main ingredients | Spinach and cheese | Mostly spinach and herbs |
| Texture | Richer, often includes eggs/trahana | Lighter, may be vegan or Lenten |
| Region | Northern Greece, Vlach villages | Pan-Greek |
| Tradition | Often celebratory and rustic | Everyday or fasting dish |
All spanakotyropitas are spanakopitas, but not all spanakopitas are spanakotyropitas.
Frequently Asked Questions on Spanakotyropita
Q: Can I freeze Spanakotyropita?
A: Yes! You can freeze it either before or after baking.
- Before baking: Assemble the pie, wrap it well, and freeze. Bake directly from frozen, adding 10–15 extra minutes to the baking time.
- After baking: Let it cool completely, slice, wrap well, and freeze. Reheat in the oven for best texture.
Q: What type of cheese should I use?
A: Authentic Greek feta is essential. Look for blocks stored in brine rather than pre-crumbled feta, which tends to be dry and less flavorful. A mix of feta and soft mizithra or anthotyro can also be used for extra creaminess.
Q: Is this pie the same as spanakopita?
A: Not exactly.
- Spanakotyropita contains both spinach and cheese, often with eggs and sometimes sweet trahana for richness.
- Spanakopita may be lighter, with more herbs and occasionally no cheese or egg—especially during Lent.
So, all spanakotyropitas are spanakopitas, but not all spanakopitas are spanakotyropitas.
Q: Can I use store-bought phyllo?
A: Absolutely. While homemade phyllo gives a more rustic texture, a good-quality country-style phyllo works beautifully if you’re short on time. Just brush each layer generously with olive oil or butter.
Q: How long does it keep?
A: It lasts up to 3–4 days refrigerated, tightly covered. Reheat in a 160°C (325°F) oven for 10–15 minutes to revive its crispness.
Q: Is it vegetarian or vegan?
A: This spanakotyropita is vegetarian, but not vegan due to the cheese and eggs.
For a vegan version:
- Omit cheese and eggs
- Add more herbs and greens
- Use semolina or ground flaxseed to help bind the filling
Q: What’s the nutrition per serving?
A: Approximate values per slice (based on a 12-slice pan):
22g carbohydrates
320 calories
10g protein
18g fat
Bring a Slice of Greek Spinach and Cheese Pie into Your Home
Making this Spanakotyropita isn’t just about baking a pie—it’s about carrying forward a tradition that’s traveled through generations, from a small village kitchen in Thessaly to your own oven. Whether you hand-roll your phyllo or opt for a quality store-bought version, what matters most is the love you put into it.
I’d love to hear from you—have you tried a family version of spanakotyropita or spanakopita before? Do you use trahana in your filling? Share your memories, tips, or questions in the comments below. Let’s keep these stories alive, one pie at a time.
Yia sas (cheers) from our kitchen in Thessaloniki.
– Niko @ Kastra Recipes
Vlachiki Spanakotyropita (Village-Style Greek Spinach & Cheese Pie)
Equipment
- 1 38cm (15-inch) round baking pan
- 1 Large mixing bowl
- 1 Rolling pin (if using homemade phyllo)
- 1 Pastry brush
Ingredients
Dough Option 1 – Homemade Phyllo (6–8 sheets)
- 500 g about 4 cups all-purpose or bread flour
- 1 tsp salt
- 1 tbsp white wine vinegar or lemon juice
- 2 tbsp olive oil
- 280 –300ml warm water as needed
- Cornstarch for rolling
- Olive oil for brushing between layers
Dough Option 2 – Store-bought Phyllo
- 2 package of thick Greek-style phyllo sheets
- Olive oil for brushing between layers
Filling (No Sautéing)
- 1.3 kg fresh spinach chopped (or 800g frozen, thawed and squeezed dry)
- 6 scallions finely sliced
- ½ cup fresh dill finely chopped
- 3 tbsp fresh parsley finely chopped
- 3 tbsp fresh mint finely chopped
- 500 g feta cheese crumbled
- 3 large eggs
- 4 tbsp sweet trahana (or substitute with bulgur or semolina)
- 1/2 tsp salt adjust based on feta saltiness
- Freshly ground black pepper to taste
- 2 tbsp olive oil
Instructions
Prepare Dough (if using homemade phyllo)
- In a large bowl or stand mixer, combine flour and salt.
- Add vinegar, olive oil, and warm water gradually, mixing until a smooth, elastic dough forms (about 10 minutes).
- Divide the dough into 6–8 equal balls. Cover and rest at room temperature for 30–45 minutes.
Prepare the Filling (Raw Mix – No Cooking)
- Place chopped spinach in a large bowl. Sprinkle with a little salt and gently squeeze by hand to remove excess water. Drain well.
- Add scallions, dill, parsley, mint, crumbled feta, trahana, eggs, salt, pepper, and olive oil.
- Mix thoroughly with hands or a sturdy spoon until the filling is cohesive and moist but not watery.
Assemble the Pie Using Homemade Phyllo
- Preheat oven to 180°C (350°F). Grease the 38 cm round baking pan with olive oil.
- Roll each dough ball into a large thin sheet using cornstarch for dusting. Line the bottom of the pan with 3–4 sheets, brushing each with olive oil.
- Spread the spinach-cheese filling evenly.
- Cover with remaining 3–4 sheets of phyllo, brushing each with olive oil. Tuck excess dough down the sides and score the top into serving portions.
- Bake for 60–70 minutes, until golden and crisp. Let rest 15–20 minutes before serving.
Assemble the Pie Using Store-Bought Phyllo
- Preheat oven to 180°C (350°F). Grease the 38 cm round baking pan with olive oil.
- Layer 3 thick phyllo sheets on the bottom, brushing each with olive oil as you go.
- Add the spinach-cheese filling and spread evenly.
- Top with the remaining 3 phyllo sheets, again brushing each with olive oil. Tuck in or trim edges and score the top into pieces.
- Bake for 60–70 minutes, until golden and crisp. Let rest 15–20 minutes before serving.
