A Taste of Home: Spanakopita & Greek Meatballs

Spanakopita and Greek meatball pitas loaded with fresh tzatziki are two of my go-to recipes when I'm longing for the home cooking I grew up with.

Spanakopita – A Greek Dish Perfect for Every Occasion

What Can I Say, I’m Greek! 

Growing up in a Greek family meant always having the most delicious food, both regularly at home and especially when the family all got together. When my parents decided to move us from Michigan to Arizona and finally to California, the Greek half of my family followed. You see, my mom is fully Greek and my dad is an honorary Greek.

If you’ve ever seen My Big Fat Greek Wedding, then you are familiar with my family only on a smaller scale. My dad is the American boy who swept the Greek girl off her feet…even after my Papouli tried to talk him out of proposing to my mom. Yes, food is always at the forefront of every moment in a Greek’s life. My Papouli owned his own restaurant and a badass bar, too.

Even to this day, whenever I talk to my Yiayia or my mom on the phone the inevitable question comes up. “Have you eaten?” Food is what’s up for Greeks because when people are gathered around a great meal they’ll definitely be having a good time!

We Love Spanakopita 

Whenever my family gets together, the Greek treats always come out. One of my all time favorite Greek foods is spanakopita. This savory Greek pastry filled with scallions, spinach, cheese, and herbs is a staple in my family’s household. Holidays rolling around? Make spanakopita. Headed over to a neighbor’s for cocktail hour? Make spanakopita. Wednesday night and you don’t know what to cook? Make spanakopita.

If you’ve ever been to a Greek restaurant, I can almost guarantee you had delicious spanakopita. Though I have to be honest, NOTHING beats homemade spanakopita. Must be all that added love. My mom traditionally makes spanakopita using phyllo dough, layering each sheet of phyllo with a wash of melted butter. The best part of this process is standing in the kitchen talking to her while tearing off pieces of phyllo dough and dipping them in the melted butter to enjoy right on the spot!

According to my mom who lived in Greece when she was young, in the homeland they like to make spanakopita using puff pastry rather than phyllo dough. Although I wouldn’t know because my family has been dragging ass on planning our trip to Greece for years. Literally, years! I’m the only traveler in this family.

So I decided to switch up my spanakopita game and make a version using puff pastry. I like to let my puff pastry come to room temperature before rolling out each puff pastry square. This creates a less puffy pastry that is still light and flaky. If you prefer a more puffed up spanakopita, which is equally delicious, cut and roll out your puff pastry squares right after taking the dough out of the freezer. Also, be sure to use fresh herbs because this makes all the difference for flavor. Sometimes I like to substitute arugula for half of the spinach if I happen to have it in the fridge because I love arugula’s peppery spice.

But What Wine, You Ask? 

In my experience, Pinot Noir is consistently the perfect pairing for spanakopita. The red fruit and earthy flavor profile of this light red wine complements the rich buttery dough and the fresh herbs of this Greek pastry incredibly well. I think a Counnoise would work equally as well here because of this wine’s tendency toward earthy, herbaceous notes as well as hints of black and white pepper.

The Recipe: Spanakopita with Puff Pastry

Prep time: 20 minutes

Cook time: 20 minutes

Resting time: 10 minutes

Ingredients

• 3 large eggs

• 2 large egg yolks

• 2 cups crumbled feta

• 1/4 cup freshly grated Pecorino Romano or Parmigiano-Reggiano

• 4 tbsp olive oil

• 1.5 lbs. baby spinach. Consider buying the pre-washed bags to save time on trimming spinach stems. You may substitute arugula or another leafy green for part of the spinach if you have it in the fridge.

• 1/4 cup finely chopped fresh Italian (flat leaf) parsley

• 1 white onion, finely chopped

• 1/3 cup finely chopped fresh dill

• 1 bunch scallions, trimmed and thinly sliced

• 1 17.3 oz package of puff pastry sheets

• 2 cloves of garlic, minced

• salt and pepper

• 1/4 tsp nutmeg, preferably freshly grated

Instructions

1. Preheat the oven to 375°F.

2. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat. Add a batch of spinach and toss with tongs until just wilted, about 2 minutes. Transfer spinach to a colander set over a bowl. Allow to drain. Repeat with the remaining spinach. You may add a tiny bit of oil as needed, but be careful not to over do it as you don't want to be left with oily spinach. This will make your pastry soggy.

3. Wipe the pan, reduce the heat to medium, and add the remaining 2 Tbs. oil. Add the onion and scallions and cook until softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from the heat and let cool.

4. In a large bowl, lightly beat 3 whole eggs. Season with a generous pinch of salt, pepper, and the grated nutmeg. Stir in the dill, parsley, and both cheeses.

5. Squeeze handfuls of the spinach to release as much liquid as possible; then separate the clumps with your fingers. Add the spinach and the onion mixture to the eggs and stir to combine. 

6. Line 2 baking sheets with parchment paper. Before unfolding, cut each puff pastry sheet into thirds crosswise. Unfold each third of the pastry and cut each into thirds again. 

7. Using a lightly floured work surface, roll half of the puff pastry pieces into a 4 inch square, and the other half into a 5 inch square. The larger squares will be used for the tops of the spanakopita.

8. Whisk the egg yolks together with 2 tsp. water in a small bowl. Lightly brush the borders of the 4-inch pastry squares with egg wash. Place 1/2 cup of filling or less if needed in the center of each pastry square. Spread filling flat, leaving a 1/2 inch border around the filling.

9. Place a 5-inch pastry square over each of the bottom halves with filling. Using the prongs of a fork, carefully crimp the edges of the top and bottom pastry squares together to create a seal.

10. Brush the top of each pastry with egg wash. Cut a small X as a steam vent on the top in the center of each pastry. Brush the top of each pastry with the remaining egg wash and cut a small vent to allow steam to escape. Bake, swapping and rotating the baking sheets’ positions halfway through baking, until a knife inserted into the filling comes out clean and the pastry is puffed and deep golden, about 20 minutes.

11. Allow to cool on the baking sheet for 10 minutes, then cut each square in half diagonally. Serve.

Recipe Note

Letting the puff pastry come all the way to room temperature before cutting and rolling it out will result in a flatter cooked pastry. If you prefer a puffier pastry, cut and roll out the pastry dough shortly after the dough is taken out of the freezer or as thawed according to package directions.

Greek Meatball Pitas – A Taste of Home

My mom’s side of the family is 100% Greek. Both of her parents, my Yiayia and Papouli, were first generation Americans. My Papouli traveled from Greece to America on an American Red Cross ship and became a citizen of the United States of America in 1947. He lived and worked in Michigan with his brothers for almost twenty years, causing all kinds of trouble no doubt, before deciding it was time to get married. Off he went back to Greece to find a bride and soon brought my Yiayia over stateside.

They ended up settling down in Los Angeles where Papouli opened his namesake restaurant, Art’s. Los Angeles was also where my mom was born and where she would later begrudgingly attend Greek school. After a couple of years living back and forth between Greece and California, my mom’s family ended up settling down in Michigan because the economy was better suited for my Papouli’s business in the hospitality industry.

My dad is as American as they come, born and raised in the good ol’ Midwest. Michigan to be more specific. To my knowledge, his parents have never even traveled outside of the U.S. and I think the first time my dad traveled overseas was in his 30s or 40s. Though there’s nothing wrong with either scenario, it’s incredible how two very different lives can come together. My mom and dad met at Ferris State University in Grand Rapids, Michigan. They actually met on a double date, though they weren’t attending as a couple on that first date. After that fateful date, my dad pursued my mom until she finally agreed to go out with him and, of course, they fell in love because I’m here today.

When my dad asked my Papouli for permission to marry his daughter, my Papou actually tried to talk him out of it. My parents were very young when they got married and my Papou offered to pay for two more years of college for my dad to get his Bachelor's degree if they’d wait. But they didn’t want to wait. So they were married in the Greek church and you better believe there was Greek dancing at the wedding. Sound familiar? 

My family isn’t as big or as boisterous as the family in My Big Fat Greek Wedding and my Papouli definitely didn’t squirt Windex on everything. But I do have multiple cousins named Nick or Nikki, my family has been known to gather around a lamb roasting on a spit, and I can attest that Ouzo definitely gets the party started. My dad quickly became an honorary Greek, the relatives approving, “He looks Greek!” My mom’s Yiayia even used to run away from the house, just like the Yiayia in the movie. Only it wasn’t as funny as it was in the movie because my Yiayia had Alzheimer’s.

The best part about growing up in a Greek-American household was hearing those magic words, “Have you eaten?” Greeks will always make sure you’re well-fed and we know how to cook, damnit! Greek cuisine, and Mediterranean cuisine in general, are my favorite cuisines in the world. Growing up with a Mom who made all of our lunches and dinner almost every night and a Yiayia who would make whatever you asked for when you came over was so special. Homemade baklava, spanakopita, you name it! Some of my favorite family memories are centered around food, whether eating it or making it. Probably one of the reasons I love cooking so much.

This recipe is inspired by one of my favorite Greek dishes to eat both growing up and now – Keftedes. Or Greek meatballs. These are SO simple to make and a great dish to include in your weeknight rotation or to be served as an appetizer at your next party. I like creating Greek meatball pitas by baking the meatballs and serving on warmed pita with homemade tzatziki and all the accouterments. If serving as an appetizer, I recommend rolling the balls a bit smaller, frying them, and serving with tzatziki for dipping. These Greek meatballs are also delicious alongside basmati rice, tzatziki, and a Greek salad. And not to brag, but I have the BEST tzatziki recipe.

The Wine Pairing

Pinot Noir is my go to wine pairing for Greek meatball pitas. The pairing is always a palate pleaser as the pungent, earthy Greek herbs like oregano, dill and bay leaf accentuate Pinot Noir’s trademark earthiness. The herbs also highlight the red fruit notes in Pinot Noir and the velvety tannins don’t over power the more delicate parts of the dish like the tzatziki. A Beaujolais or Grenache would also make a beautiful pairing.

The Recipe: Greek Meatball Pitas

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

• 500 grams ground beef (18 ounces)

• 200 grams ground pork (7 ounces)

• 6-7 mint leaves, chopped

• hefty pinch salt and pepper

• 1 tsp red pepper flakes (or to taste)

• 2 tbsp dried oregano

• 1 small white onion, grated

• 1 clove garlic, minced

• 3/4 cup breadcrumbs

• 1 egg

• 1 tbsp olive oil

• 1 package of your favorite pita bread

• tzatziki

• 1-2 tomatoes, diced

• 1 cup iceberg lettuce, chopped

• 1/4 cup red onion, diced

• feta cheese (to garnish)

Instructions

1. To prepare the Greek meatballs (keftedes), add all of the ingredients into a large bowl and mix well using your hands (5 minutes). Squeeze with your hands while mixing to allow the ingredients to combine. If the mixture isn't firm enough, add more breadcrumbs as needed. Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 1 hour.

2. If baking the meatballs, preheat the oven to 200°C or about 400°F. Take the mixture out of the refrigerator and roll into the shape of meatballs about the size of a walnut (or bigger if you prefer). Place meatballs on a greased baking sheet or a baking sheet lined with parchment paper.

3. Bake for about 20 minutes, turning the meatballs over halfway through the cooking time.

4. If frying, dredge the meatballs lightly in flour after shaping them. Make sure to dust off any excess flour. Using a deep fry or candy thermometer, bring the oil up to 350-375°F (about 175-190°C). I like to use avocado oil for frying. Healthier than vegetable oil and has a very high smoke point. You can fry the meatballs in a shallow pan or cast iron skillet. Place the meatballs on a dish lined with paper towel after frying to absorb any excess oil.

5. To assemble the Greek meatball pitas, wrap a stack of pitas in aluminum foil and place in the oven for 3-5 minutes to warm. Once the pitas are warmed, place 3+meatballs on each pita. Garnish with lettuce, tomato, red onion, crumbled feta, and tzatziki. Enjoy!