Greek Food, Cooking and Recipe Community

Seasoning for spanakopita?

1 - 2 of 2 Posts
K

kcixcy

Active member
I recently got into a debate about the seasonings for spanakopita, and I’m curious to hear what others do! Do you use dill or no dill? I’ve always thought dill was essential, but some people say it overpowers the spinach and feta. Then there’s the green onion vs. chopped onion debate—some claim green onions give it a fresher taste, while others swear by regular onions for depth of flavor. And then I was surprised to hear that some people don’t season it at all beyond salt and pepper!

So, what’s your go-to seasoning method? Do you stick to tradition, or do you have your own spin on it? Maybe you add nutmeg or mint? I’d love to hear how you decide what to use—especially if it’s a family recipe or something you’ve perfected over time! Let’s talk spanakopita seasoning!
 
Great topic! Spanakopita is one of those dishes where small seasoning tweaks can make a big difference. Personally, I’m team dill, but in moderation—I find that just a bit enhances the flavor without overpowering the spinach and feta. Some people swap it for mint, which adds a unique freshness, but I think dill is more traditional.

As for onions, I prefer green onions because they add a light, fresh taste that complements the spinach. Regular onions can work, but they need to be well-cooked to avoid overpowering the filling. A mix of both can also be a great balance! I've also had some versions that included lemon zest in with the spinach. Subtle, but adds a brightness.

I love the simple versions, as well, with just feta and spinach!
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Did Your Family Bake Greek Bread at Home?

Greek bread is such a big part of our culture In my family, bread wasn’t something that happened every week, but when it did, it felt significant. There was a rhythm to it, the waiting, the smell filling the house, the way everyone seemed to know not to rush it. Even when we didn’t bake ourselves, there was always a strong opinion about which bakery bread was “right.”

I know some families baked regularly, especially in earlier generations, while others relied on local bakeries or simple loaves meant to stretch meals. Sometimes bread was plain and practical, other times it showed up for holidays or fasting periods with more intention behind it.

So I’m curious, did your family bake Greek bread at home? Was it an everyday thing, a special occasion ritual, or something you wish had happened more often? What kind of bread do you most associate with home?

Understanding Seasonal Eating in Greece

I’d love to open a discussion on understanding seasonal eating in Greece. It’s something that comes up often in conversations about traditional Greek food, but I’m curious how it actually played out in everyday life.

How closely did families really follow the seasons when it came to cooking? Were meals largely dictated by what was growing locally at the time, or were there pantry staples that carried people through the year regardless of season? I’m especially interested in how this looked outside of idealized village life—what people cooked in towns, during winter months, or in lean years.

Which dishes feel strongly tied to a specific season for you? Are there foods you associate only with summer, Lent, winter, or harvest time? And how much of this rhythm still exists today versus being something people remember from parents or grandparents? I am curious what you guys think!

Cooking "By Eye" (Me to Mati) in Greek Cooking

I’m curious how many others here learned Greek cooking me to mati—by eye—rather than through written recipes. That’s how I learned. I was never taught specific measurements or formal steps. Instead, I learned techniques: how the oil should look in the pan, when the onions smell right, how the dough feels in your hands, when a sauce has thickened enough. Everything was memorized through repetition and watching, not written down.

For a long time, I didn’t even think of it as “learning recipes.” It was more like absorbing a rhythm and a way of moving in the kitchen. I still cook this way now, adjusting instinctively depending on the season, the ingredients, or who I’m cooking for.

Did anyone else grow up cooking this way? Did you enjoy learning through feel and observation, or did you wish you had more structure? And do you still cook me to mati today, or have you shifted toward recipes over time?

Sunday Family Meal Ideas (Greek)

Sundays were always the day in my family when food mattered a little more. Even if the rest of the week was simple, Sunday meant sitting down together, sharing dishes, and letting the meal take its time. I’m Greek, and I grew up with the idea that Sunday food should feel comforting but still special, not overly complicated, just thoughtful and filling.

Lately I’ve been wanting to get back into that rhythm, but I feel a little stuck for ideas. I’m looking for Greek Sunday family meal inspiration, the kinds of dishes that work well for a longer meal, whether it’s one main dish with sides or a few things set out to share.

What did Sundays look like in your home? Was there a go-to dish your family made often, like a baked meal, a stew, or something from the oven? Do you lean more traditional, or do you mix old favorites with lighter options?

Horta: Which Greens Do You Prefer?

I’ve been thinking a lot about horta lately and how something so simple can taste completely different depending on the greens you use. Growing up, it always felt like horta just showed up on the table without much explanation — whatever was available, boiled and dressed with olive oil and lemon. Now that I cook more intentionally, I realize how many choices there actually are.

Do you have a favorite type of horta you reach for? Vlita, radikia, chicory, dandelion, or something else entirely? Do you prefer the milder greens, or the more bitter ones that really stand up to lemon and olive oil?

I’m also curious whether your preference is tied to where you’re from. Were certain greens more common in your family or village? And do you still prepare horta the same way now, or has your approach changed over time?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top