Spanakopita: A Family Recipe Passed Down
Theia Dimitra’s Spinach Pie
Some recipes aren’t just meals—they’re stories. For my family, spanakopita, or any type of pita, has always been more than food. It’s a connection to heritage—a weekly ritual where my mom and I can make a pie together and get creative with the fillings. It could be peppers and mushrooms, tomato and onion, or—one of our finest creations—leeks, onions, and béchamel. It was exquisite!
But today, I’m going to share a legacy of love from my Aunt Dimitra—her homemade phyllo dough and spinach filling recipe.
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🕰 The Story of Theia Dimitra
The year was 1960. My mother had just been born, and my grandmother—living in New York—didn’t have much help raising her. My grandmother had married into a Sicilian family, and while they were loving in their own way, the fact that she was Greek meant she often felt kept at arm’s length.
That’s when her dear friend Dimitra came into her world.
Dimitra wasn’t just a friend; she was family in spirit. My grandmother told her in-laws that Dimitra was her sister—because in my very strict Italian family, that was the only way she could stay with them! Let’s be honest… sometimes you need a little creativity to keep the peace.
In return for the room and board, Aunt Dimitra helped with household chores, cared for my infant mother, and became a constant presence in our home. Back then—just as now—it truly took a village to raise a child.
And in our village, Dimitra brought something extraordinary: her homemade phyllo.
It wasn’t the paper-thin sheets you find in a package at the supermarket—that’s commercial phyllo. Theia Dimitra’s phyllo was more like a thin, crispy pizza dough: sturdy enough to hold the rich spinach and cheese filling, yet light and flaky with each bite. It became the foundation for the spanakopita that quickly became a family staple. At least once a week, you could count on the smell of fresh spinach pie wafting through the kitchen, signaling comfort, connection, and the kind of love you can taste—it certainly kept my Italian great-grandparents happy!
GK’s grandmother Catherine (left) Theia Dimitra (right)
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💚 A Dish Woven Into Our Family’s Story
To this day, every time I make a type of pita, I think of Theia Dimitra. I imagine her hands working the dough, her voice taking interest in what was happening in our lives as she cooked, and the way her presence always made our home feel full.
Her greatest contribution to our family wasn’t her phyllo—it was her determination to always show up and make sure all our needs were met, no matter what. She was a beautiful example of unconditional love.
This recipe is my homage to her—passing on her love to the next generation and making sure her story stays alive, bite after bite.
GK’s mother Paola as baby (left), Grandmother Catherine (middle), Theia Dimitra (right)
🥬 Theia Dimitra’s Spanakopita
Dough:
• 2 cups all-purpose flour
• Pinch of salt
• 2 tbsp olive oil
• ½ tsp baking powder
• ½ cup lukewarm water (or until the dough comes together—don’t add all the water at once; add it little by little)
Mix ingredients into a smooth dough. Cover with a towel and let rest for 2 hours.
Filling:
• 2 lbs fresh baby spinach
• 2 leeks, chopped
• 1 bunch scallions or spring onions
• 1 bunch dill
• 1 bunch parsley
• Cottage cheese
• Feta cheese
• 3 eggs
• Salt & pepper
• Handful of trachana or semolina
Method:
1. Lightly sauté onions, leeks, and spinach. Drain any excess liquid.
2. Transfer to a bowl and allow to cool.
3. Add herbs, cheeses, eggs, and your chosen thickener (trachana or semolina). Mix gently.
4. Grease a baking pan with Extra Virgin Olive Oil. Roll out half the dough and lay it on the bottom.
5. Spread the filling evenly. Cover with the remaining half dough.
6. Grease the top and score into portions before baking.
7. Bake for minimum 1 hour at 350°F (or 375°F if your oven runs cooler) until golden brown along the edges.
*cooking times will vary based on oven type
Pie made with Theia Dimitra’s phyllo recipe
Spinach, Leek and Cheese Pie made with store bought phyllo.
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🍴 From My Family to Yours—In Person
I’ve decided it’s time to share this recipe not just here, but in person.
Starting this season, we’ll be offering Spanakopita Cooking Classes in Astoria at Athena Gourmet Market—a place known for its incredible selection of phyllo.
In our class, we’ll focus on making a perfect spinach pie filling while also exploring how spinach is just one of many delicious possibilities. We’ll talk about alternative fillings—from cheese blends to hearty vegetables and even sweet variations.
Since Athena Gourmet sells a variety of phyllo types, I’ll guide you through the differences between them and explain which are best for savory pies and which shine in desserts. You’ll leave not only with a spanakopita you made by hand but also with the knowledge to adapt the recipe for endless variations at home.
Because food is never just food—it’s memory, it’s love, and it’s connection.
🫒 Join me at the table and be part of keeping this tradition alive.
[Click here for class details and sign-up ]
With love and olive oil,
GK
GK’s Italian Aunt Isabella Samartano (back left), Theia Dimitri (middle), Little GK (right).
