Wake Me Up Before You Spanakopita!

Notable Greeks that influenced the ancient world are set in stone as scholars.

Think the likes of philosophers including

• Socrates (c. 470–399 BCE)

  • Father of Western philosophy.

• Plato (c. 428–348 BCE)

  • Student of Socrates. Author of The Republic.

• Aristotle (384–322 BCE)

  • Student of Plato, tutor to Alexander the Great. Wrote on ethics, logic, politics, biology, and more. Founded the Lyceum.

• Epicurus (341–270 BCE)

  • Philosopher who founded Epicureanism, focusing on simple pleasures, friendship, and the absence of pain.

• Zeno of Citium (c. 334–262 BCE)

  • Founder of Stoicism, emphasizing virtue, reason, and self-control.

    
    

Then you have the notables from The Arts and Sciences.

🔢 Mathematics & Astronomy

Pythagoras (c. 570–495 BCE)

• Mathematician and philosopher known for the Pythagorean Theorem. (geometry would be much easier without him 😉)

• Hipparchus (c. 190–120 BCE)

  • Astronomer and mathematician who developed trigonometry and discovered the precession of the equinoxes.

• Hippocrates (c. 460–370 BCE)

  Known as the Father of Medicine. Established ethical standards for physicians (Hippocratic Oath).

• Galen (c. 129–c. 216 CE)

  Physician and philosopher. Influenced medicine for over a thousand years, especially in anatomy and physiology.

  
  

• Herodotus (c. 484–425 BCE)

  Called the Father of History. Wrote The Histories, chronicling the Greco-Persian Wars and many cultural observations.

  
  

• Homer (c. 8th century BCE)

  Legendary poet traditionally said to be the author of The Iliad and The Odyssey.

  
  

BUT. Who’s arguably the most influential modern Greek of the 20th century??

None other than Georgios Kyriacos Panayiotou

Affectionately know as “Yog” by his dear friend Andrew…. Known to the rest of the world as…

George Michael

https://youtu.be/izGwDsrQ1eQ?si=Ahcf3GhLDl0B3Pc4

George Michael left an indelible mark on the world through his groundbreaking music, courageous personal journey, and quiet acts of compassion. As a singer, songwriter, and producer, he redefined pop by blending genres like soul, R&B, and dance with emotional depth and lyrical honesty, inspiring countless artists including Adele, Sam Smith, and Bruno Mars.

After publicly embracing his sexuality, he became a powerful figure in the LGBTQ+ community—using his platform to challenge stigma, promote acceptance, and turn personal challenges into empowering messages, as seen in songs like Freedom! ’90 and Outside.

Offstage, George was a deeply private philanthropist, donating millions to causes like HIV/AIDS research, children’s hospitals, and homelessness, often in complete anonymity. Through his music, activism, and generosity,

George Michael not only entertained millions but also gave voice to the marginalized, reshaped pop culture, and proved that authenticity is one of the greatest gifts an artist can offer the world.

Also leaving an indelible mark, on me personally, is the community of Aliquippa in Beaver County, Pennsylvania.

Since the loss and subsequent rescue of my dog, Kash, Beaver County has a special place in my heart.

The Greek American community in Aliquippa, Pennsylvania, has deep roots dating back to the early 20th century, when Greek immigrants arrived to work in the booming steel mills. They established a strong cultural presence centered around the Greek Orthodox Church, particularly at Kimisis Tis Theotokou (Dormition of the Theotokos) Church, which became a hub for religious, educational, and social life. Despite economic challenges and population shifts over the decades, the community has maintained its cultural identity through church festivals, language preservation, and multigenerational family traditions that continue to celebrate their Hellenic heritage.

I’ve been getting food for the pet rescuers, often stopping at Papa Dukes on Brodhead Road for delicious and reasonably priced Greek specialty— Gyros and Spinach Pies (Spanakopita)

Of course, now I wanted to learn more about the cuisine. And try to make their delicious treat Spanakopita.

If you’ve ever bitten into a piece of spanakopita—its flaky, buttery phyllo crust giving way to a savory mix of spinach, herbs, and tangy feta—you know it’s more than just a snack. Spanakopita is a bite-sized portal into Greece’s culinary soul, a dish as humble as it is legendary. This beloved pie has warmed Greek homes and hearts for centuries, and its journey to American tables is a tale of tradition, adaptation, and the power of food to connect generations.

The Origins of Spanakopita

The word spanakopita (σπανακόπιτα) comes from “spanaki” (spinach) and “pita” (pie), and though it’s often thought of as a simple spinach pie, the dish is anything but ordinary.

Spanakopita dates back to the time of the Byzantine Empire, when pies were a staple in Greek and Balkan diets—portable, satisfying, and easy to make with locally grown ingredients.

Originally baked in clay ovens, spanakopita was an efficient way to use seasonal greens and cheese, particularly in mountainous regions where sheep’s and goat’s milk cheeses like feta were abundant.

It’s believed that Ottoman culinary traditions—especially the widespread use of thin doughs similar to today’s phyllo—helped shape spanakopita into its modern form, and over time it evolved into the crisp, golden pie we know today.

Spanakopita in the Greek American Kitchen

When Greek immigrants came to America in the late 19th and early 20th centuries, they brought more than family photos and dreams of opportunity. They carried their culinary traditions in their hearts and hands. Spanakopita was a centerpiece at church festivals, family reunions, and name day celebrations, often prepared by yiayias (grandmothers) who insisted on hand-rolling phyllo dough long before it was sold frozen in grocery stores.

Greek diners, which became iconic fixtures across American cities, also helped introduce traditional dishes like spanakopita to broader audiences. As Americans grew more adventurous with food in the mid-20th century, spanakopita began appearing in cookbooks, catering trays, and supermarket freezer aisles—not just as an ethnic delicacy, but as a beloved part of the national menu.

Over time, Greek American cooks adapted the recipe to include easier-to-find ingredients, like frozen spinach and pre-made phyllo, but the essence of the dish—its layers of flavor, its flaky texture, its comfort—remained unchanged.

Traditional Spanakopita Recipe

🧺 Ingredients:

For the Filling:

• 1 pound fresh spinach (or 16 oz frozen, thawed and well-drained)

• 1 small onion, finely chopped

• 2 scallions, chopped (optional)

• 3 tablespoons olive oil

• 1/4 cup fresh dill or parsley, chopped

• 2 eggs, beaten

• 8 oz feta cheese, crumbled

• Salt and pepper to taste

For the Phyllo:

• 1/2 pound phyllo dough (usually about 20 sheets), thawed

• 1/2 cup butter, melted (or olive oil, or a mix of both)

👩‍🍳 Instructions:

1. Prep the Filling:

   • Heat olive oil in a skillet. Sauté onion (and scallions, if using) until soft.

   • Add chopped spinach and cook until wilted and most moisture has evaporated. Let it cool.

   • In a large bowl, combine spinach mixture with dill/parsley, crumbled feta, and beaten eggs. Season lightly with salt (feta is salty!) and pepper.

2. Prepare Phyllo:

   • Preheat oven to 350°F (175°C).

   • Brush a 9x13-inch baking dish with melted butter or oil.

   • Layer half the phyllo sheets, one at a time, brushing each sheet with butter or oil as you go. Don’t worry if the sheets tear—they’ll bake up beautifully.

3. Add Filling:

   • Spread the spinach mixture evenly over the phyllo layers.

4. Top with Remaining Phyllo:

   • Layer the remaining phyllo sheets over the filling, brushing each with butter/oil.

   • Tuck in edges or trim as needed.

   • Score the top layers into squares or diamonds with a sharp knife (makes cutting easier after baking).

5. Bake:

   • Bake for 40–50 minutes, until golden brown and crispy.

   • Let it cool slightly before serving.

🇬🇷 Serving Spanakopita the Greek Way

Spanakopita is incredibly versatile—it can be served warm or at room temperature, as a main dish with a side salad, or as a hand-held appetizer at gatherings. In Greece, it’s often eaten for breakfast or as a mid-morning snack.

Whether you’re feeding a crowd or enjoying a quiet afternoon with a slice and a cup of Greek coffee, spanakopita offers something more than nourishment. It’s a celebration of heritage, of family stories, and of the enduring magic that happens when simple ingredients are treated with love.

Kali orexi! (Bon appétit!)