Spanakópitta

Melanie Acevedo

A light-bodied, vivacious white pairs beautifully with the abundance of herbs in this dish.

In springtime, the hills of Greece are covered with wild greens and herbs, including wild fennel, sorrel, lemon balm, poppy leaves, and mint, which are gathered and baked into pies. Diane Kochilas, author of The Greek Vegetarian (St. Martin's Press, 1996), shared this Vergiris family recipe with us. It is a welcome variation that adds rice and mixed greens, and is baked in a round cake pan. If you have more than eight guests, feel free to cut the pie into smaller pieces.