A Pie Worth Celebrating

By Amelia Schwartz | Will Blunt


Amelia Schwartz
Will Blunt

Spanakopita means celebration. But for most, it’s associated with that first part of said celebration where you walk in, check your coat, and pick a single crispy triangle off of a black tray platter accompanied by a paper napkin. At Helen Greek Food and Wine, Chef William Wright makes a spanakopita that is more than the cocktail party—it’s the main event. Wright’s Greens and Cheese Pie is served in a coil, a shape typically reserved for Greek desserts. This variation allows every forkful to be completely encrusted in flaky, house phyllo. Rather than just using “spana,” Wright opted for a whole slew of “horta,” or seasonal greens instead. In the balanced sweet and spicy mix, there are dandelion greens, mustard greens, swiss chard, collard greens, and spinach. This is all mixed with a blend Kefalograviera and feta cheese. The pie is finished with fried capers, oregano, Mizithra cheese, and ideally, a big ol’ gulp of Sigalas Santorini Assyrtiko to get the party goin’. Opa!



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