Spanakopita Wine Pairing
Greek Spinach & Feta Phyllo Pie
Layers of shatteringly crisp phyllo pastry filled with a savory mixture of fresh spinach, feta cheese, dill, and eggs — Greece's iconic savory pie, equally at home as appetizer or main course.
Best Wine Pairings
Assyrtiko's citrus-mineral precision cuts through phyllo pastry's butter richness and complements feta's salty tang — the definitive Greek pairing for this Greek dish.
Fiano's smoke, almond, and mineral complexity with its full body matches spanakopita's savory depth and buttery pastry — a Southern Italian wine with natural affinity for spinach-feta.
Alto Adige Pinot Grigio's fresh citrus, herbal note, and clean mineral finish work well with spanakopita's dill and herb components — lighter and more delicate than Fiano.
A structured Southern French rosé has the body to match phyllo richness and the fruit-freshness to complement the spinach-feta interior.
Avoid: Tannic reds fight spinach's oxalic acid (same problem as wine with raw spinach). Heavily sweet wines overwhelm the savory feta-dill character.
Frequently Asked Questions
- What wine pairs with Spanakopita?
- Assyrtiko from Santorini is the ideal spanakopita wine — its mineral precision, bright citrus, and saline character are the natural Greek accompaniment to this Greek pie. The wine's acidity cuts phyllo butter while its minerality complements feta's brine.
- Why do tannic reds clash with Spanakopita?
- Spinach contains oxalic acid which reacts with wine tannins to create an unpleasant metallic taste. This is the same reason salad with raw spinach and Cabernet tastes harsh. Always choose low-tannin or no-tannin wines with spinach-based dishes.
- Can you serve Spanakopita as an appetizer with wine?
- Absolutely — spanakopita is one of the best wine appetizers in Mediterranean cooking. Bubbles (Cava, Prosecco, Crémant d'Alsace) work beautifully with its crispy, buttery, cheesy character. Serve with a bowl of olives and an Assyrtiko or dry rosé.