What Beverages Pair Well with Spanakotyropita?

Mild without being bland, this is definitely a comfort food type of dish. Oktoberfest is my beer pairing pick. The rich malty flavor of the beer blends nicely with the crusty phyllo dough. Being a lager Oktoberfest cleanses the palate and provides a refreshing contrast to the creamy filling.

Oktoberfest is a popular fall seasonal for many breweries but at least two – Paulaner and Spaten – now produce the style year-round.

Top wine varietals for pairing with the delicious, albeit dominating, flavors of the spinach and feta in this Spanakotyropita, would be a Pinot Grigio or a Sauvignon Blanc. Both wine varietals tend to have the earthy, minerality to cater to the robust Mediterranean flavors. They also offer the crisp clarity and acidity that will highlight the flavors of the dish, instead of engaging in a power struggle over flavor and palate appeal. Consider the The 2006 Coppola Bianco Pinot Grigio or opt for Benziger’s 2006 Sauvignon Blanc, both retail for right around $10 a bottle.

Spanakotyropita is one of my favorite Greek dishes and I would pair it with nothing less than a favorite Greek spirit, Ouzo. Traditionally, this anise-flavored liqueur is served over ice and diluted with water but because this dish is mild, it's best to soften the liquor's flavor by mixing it into cocktails. A lowball like the Mussaka Cocktail is excellently refreshing and leaves just a hint of anise to enjoy while the D.R.F.O is richer and sweeter, offsetting the delicate, green flavors of the meal. If the real taste of ouzo is more your style there's always the Zorbatini, which is perfect when serving Spanakotyropita as a light appetizer.