to prepare the spanakopita mix, the shallots are sautéed in butter until soft and translucent. the julienned spinach is added gradually, allowing each batch to wilt fully before the next is added. once most of the liquid has evaporated, the flour is whisked in to form a light roux that helps thicken the mix. milk and double cream are poured in slowly while stirring, creating a smooth, rich texture. the mixture is left to simmer gently without a lid until thickened and silky. finally, the sliced herbs, grated nutmeg, salt, and white pepper are stirred through to finish the fonduta, which should be creamy, aromatic, and perfectly seasoned. 

for assembly, the flatbread base is placed on a baking tray and spread evenly with the warm spanakopita fonduta. a layer of graviera cheese is added on top and the flatbread is baked until the cheese has melted and the edges are golden and slightly crisp. once out of the oven, it is topped with freshly grated parmesan and a nest of finely sliced, fried potatoes for crunch.

spanakopita fonduta (spinach (10 kilograms,shallots, butter, flour, milk, double cream, dill, parsley, chervil, and chives — along with grated nutmeg, salt, white pepper), bread, graviera cheese, crispy potatos

spanakopita (σπανακόπιτα) has deep roots in greek cuisine, dating back centuries as a staple of rural households and bakeries. traditionally made by layering flaky filo pastry with spinach, feta, herbs, and olive oil, it represents the use of simple, local ingredients to create nourishing comfort food. the version we serve pays homage to that tradition while reimagining it in a modern form. graviera cheese, which originated on the island of crete, is one of greece’s most cherished cheeses. aged for up to a year, it develops a nutty, caramelized sweetness similar to gruyère, pairing beautifully with the creamy spinach base. this flatbread brings those rustic flavors into a refined presentation, blending the spirit of greek home cooking with contemporary mediterranean flair.