Consumption of cheese pie and spinach pie

Both cheese pie  and spinach pie  are an integral part of Greek cuisine. There is a common perception that they are a healthy way of eating. Are they?

Consumption of cheese pie and spinach pie
Conclutions

• Cheese pie and spinach pie are traditional foods of Greek cuisine.
•  As foods, they are a good source of calcium and Omega-3 fatty acids.
• A serving of cheese pie and spinach pie contains many calories and, depending on the cooking method, it can contribute to obesity.

Historical view

Both cheese pie and spinach pie are integral parts of the Greek diet. There is a general perception that they represent a healthy way of eating. Cheese pie is a good source of calcium, containing 140 – 200 mgCa per 100gr., while spinach pie is considered a good source of Omega-3 fatty acids, with a concentration of 0,89 mg/g of wet weight[1].

However, in 2011, the Ministry of Health attempted, through a draft law, to ban cheese and spinach pies from school canteens. This initiative was part of a broader effort that began in 2006 when the Ministry of Health added the fight against obesity to its agenda.

There was strong opposition to the 2011 draft. Particularly from the School Canteen Association, since the highest demand in school canteens is for pies and juices. According to the president of the Association of Canteen Operators of Public and Private Schools in Thessaloniki, Stefanos Fakoudis[2], this would have created a problem for the 7,500 – 8,000 Greek families operating canteens.

The association argued that removing pies would drastically reduce sales and cause many canteens to shut down. The economic crisis had already impacted the industry, as 2010 ended with a 40% drop in turnover, given that many students began bringing food from home. Children do not prefer yogurt and fruits, which also have a low-profit margin.

The biggest issue with banning these 2 products (and similar ones) is that they are traditional Greek foods, and for cultural reasons, authorities are hesitant to prohibit them.

A characteristic excerpt from an article written by Professor Antonia Trichopoulou, Professor of Nutrition and Preventive Medicine at the University of Athens, notes.

“It should be emphasized that the scientific evidence demonstrating the benefits of the Mediterranean Diet pertains to the traditional Mediterranean Diet and not the current eating habits of Mediterranean countries. In this context, we need to shape policies aimed at preserving this excellent dietary model. Traditional Mediterranean foods are a timeless expression of our cultural heritage. Despite globalization, many traditional Mediterranean foods have centuries of history and have left their mark on the modern Mediterranean way of eating. It is essential to legislate and standardize the production of traditional foods so that the products, producers, and consumers are protected”.

Professor Trichopoulou also conducted a study on the nutritional value of greens in the final product, that is, in herb pies and mini herb pies. She concluded that these two foods are rich in protein and dietary fiber.

The Institute for Nutritional Studies and Research (INMER) also expressed reservations about the bill. INMER’s main position is that if these foods are prepared using proper methods, obesity will not be a concern. They proposed setting standards and conditions in such a way that bakery companies could become more competitive by producing healthier products, thus, avoiding bans and preserving these items in the Greek culinary tradition.

Cooking

Cheese pie generally contains 3 main ingredients: phyllo dough, cheese, and olive oil.

In Greece, the filling is typically based on feta cheese, but one can also find versions made with kasseri or mizithra cheese, yogurt, and egg.

The cheese gives it a salty flavor. Olive oil (e.g. extra virgin) is used between the layers of dough. Dairy products rich in calcium enhance their nutritional value, while olive oil adds extra calories.

Below is the nutritional values per 100 g for some indicative ingredients:

It is important for someone to know the ingredients used in each dish and how it is prepared. There are countless variations in pies. The differences lie mainly in the type of pastry and the filling, which results in the cheese pie “kourou”, the puff pastry pie, and the mini cheese pie having different calorie calories.

Conclusions

• The type of pastry plays an important role in the caloric content.
• The cheese filling can change its nutritional profile.
• The “kourou” cheese pie has significantly fewer calories than the puff pastry version.
• As shown in the first table, the issue with pies is not just the calories per 100 grams, but mainly the content of saturated fats. Some consumers might argue that with just a few grams they get enough energy, so they won’t feel hungry or need a second meal. The counterargument to this is the high ratio of saturated fat to provided calories.