SPANAKOPITA
Recipe video above. Spanakopita - the iconic traditional Greek Spinach Pie with layers upon layers of golden buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!This pie is a perfect thickness with a good ratio of Spinach Feta filling to pastry. It will serve 4 to 5 people as a main dish.
Provided by Nagi
Categories Mains
Number Of Ingredients 20
Steps:
- Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.
Nutrition Facts : Calories 672 kcal, Carbohydrate 48 g, Protein 24 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 153 mg, Sodium 1826 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
A LOT MORE THAN PLAIN SPINACH PIE (GREEK BATSARIA)
Tired of plain spinach pie? This recipe uses many different kinds of 'green stuff', mixed with delicious feta cheese, of course! And one little surprise: There is no phyllo dough! The recipe is a little time consuming, but totally worth it. Beware: NO LEFTOVERS! Serve with yoghurt or sour cream on the side.
Provided by Gracey
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 9
Number Of Ingredients 20
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
- Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
- Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.
Nutrition Facts : Calories 649.8 calories, Carbohydrate 45 g, Cholesterol 115.3 mg, Fat 44.1 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 14.1 g, Sodium 714.2 mg, Sugar 5.4 g
IMPOSSIBLE GREEK SPINACH PIE
Make and share this Impossible Greek Spinach Pie recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook onions in butter.
- Mix in spinach.
- In a greased dish layer spinach and cottage cheese.
- Put last 7 ingredients in a blender and mix well.
- Pour over casserole.
- Bake at 350 degrees F for about 35 minutes, until knife comes out clean.
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- In a large mixing bowl, add the flour and salt and pour in the olive oil. Using a dough hook attachment, mix to combine the ingredients for 10-15 seconds. Add one cup of water (*2). If the dough is still crumbled, add a teaspoon of water and mix for one minute. Add a few more drops of water until the dough looks like an elastic ball. Then beat for about 5 minutes or until the dough pulls away from the sides of the bowl. The dough should be soft and elastic. If it is not, beat for a few more minutes.
- FRESH SPINACH: If you use fresh spinach, rinse it thoroughly, then cut and discard the tougher ends of the stems. In a colander, massage the fresh spinach leaves with a good sprinkle of salt. RINSE WELL, drain and then gently squeeze out the excess water. Alternatively, blanch the spinach for 1 minute, drain and squeeze out excess water. Set it aside to cool.
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