Bibas Feta And Spinach Pie Food
SPANAKOPITA (GREEK SPINACH AND FETA PIE)
You can make this recipe with fresh spinach or three boxes of frozen chopped spinach; fresh spinach will have a better flavor and texture, but it takes much longer to wash and stem. Baby spinach works very well and requires less work, if you don't mind paying the extra price.
Provided by Abby Falck
Categories Savory Pies
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375º F.
- (For fresh spinach) Working in batches, wash and drain the spinach. Discard any large stems and chop the leaves coarsely. Combine the spinach, parsley, dill, green onions and salt. Let stand in a colander for 15 minutes and then press out the liquid. (For frozen spinach) Thaw the spinach and squeeze out most of the water, leaving just a little to prevent it drying out in the oven. Combine with the parsley, dill, green onions and salt.
- Heat the olive oil in a deep skillet over medium-high heat until shimmering, then add the onions and saute until transparent.
- Adjust the heat to medium, add the spinach mixture in batches and saute until the spinach and herbs are wilted.
- Turn off the heat and stir the feta and black pepper into the mixture.
- Butter a 10"x17"x2" baking pan and lay 8 filo sheets in the bottom, brushing each layer with butter or spraying it with oil.
- Spread the spinach mixture into the baking pan.
- Cover with the remaining filo sheets, brushing each layer with butter or spraying it with oil.
- Bake until the top is golden brown, about 30 minutes.
FETA AND SPINACH FREE-FORM PIE
Adapted from Australian Table magazine - an issue from 2004. This is versatile and I have topped it with grated cheese and used diced tomatoes and rocket on occasions- so you can go with what you have in the fridge !! Also I usually double the recipe so there are leftovers for lunches.
Provided by katew
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven - 200°C.
- Line baking tray with baking paper.
- Place pastry on tray.
- Top with spinach, tomatoes and feta.
- Leave 5 cm border around edge.
- Whisk ricotta and egg.
- Season to taste.
- spoon over feta.
- Fold in pastry edges, pinching to seal.
- Bake 20 - 25 minutes till golden and puffed.
Nutrition Facts : Calories 644.2, Fat 38.7, SaturatedFat 15.2, Cholesterol 99.3, Sodium 1473.4, Carbohydrate 54.4, Fiber 6.1, Sugar 16.4, Protein 24.5
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