Crustless Spanakopita Food

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CRUSTLESS SPINACH PIE - GREEK SPANAKOPITA



Crustless Spinach Pie - Greek Spanakopita image

Crustless Spinach Pie, also called Greek Spanakopita. It has all of the flavors and many of the same ingredients as Greek Spinach Pie, without the crust. It's the perfect low-carb or Keto spinach pie recipe.

Provided by Laura Franco

Categories     Side Dish/Vegetable/Casserole

Time 43m

Number Of Ingredients 9

10 oz. box frozen spinach - thawed and all of the moisture drained and squeezed out
1/2 onion (diced)
3/4 cup whole milk ricotta cheese
4 oz. feta cheese
1/2 cup shredded parmesan cheese
1 teaspoon dried dill weed
2 large eggs - beaten
1/4 cup panko bread crumbs (you can omit this ingredient if you are on a low-carb or Keto diet)
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 375°
  • In a small bowl mix spinach, diced onion, ricotta cheese, parmesan cheese, eggs, dill, panko, and black pepper. (It's best to use a fork for mixing.)
  • Break the feta cheese into very small pieces and fold it into the spinach mixture.
  • Transfer spinach to a baking dish that has been sprayed with non-stick cooking spray.
  • Bake for 30 minutes covered.
  • Remove cover and bake for another 5-7 minutes or until the edges begin to turn brown and pull away from the sides of the baking dish.
  • Let it cool for 5 minutes before serving.

SPANOKOPITA



Spanokopita image

Provided by Ina Garten

Categories     appetizer

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Steps:

  • Preheat oven to 400 degrees F.
  • Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
  • Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
  • Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

CRUSTLESS SPINACH AND FETA PIES



Crustless Spinach and Feta Pies image

You'll be crazy about our quick take on spanakopita. Plated with a zesty tomato salad, this is an impressive dressy lunch or light dinner you can throw together with ease.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon extra-virgin olive oil
1 (10-ounce) package frozen spinach, thawed
4 scallions, thinly sliced
3 large eggs
3/4 cup half-and-half
1 tablespoon plain bread crumbs
2 teaspoons crumbled dried mint
1 1/4 teaspoons kosher salt
Freshly ground black pepper
Pinch cayenne pepper
Freshly grated nutmeg
1/3 cup crumbled feta cheese
12 ounces mixed small tomatoes
2 to 3 pepperoncini, stemmed and chopped
2 tablespoons pitted kalamata olives, coarsely chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dried oregano
Kosher salt
Freshly ground black pepper

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. Add spinach and scallions and cook, stirring, until dry, about 4 minutes. Transfer to a colander and press with the back of a spoon to remove the last bit of moisture. Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped. Remove blade and stir in feta cheese. Divide mixture evenly among ramekins. Bake until set around the edges but still slightly soft in the center, about 20 minutes. Turn oven off, leaving pies inside to set, about 5 minutes more. Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve.
  • Greek Tomato Salad: Toss tomatoes with pepperoncini and olives in a salad bowl. Add olive oil, lemon juice, oregano, and salt and black pepper to taste. Toss again.

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

GREEK SPINACH BAKE



Greek Spinach Bake image

Spanakopita is the Greek name for this traditional dish featuring spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. -Sharon Olney, Galt, California

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

2 cups 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 ounces crumbled feta cheese
6 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
4 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

Nutrition Facts : Calories 262 calories, Fat 13g fat (7g saturated fat), Cholesterol 178mg cholesterol, Sodium 838mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.

GREEK SPANAKOPITA



Greek Spanakopita image

This classic spinach pie is made with phyllo dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-by-15-inch pie

Number Of Ingredients 11

4 tablespoons unsalted butter
1/4 cup olive oil
1 pound frozen phyllo pastry
4 bunches (3 1/4 pounds) fresh spinach, washed, stemmed, coarsely chopped
1 1/2 cups finely chopped scallion, light-green and white parts only
1 cup finely chopped flat-leaf parsley
6 large eggs, beaten
1/2 pound small-curd cottage cheese
1 pound feta cheese, crumbled
2 tablespoons fresh chopped dill
1/4 cup uncooked cream of wheat

Steps:

  • Heat oven to 350 degrees. In a small saucepan, melt butter and oil together over low heat. Brush an 11-by-15-by-2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.
  • Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.
  • Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.
  • Bake 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.

CRUSTLESS SPANAKOPITA



Crustless Spanakopita image

Make and share this Crustless Spanakopita recipe from Food.com.

Provided by Isabeau

Categories     Savory Pies

Time 55m

Yield 1 spanakopita, 4 serving(s)

Number Of Ingredients 9

12 ounces spinach, cooked and well-drained
1 onion, diced
2 garlic cloves, minced
200 g light ricotta cheese
1/3 cup low-fat plain yogurt
2 eggs
2 teaspoons dill weed
2 teaspoons lemon juice
salt and pepper

Steps:

  • Sauté onions and garlic until tender.
  • Meanwhile, combine ricotta, yogurt, and whisked eggs. Add seasonings, lemon juice, spinach, and onion/garlic mix.
  • Transfer to greased deep-dish pie plate.
  • Bake in 375F oven for 40-45 minutes, until set.

Nutrition Facts : Calories 151, Fat 7, SaturatedFat 3.5, Cholesterol 109.7, Sodium 181, Carbohydrate 10.5, Fiber 2.4, Sugar 3.3, Protein 12.8

LOW CARB CRUSTLESS GREEK SPINACH PIE



Low Carb Crustless Greek Spinach Pie image

I love spanakopita, but can't really have that while low carbing. I find this to be a good substitute while still losing weight.

Provided by PalatablePastime

Categories     Spinach

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

20 ounces frozen chopped spinach, thawed, drained & squeezed dry
3 large eggs, lightly beaten
2 teaspoons dill weed
8 scallions, sliced
1/3 cup parmesan cheese, grated
1/3 cup plain nonfat yogurt or 1/3 cup low-fat sour cream
1 tablespoon olive oil
4 ounces feta cheese, crumbled
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Stir together ingredients and bake in a greased glass pie pan for 45-50 minutes at 375°F or until firm and lightly browned.
  • Cool 5-10 minutes before slicing and serving.

Nutrition Facts : Calories 178.3, Fat 11.4, SaturatedFat 5.3, Cholesterol 128.7, Sodium 621.1, Carbohydrate 8.3, Fiber 3.5, Sugar 3.5, Protein 13

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