Easy Puff Pastry Spanakopita Food

PUFF PASTRY SPANAKOPITA BRAID

Steps:

• Preheat the oven to 180C / 360F. Prepare your spinach. First, defrost it. Either leave it out to thaw for a few hours at room temperature, or use your microwave's defrost setting for a few minutes. It doesn't need to be warm or completely thawed, you just want to loosen up the blocks of spinach enough to be able to squeeze out moisture. To do this, I like to put all the spinach into a sieve or colander and use a heavy bowl to press down and squeeze out as much liquid as possible.
• Place the spinach into a large bowl and set aside.
• Heat a little oil in a frying pan and saute the onion until soft.
• Add the onion into the bowl with the spinach and mix in the feta, cream cheese, lemon juice and mint. Add a little extra cream cheese if needed to bind everything together into a nice creamy filling.
• Time to prepare the braid. There are images of process in the blog post above. Unroll your puff pastry to lay flat on a baking tray lined with baking paper (your pastry may come rolled in baking paper that you can use).
• Use kitchen scissors or a knife to cut slices (just under 1/3rd of the way in) on either side. Scoop your filling (1/2 per braid) in the middle and bring the pastry strips on either side up to cover the filling, allowing them to overlap in the middle.
• Whisk an egg thoroughly in a small bowl and brush over the top of the spanakopita braids.
• Bake for 25 minutes or until the top is crisp and golden.

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)

Steps:

• Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
• Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
• Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
• Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
• Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
• Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)

Steps:

• Preheat oven to 400°F
• Gently roll out each sheet of puff pastry to the size of your pan (approximately 9 x 13). Spray pan with spray and place the first sheet of pastry.
• Making sure that all the liquid has been squeezed and drained from the spinach, mix spinach with the feta, cottage cheese, eggs, pepper and dill. Spread mixture in pan.
• Top mixture with second sheet of pastry and brush with egg wash (optional).
• Bake till golden brown, approximately 35 minutes.

EASY SPANAKOPITA

Steps:

• Cook the onions in a saute pan with 1 tablespoon each of butter and olive oil until soft and translucent (4 minute on medium).
• Add garlic and cook until fragrant (about another 2 min.).
• Combine onions, garlic, spinach, salt and pepper, hot sauce, egg, feta, Parmesan, and cottage cheeses together in a mixing bowl.
• In a separate bowl, combine the remaining 3 tablespoons each of melted butter and olive oil.
• Grease a 9x13 inch casserole dish.
• Place one sheet of phyllo on the bottom of the dish brush with the butter mixture.
• Top with another sheet of phyllo dough and brush with butter mixture.
• Repeat this process until you have a total of seven sheets of phyllo dough.
• Spread all of the spinach mixture over the top of the last layer of dough.
• Then repeat the process of layering the remaining Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
• Repeat with the remaining seven sheets of dough, brushing each new layer with the butter mixture, making sure to butter the top layer.
• Bake at 375°F until the top is golden brown (about 45 minutes).
• Cut spanakopita to make little triangles.

ALEXA'S EASY SPANAKOPITA

Steps:

• Finely dice onion, and sautee in a pan with EVOO.
• Once translucent, add garlic and spinach until wilted.
• Remove from heat, and let cool.
• Dice feta into medium size chunks. Add to spinach mixture along with parmesan cheese.
• Mix until everything is incorporated.
• Add salt + pepper, stir.
• Remove filo dough from box, and place between a damp kitchen towel to keep moist while working.
• Add a small amount of EVOO on the bottom of your baking dish.
• Place an even layer of filo on the bottom of the dish, overlapping the sides.
• Continue to do this at least 10 times overlapping layers, and brushing with EVOO as you go. The more filo at the bottom, the thicker, crunchier crust you will have.
• Add your spinach cheese mixture, and press so it is evenly in the bottom of your pan.
• Fold over overlapping filo.
• Add several layers on top to cover the pie, and brush with EVOO.
• Place into the oven at 350 degrees for 30-35 minutes.
• Let cool 5-10 minutes, and dig in!
• It will be even better the next day! Enjoy! :).