Easy Spinach Pie Food

QUICK & EASY SPINACH AND FETA PHYLLO PIE

Steps:

• Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
• In a medium bowl, stir together everything except the phyllo.
• Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
• Spray with cooking spray.
• Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
• Spoon spinach mixture on top of the prepared phyllo in the pan.
• Spray and layer remaining 5 sheets just the same as you did before.
• Roll edges of dough to form a rim.
• Spray the top.
• Bake for 35-45 minutes or until golden brown.
• Let stand 5-15 minutes before cutting and serving.

LIGHTER SPANAKOPITA

Steps:

• Pack the spinach into a large heatproof bowl. Pour boiling water over and press the spinach down with a wooden spoon. Leave for 1 min to wilt, stirring a couple of times so all the leaves are submerged. Tip into a large colander and place under running cold water to cool quickly. Drain well - squeeze out any excess water by pressing the spinach down with the wooden spoon, then squeezing with your hands. Using kitchen paper, pat the spinach dry into a compact shape, lay it on a board and roughly chop, then set aside.
• Heat 2 tsp of the oil in a large non-stick frying pan. Add the shallot, spring onions and garlic, and fry over a high-ish heat for 3-4 mins, stirring often, until softened and just starting to brown. Lower the heat, tip in the spinach and stir for 1 min only to finish drying. Season with pepper and a good pinch of nutmeg, and leave to cool.
• Heat oven to 190C/170C fan/gas 5 and put a baking sheet in to heat up. In a bowl, stir the ricotta into the beaten egg and mix in the 2 tbsp dill, the chives and mint. Season with pepper and a pinch of salt.
• Lightly oil a 20cm square x 4cm deep cake tin. Mix the remaining oil with the 1 rounded tsp dill. Lay the filo pastry sheets on a large board. Brush the top one with a little of the dill oil, then carefully lower it into the tin to line the base and 2 of the sides, with an overhang on both sides. The pastry doesn't have to fit in smoothly - a few wrinkles and folds in it are fine. Brush a bit more oil over the second pastry sheet and this time lay it down in the tin the other way round, so it drapes over and lines the base and the other 2 sides. The tin should now be completely covered, with a pastry overhang all round. Repeat the criss-cross layering with 2 more oiled filo sheets.
• Stir the ricotta mixture into the spinach, then crumble in the feta. Lightly stir it in so you leave a few chunky pieces. Spoon this filling into the lined tin and level it. Bring the pastry sides up and over the filling, then brush a little oil over them. Brush the remainder of the oil over the last filo sheet on the board. Cut the sheet in half widthways and lay one half over at a time, in big folds, to cover the filling and give you a pastry topping.
• Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Leave to cool for 10-15 mins. Remove the tin and transfer to a serving plate. If your tin doesn't have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Serve warm or cold with minted yogurt dip and a tomato, cucumber & pepper salad (see below), if you like.

SPANAKOPITA (GREEK SPINACH PIE)

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.

EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)

Steps:

• If you choose to prepare this Greek spinach pie recipe with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before start making the spanakopita.
• Heat the oven to 200C/fan 180C/gas 6.
• To prepare this spinach pie recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season. This will be the filling of the spanakopita.
• For this spinach pie recipe you will need a non stick baking pan, about 20-22cm. Put the first sheet of filo in the pan and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the pastry is used up, tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish. Layer the 4-5 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 4-5 more phyllo sheets.
• Butter the top of the spinach pie with melted butter and scar with a sharp knife. Bake in preheated oven for about 30 minutes until the filo is crisp and golden.
• Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spinach pie with Greek feta salad. Enjoy!

IMPOSSIBLY EASY SPINACH AND FETA PIE

Steps:

• Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

EASY SPINACH PIE

Steps:

• Whisk eggs and milk in large bowl until well blended. Add all remaining ingredients except cheddar; mix well.
• Pour into 9-inch microwaveable pie plate sprayed with cooking spray. Microwave on HIGH 5 to 10 min. or until center is set.
• Sprinkle with Cheddar; cover. Let stand 5 min. or until Cheddar is melted.

SPINACH PIE

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.

EASY SPANAKOPITA RECIPE (GREEK SPINACH PIE)

Steps:

• Preheat the oven to 350F and coat a 9x13 pan with non stick spray.
• Heat 2 tbsp olive oil in a large pan and saute onion until golden. Add in garlic and saute for a couple of minutes.
• Add in chopped spinach and cook until wilted. Turn the heat off.
• Transfer the spinach mixture to a large bowl and let it cool. Drain the excess water the spinach releases.
• To the spinach, add chopped parsley, dill and green onions and mix well.
• Add in the eggs and feta cheese. Stir well to everything is combined.
• To assemble, place one sheet of phyllo dough at the bottom of the pan, make sure it covers the sides of the pan as well.
• Brush the phyllo dough with olive oil and add another sheet of phyllo.
• Repeat until you have 5 sheets of phyllo dough layered.
• Spread the spinach and feta mixture evenly on the phyllo dough.
• Place another phyllo sheet on the spinach mixture. Brush with olive oil and top with another layer. Repeat until you have 5 to 7 sheets of phyllo dough layered.
• Fold the excess phyllo dough that's hanging from the sides onto the pie. It's okay if they break or tear.
• Brush the top and the sides with olive oil.
• Bake in the oven for one hour until the top is golden and crispy.
• Let the spanakopita cool for a few minutes and then slice it into squares.
• Serve warm or at room temperature.

EASY SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• Preheat the oven to 180C (350F) and place a tray on the middle shelf.
• Thaw the spinach and squeeze most of the moisture out. If using fresh spinach you will need to wilt it in a pan before using and then strain to remove the juices.
• Sauté the green onions and leeks in a pan with a splash of olive oil. Add the salt and cook until softened.
• Add the herbs and cook for a couple more minutes. Stir in the spinach and leave to cool before adding the feta and eggs.
• Mix in the crumbled feta and have a taste, adding more salt if needed. Add the eggs and lemon zest, mix well to combine and set aside.
• Combine the oil and melted butter. Brush your pie dish with the butter / oil then start layering the phyllo pastry, brushing each leaf, letting the ends hang over the edge.
• Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer, packing it down. Fold the edges over the top and brush with butter/ oil. You might want to add some additional filo sheets in the middle, if needed.
• Use a knife to score the pie so that it will be easier to slice once baked. Sprinkle with the sesame seeds.
• Bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly. Cool before slicing (otherwise you won't be able to slice neatly).

CRUSTLESS SPINACH PIE

Steps:

• Heat the butter in a small slilet over medium heat. Sauté the onion until it is translucent, about 6-8 minutes.
• Pre-heat the oven to 375F. Spray a pie pan with cooking spray. In a large bowl, add in the spinach, onion, beaten egg, heavy cream, salt, pepper, nutmeg, and cheese. Stir until all combined. Pour into the pie plate.
• Bake in the preheated oven for 35-40 minutes, or until the eggs are set. Cut into 6 slices and serve.

EASY SPINACH PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening. In 12-inch skillet, melt butter over medium heat. Add spinach and bell pepper; cook about 5 minutes, stirring occasionally, until spinach is wilted and bell pepper is crisp-tender.
• In small bowl, beat remaining ingredients except cheese with wire whisk until smooth. Pour over vegetables in skillet; stir to mix. Pour into pie plate.
• Bake uncovered about 30 minutes or until center is set. Sprinkle with cheese. Serve immediately.

EASY CRUST-LESS SPINACH AND FETA PIE

Steps:

• Preheat oven to 400F°.
• Lightly spray a pie dish with oil.
• Mix spinach, scallions, dill, parsley, feta cheese, and spoon into the pie dish.
• Sift flour and baking powder in a medium bowl.
• Add remaining ingredients to the bowl and blend well. Pour into pie dish.
• Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving. Cut into 6 slices.

SPINACH PIE

Steps:

• Preheat the oven to 325 degrees F.
• To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt.
• Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well.
• Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.
• Bake for 45 minutes, or until golden brown.

EASY FRESH SPINACH PIE

Steps:

• Heat oven to 375ºF.
• Microwave spinach in microwaveable bowl on HIGH 3 to 4 min. or just until wilted. Meanwhile, whisk eggs in large bowl until blended. Add cottage cheese and flour; mix well.
• Chop spinach coarsely. Stir into cottage cheese mixture along with the mozzarella. Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 40 min. or until center is set.

EASY SPINACH PIE

Steps:

• Heat oven to 350 degrees. Spray 9 inch glass pie plate with spray.
• In nonstick 12-inch skillet, melt butter over medium heat. Cook spinach and bell pepper in butter about 5 minutes, stirring occasionally, until spinach is wilted and bell pepper is crisp-tender.
• In small bowl, beat remaining ingredients except cheese with fork or wire whisk until smooth. Pour into skillet. Stir mixture, pour into pie plate.
• Bake uncovered about 30 minutes or until center is set. Sprinkle with cheese.

SPINACH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
• Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
• In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
• Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.

SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE

Steps:

• Gather the ingredients.
• Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
• Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
• Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
• Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
• In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
• Add the cooled spinach mixture and mix until combined.
• Gather the ingredients.
• Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
• Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
• Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
• Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
• Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
• Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
• Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
• Bake until the pie turns a deep golden brown, 20 to 25 minutes.
• Let cool for a few minutes and then slice, serve, and enjoy.