Nearly Nanas Spinach Feta Pie Food

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.

NEARLY NANA'S SPINACH & FETA PIE

Steps:

• Cook frozen spinach in microwave on HIGH for 7 minutes. Allow to cool slightly and squeeze out excess liquid from spinach and use a fork to loosen leaves apart into a large mixing bowl.
• Add remaining filling ingredients, mix with fork. (Don't over mix, only until just combined and this will make it light and fluffy). Moisten edges of pastry with some of the beaten egg.
• Divide filling evenly in the centre of the 3 pieces of puff pastry, leaving enough room on the pastry to roll and seal pastry into a log.
• Seal all edges and brush top of pastry with the remaining beaten egg.
• Space all 3 logs on top a lined baking tray and bake in a moderate oven until pastry is golden.

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.

SPINACH AND FETA PIE

Steps:

• Cut the pastry to fit the size or your baking dish, (I use a 9 inch regular Pyrex pie plate or a 9 x 9 inch square pan), then keep it covered with a damp cloth.
• Prepare the spinach.
• Heat the oil and saute the onion for 5 minutes until soft.
• Add the spinach and stir for 5 minutes over a medium heat then increase the heat to evaporate any moisture.
• Leave to cool then mix in the dill, eggs, cheese, salt and pepper.
• Brush the baking dish with melted butter.
• Brush 8 layers of pastry with butter and lay them in the bottom of the dish.
• Spread with the filling, then cover with the remaining pastry, brushing each one with melted butter and scoring the top into diamond shapes.
• Sprinkle with water and bake in a preheated oven at 325°F for 40 minutes until crisp and golden.
• Leave to stand for 10 minutes, then cut into wedges and serve with crisp lettuce leaves.

SPINACH AND FETA PIE

Steps:

• Cook the spinach briefly - heat a large stock pot to high heat and add all your spinach plus a pat of butter to grease the bottom, and the spinach should wilt in about a minute. Cook only until just wilted. Drain the spinach and then actually squeeze it dry to get all excess water out. Then chop the spinach.
• Whisk together 12 eggs with salt, pepper, and cayenne. Set aside.
• Mince 6 strips of bacon, then fry in frying pan over medium heat until just about crisp. Drain off excess grease. Add in onions and cook until they are just starting to get soft.
• Add in spinach, then egg mixture, to the frying pan. Mix the eggs into the spinach so that the spinach is distributed evenly through the egg. Sprinkle 3 oz of feta over the top of the skillet. If you'd like, gently touch the feta with the tip of your spoon so that it goes slightly into the egg mixture, while still remaining on top.
• Bake at 350 degrees for approx 10 minutes You want the eggs to still look a little bit wet and soft in the middle. For me, 10 minutes was slightly too long. The next step is to put the eggs under the broiler for a minute or two, to let it get slightly golden brown at the top. The eggs will continue to cook from the heat in the pan even after you remove from the heat, so it is better to undercook and to allow the eggs to continue to set even after removed from the oven.

ATHENA'S SPANAKOPITA (SPINACH AND FETA PIE)

Steps:

• Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid.
• Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix. Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper.
• Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).
• Spread spinach mixture evenly over phyllo, leaving 1/4 inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).
• Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds.
• Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.

FETA AND SPINACH PIE

Steps:

• Melt the butter and fry the onions until transparent.
• Add spinach.
• Cover and cook for 5 minutes.
• Add dill, parsley and seasonings.
• Cook rapidly and stir constantly for 10 minutes until excess liquid has evaporated.
• Empty into a mixing bowl.
• Cool.
• Add milk, cheese eggs and blend together.
• Butter an oblong casserole dish.
• Line the dish wih 8 sheets of phyllo pastry, brushing each sheet with melted butter.
• Add spinach filling.
• Place remaining phyllo pastry on top, brushing each sheet and the top with butter.
• Bake at 180 deg C/350F for 45 minutes.

" IMPOSSIBLE" BISQUICK SPINACH FETA PIE

Steps:

• Combine spinach, onion, red peppers, olives and seasonings in a greased 9 inches pie plate.
• Top with feta.
• Mix Bisquick, milk and egg with whisk until smooth, then pour over other ingredients.
• Bake at 400°F for 30-35 minutes until knife in center comes out clean.