SPANAKOPITA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place oven rack in center of the oven and preheat to 400 degrees F.
- Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
- On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.
SPANOKOPITA
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.
EASY SPANAKOPITA
A great finger food for get togethers. Easy to make and so good with flaky phyllo dough and spinach.
Provided by Allybee Z
Categories Lunch/Snacks
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 14
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.
SPANAKOPITA II
The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.
Provided by MARY KESSLER
Categories Appetizers and Snacks Pastries
Time 1h35m
Yield 27
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
- Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
- Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
- Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
- Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 246 calories, Carbohydrate 15.9 g, Cholesterol 62.1 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 9 g, Sodium 312.8 mg, Sugar 1.1 g
SKILLET SPANAKOPITA
Buttery, bright and herbaceous, this recipe is a faster take on the Greek spinach and feta pie and far less effort than forming individual triangular spanakopita pastries. A combination of stovetop cooking and oven baking ensures that the filling stays moist while the crust gets crisp. First, the spinach is cooked down in a mixture of butter, garlic and leeks until it wilts enough to release any moisture. Then, the filling is prepared, and the spanakopita assembled in the skillet. Give the phyllo a head start on the stovetop, then transfer to the oven so the spinach filling cooks through at the same time the phyllo becomes flaky. The timing may be precise for the cooking, but you can eat it whenever you want: This spanakopita is just as good at room temperature as it is warm.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, casseroles, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large (preferably 10-inch) cast-iron skillet, melt 3 tablespoons butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you've added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool.
- Arrange an oven rack in the middle position, and heat the oven to 400 degrees. In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 cup at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture. Stir to combine, and season to taste with salt and pepper. (Feta is salty, so season very lightly with salt here.) Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact.
- Prepare the phyllo crust: Wipe the skillet clean with a paper towel. In a small saucepan over low heat or in a microwave-safe bowl in the microwave, melt the remaining 5 tablespoons butter; set aside. Brush the bottom and sides of the skillet with melted butter. Working quickly with one phyllo sheet at a time, lightly brush the top of one sheet with butter, then lay it in the skillet, buttered-side up, with an overhang on all sides. Gently press it in to eliminate any large air bubbles between the phyllo and the pan. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it.
- Spoon the spinach-feta mixture into the skillet, spreading in an even layer. Working with one tip of overhanging phyllo dough at a time, starting with the top layer first, lift it over the spinach-feta mixture and toward the center of the pan, loosely crinkling it as you go. Repeat with all of the phyllo sheets, then lightly brush the exposed surface of the phyllo with butter. (You should have a circle of uncovered spinach-feta mixture in the center, surrounded by a ring of crinkled phyllo dough.)
- Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to middle rack of the oven, and bake until phyllo is golden and the filling is warmed, 20 to 25 minutes.
- Remove from oven, and let sit 10 minutes to cool and firm up. Sprinkle small sprigs of parsley and dill over the spinach-feta mixture, if desired. Slice into 6 to 8 wedges to serve. The spanakopita can be served warm or at room temperature.
SPANAKOPITA (SPINACH TRIANGLES OR PIE)
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 60 triangles or 1 (9 by 13inch
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
- Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
- Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
- Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
- Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
SHORTCUT SPANAKOPITA
I love this quick version of spanakopita.It is made into rolls for easy preparation. They are larger than the traditional triangles, so you probably only need 1 per person for an appetizer or 2 per person if you are serving it as a main course. Recipe by Rachael Ray, slightly adapted.
Provided by LifeIsGood
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F. Make sure you rack is in the center position.
- Preheat a small pan to med-high heat and then add you oil and onion - saute for about 5 minutes. Transfer the onion to a bowl. Add spinach to the onion and season it with salt, pepper and nutmeg. Add the feta and combine it well with the spinach mixture. Next add the beaten egg and sour cream and combine it well with the cheese, spinach and onion mixture.
- Lay out one sheet of phyllo dough on a clean surface and paint half of it with some of the melted butter. Fold the sheet in half to make almost a square. Put up to 1/4 of the spinach mixture onto the phyllo into a log shape, working 2 inches from the bottom and each side of the pastry. Tuck the bottom edge up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each filled pastry will look a bit like an egg roll. Paint the seam and the ends of the roll with butter and set it seam side down on a cookie sheet. Repeat these steps to make 4 rolls.
- Bake for about 15 minutes, or until lightly golden brown. Serve and enjoy!
SOFIA'S SPANAKOPITA
Provided by Food Network
Categories appetizer
Time 1h45m
Yield One 15-by-10-inch pan
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Heat the extra-virgin olive oil in large pot over medium heat. Saute the garlic, leeks and shallots until soft, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly. Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn). When the majority of the liquids have evaporated, transfer to a large bowl. Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl. Gently fold the cheese mixture into the cooled spinach mixture.
- Brush a 15-by-10-inch rectangular pan with olive oil. Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step eight times. This creates a nice strong base for serving.
- Pour in the spinach filling. Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in edges of the phyllo around the pan to make it look pretty. Score the pie in appropriate portion sizes. Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking.
SPANIKOPITA
Steps:
- Preheat the oven to 400 degrees. In a large mixing bowl, add the spinach, scallions, parsley, and dill, and toss. Add the cheese and toss again. Add the eggs and then the cream of wheat. Work the eggs and cream of wheat into the mixture with your hands. After it is well incorporated, pour 1/2 cup olive oil over all and use a spoon to coat the mixture well. Season with salt and pepper.
- Brush a 9 by 13 inch baking pan with olive oil. Line the bottom of the pan with a leaf of phyllo. Brush with olive oil and repeat with another 4 leaves. Evenly spread the spinach mixture over the layered and oiled phyllo. Add 5 more leaves, brushing each with oil. With sharp knife, score top phyllo into serving size portions. Bake for about 45 minutes or until the phyllo is golden brown and the mixture inside is piping hot.
EASY SPANAKOPITA RECIPE
Pick up some phyllo dough to make this Easy Spanakopita Recipe! Our take on a Greek dish is an Easy Spanakopita Recipe ready in 45 minutes.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 30 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add spinach; cook and stir 4 to 5 min. or until spinach wilts. Remove from heat. Discard any liquid from skillet; cool 5 min. Squeeze spinach to remove as much liquid as possible. Chop spinach. Mix spinach, feta, egg and pepper in medium bowl.
- Heat oven to 375°F. Unroll phyllo sheets; cover with plastic wrap until ready to use to prevent drying. Place 1 phyllo sheet on clean work surface; brush lightly with butter. Top with second phyllo sheet. Using sharp knife, cut sheets crosswise into 6 (12x2-3/4-inch) strips.
- Place 1 tsp. spinach mixture onto end of strip. Fold one corner of phyllo strip over filling to make a triangle. Continue folding dough until entire strip is folded into a triangular packet. Place, seam side down, on baking sheet sprayed with cooking spray. Repeat with remaining phyllo sheets and filling mixture. Brush tops with remaining butter.
- Bake 20 to 25 min. or until crisp and golden brown. Cool on wire rack.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 0 g, Protein 3 g
VEGAN SPANAKOPITA
Make and share this Vegan Spanakopita recipe from Food.com.
Provided by hipbonez
Categories Spinach
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat.
- Place tofu in a mixing bowl and crumble with a fork.
- Add dill, lemon juice, salt and pepper, onions, and spinach.
- Stir thoroughly to combine.
- Preheat oven to 350°F.
- Remove half of the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out.
- Brush the bottom and sides of a 13" X 9" glass baking dish with the melted margarine. Place 2 phyllo sheets in the dish and press in lightly.
- Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
- Spread the spinach mixture in dish on top of the phyllo dough.
- Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished.
- Bake 45 minutes until golden and filling is hot.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 347.6, Fat 20.2, SaturatedFat 3.9, Sodium 438.2, Carbohydrate 33.8, Fiber 2.5, Sugar 1.3, Protein 8.9
SPANAKOPITA
Common all over Greece, stuffed phyllo pastries make a memorable meze, or appetizer. These small triangles are stuffed with feta and spinach. You might also see them stuffed with feta and herbs, or with lamb and spices and rolled into cigar shapes or tied like knots. Serve these pastries with a glass of ouzo over ice. Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by
Provided by mielhollinger
Categories Vegetable
Time 30m
Yield 30 triangles
Number Of Ingredients 10
Steps:
- Heat a large fry pan over medium-high heat.
- Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute.
- Drain well on paper towels, then squeeze out as much of the remaining liquid as possible.
- Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg.
- Stir well to combine.
- Season with salt and pepper.
- Preheat an oven to 375°F.
- Lightly butter a baking sheet.
- Cut the stack of phyllo sheets lengthwise into 3 equal strips.
- Remove 1 strip and cover the remaining phyllo with a slightly dampened kitchen towel to prevent it from drying out.
- Place the strip on a work surface and brush lightly with melted butter.
- Place another strip on top.
- Brush the second strip lightly with melted butter.
- Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip.
- Fold the uncovered end over the filling on the diagonal to form a triangular shape.
- Bring the bottom of the triangle up against the straight edge.
- Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry.
- Brush lightly with melted butter.
- Place on the prepared baking sheet.
- Repeat with the remaining phyllo and filling.
- Bake until golden, about 15 minutes.
- Remove from the oven and transfer to a platter.
- Serve immediately, warm or at room temperature.
Nutrition Facts : Calories 84.9, Fat 5.9, SaturatedFat 3.4, Cholesterol 43, Sodium 148, Carbohydrate 5.2, Fiber 0.7, Sugar 0.5, Protein 3.1
SPANAKOPITA
Categories Herb Appetizer Bake Low Fat Vegetarian Lunch Buffet Feta Spinach Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onions and garlic and sauté until tender, about 5 minutes. Combine milk, cornstarch and oregano in small bowl. Pour into saucepan and stir until mixture thickens and boils. Squeeze any excess moisture from spinach. Add spinach and feta to mixture in saucepan. Mix in egg. Bring to simmer, stirring constantly. Cool mixture slightly.
- Preheat oven to 350°F. Spray 9-inch square baking dish with olive oil spray. Spray half of 1 sheet of phyllo. (Keep remainder covered with plastic and damp towel.) Fold phyllo in half crosswise. Place in prepared pan. Fold edges over so edges of phyllo are even with edges of pan. Spray phyllo sheet in pan. Repeat process with another phyllo sheet. Spread filling evenly over phyllo. Spray half of 1 sheet of phyllo. Place atop filling. Fold edges over so edges of phyllo are even with edges of pan. Spray phyllo sheet in pan. Repeat process with 2 more phyllo sheets. Spray half of remaining sheet of phyllo. Fold phyllo in half crosswise. Place atop phyllo in pan. Fold edges under so edges of phyllo are even with edges of pan. Spray top lightly with spray. Bake until phyllo is golden brown and filling is heated through, about 30 minutes. Blot top of phyllo with paper towels. Cut into squares and serve.
QUICK SPANAKOPITA
Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.
- Lay 1 sheet phyllo on a parchment-lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.
SPEEDY SPANIKOPITA
This is a version I came up with after working at a Greek-American restaurant. Puff pastry replaces phyllo to save some time in the kitchen.
Provided by itzatrap
Categories Pastry Appetizers
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
- Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
- Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
- Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.
Nutrition Facts : Calories 391.9 calories, Carbohydrate 24.7 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 9.7 g, Sodium 537.4 mg, Sugar 1.4 g
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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