Spanakopita Casserole Food

GREEK SPINACH BAKE

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.

SPANAKOPITA

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.

SPINACH AND THREE CHEESE PHYLLO PIE

Steps:

• For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
• In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
• In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
• For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.

SPANAKOPITA

Steps:

• Preheat the oven to 400 degrees F.
• Cut phyllo in half long ways and cover with a damp paper towel.
• Mix goat cheese, pine nuts, rosemary, parsley and garlic thoroughly. Season with salt and pepper, to taste.
• Brush piece of phyllo with butter and lay out long ways in front of you. Place 1 tablespoon of cheese mixture at end closest to you, fold in half long ways. Begin folding into triangle, brushing with butter after each fold. Repeat with remainder of dough and bake on an ungreased sheet pan for 10 to 12 minutes.

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.

BAKED SPANAKOPITA PASTA WITH GREENS AND FETA

Steps:

• Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
• In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
• Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
• Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
• Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few 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.

SPANAKOPITA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
• In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
• Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
• Bake in preheated oven for 40 minutes, or until golden brown.

SPANAKOPITA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough), and cover and steam it over medium heat for about 10 minutes, stirring occasionally.
• Drain the spinach in a colander. While it's cooling, heat the olive oil in a skillet. Add the red and green onions and sauté until tender - about 10 minutes. Remove from heat.
• Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander), and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky.
• Place in a greased 9x9 pan. Bake at 350°F for approximately 45 minutes (until firm). Cut into 8 pieces.

"SPANAKOPITA" INSPIRED BREAKFAST CASSEROLE

Steps:

• In a wide, shallow saucepan, melt butter and add spinach.
• Cook spinach on medium heat until thawed and beginning to steam.
• Add dill weed and onion powder, continue to cook while moving around pan continuously until spinach has wilted and most of the moisture has either been absorbed by the herbs or evaporated.
• Once spinach has cooked, set aside to cool for a few minutes (you don't want the eggs to scramble when you add them).
• Grease a 9 x 13 glass baking dish with olive oil (either from a spray - be sure the ingredients are just extra virgin olive oil & propellant - or put a few drops in the pan and wipe around the inside with a paper towel).
• Beat eggs separately, then add to spinach mixture along with milk.
• Add to greased baking dish, and using a fork, gently stir / whisk around the spinach / egg mixture until evenly mixed & distributed, breaking up any clumps.
• Crumble feta cheese & sprinkle on top.
• Bake in 350 degree oven for 40 minutes, until eggs are set and cheese is melted & just starting to brown.

CHEF JOEY'S SPANAKOPITA CASSEROLE (DAIRY FREE)

Steps:

• Remove the puff pastry from its package and let it thaw for at least 40 minutes.
• Cut up your potato and add enough water to cover. Boil until fork tender.
• In the mean time, melt the coconut oil in a large saute pan.
• Saute the onion for a few minutes, then add the shallots and garlic, saute until all are transparent.
• Add the cleaned spinach, kale and nettles. I found I had to add them a little at a time to the saute pan because there was so much.
• Add the chicken broth into the saute pan as you add the greens. When the greens mixture is totally cooked remove from the saute pan and set aside to cool. The chicken broth should have reduced down considerably. Don't use the liquid if there is any left, just discard it or use it in something else.
• Shred the cheese and add the eggs and combine well and set aside.
• Check the puff pastry to see if its thawed out enough to roll. If it is, take one of the sheets and roll it out to fit into a 9x9" casserole dish. Make sure you get all the air bubbles out from under it while placing it in the casserole dish.
• Combine the cooled greens/onion/garlic mixture in the cheese and egg mixture. You might want to stick this in the freezer for 5 minutes to help it cool faster. Don't forget its in there, you don't want it to freeze.
• Add a little more coconut oil to the saute pan and saute the mushrooms until they get soft, then add the liquid smoke. Mix it up a little more.
• Remove the greens from the freezer if they're still in there.
• Layer the mushrooms on the bottom of the casserole first. Then the greens/onion/garlic mixture. Then the potatoes that you cooked.
• Salt and pepper the potatoes.
• The 9 x 9" casserole dish should be full to the top. Fold the sides of the puff pastry over on top of the potatoes and add the top piece of puff pastry tucking the sides inches This will keep the juices inches You don't have to roll out the top piece of pastry, it should fit perfectly on the top of the casserole.
• Brush the top of the pastry with beaten egg if you wish. It makes the top look nice and golden brown.
• Bake in a 350'F oven for 40 minutes.
• When you take the casserole out the top will probably be puffed up. Just let it sit and cool on a wire rack, the top will drop down.
• Serve hot.
• Bon Appetit!

SPANAKOPITA WITH HALLOUMI

Steps:

• Combine flour, baking powder, and salt in a bowl. Add oil, egg, and yogurt. Add milk gradually until a smooth, pliable dough forms that does not stick. Form into a ball, cover in plastic wrap, and place dough in the refrigerator to rest for about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Oil a glass baking dish.
• Bring a large pot of water to a boil. Add spinach and cook for 1 minute. Drain and let cool.
• Heat oil in a large skillet over medium heat. Add onion and cook until transparent, 3 to 5 minutes. Remove from heat and let cool.
• Chop cooled spinach and combine with onion in a bowl. Add feta cheese, Cheddar cheese, then halloumi cheese. Season with salt and pepper. Add eggs.
• Take dough from refrigerator and knead on a clean surface. Divide into 2 pieces, 1 slightly larger than the other. Roll out larger piece of dough to cover bottom and sides of the prepared baking dish, using your hands to stretch the dough.
• Spread filling into dough-lined baking dish. Roll out remaining dough to fit and place on top of filling. Pinch sides to enclose filling. Cut a cross on top and brush lightly with milk.
• Bake in the preheated oven until golden on top and risen, about 45 minutes.

SWISS CHARD SPANAKOPITA CASSEROLE

Steps:

• Preheat oven to 350°.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute.
• Stir in chard; cook 2 minutes or until chard wilts.
• Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly.
• Stir in cheeses, salt, pepper, and egg whites.
• Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
• Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
• Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish.
• Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles.
• Fold each rectangle in half lengthwise.
• Place a rectangle against each short side of dish.
• Spread the chard mixture evenly over phyllo.
• Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray.
• Top with 1 phyllo sheet, and coat with cooking spray.
• Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture.
• Fold phyllo edges into center. Coat with cooking spray.
• Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.
• Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.