EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)
It doesn't matter if you haven't made a pie before. This amazing easy Greek spinach pie recipe (spanakopita) is made in only one hour from scratch!
Provided by Eli K. Giannopoulos
Categories Sides
Time 1h
Number Of Ingredients 11
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!
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
SPANAKOPITA RECIPE (AUTHENTIC GREEK SPINACH PIE)
The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia
Provided by Eli K. Giannopoulos
Categories Sides
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
- When done, heat the oven to 200C/fan 180C/gas 6.
- To prepare the filling for this spanakopita 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.
- For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, 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 sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. 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 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets.
- Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden.
- Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!
Nutrition Facts : ServingSize 1 piece, Calories 337kcal, Sugar 2.7g, Sodium 880.4mg, Fat 17.4g, SaturatedFat 6.5g, UnsaturatedFat 9.9g, TransFat 0g, Carbohydrate 35.1g, Fiber 3g, Protein 11.2g, Cholesterol 72.6mg
SPANAKOPITA (GREEK SPINACH PIE)
The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!
Provided by evelynathens
Categories Lunch/Snacks
Time 1h30m
Yield 15-18 serving(s)
Number Of Ingredients 11
Steps:
- Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
- Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
- Preheat the oven to 375°F.
- Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
- Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
- Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
- Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
- Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
- Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
- Repeat layering with the remaining phyllo, oiling each sheet generously.
- Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
- Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
- Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
- Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
- It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.
Nutrition Facts : Calories 263.1, Fat 17.1, SaturatedFat 4.6, Cholesterol 50.7, Sodium 380.9, Carbohydrate 20.8, Fiber 2.3, Sugar 1.6, Protein 7.6
SPANAKOPITA
Spanakopita is a savory Greek pastry packed with flavor. Full of crisp, buttery flaked pastry and rich spinach filling, this appetizer is guaranteed to be a hit around the world!
Provided by Joanna Cismaru
Categories Appetizer
Time 1h15m
Number Of Ingredients 12
Steps:
- Prepare ingredients: Take the phyllo dough out of the freezer to allow it time to defrost. Using a clean kitchen towel, squeeze all excess moisture out of spinach. In a large skillet heat the olive oil on medium heat.
- Assemble the filling: In a large skillet heat the olive oil on medium heat. Add the onion and green onion and saute until soft. Add the spinach and and saute until the spinach is limp. Stir in the lemon juice, and remove off the heat. Let cool. If there is excess liquid, place the mixture in a colander and squeeze out the excess liquid.
- Finish the filling: Cool the spinach mixture completely. Beat the eggs with the feta and nutmeg in a medium size bowl. Add the cheese mixture to the spinach mixture and mix until it's all incorporated well together.
- Preheat the oven: To 350 F degrees. Line 2 baking sheets with parchment paper. Set aside.
- Prepare the dough: Unroll the phyllo dough and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won't dry out. Brush the sheet with melted butter, then sprinkle with a bit of oregano. Add one more sheet and brush with melted butter and sprinkle with oregano.
- Fill the dough: Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tablespoon of filling near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.
- Finish the spanakopita: Place your spanakopita triangles on your baking sheets and brush with butter, then sprinkle the Parmesan cheese over them if you wish. Bake them for 30 minutes until the triangles are golden brown and crisp. Let cool slightly before serving.
Nutrition Facts : ServingSize 1 triangle, Calories 110 kcal, Carbohydrate 7 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 177 mg, Fiber 1 g, Sugar 1 g
BAKED SPANAKOPITA PASTA WITH GREENS AND FETA
This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds - a mellow one, a peppery one and a fresh herb or two - to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.
Provided by Ali Slagle
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
VEGAN SPANAKOPITA
Vegan Spanakopita. My take on the great Greek spinach and feta pie! Featuring shatteringly crisp phyllo pastry, and a soft, salty, feta-cheesy, spinachy filling, all baked up to golden perfection. Comfort food at it's finest.
Provided by Melanie McDonald
Categories Appetizer Dinner Entree Lunch
Time 1h20m
Number Of Ingredients 11
Steps:
- Defrost the unopened package of phyllo pastry in the refrigerator overnight, or at room temperature for about 4 hours. Do not open it until you are going to assemble the pie.
- Heat a large sauté pan with 1 teaspoon of olive oil or butter, over a medium low heat and add the spinach. It will be piled ridiculously high, but within a few minutes it will wilt down. Use tongs to move it about and keep it cooking until it is completely wilted down, soft and dark green. it will take about 5 minutes. Remove it from the heat and allow to cool.
- Once the spinach is cool, take handfuls and squeeze it out over the sink until as much liquid as you can is removed. Place each handful in a large mixing bowl once you're done.
- To the spinach, add the vegan feta cheese, chopped onion, minced garlic, parsley, mint, lemon zest, nutmeg and pepper. Mix it all together really well.
- Grease an 8 inch x 12 inch or 9 inch x 13 inch (or similar) oven proof dish with a little of the olive oil or melted vegan butter and preheat the oven to 350 °F (175 °C).
- Open the phyllo pastry and lay it out flat on the counter. Have a clean, damp dish towel ready to cover it with to stop it drying out and getting brittle. If the sheets are way more than double the size of your dish cut them all in half right down the middle, otherwise just use them as they are. Some overhang is good. Brush the top sheet of phyllo with oil or melted butter and gently lift it and lay it in the centre of the oven proof dish. Keep the remaining sheets covered with the damp cloth. Push the pastry sheet down gently into the dish, letting the excess hang evenly over the sides. Don't worry if some of it falls back down the sides and into the bottom of the dish. Repeat, brushing each sheet with a little oil or butter and laying them on top of each other in the dish until you have used about half of the sheets. If any of them tear, just keep going. It doesn't matter. There will be lots of layers so by the time you are done it will fine.
- Spoon the spinach filo mixture on to the pastry layers in the dish and spread it out flat with a spatula then scrunch up the edges of the overhanging pastry and arrange them around the edge of the filling.
- Now you need to brush each of the remaining phyllo sheets with oil or butter and take each one and scrunch it up loosely in your hand, then lay it gently on top of the feta spinach filling. Keep going until they are all used, then gently tweak them a bit to cover any big gaps. A few little gaps are fine.
- Put the pie in the oven and bake for 25 minutes. Open the oven, turn it around (to make sure it bakes evenland bake for a further 15 - 20 minutes or until very golden brown and crispy.
- Allow to cool on a wire rack for at least 15 minutes before you try to cut it.
Nutrition Facts : ServingSize 200 g (1 of 8 servings), Calories 480 kcal, Carbohydrate 34 g, Protein 12 g, Fat 33 g, Fiber 3 g, Sugar 0.6 g
HOW TO MAKE THE PERFECT GREEK SPANAKOPITA WITH VIDEO
Greek "Spanakopita" (spinach pie), pronounced (spa-nah- KOH -pee-taa), is possibly the most popular Greek pie, made with spinach, aromatic herbs and feta cheese. This article is your guide to make a perfect Greek spanakopita!
Provided by Ivy Liacopoulou
Categories Main Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- If you want to make the dough from scratch (see step by step instructions here) and leave it to rest for at least half an hour. See how to roll out phyllo using a dowel or making it using the pasta machine.
- Clean, wash and dry all the herbs.
- Blanch the spinach (no water added *see note above) for 2 - 3 minutes to wilt and let it cool.
- Squeeze out the water from the spinach and then chop it into smaller pieces.
- Crumble the (cheese feta and anthotyros) or grated graviera.
- Put the spinach in a large bowl and add the olive oil, the onions and herbs, as well as the eggs, cheese and spices and mix well.
- Preheat the oven to 200° C (400° F).
- Grease a 32 x 23 cm /12.5 x 9 inches baking tin with olive oil. The remaining olive oil is used to brush the phyllos.
- Brush one phyllo at a time and put it in the baking tin, leaving about 8 - 10 cm / 3 - 4 inches overhanging. Continue with three more phyllo, so that all sides of the pan are covered.
- Add the filling and spread it to go everywhere.
- Fold half of the overhanging phyllos, towards the centre, brushing them with olive oil.
- Brush the fifth sheet of phyllo with olive oil and fold it in the middle. Place it on top.
- Trim excess pastry and put the pieces on top of the fifth phyllo.
- Finally brush, fold and add the sixth one on top.
- Take the bottom and top edges and crimp them, so as to enclose the filling.
- Using both hands on the inside of the edge of the baking tin, fold using your thumb and index fingers to join the edges.
- Brush with more olive oil around the edges.
- With a sharp knife, gently score into square (or diamond) patterns, making sure not to cut right through.
- Reduce heat to 180° C (350° F) and bake for about 30 - 45 minutes, or until golden brown.
- Cut the pieces where you have previously scored the pieces, so that the steam will escape and not make the phyllo soggy.
Nutrition Facts : Calories 305 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 171 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
SPANAKOPITA (GREEK SPINACH AND FETA PIE)
Provided by Feta Topalu
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. In a food processor, place garlic, feta, basil, and parsley. You may add in any additional herbs to the food processor at this point to boost flavor. Pulse until mixture is blended well. Transfer to medium sized bowl. Add spinach, parmesan, and salt to same bowl. Mix until well combined. Set aside.
- Unroll phyllo dough. Lay first sheet of phyllo dough on a flat surface then gently brush with olive oil. Lay the next piece of phyllo right on top. Brush again with olive oil. Repeat with three more layers until you have a total of five layers. Try to work quickly during this part, the phyllo dough is sensitive to room temperature and is prone to drying out.
- Spread 1/3 of spinach and feta filling all across the phyllo. Avoid spreading the filling 1/2 an inch from edges to prevent extra filling from spilling out. Roll the dough up into a long log starting from bottom. Make sure you don't roll it too tightly, otherwise, it will crack at this next step. Very carefully roll dough into a spiral wheel, then transfer it to a round baking dish or oven-proof skillet. Repeat this process with the remaining sheets of phyllo.
- Brush the top with olive oil and bake for 45 minutes. While spanakopita is baking, mix 2 tbsp of olive oil, remaining basil, and parsley. Remove spanakopita 5 minutes before finished baking and brush the top with herbed olive oil. Bake fore 5-10 more minutes until golden and crisp. Remove from oven and let cool 5 minutes before serving. Serve it as is or with Chimichurri sauce for dipping.
EASY SPANAKOPITA RECIPE (GREEK SPINACH PIE)
Here is a classic spanakopita recipe. This Greek spinach pie is made with phyllo dough, spinach and feta. It's packed with so much flavor. One slice is never enough! Be sure to check out our step by step tutorial and video.
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 1h50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 412 kcal, Carbohydrate 46 g, Protein 11 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 466 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
GREEK SPINACH PIE: SPANAKOPITA
A classic and very well know Greek dish and a great vegetarian meal option. I use this same filling to make my small appetizer-sized spinach pies. It is also the same filling in my spinach quiche. It's juicy, fresh tasting and a definite crowd pleaser. It freezes perfectly so make an extra batch for those busy days. I love to eat this with tzatziki on the side or with a nice salad. However you make it, just give it a try.
Provided by Dimitra Khan
Categories Vegetarian
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Combine the chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well.
- Taste the mixture and add as much salt and pepper as you like.
- Add the beaten eggs and about 1 cup of olive oil and mix well.
- Rub some oil with your hands all over a half sheet baking pan.
- Lay 3 sheets on the bottom of pan and drizzle with a little olive oil.
- Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. See the video above.
- Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
- Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
- Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust.
- Using a very sharp knife cut the pie into 12 equal slices.
- Place in oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour. The pie will be crisp and golden brown.
- Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
- Serve!
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.)
SPRING GREENS SPANAKOPITA
Combine seasonal spring greens with creamy ricotta and fresh herbs, then wrap them in crisp filo pastry. Eating your greens has never been so enjoyable
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 15
Steps:
- Bring a large pan of water to the boil, tip in the greens and cook for 1 min, then drain and leave in the colander to cool a little.
- Melt 1 tbsp butter with the oil in a large pan. Add the leeks and a big pinch of salt, then stir over a medium heat until softened, about 8 mins. Add the garlic and cook for another min, then remove from the heat, tip into a large bowl and leave to cool.
- Squeeze as much water out of the greens as you can; if you don't mind getting a tea towel dirty, the best way to do this is to pile them onto the clean towel, gather the corners and squeeze. Add the greens to the pan with the leeks, then stir in the herbs, nutmeg, cheeses, eggs, zest and seasoning. Heat oven to 200C/180C fan/gas 6.
- You'll need a 23cm springform cake tin to assemble the tart in. Melt the remaining butter in a pan or the microwave and use some of it to grease the tin. Now you're ready to work with the filo. Have a clean tea towel to hand to keep the sheets covered as you work (it can dry out very quickly). Layer the sheets of filo in the tin, brushing each one really well with butter and leaving plenty of pastry hanging over the edge, to close the top with once filled. Scatter the sesame seeds between each layer of pastry as you go. Save a few sheets for the top. Once the tin is lined, fill with the greens mixture. Scrunch a few more sheets of buttery pastry on top and fold in the overhanging sheets to close the tart. Scatter any remaining sesame seeds on top and drizzle over the remaining butter.
- Bake for 40-45 mins until deep golden brown (cover with foil if it starts to brown too much). Remove from the tin as soon as you can to help keep the pastry crisp. Serve warm or cold.
Nutrition Facts : Calories 430 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
SPANAKOPITA
Spanakopita is a traditional and savory Greek pie made with phyllo dough, spinach, onion, eggs, feta, and cottage cheese.
Provided by Renee Dobbs
Categories Main Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease a 13 X 9 X 2-inch baking dish and set aside. Using a tea towel, drain and squeeze excess liquid from spinach and set aside.
- In a saute or frying pan, heat olive oil over medium heat. Add onions and cook until translucent. Add garlic to pan and cook for an additional 1 to 2 minutes until fragrant. Remove from heat and set aside.
- In a large bowl, add eggs, spinach, feta, cottage cheese, and onions. Stir until combined.
- Unroll the phyllo pastry and cover with a slightly damp tea towel to keep it from drying out. Lay 2 sheets of phyllo pastry in the baking dish and brush lightly with melted butter. Continue layering 2 sheets of phyllo pastry and butter until you have 10 sheets layered.
- Spread spinach mixture over phyllo pastry. Brush with butter and repeat layering until you have 10 sheets layered. Brush top layer with butter.
- Using a sharp knife, carefully pre-cut into rectangles or triangles (you do not need to cut completely through).
- Bake for 40 minutes or until browned.
- Allow to cool slightly before serving. Keep uncovered or the crust will get soggy.
SPANIKOPITA
In this famous spinach and wild greens filo pie, the leaves are traditionally cooked in a large pot. For our recipe, we've roasted them, which gives it a nice charred flavour. The bitter rocket works perfectly with the salty feta, all balanced out with the sweetness of the spring onions. The pie can be made a day ahead, then reheated for 20 minutes at 120ºC when you're ready to serve.
Provided by Susie Theodorou
Categories Jamie Magazine Spinach
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 220ºC/425ºF/gas 7.
- Wash and spin dry the rocket and spinach thoroughly. Divide between two large baking trays, about 2.5cm deep - keep in mind it will wilt down.
- Trim the spring onions and cut into 2.5cm lengths, then add to the trays. Drizzle each tray with 2 tablespoons of oil and sprinkle with black pepper.
- Rub everything to combine, then roast the leaves for 20 to 25 minutes, or until slightly charred, tossing halfway through with tongs. There should not be any liquid left - if there is, squeeze it out.
- Reduce the oven temperature to 200ºC/400ºF/gas 6.
- Meanwhile, toast the sesame seeds in a small frying pan over a medium heat until golden brown. Remove from the heat and set aside or later.
- Let the leaves cool, then transfer to a bowl or tray. Roughly chop the dill and add to the leaves. Crumble over the feta, then toss everything together. Taste and adjust the seasoning.
- Brush a shallow baking tray (30 x 24 x 2.5cm) with some of the remaining oil. Place 1 sheet of filo on the tray, allowing the pastry to hang over the sides.
- Lightly brush with oil and sprinkle with a pinch of sesame seeds. Place another sheet of filo in the opposite direction, again allowing some overhang. Lightly brush with oil and a pinch of sesame seeds. Continue until you have used six sheets.
- Lay the spinach mix over the pastry. Place another sheet of filo on top, folding it in two. Lightly brush with oil and sesame seeds.
- Gently fold over the edges of the bottom layers of pastry. Add 2 more sheets of filo, again brushing with oil and sprinkling sesame seeds in between.
- Finish with a light brush of oil and sesame seeds, and gently score the top into 8 squares, using a sharp knife.
- Bake for 50 minutes, or until golden brown. (It will look done after 30 to 40 minutes, but have faith.) Leave it to rest for 10 minutes, then slide off the baking tray, slice into portions and serve.
Nutrition Facts : Calories 367 calories, Fat 21.6 g fat, SaturatedFat 7.2 g saturated fat, Protein 15 g protein, Carbohydrate 30.2 g carbohydrate, Sugar 2.4 g sugar, Sodium 1.5 g salt, Fiber 3.4 g fibre
KETO SPANAKOPITA - OLD-FASHIONED WAY
Steps:
- For the crust, beat the eggs with melted butter and olive oil until you get a nice emulsion. Add salt, ground rosemary and nutmeg. Slowly start adding coconut and almond flour. The mixture should be something in between batter and dough consistency.
- Grease the 9" pie pan with some butter and place the pie crust in. Spread it with a spoon or your fingers over the bottom and sides of the pan. Bake at 200ºC (392ºF) for 10 minutes.
- For the filling, beat the eggs with sour cream and feta cheese and add finely chopped greens and leek. Feta cheese will give saltiness, so you don't need extra salt. Add ground black pepper and fill the crust with this filling.
- Return the pie in the oven and reduce the heat to 170ºC (338ºF). Bake the Keto Spanakopita for 20-25 minutes and serve it warm, not hot!
HORTOPITA: GREEK SAVORY PIE WITH GREENS, HERBS AND FETA CHEESE
Steps:
- Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius).
- Wash and chop all the vegetables. Dry well.
- Heat a pot with 1-2 teaspoon olive oil on low to medium heat, add the greens and heat until spinach is wilted- about 3 minutes and liquids have evaporated. *Alternatively place all the greens in a big bowl, add salt and rub together. Let them sit for 15 minutes and then skip step and go to step 5 (five).
- Place spinach in colander and let it drain and cool. Once cool, squeeze the liquids out with your hands, place in large bowl.
- In a small bow beat the egg and add crumbled feta and a bit of salt and pepper for taste, add to greens and mix well.
- Take a round 8-9 inch pan and brush with olive oil.
- Spread a phyllo sheet and cut in half. Place phyllo in pan scrunching it so it fits in the pan, this will make for thicker and crispier base. Brush with olive oil and continue until you have 6 layers (using 3 sheets cut in half).
- Empty the greens mixture in the pan, spreading evenly.
- Cover with 6 layers of phyllo using the same technique as before. After placing the last phyllo sheet. Brush with olive oil, sprinkle with a bit of water and the sesame seeds if using.
- Score the top phyllo layers in 6-8 pieces, do not cut all the way through.
- Bake in the lower level of the oven for about 45 minutes. I usually place the pie all the way on the bottom directly on the oven for the last 10 minutes for a crunchy crust.
- Remove and let it cool. It can be enjoyed warm or at room temperature.
SPANAKOPITA
Recipe video above. Spanakopita - the iconic traditional Greek Spinach Pie with layers upon layers of golden buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!This pie is a perfect thickness with a good ratio of Spinach Feta filling to pastry. It will serve 4 to 5 people as a main dish.
Provided by Nagi
Categories Mains
Number Of Ingredients 20
Steps:
- Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.
Nutrition Facts : Calories 672 kcal, Carbohydrate 48 g, Protein 24 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 153 mg, Sodium 1826 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 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.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
SPANAKOPITA (GREEK GREENS PIE )
Not entirely authentic - but very good. A combination of mustard greens and spinach is delicious. Layering the phyllo dough isn't difficult once you get into it. IMPORTANT: As you work, keep the phyllo pkg covered with a damp towel so it won't dry out.
Provided by Kathy228
Categories Spinach
Time 1h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside.
- Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside.
- In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside.
- In a 9" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang.
- Over that, carefully layer the onion mixture, then the spinach, then the cheese.
- Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated.
- Roll-up the overhanging dough to form a seal. Brush top with melted butter.
- Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done.
- Allow to cool to room temperature before eating.
SPANAKOPITA RECIPE (GREEK SPINACH PIE)
Spanakopita is one of Greece's most beloved dishes. It's a savory mixture of spinach, cheese, and herbs all baked into a flaky phyllo crust. Spanakopita is surprisingly easy to make. Follow these instructions for my streamlined but doubly delicious method.
Provided by Christina Xenos
Categories Appetizer
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Make the Filling:
- For Fresh spinach: In a large pan, wilt the spinach - you will likely have to work in batches - for about 4 minutes. Pour into a colander or, better yet, a salad spinner to drain any excess water. Roughly chop.
- If using frozen spinach, defrost spinach and squeeze out all excess moisture in a colander. Using a kitchen cloth or a cheese cloth helps.
- Chop the scallions and herbs.
- Transfer spinach, scallions, herbs to a large bowl.
- Add the both the cheeses, black pepper, and eggs.
- Mix well (I like to use my hands). Set aside the filling.
- Phyllo Crust/Assembling the pie:
- Preheat oven to 375ºF convection (if you have it).
- Melt 1 stick of butter in a pan or in the microwave. If using olive oil, pour out at least 1 cup in a bowl (you may need up to another 1/2 cup).
- Make sure the box of phyllo is at room temperature. When you're ready to use it (not before or it will dry out), unwrap it so it is in one rectangular pile.
- I like to trim my phyllo before assembling the spanakopita, so one rectangle easily fits into my baking pan with no overhang. **See note on phyllo.
- Dip your pastry brush in the melted butter or extra virgin and brush a 9" x 13" baking pan with butter or olive oil.
- Pick up one leaf of phyllo and lay it in the pan. Lightly brush phyllo with oil/butter. Repeat layering the phyllo buttering each individual leaf. Layer about half of the leaves(** see note) in your package on the bottom.
- Dampen a kitchen towel and lay it on top of the unused phyllo. This keeps them from drying out.
- Pour the filling on top of the phyllo leaves in the pan. Evenly distribute it across the pan.
- Start making your top crust by adding a leaf of phyllo, brushing it with butter or olive oil it and adding another on top. Repeat the process for the rest of the leaves.
- Make sure to butter/oil your top piece of phyllo.
- Score the pie with your knife. You should be able to divide the pie evenly into 12 square pieces.
- Bake pie until top is brown, and phyllo layers are visible (like in the photo) about 45 minutes, to an hour. Start checking for color after 30 minutes.
Nutrition Facts : Calories 371.3 kcal, Fat 23.35 g, TransFat 0.39 g, Cholesterol 94.36 mg, Carbohydrate 26.11 g, Protein 15.58 g, Fiber 3.04 g, Sugar 2.07 g, SaturatedFat 13.95 g, Sodium 755.34 mg
SPANAKOPITA (GREEK SPINACH PIE)
Provided by Cat Cora
Categories main-dish
Time 4h15m
Yield about 10 to 12 servings
Number Of Ingredients 16
Steps:
- In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
- Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
- Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
- Drain the spinach mixture in a colander in the sink and let cool.
- Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
- Remove the pie from the oven, let cool, cut into squares and serve.
SPANAKOPITA
Spanakopita has a perfectly crisp and flakey outside with a delicious and comforting spinach filling. It's a classic and savory Greek pie that is a dish that the entire family will love!
Provided by Alyssa Rivers
Categories Dessert
Time 1h45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°
- In a large bowl, combine the well-drained spinach (I squeeze it in a sieve and then in some paper towels to get all the excess water out), parsley, dill, chives, garlic, and green onions together.
- Add the lemon juice, olive oil, eggs, feta cheese, Greek yogurt, salt, and pepper. Stir until thoroughly combined.
- Brush the bottom and sides of a 9x13 pan with melted butter and add two sheets of fillo dough, overlapping so the bottom and sides of the pan are covered. Continue to brush the layers with butter, adding more fillo dough until you have about 12-15 layers of dough.
- Spread the filling evenly in the pan and add 2 sheets of fillo dough on top and brush with butter. Repeat with the remaining sheets, about 12-15, layering 2 sheets at a time and brushing with butter. Try to save 2 sheets that have not ripped for the top layer. Brush with butter and bake for 50-60 minutes, until the fillo dough is golden brown. Serve warm or chilled.
Nutrition Facts : Calories 230 kcal, Carbohydrate 4 g, Protein 7 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 93 mg, Sodium 542 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
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- Place spinach in the center of a clean towel, gather corners together, and twist towel to wring excess liquid out of spinach. Try and get as much out as you can (if spinach is too wet, phyllo will get soggy as it bakes). Transfer spinach to a large bowl and break up into small pieces.
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- In a large mixing bowl, add the flour and salt and pour in the olive oil. Using a dough hook attachment, mix to combine the ingredients for 10-15 seconds. Add one cup of water (*2). If the dough is still crumbled, add a teaspoon of water and mix for one minute. Add a few more drops of water until the dough looks like an elastic ball. Then beat for about 5 minutes or until the dough pulls away from the sides of the bowl. The dough should be soft and elastic. If it is not, beat for a few more minutes.
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- Preheat the oven to 180°C.Grease the baking dish with melted butter and set aside. Make sure the filo pastry has been defrosted overnight in the fridge ready for use later.
- To Prepare Spinach: If using fresh spinach, wilt them first by washing them and chopping them finely. Place the wet leaves into a frying pan over medium heat, stirring all the time, until they are softened. This wont take long. Remove from the heat and allow to cool. Take a clean towel and lay it flat on the bench. Put the defrosted frozen spinach (or the cooled wilted spinach) into the middle of the tea towel and draw up the corners and sides to enclose the spinach. Stand over the sink and squeeze down on the spinach to remove as much moisture as you can. Keep repeating this until the spinach is dry. This is an important step as the spinach must be as dry as possible. Remove the drained spinach and place in a bowl. Separate the spinach as much as you can so it is not clumped together. Set aside.
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