Spanakopita Greek Spinach Pie Food

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SPANAKOPITA



Spanakopita image

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

300g/10oz English spinach leaves
1/2 tsp salt
175g/6oz Greek feta (, crumbled)
1/2 cup Greek yoghurt
2 green onions / scallions (, finely sliced)
1 egg
2 tbsp mint (, finely chopped)
1 tbsp dill (, finely chopped)
1/2 tsp lemon zest
1/2 tbsp lemon juice
2 garlic cloves (, finely chopped)
1/2 tsp nutmeg (, freshly grated)
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp cayenne pepper
16 sheets filo pastry ((Note 2))
120g/ 8 tbsp butter (, melted)
60g / 2/3 cup Greek Kefalotyri cheese (, finely grated (sub parmesan, Note 3))
1/2 tsp white sesame seeds ((or more black))
1/2 tsp black sesame seeds ((or more white))

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

GREEK SPINACH PIE-SPANAKOPITA



Greek Spinach Pie-Spanakopita image

Classic Greek spinach pie has a homemade crust, spinach, feta, and lots of herbs for the filling.

Provided by by Jenny | The Greek Foodie

Categories     Appetizer     Main

Number Of Ingredients 13

8 cups all purpose flour
2 cups water (warm)
¼ cup extra virgin olive oil
1 tsp sea salt
3 lbs spinach (frozen)
5 scallions chopped
10-15 mint leaves (roughly chopped)
1/2 bunch fresh dill (roughly chopped)
3 eggs
2 lbs greek feta crumbled
1/3 cup extra virgin olive oil (total)
sea salt
freshly ground pepper

Steps:

  • Thaw the spinach.Place a large pan over medium heat. Add 2 tbsp olive oil. Add the scallions and sauté until they soften. Add the spinach. Sauté until it softens a little, 1-2 minutes. Add another tbsp of olive oil if you feel it is needed. Remove spinach to a colander to drain the liquids.
  • Preheat oven to 375 F.Combine the flour, olive oil, and a pinch or two of salt. Gradually add warm water to the flour, about 2 cups. Mix dough well, cover with a damp kitchen towel, and let it rest while you finish making the filling.
  • Transfer spinach to a bowl. Add the mint, dill, dry oregano, and cheese. Add the eggs-season with sea salt and pepper to taste.
  • Mix everything well -I like using my hands- but don't overwork the mixture
  • Divide the dough to four pieces, 2 a little bigger than the other two since you are going to use them to cover the sides and bottom of your pan.Oil the bottom and sides of your pan with olive oil.Roll out the two larger pieces of dough into a size about 2 inches larger than your pan. Cover the pieces you are not using with a damp towel, so they don't dry out.
  • Place one of the dough sheets to the bottom of the pan, press gently to cover all the sides. Brush a little olive oil. Add the other piece. Brush a little olive oil all over.
  • Add the filling evenly all over.
  • Roll out the rest of the dough into two pieces, a size similar to your pan. Cover the filling with one piece. Brush olive oil all over. Add the other piece on top. Press gently to cover everything and the sides of the pan that are exposed. With pair of scissors trim the dough to the edge of the pan. Roll the extra dough back in to create a trim for your pie.Brush some olive oil all over. Score gently with a sharp knife.
  • Bake in the middle rack of your oven for 50-60 min or until it's golden on top.

Nutrition Facts : Calories 307 kcal, Sugar 2 g, Sodium 551 mg, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 34 g, Fiber 2 g, Protein 12 g, Cholesterol 52 mg, ServingSize 1 serving

SPANAKOPITA (SPINACH PIE)



Spanakopita (Spinach Pie) image

Provided by Food Network

Yield 7 to 8 servings

Number Of Ingredients 10

1/2 pound butter or margarine
1 medium onion, diced
5 scallions, diced
3 pounds fresh spinach
2 tablespoons fresh parsley
2 tablespoons fresh dill
1/2 pound feta cheese
6 eggs, beaten
Salt and pepper to taste
1 pound filo dough

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium heated saute pan, add butter (all except 6 tablespoons), onion, and scallion. Cook until translucent, about 3 to 5 minutes. Remove from heat.
  • In a sauce pot, boil spinach in water until tender. Strain and pat dry until all water is out. In a large mixing bowl, mix spinach, onion-scallion mixture, parsley and dill together. Add cheese, eggs, salt and pepper. Mix well. Add back into sauce pot and boil for five minutes. Place aside.
  • Moisten filo dough one by one with the remaining butter (melted) with pastry brush. In a baking pan, add five layers of dough to bottom. Next, add spinach mixture. Spread evenly. Add another five layers of dough on top, tucking in corners. Place in oven and bake for approximately one hour.

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

Provided by Cat Cora

Categories     main-dish

Time 4h15m

Yield about 10 to 12 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening, plus more for the baking pan
1/3 cup ice water
Dried beans, for pie weights
1/2 cup extra-virgin olive oil, plus additional for greasing the baking pan
6 cups chopped onion (about 3 medium onions)
3/4 cup uncooked long-grain white rice
4 1/2 pounds fresh spinach (about 3 bunches), stemmed
2 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup finely chopped flat-leaf parsley
1/4 cup plus 2 tablespoons finely chopped fresh dill
3 scallions (white and green), chopped
1 1/2 cups crumbled feta
1 egg beaten with 1 teaspoon water, for egg wash

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.

GREEK SPINACH PIE (SPANAKOPITA)



Greek Spinach Pie (Spanakopita) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough. Makes 1 - 9x9 inch pan (5 servings).

Provided by Phil Franco

Categories     Lunch/Snacks

Time 1h30m

Yield 5 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onion, chopped
2 garlic cloves, minced
2 lbs spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Steps:

  • Preheat oven to 350°F (175°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 475.4, Fat 33.1, SaturatedFat 10.3, Cholesterol 123.8, Sodium 682.6, Carbohydrate 30.3, Fiber 5.8, Sugar 4.2, Protein 17.9

SPANOKOPITA (GREEK SPINACH PIE)



Spanokopita (Greek Spinach Pie) image

This is an authentic greek recipe' that i thought i would share with the community. it is a family recipe the we have enjoyed for many years. i hope you guys like it as well as we do.

Provided by JIM GILBERT AKA JIM

Categories     Greens

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onion, chopped
2 garlic cloves, minced
2 lbs spinach, rinsed and chopped
1/2 cup fresh parsley, chopped
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup feta cheese, crumbled
8 sheets phyllo dough
1/4 cup olive oil

Steps:

  • 1.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 297.1, Fat 20.7, SaturatedFat 6.5, Cholesterol 77.4, Sodium 426.6, Carbohydrate 18.9, Fiber 3.6, Sugar 2.6, Protein 11.2

EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)



Easy Spanakopita (Greek Spinach and Feta Pie) image

This is much easier than having to layer phyllo dough and the puff pastry is far more yummy in my opinion. My kids devour this and it's a great way to get those veggies in.

Provided by C. Taylor

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 sheets puff pastry
1 (10 ounce) box frozen chopped spinach (thawed and squeezed to remove all liquid)
3 eggs
1 1/2 cups cottage cheese
1/2 lb feta cheese (crumbled)
1/2 teaspoon pepper
1/4 teaspoon dried dill
nonstick cooking spray
egg wash (optional)

Steps:

  • Preheat oven to 400°F
  • Gently roll out each sheet of puff pastry to the size of your pan (approximately 9 x 13). Spray pan with spray and place the first sheet of pastry.
  • Making sure that all the liquid has been squeezed and drained from the spinach, mix spinach with the feta, cottage cheese, eggs, pepper and dill. Spread mixture in pan.
  • Top mixture with second sheet of pastry and brush with egg wash (optional).
  • Bake till golden brown, approximately 35 minutes.

Nutrition Facts : Calories 489.7, Fat 33.1, SaturatedFat 11.5, Cholesterol 101.8, Sodium 667.2, Carbohydrate 31.9, Fiber 2, Sugar 3, Protein 16.6

GREEK SPINACH PIE (SPANIKOPITA)



Greek Spinach Pie (Spanikopita) image

Make and share this Greek Spinach Pie (Spanikopita) recipe from Food.com.

Provided by Carol in Cabo

Categories     Greek

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1 (16 ounce) package of prepared phyllo dough, thawed
1 (15 ounce) bag frozen spinach, thawed and drained
195 g feta cheese
350 g cottage cheese
190 g cream cheese
2 eggs
1 white onion, chopped
1 bunch fresh dill, chopped
1 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Drain spinach, using a paper towel squeeze all moisture out.
  • Saute onion in a bit of olive oil until golden brown.
  • Drain cottage cheese.
  • Chop up or crumble cheeses.
  • In a large bowl mix cheeses, spinach, onion, eggs and dill. Set aside.
  • Remove half the phyllo from the package. Cover with damp cloth. Lay one sheet of dough in a 9X13 baking dish, brush with melted butter. Repeat until the half of the dough has been used. Pour on the spinach/cheese mixture and level with spatula. Top with remaining half of the phyllo dough, brushing each sheet with butter.
  • Bake for 20 minutes or until golden brown and 'puffy'.
  • Cut and serve. This is for main course, you can also do in small triangles of dough for an appetizer, but that's too much work for me!
  • This freezes very well.

Nutrition Facts : Calories 810.4, Fat 57.9, SaturatedFat 33.2, Cholesterol 218.4, Sodium 1422.6, Carbohydrate 49.8, Fiber 4, Sugar 5.6, Protein 24.7

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

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

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

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 (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

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

1 lb country-style phyllo pastry (if you can't get that, regular phyllo pastry will do)
1/2 cup extra virgin olive oil, approximately
1/4 cup olive oil
2 lbs spinach, cleaned, tough stems removed
6 spring onions, cleaned, sliced in 1/4 inch lengths
1 leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths (if very large, slice leek in half lengthwise before slicing)
1 medium red onion, chopped fine
3/4 cup fresh dill, minced
1/2-3/4 lb feta cheese, crumbled (this is a matter of personal taste. I like my spanakopita 'sweeter' and therefore use the lesser amo)
3 eggs, beaten
salt and pepper

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 (GREEK SPINACH AND FETA PIE)



Spanakopita (Greek Spinach and Feta Pie) image

You can make this recipe with fresh spinach or three boxes of frozen chopped spinach; fresh spinach will have a better flavor and texture, but it takes much longer to wash and stem. Baby spinach works very well and requires less work, if you don't mind paying the extra price.

Provided by Abby Falck

Categories     Savory Pies

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs spinach leaves
1/2 cup flat leaf parsley, chopped
1/2 cup dill, chopped
2 cups scallions, chopped
1 1/2 teaspoons coarsely ground sea salt or 1 1/2 teaspoons kosher salt
2 tablespoons light olive oil
3 cups yellow onions, chopped
1/2 teaspoon black pepper
1/2 lb feta cheese, crumbled
14 sheets phyllo pastry sheets
1/2 cup butter, melted or 1/2 cup cooking spray

Steps:

  • Preheat the oven to 375º F.
  • (For fresh spinach) Working in batches, wash and drain the spinach. Discard any large stems and chop the leaves coarsely. Combine the spinach, parsley, dill, green onions and salt. Let stand in a colander for 15 minutes and then press out the liquid. (For frozen spinach) Thaw the spinach and squeeze out most of the water, leaving just a little to prevent it drying out in the oven. Combine with the parsley, dill, green onions and salt.
  • Heat the olive oil in a deep skillet over medium-high heat until shimmering, then add the onions and saute until transparent.
  • Adjust the heat to medium, add the spinach mixture in batches and saute until the spinach and herbs are wilted.
  • Turn off the heat and stir the feta and black pepper into the mixture.
  • Butter a 10"x17"x2" baking pan and lay 8 filo sheets in the bottom, brushing each layer with butter or spraying it with oil.
  • Spread the spinach mixture into the baking pan.
  • Cover with the remaining filo sheets, brushing each layer with butter or spraying it with oil.
  • Bake until the top is golden brown, about 30 minutes.

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