Spanakopita Lasagna Food

SPANAKOPITA LASAGNA

Steps:

• Preheat oven to 350°F.
• Spray a 9x13-inch baking dish with cooking spray.
• Saute onions in vegetable oil over medium heat until tender and translucent, about 10 minutes.
• Meanwhile, mix spinach, ricotta cheese, milk, feta, eggs, garlic, salt, pepper, and dill.
• When onions are ready, add them to this mixture.
• Spread a thin layer of spinach mixture in the baking dish, and then cover with three lasagna noodles.
• Spread another 1 1/2 cups over the noodles and then sprinkle with half of the mozzarella cheese.
• Top with three more noodles.
• Spread another 1 1/2 cups spinach mixture on top and the place the final three lasagna noodles.
• Top the last three noodles with the remaining spinach mixture, then place tomato slices on top and sprinkle with remaining mozzarella.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake an additional 15 minutes.
• Let stand for ten minutes before cutting.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)

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.)

SPANAKOPITA (GREEK SPINACH PIE)

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

Steps:

• Position rack in center of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• Place the spinach in a wire-mesh strainer or colander, place over a sink and drain well. Use your hands or a paper towel to squeeze the excess water out of the spinach.
• Place the spinach in a medium mixing bowl. Add the salt, pepper, oregano, parsley, and basil. Stir in the beaten egg, olive oil, and lemon juice. Add the feta cheese and mix well to combine. Set aside.
• Gently unfold the phyllo dough.* Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter. Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers.
• Using a sharp knife, cut the phyllo sheets lengthwise into 3 strips. Place 2 tablespoons of the spinach filling 1 inch from the bottom end of each strip.
• Take the bottom right corner of the strip between your thumb and finger and fold over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the triangle, seam side down, on the prepared baking sheet. Brush the completed triangle lightly with butter.
• Repeat with the remaining strips and phyllo sheets until all of the filling is used.
• Arrange the triangles 2 inches apart on the baking sheet. Bake for 15 minutes, until golden and heated all the way through. Remove the spanakopita from the oven and cool slightly on the baking sheet.
• Serve warm or at room temperature.

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.

SPANAKOPITA

Steps:

• In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.
• In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.
• Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.

EASY SPANAKOPITA APPETIZERS

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.

SPANAKOPITA

Steps:

• Wash spinach in plenty of water and cut in small pieces; place in bowl.
• Salt lightly; stir to spread salt evenly.
• Take spinach, a handful at a time; squeeze out the excess water; place it in another bowl.
• Saute the onion in half the butter until it is a light, golden color.
• Add the scallions and cook until they wilt.
• Add spinach; stir until all vegetables take on a light color.
• Stir in the dill, parsley, salt and pepper.
• Cover the pot and cook until all the water from the spinach is absorbed.
• Remove from the heat; turn into a bowl, and immediately add the evaporated milk (to cool the spinach).
• Beat the eggs in another bowl and add the cheese to them; add to the cooled spinach; mix well.
• Line a pan with 8 sheets of phyllo dough, brushing each sheet with the melted butter before topping it with the next sheet. Do not trim the overhanging sections.
• Pour in the spinach mixture, spreading it evenly over the phyllo.
• Fold the part of the phyllo that extends out of the back of the pan over the filling.
• Lay the remaining phyllo on top, again brushing each sheet with melted butter before adding the next. Trim the overlap.
• Brush additional melted butter on top of the pie.
• Score it into square or diamond-shaped serving pieces.
• Bake for 30 to 45 minutes in a preheated 300 degree Fahrenheit oven.
• Let stand for 30 minutes before serving.
• NOTE: This can also be made without precooking the spinach. In that case, squeeze the spinach free of as much water as possible, mix it with the seasonings, and proceed as above, baking it for 1 hour.

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 washed spinach leaves in a large bowl. Sprinkle very heavily with salt and work salt into leaves with hands while tearing leaves into small pieces (use gloves if you have sensitive skin or if you have any cuts!). When spinach has been reduced to about 1/4 of the original volume, rinse thoroughly to remove all the salt and drain well.
• In another bowl, beat eggs and mix in the feta. Add to spinach.
• In a nonstick skillet, heat a small amount of olive oil and saute onions until just starting to brown. Add to spinach mixture.
• Season spinach mixture with pepper to taste (you probably won't want salt, as there will be some residual salt in the spinach and the feta is quite salty). Mix in a little oregano (I use a couple of generous pinches of dried).
• Brush a 9x13 inch baking dish with butter or spray with olive oil spray. Heat oven to 375* F.
• Place the filo on a flat working surface and keep covered with slightly dampened paper towels while working.
• Take 1 sheet at a time, brush with butter or spray with olive oil spray, and place in the pan so that edges hang over sides. Continue until all but a few sheets have been used, fanning the sheets out so that you end up with the bottom and sides of the dish all covered and an even amount of overhand all around the dish.
• Pour the filling into the pan. Fold the overhanging edges of filo to cover most of the top. Brush/spray the remaining few sheets of filo, place on top, and tuck in around sides of pan. Cut 3 slashes in the top with a very sharp knife.
• Brush top with butter or spray with olive oil spray, place in hot oven, and bake for 50 minutes or until hot and golden brown.
• Cut into squares and serve while still very hot.

SPANAKOPITA

Steps:

• Heat oven to 375°.
• Drain spinach of all liquid.
• Sauteé onions and garlic in 1/4 cup butter until tender, then add spinach, salt and pepper to taste.
• Sauteé 1-2 more minutes.
• in a large bowl, combine spinach mixture, eggs, dill, lemon juice and crumbled feta.
• Butter a 7" springform pan.
• Place phyllo between a damp (but not wet) tea towel so it doesn't dry out.
• Layer 6 sheets of phyllo in the pan, brushing each with melted butter.
• Fill with spinach mixture and fold edges over.
• Layer 6 more sheets of phyllo, brushing each with melted butter.
• Use a scissors to round the edges and cut 6 or 8 triangles in the top.
• Bake 45 minutes or until golden -- allow to stand 10 minutes before removing the springform.
• This can also be made into individual packets instead of a pie shape.

SPANAKOPITA (GREEK SPINACH PIE)

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.