PUFF PASTRY SPANAKOPITA BRAID
An easy to make puff pastry braid with a deliciously tasty spanakopita filling! If you're craving spanakopita (spinach and feta pie) but don't want to use filo pastry, this is a great alternative that will hit the spot. This is an easy choice of recipe to feed a crowd or bring to a gathering - spanakopita pie is a favourite amongst vegetarians and non vegetarians alike.
Provided by Christine Melanson
Categories Happy Veggie Kitchen Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C / 360F. Prepare your spinach. First, defrost it. Either leave it out to thaw for a few hours at room temperature, or use your microwave's defrost setting for a few minutes. It doesn't need to be warm or completely thawed, you just want to loosen up the blocks of spinach enough to be able to squeeze out moisture. To do this, I like to put all the spinach into a sieve or colander and use a heavy bowl to press down and squeeze out as much liquid as possible.
- Place the spinach into a large bowl and set aside.
- Heat a little oil in a frying pan and saute the onion until soft.
- Add the onion into the bowl with the spinach and mix in the feta, cream cheese, lemon juice and mint. Add a little extra cream cheese if needed to bind everything together into a nice creamy filling.
- Time to prepare the braid. There are images of process in the blog post above. Unroll your puff pastry to lay flat on a baking tray lined with baking paper (your pastry may come rolled in baking paper that you can use).
- Use kitchen scissors or a knife to cut slices (just under 1/3rd of the way in) on either side. Scoop your filling (1/2 per braid) in the middle and bring the pastry strips on either side up to cover the filling, allowing them to overlap in the middle.
- Whisk an egg thoroughly in a small bowl and brush over the top of the spanakopita braids.
- Bake for 25 minutes or until the top is crisp and golden.
Nutrition Facts : ServingSize 1 g, Calories 165 kcal, Carbohydrate 15 g, Protein 8 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 395 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 4 g
SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)
Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.
Provided by MindiLouWho
Categories Vegetable
Time 55m
Yield 1 large pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
- Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
- Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
- Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
- Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
PUFF PASTRY SPANAKOPITA
In this dish, Greek spanakopita (a phyllo, spinach, and feta pie) is re-imagined as a buttery, flaky puff pastry turnover.
Provided by Laraine Perri
Categories Main Course
Yield 9
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.
- Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat. Add a batch of spinach and toss with tongs until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl, and let drain. Repeat with the remaining spinach (don't add more oil).
- Wipe the pan dry, reduce the heat to medium, and add the remaining 2 Tbs. oil. Add the onion and scallions and cook until softened, about 4 minutes. Add the garlic and cook, stirring, for 1 minute more. Remove from the heat and let cool.
- In a large bowl, lightly beat the 3 whole eggs. Season with 1/2 tsp. salt, a generous grind of black pepper, and the nutmeg. Stir in the dill, parsley, and pecorino. Gently stir in the feta.
- Squeeze handfuls of the spinach to release as much liquid as possible; then pull apart the clumps with your fingers. Add the spinach and the onion mixture to the eggs and stir gently to combine.
- Line 2 large rimmed baking sheets with parchment. Without unfolding, cut one pastry sheet crosswise into thirds (refrigerate the other sheet). On a lightly floured work surface, unfold a third of the pastry, cut it into thirds, and roll each piece into a 4-inch square. Transfer the squares to the baking sheets. Repeat with the 2 remaining thirds to yield 9 squares. Spread about 1/2 cup of the filling over each square in an even layer, leaving a 3/4-inch border on all sides.
- In a small bowl, whisk the 2 egg yolks and 2 tsp. water. Lightly brush the egg wash over the pastry borders. Cut the other pastry sheet as above, but roll each piece into a 5-inch square. Place the squares over the filling and press the top and bottom edges of the pastries together to seal.
- Brush the top of each with the remaining egg wash and cut a small vent to allow steam to escape. Bake, swapping and rotating the baking sheets' positions halfway through baking, until a knife inserted into the filling comes out clean and the pastry is puffed and deep golden, about 20 minutes. Let cool on the baking sheet for 15 minutes, cut each square in half on the diagonal, and serve.
Nutrition Facts : ServingSize 9, Calories 490 kcal, Fat 300 kcal, SaturatedFat 9 g, TransFat 34 g, Carbohydrate 37 g, Fiber 5 g, Protein 13 g, Cholesterol 130 mg, Sodium 670 mg, UnsaturatedFat 23 g
SPANAKOPITA PUFF PASTRY BRAID
Provided by Dimitra Khan
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 °F, 200 °C.
- Begin by preparing the spinach filling. In a large bowl, combine the spinach, feta, ricotta cheese, dill, salt, pepper, and scallions. Mix well until the spinach is completely coated with the cheeses and all of the ingredients are well incorporated.
- Taste and check for seasoning. Add more salt and pepper if needed.
- Beat the egg and add to the spinach mixture. Mix well until incorporated and set aside.
-
- Lightly dust your work surface with some all-purpose flour. Roll out each sheet of puff pastry to a 12" by 15" rectangle. Place the puff pastry sheet on a baking tray lined with parchment paper.
- Make an even number of diagonal cuts down each side (approx. 1 inch apart) of the rectangle.
- Divide the spinach filling into 2 portions.
- Spread the spinach and cheese mixture down the center of the prepared puff pastry.
- Fold the diagonal strips of dough in a criss-cross pattern over the filling, forming a braid.
- Press the ends together to seal the top and bottom.
- Brush with the egg wash and sprinkle with sesame seeds if desired.
- Chill in the freezer for 15 minutes or in the refrigerator for 25 minutes.
- Bake in the center rack of the oven until puffed and golden brown. About 30-35 minutes.
- Allow to cool completely before serving.
- Serve with tzaztiki sauce.
- Make ahead tips:
- The puff pastry braid can be assembled, chilled in the freezer until firm then wrapped with parchment paper and foil until ready to bake.
- The frozen (uncooked) braid can be store in the freezer up to 3 weeks.
- When ready to bake, brush with egg wash, sprinkle with sugar and bake until puffed and golden. About 45-50 minutes.
MAMA VOULA'S SPANAKOPITA
Provided by JoAnn Cianciulli
Categories Cheese Dairy Leafy Green Vegetable Appetizer Vegetarian Kid-Friendly Dinner Feta Leek Spinach Phyllo/Puff Pastry Dough Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Place a large skillet over medium-high heat and coat with the 3 tablespoons of oil. When the oil is hazy, add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes. Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch. Let the spinach wilt and cook down before adding more. Once all the spinach is in the pan, season with the pepper.
- Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy. Once the mixture is cool, add the feta, dill, mint, and eggs. Fold the ingredients together until well combined.
- Brush the bottom and sides of a 9-by-13-inch baking dish with oil. Working with 1 sheet at a time, lay the dough on a lightly floured surface and roll it out slightly to fit the pan. Line the bottom of the dish with the first piece of dough, pressing into the corners. Trim off any excess with a paring knife. Spread the spinach filling evenly over the dough. Cover with the second sheet of dough, trimming around the edges of the dish. Brush the top with oil.
- Bake until the top is puffed and golden brown, about 30 to 35 minutes. Let stand for 10 minutes before cutting into squares. Serve warm or at room temperature.
SPANAKOPITA PINWHEELS
I'm enthralled with spanakopita, and this spinach and feta pinwheel recipe was a quick and easy way to enjoy it. I have used this for teacher get-togethers and family events. -Ryan Palmer, Windham, Maine
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion in oil until tender. Add oregano and garlic; cook 1 minute longer. Add spinach; cook 3 minutes longer or until liquid is evaporated. Transfer to a large bowl; cool., Add feta cheese and eggs to spinach mixture; mix well. Unfold puff pastry. Spread each sheet with half the spinach mixture to within 1/2 in. of edges. Roll up jelly-roll style. Cut each into twelve 3/4-in. slices. Place cut side down on greased baking sheets., Bake at 400° for 18-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 197 calories, Fat 13g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 392mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.
LIGHTER SPANAKOPITA
This traditional Greek spinach and feta cheese pie gets a healthier makeover - we've slashed the fat, salt and calories
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 1h35m
Number Of Ingredients 15
Steps:
- Pack the spinach into a large heatproof bowl. Pour boiling water over and press the spinach down with a wooden spoon. Leave for 1 min to wilt, stirring a couple of times so all the leaves are submerged. Tip into a large colander and place under running cold water to cool quickly. Drain well - squeeze out any excess water by pressing the spinach down with the wooden spoon, then squeezing with your hands. Using kitchen paper, pat the spinach dry into a compact shape, lay it on a board and roughly chop, then set aside.
- Heat 2 tsp of the oil in a large non-stick frying pan. Add the shallot, spring onions and garlic, and fry over a high-ish heat for 3-4 mins, stirring often, until softened and just starting to brown. Lower the heat, tip in the spinach and stir for 1 min only to finish drying. Season with pepper and a good pinch of nutmeg, and leave to cool.
- Heat oven to 190C/170C fan/gas 5 and put a baking sheet in to heat up. In a bowl, stir the ricotta into the beaten egg and mix in the 2 tbsp dill, the chives and mint. Season with pepper and a pinch of salt.
- Lightly oil a 20cm square x 4cm deep cake tin. Mix the remaining oil with the 1 rounded tsp dill. Lay the filo pastry sheets on a large board. Brush the top one with a little of the dill oil, then carefully lower it into the tin to line the base and 2 of the sides, with an overhang on both sides. The pastry doesn't have to fit in smoothly - a few wrinkles and folds in it are fine. Brush a bit more oil over the second pastry sheet and this time lay it down in the tin the other way round, so it drapes over and lines the base and the other 2 sides. The tin should now be completely covered, with a pastry overhang all round. Repeat the criss-cross layering with 2 more oiled filo sheets.
- Stir the ricotta mixture into the spinach, then crumble in the feta. Lightly stir it in so you leave a few chunky pieces. Spoon this filling into the lined tin and level it. Bring the pastry sides up and over the filling, then brush a little oil over them. Brush the remainder of the oil over the last filo sheet on the board. Cut the sheet in half widthways and lay one half over at a time, in big folds, to cover the filling and give you a pastry topping.
- Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Leave to cool for 10-15 mins. Remove the tin and transfer to a serving plate. If your tin doesn't have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Serve warm or cold with minted yogurt dip and a tomato, cucumber & pepper salad (see below), if you like.
Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
SPANAKOPITA IN PASTRY CUPS
Make and share this Spanakopita in Pastry Cups recipe from Food.com.
Provided by Charmie777
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400º.
- Bake the pastry shells according to package directions.
- Meanwhile, place the spinach in a microwave-safe bowl and microcook 15 minutes, covered on HIGH, until defrosted and hot.
- Melt the margarine in a 12-inch nonstick skillet over medium-high heat.
- Add onion to skillet and cook until soft, about 3 minutes, stirring occasionally.
- When onion is soft, reduce heat to medium. Sprinkle flour over onion and cook for 1 minutes, stirring constantly.
- Add the milk, a little at a time, stirring constantly. Cook stirring frequently, until the sauce thickens, 3-5 minutes.
- Reduce the heat to low. Add feat, dill, lemon uice, pepper and salt.
- Stir to melt cheese, about 1 minute.
- Remove from heat.
- Drain spinach well and add to skillet along with turkey. Return to heat and stir well to mix and heat thru.
- Remove tops from puff pastry shells. Remove the uncooked portions from inside of shells and discard.
- Fill each shell with 3/4 cup spinach mixture. Replace the tops and serve.
SPANAKOPITA
Traditional greek feta & spinach pie with filo pastry
Provided by harley121202
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Trim the roots from the English spinach, or if using silverbeet, remove leaves from tough stems. Wash leaves and drain well. Coarsely shred the leaves and tender stalks of the spinach and set aside.
- Place the feta in a large bowl and coarsely mash with a fork. Add the ricotta, kefalograviera, eggs, breadcrumbs, nutmeg, pepper and oil. Mix with the fork to combine. Add the spinach and set aside while preparing the pastry case.
- Preheat oven to 180?C.=2 0Lightly grease a 20cm x 30cm x 5cm deep baking dish.
- Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo and butter the filo. Top with another sheet of filo and butter and continue until about half the sheets of filo are used.
- Using your hand or a large metal spoon, gently mix the spinach filling until thoroughly combined. Pour into the prepared pastry base and spread evenly. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered. Trim any overhanging pastry and tuck in the sides.
- Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set. Gently shake the pan and the spanakopita will slide easily when cooked. Cover with foil if over browning. Cool on rack for 15 minutes before cutting to serve.
More about "spanakopita puff pastry braid food"
MAKE EASY SPANAKOPITA WITH PUFF PASTRY | LITTLE HOUSE BIG ...
From littlehousebigalaska.com
BRAIDED SPINACH SPANAKOPITA | TESSIE FOOD CULTURE
From tessiefoodculture.com
SPANAKOPITA WITH PUFF PASTRY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SPANAKOPITA PUFF PASTRY BITES - AN EDIBLE MOSAIC™
From anediblemosaic.com
SPANAKOPITA PUFF PASTRY BRAID | RECIPE | EASY PUFF PASTRY ...
From pinterest.co.uk
SPANAKOPITA RECIPE; GREEK APPETIZER WITH PUFF PASTRY ...
From amiraspantry.com
EASY SPANAKOPITA RECIPE PUFF PASTRY - LET’S DISCOVER ...
From cookingrank.com
SPANAKOPITA RECIPES PUFF PASTRY - FOOD NEWS
From foodnewsnews.com
SPANAKOPITA RECIPES PUFF PASTRY | BESTO BLOG
From bestonlinecollegesdegrees.com
SPANAKOPITA PUFFS - PUFF PASTRY
From puffpastry.com
SPANAKOPITA RECIPE PUFF PASTRY - THE DIP
From the-dip.jenpros.com
SPANAKOPITA PUFF PASTRY RECIPE | DEPORECIPE.CO
From deporecipe.co
SPANAKOPITA PUFF PASTRY BRAID - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SPINACH PIE IN PUFF PASTRY (SPANAKOPITA) RECIPE - FOOD NEWS
From foodnewsnews.com
SPANAKOPITA PUFF PASTRY BRAID | RECIPE | PUFF PASTRY BRAID ...
From pinterest.com.au
SPANAKOPITA WITH PUFF PASTRY – STUFFFOOD
From stufffood.com
EASY SPANAKOPITA RECIPE PUFF PASTRY | DEPORECIPE.CO
From deporecipe.co
SPANAKOPITA RECIPE (GREEK SPINACH PIE TUTORIAL) | THE ...
From themediterraneandish.com
SPANAKOPITA HAND PIES - LEMONSFORLULU.COM
From lemonsforlulu.com
SPANAKOPITA RECIPES PUFF PASTRY | DANDK ORGANIZER
From dandkmotorsports.com
SPINACH PUFFS - HANDLE THE HEAT
From handletheheat.com
SPANAKOPITA PUFF PASTRY BRAID (SPINACH & FETA PASTRY ...
From youtube.com
SPANAKOPITA PUFF PASTRY BRAID | RECIPE | PUFF PASTRY ...
From pinterest.ca
COMMENTS ON: SPANAKOPITA PUFF PASTRY BRAID
From dimitrasdishes.com
DIMITRA'S DISHES - SPANAKOPITA PUFF PASTRY BRAID
From facebook.com
SPANAKOPITA WITH PUFF PASTRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPANAKOPITA RECIPE PUFF PASTRY - ALL INFORMATION ABOUT ...
From therecipes.info
SPANAKOPITA - GREEK PUFF PASTRY PIE WITH SPINACH AND CHEESE
From foodtempel.com
PUFF PASTRY SPANAKOPITA BRAID | RECIPE IN 2021 | PUFF ...
From pinterest.com
MY TAKE ON SPANAKOPITA . . . WITH PUFF PASTRY! • HIP ...
From hipfoodiemom.com
EASY SPANAKOPITA RECIPE PUFF PASTRY RECIPES ALL YOU NEED ...
From stevehacks.com
RECIPE FOR SPANAKOPITA WITH PUFF PASTRY - LET’S DISCOVER ...
From cookingrank.com
SPANAKOPITA BITES FOR #SUNDAYSUPPER | MY IMPERFECT KITCHEN
From myimperfectkitchen.com
SPINACH & ARTICHOKE PUFF PASTRY BRAID - FLOUR & SPICE
From flourandspiceblog.com
COMMENTS ON: PUFF PASTRY SPANAKOPITA BRAID
From happyveggiekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love