Spanakopita Spinach Pie Food

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SPANAKOPITA (SPINACH PIE) BY INA GARTEN



Spanakopita (Spinach Pie) by Ina Garten image

As the title suggests, this is really Ina's recipe...I've made some small changes, but they don't change that fact. The biggest change I made was using fresh spinach, but frozen spinach can be substituted if desired.

Provided by Late Night Gourmet

Categories     Spinach

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups red onions, chopped
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
20 ounces fresh spinach, chopped
4 large eggs, beaten
1 1/2 teaspoons nutmeg, grated
1/3 cup parmesan cheese, freshly grated
2 tablespoons plain breadcrumbs
6 ounces feta cheese, cut into 1/2-inch cubes
1/3 cup pine nuts
1/4 cup light butter, melted
6 sheets phyllo dough, defrosted

Steps:

  • Preheat the oven to 375 degrees.
  • In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly.
  • Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
  • Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
  • Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
  • Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
  • Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.

Nutrition Facts : Calories 289.2, Fat 19.4, SaturatedFat 8.3, Cholesterol 124.4, Sodium 964.5, Carbohydrate 17.7, Fiber 3.1, Sugar 3.5, Protein 12.9

SPANAKOPITA



Spanakopita image

Greek spinach pie.

Provided by Bea Gassman

Categories     World Cuisine Recipes     European     Greek

Time 1h50m

Yield 10

Number Of Ingredients 11

3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon vegetable oil
1 ½ cups finely chopped onion
8 ounces feta cheese, crumbled
1 ¼ cups shredded Swiss cheese
¾ cup grated Parmesan cheese
2 eggs, beaten
¼ cup chopped fresh parsley
1 dash ground cinnamon
1 cup butter, melted
1 (16 ounce) package phyllo dough

Steps:

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

Nutrition Facts : Calories 496.1 calories, Carbohydrate 31.1 g, Cholesterol 125.2 mg, Fat 34.5 g, Fiber 3.4 g, Protein 17.2 g, SaturatedFat 20 g, Sodium 816 mg, Sugar 3.2 g

GREEK SPANAKOPITA



Greek Spanakopita image

This classic spinach pie is made with phyllo dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-by-15-inch pie

Number Of Ingredients 11

4 tablespoons unsalted butter
1/4 cup olive oil
1 pound frozen phyllo pastry
4 bunches (3 1/4 pounds) fresh spinach, washed, stemmed, coarsely chopped
1 1/2 cups finely chopped scallion, light-green and white parts only
1 cup finely chopped flat-leaf parsley
6 large eggs, beaten
1/2 pound small-curd cottage cheese
1 pound feta cheese, crumbled
2 tablespoons fresh chopped dill
1/4 cup uncooked cream of wheat

Steps:

  • Heat oven to 350 degrees. In a small saucepan, melt butter and oil together over low heat. Brush an 11-by-15-by-2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.
  • Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.
  • Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.
  • Bake 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.

LIGHTER SPANAKOPITA



Lighter spanakopita image

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

500g fresh spinach
3 tbsp rapeseed oil
1 shallot , finely chopped
6 spring onions , ends trimmed, finely chopped
2 garlic cloves , finely chopped
generous pinch of ground nutmeg
200g ricotta
1 large egg , beaten
2 tbsp chopped dill , plus 1 rounded tsp
2 tbsp snipped chives
2 tsp chopped mint
5 sheets filo pastry (each about 46 x 25cm and about 250g total weight)
100g feta
minted yogurt dip (see tip), to serve (optional)
tomato, cucumber & pepper salad (see tip), to serve (optional)

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



Spanakopita image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
1 small onion, finely chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon nutmeg, ground or freshly grated
4 ounces feta with black pepper or plain feta, crumbled into tiny bits
1 egg, beaten
3 tablespoons sour cream
4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
3 tablespoons melted butter

Steps:

  • Place oven rack in center of the oven and preheat to 400 degrees F.
  • Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
  • On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

SPANAKOPITA RECIPE (AUTHENTIC GREEK SPINACH PIE)



Spanakopita recipe (Authentic Greek spinach pie) image

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

2 red onions, halved and sliced
1 spring onion, finely chopped (optional)
2 cloves of garlic, crushed
500g spinach, washed and roughly chopped (18 ounces)
a pinch of grated nutmeg
200g feta cheese, crumbled (7 ounces)
2 eggs, beaten
1-2 tbsps fresh dill, chopped (optional)
butter
salt and pepper to taste
300g all-purpose flour (10.5 ounces)
5 tbsps olive oil
1 tbsp red wine vinegar
1 tsp salt
130-150g water (1/2- 3/4 of a cup)

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

EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)



Easy Greek Spinach pie for Beginners (Spanakopita) image

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

2 small red onions, halved and sliced
1 spring onion, finely chopped (optional)
2 cloves of garlic, crushed
500g spinach, washed and roughly chopped (18 ounces)
a pinch of grated nutmeg
200g feta cheese, crumbled (7 ounces)
2 eggs, beaten
1-2 tbsps fresh dill, chopped (optional)
1 pack of filo pastry (400g / 14 oz typically) or if you can find some Horiatiko phyllo from your local Greek Deli.
butter
salt and pepper to taste

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)



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 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

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)



Spinach Pie in Puff Pastry (Spanakopita) image

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

3 tablespoons unsalted butter
2 medium onions, chopped
3 garlic cloves, chopped
2 (10 ounce) boxes frozen chopped spinach, thawed & squeezed dry
1 cup feta cheese, crumbled
3/4 cup parmesan cheese, grated or shredded
4 eggs, extra large, beaten
1 tablespoon dry breadcrumbs (plain or seasoned)
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon nutmeg
2 sheets frozen puff pastry, thawed
1 large egg, beaten with 1 tbsp water

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.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

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



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

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.

SPANAKOPITA, SPINACH PIE



Spanakopita, Spinach Pie image

Make and share this Spanakopita, Spinach Pie recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

10 sheets phyllo pastry
2 lbs spinach, washed,stems cut off and coarsely chopped,placed in a pan,damp
1 medium onion, chopped
1/2 cup olive oil
1 cup green onion, chopped
1/2 cup parsley, chopped
2 teaspoons dill or 2 teaspoons fennel, chopped
1/4 teaspoon nutmeg
1/2 cup dry curd cottage cheese
1 cup feta cheese, crumpled
1/4 cup parmesan cheese
4 eggs, lightly beaten
salt & pepper
6 tablespoons butter, melted

Steps:

  • Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
  • Saute until just wilted 3-5 minutes,remove from pan set aside.
  • Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs.
  • Stir to combine and check taste for the amount of salt& pepper you want.
  • Brush a 12x10" baking dish with butter and line with a sheet of fillo.
  • Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers.
  • Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet.
  • Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares.
  • Sprinkle with water to keep the fillo from curling.
  • Bake in 350f oven for about 45 minute, or until it has puffed and is golden.
  • allow to sit for 5 minutes and serve.

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.

VEGAN SPANAKOPITA



Vegan Spanakopita image

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

454 g / 16 oz phyllo pastry (, (you will find it in the freezer department with the pie crusts))
454 g / 16 oz fresh spinach
1 batch (about 500 g / 18 oz) Vegan Feta Cheese
1 medium onion (chopped finely)
3 cloves garlic (minced very finely)
1 cup / 25 g fresh parsley (, chopped)
2 tablespoons / 3 g chopped fresh mint
1 medium lemon (, zest only )
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
½ cup / 120 mls olive oil or melted vegan butter

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

SPANAKOPITA



Spanakopita image

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

1 package phyllo pastry (at room temperature)
2 9- ounce packages chopped frozen spinach (thawed)
1 tablespoon olive oil
1/2 cup chopped onion
1 small garlic clove (chopped)
5 eggs (beaten)
2 cups crumbled feta cheese
1 16- ounce carton cottage cheese
1 stick unsalted butter (melted)

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.

GREEK SPINACH PIE: SPANAKOPITA



Greek Spinach Pie: Spanakopita image

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

1 pack phyllo pastry, at room temperature
1 pound baby spinach, chopped
2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill
about 6 scallions, thinly sliced
15 ounces ricotta cheese, full fat and at room temperature
1 pound feta cheese, crumbled
3 eggs, beaten and at room temperature
about 2 cups olive oil, separated
1/2 teaspoon salt
1 teaspoon ground black pepper, or to taste
Baking tray dimensions used for this recipe: 18" x 13" x 1"

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!

TIP'S SPANAKOPITA (SPINACH PIE)



Tip's Spanakopita (Spinach Pie) image

If you don't like spinach, think again! I got this recipe from a Greek internet friend back in the early 90's who owns a diner out in Long Island. I made it a bit healthier by using non-stick cooking spray. Love spanakopita? try Recipe #329117 :)

Provided by 2Bleu

Categories     Vegetable

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 14

1/2 onion, chopped
2 chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper
50 ounces frozen chopped spinach (defrosted drained & thoroughly squeezed of all water)
3 eggs, beaten
4 ounces cottage cheese
6 ounces feta cheese, crumbled
6 ounces neufchatel cheese, softened (or cream cheese)
16 sheets phyllo pastry dough, sheets
nonstick cooking spray (butter flavored)
2 tablespoons butter, melted

Steps:

  • Preheat oven to 325°F In a saute' pan sprayed with non-stick cooking spray. Saute the onions until golden in color. Add scallions and sauté 2-3 minutes. Add the parsley, dill, salt & pepper. Stir in spinach. Blend thoroughly. Remove from heat and cool before proceeding further.
  • Place cooled spinach mixture in electric mixing bowl using the paddle (or large bowl if mixer is unavailable). On low speed, add eggs, one at a time. Add feta, and cream cheese (in chunks).Mix well, but do not over mix.
  • Carefully unroll phyllo sheets. Place 9x13x2 casserole dish over phyllo and using sharp knife, cut phyllo to fit pan. Grease bottom and sides of casserole pan with non-stick cooking spray.
  • Place 8-10 sheets of phyllo, one sheet at a time on bottom of pan, spraying each sheet individually with cooking spray (while layering). Add spinach mixture, spreading out evenly over phyllo sheets. Top with remaining phyllo sheets, again, spraying each sheet with cooking spray as was done for the bottom of pan.
  • Brush on the melted butter over top of casserole. With a sharp pointed knife, score the top layers of phyllo into serving portions. (triangle shape is traditional). Bake at 325°F for 45 minutes. Watch phyllo for burning. Color should be a light golden brown. Remove from oven and let stand about 15 minutes before serving.

Nutrition Facts : Calories 914, Fat 60.2, SaturatedFat 17.2, Cholesterol 51.5, Sodium 1146.2, Carbohydrate 77.8, Fiber 8.3, Sugar 1.9, Protein 16.9

EASY SPANAKOPITA (GREEK SPINACH PIE)



Easy Spanakopita (Greek Spinach Pie) image

Easy Spanakopita (Greek Spinach Pie) with filo pastry and a delicious spinach and feta cheese filling. This hearty vegetarian pie can be eaten hot or cold

Provided by Lucy Parissi | Supergolden Bakes

Categories     Lunch

Time 1h

Number Of Ingredients 14

800 g (28oz ) frozen spinach ((or fresh, chopped))
2 tbsp olive oil
8 spring onions (scallions) ( finely chopped)
2 large leeks (white part only, finely chopped)
1 tsp salt (or more, as needed)
100 g (about ½ cup) fresh parsley (chopped)
100 g (about ½ cup) fresh dill (chopped )
2 large eggs
400 g (14oz / two blocks) feta cheese (crumbled)
1 lemon (zest only)
1 pack frozen filo pastry (thawed if frozen)
113 g (½ cup) butter (melted)
60 ml (¼ cup) olive oil
2 tbsp sesame seeds (optional)

Steps:

  • Preheat the oven to 180C (350F) and place a tray on the middle shelf.
  • Thaw the spinach and squeeze most of the moisture out. If using fresh spinach you will need to wilt it in a pan before using and then strain to remove the juices.
  • Sauté the green onions and leeks in a pan with a splash of olive oil. Add the salt and cook until softened.
  • Add the herbs and cook for a couple more minutes. Stir in the spinach and leave to cool before adding the feta and eggs.
  • Mix in the crumbled feta and have a taste, adding more salt if needed. Add the eggs and lemon zest, mix well to combine and set aside.
  • Combine the oil and melted butter. Brush your pie dish with the butter / oil then start layering the phyllo pastry, brushing each leaf, letting the ends hang over the edge.
  • Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer, packing it down. Fold the edges over the top and brush with butter/ oil. You might want to add some additional filo sheets in the middle, if needed.
  • Use a knife to score the pie so that it will be easier to slice once baked. Sprinkle with the sesame seeds.
  • Bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly. Cool before slicing (otherwise you won't be able to slice neatly).

Nutrition Facts : Calories 209 kcal, Carbohydrate 13 g, Protein 7 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 46 mg, Sodium 494 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SPANAKOPITA RECIPE (GREEK SPINACH PIE)



Spanakopita Recipe (Greek Spinach Pie) image

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

2 lbs fresh or frozen spinach
3 bunches scallions (about 6 oz), chopped
3/4-lb (12 oz.) Feta cheese, (or up to 1 pound if you love Feta)
1-2 cups shredded Kefalotiri, or another shredded hard salty cheese like Pecorino Romano
1 cup fresh herbs (dill, mint and flat leaf parsley), chopped
2 eggs
1 1-lb box Phyllo dough
1 to 1-1/2 sticks butter or 1 1/2 cup extra virgin olive oil, for brushing phyllo
2 teaspoons black pepper

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 WITH FETA CHEESE



Spanakopita: Greek Spinach Pie With Feta Cheese image

A delicious phyllo pie recipe made with spinach and feta cheese, spanakopita is a classic Greek favorite that can be an appetizer, side dish, or meal.

Provided by Lynn Livanos Athan

Categories     Appetizer     Side Dish     Lunch     Entree

Time 1h10m

Yield 16

Number Of Ingredients 16

For the Filling:
2 1/2 pounds fresh spinach (chopped, or frozen, thawed well)
3/4 cup olive oil (divided)
4 large onions (diced)
2 bunches green onions (diced, including 4 inches of the green part)
1/2 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped, or 3 tablespoons dried dill)
1/4 teaspoon ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste
1/2 pound feta cheese (crumbled)
4 large eggs (lightly beaten)
1/2 pound ricotta cheese (or cottage cheese)
For the Phyllo
4 tablespoons butter (melted)
1 pound phyllo pastry sheets

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



Spanakopita image

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.

SPANAKOPITA



Spanakopita image

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

16 ounces Frozen Spinach (thawed and well drained)
1 cup Flat-leaf parsley (chopped)
2 Tablespoons fresh chives (chopped finely)
2 Tablespoons fresh dill (chopped)
3 cloves garlic (minced)
4 green onions (chopped finely)
½ Tablespoon lemon juice
2 Tablespoons robust extra virgin olive oil
2 large eggs
10 ounces feta cheese
½ cup plain greek yogurt
½ Teaspoon Salt
¼ Teaspoon Pepper
1 16- oz package of Fillo dough (thawed)
8 Ounces Butter (melted)

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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  • Heat the butter in a 10-inch (25 cm) skillet, preferably nonstick, and melt over medium heat. Pour out and set aside 2 tablespoons of the butter to use with the filo.
  • Add scallions to pan and remaining butter and sauté for a minute or two until softened. Remove from heat. Meanwhile whisk together the eggs, cottage cheese, feta and dill in a mixing bowl until blended. Season well with salt and pepper, then stir in the well-drained and dry spinach. Scrape this mixture into the pan and stir it together with sautéed scallions. Smooth into an even layer.
  • Lay one sheet of filo over the spinach filling, tucking in the edges as needed. Brush with reserved melted butter. Lay another sheet on top, crosswise to the first one. Brush with butter and tuck as you did the first one and continue, using all of the filo and butter, ending with a nice layer of butter brushed on the very top.


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  • If you’re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.
  • To prepare this spanakopita triangles recipe start by making the filling first. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
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SPANAKOPITA RECIPE (GREEK SPINACH PIE TUTORIAL) | THE ...
spanakopita-recipe-greek-spinach-pie-tutorial-the image
Spanakopita is a popular Greek savory pie made of perfectly flaky phyllo dough with a comforting filling of spinach and feta cheese nestled in. If …
From themediterraneandish.com
4.8/5 (145)
Calories 393 per serving
Category Entree or Side Dish
  • Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
  • To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.


SPINACH PIE (SPANAKOPITA) | THE CHEFS’ LINE | SBS FOOD
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Instructions. Preheat the oven 180˚C. Crumble the feta and ricotta into a large bowl. Add the spinach, spring onion and shallot in a bowl and stir to combine. …
From sbs.com.au
3.2/5 (72)
Servings 8
Cuisine Greek
Category Lunch


SPANAKOPITA RECIPE - BBC FOOD
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Let the spinach cook down for about five minutes, stirring occasionally until it’s completely cooked. Drain into a colander and press with the back of a spoon to …
From bbc.co.uk
Cuisine Greek
Category Main Course
Servings 4


SPANAKOPITA NISTISIMI (LENTEN SPINACH PIE) - EPICURUS.COM
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Start by making the pastry. Sift the flour with the salt and baking powder. Mix in about 6 tablespoons water, a little at a time, until the dough is …
From epicurus.com
Cuisine Greek
Category Main Course
Servings 8
Total Time 3 hrs 10 mins


SPINACH SPANAKOPITA CASSEROLE - ALL FOOD RECIPES BEST ...
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Spanakopita or spinach pie is a Greek savory pastry. It is in the burek family of pastries with a filling of chopped spinach, feta cheese, onions or …
From allfood.recipes
Estimated Reading Time 3 mins


SPANAKOPITA - SPINACH PIE - HEALTHY LIFE TRAINER
Next, add the spinach in batches, and cook until the spinach is wilted then turn off the heat. Preparations: Preheat the oven to 190C/374F. Unroll the Filo sheets. In a small bowl, …
From healthylifetrainer.com
Ratings 2
Servings 12
Cuisine Mediterranean
Category Dinner, Main Course
  • Heat the oil in a skillet over medium heat then add garlic and onions. Cook until the onions softens. Add the ground beef, salt, and pepper and cook for 15-20 minutes. Next, add the spinach in batches, and cook until the spinach is wilted then turn off the heat.
  • Preparations: Preheat the oven to 190C.Unroll the Filo sheets. In a small bowl, whisk milk, eggs, and pinch of salt and pepper.
  • Line a baking sheet with two Filo sheets, brush with oil then add another two sheets. Repeat until you’ve used half of the Filo sheets. Next, spread the filling equally over the Filo sheets and top it with the feta cheese. Then add two Filo sheets and brush them with oil. Repeat until all the Filo sheets are used. Now, cut the Spanakopita into squares then pour the milk mixture over it.


AUTHENTIC SPANAKOPITA RECIPE - GREEK SPINACH AND FETA PIE ...
Spanakopita pronounced spah-nah-KO-pee-tah is the amazing and extremely popular Greek spinach pie. Spanakopita is a traditional Greek dish where spinach, feta, …
From olivetomato.com
5/5 (10)
Total Time 1 hr 20 mins
Category Appetizer. Entree, Snack
Calories 252 per serving


GREEK SPINACH PIE (SPANAKOPITA) | CLASSIC RECIPE
Shred the spinach, dill and parsley. Finely chop the garlic and scallions. Heat the olive oil in a medium saucepan over medium heat. Add the scallions and garlic and cook, …
From cookingtheglobe.com
Reviews 9
Servings 8
Cuisine Greek
Total Time 1 hr 40 mins
  • Heat the olive oil in a medium saucepan over medium heat. Add the scallions and garlic and cook, stirring continuously, until soft, for about 2-3 minutes. Add the spinach and herbs in batches and cook until wilted. Drain, remove from heat and let cool.
  • Crack the eggs into a bowl and beat well. Crumble in the feta cheese and season with black pepper. Mix in the spinach and herbs.
  • The pastry. Lightly butter a 9x13 inch (23x33cm) baking pan. Put the first sheet of phyllo dough inside and brush it with butter. Let the excess hang over the sides. Repeat until half of the dough is used up. Preheat the oven to 325°F (160°C).


SPANAKOPITA RECIPE - GRACE PARISI | FOOD & WINE
Spanakopita, a staple of Greek diners all over the U.S., is a spinach pie with a crackly phyllo crust. F&W's Grace Parisi makes her spanakopita filling with all the traditional …
From foodandwine.com
4/5
Total Time 45 mins
Servings 4
  • Preheat the oven to 400°. In a small skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over high heat until softened, about 5 minutes. Transfer to a large bowl. Add the spinach, bread crumbs, dill, oregano, lemon juice, egg, nutmeg, 1 teaspoon of kosher salt and 1/4 teaspoon of pepper. Stir in the feta and mix well.
  • Arrange one sheet of phyllo on a work surface with a long side facing you. Brush generously with some of the melted butter. Layer the remaining four sheets of phyllo on top, brushing each sheet with butter. Mound the spinach mixture along the bottom edge of the phyllo and roll as tightly as possible. Slide the log onto a parchment paper–lined baking sheet and brush with the remaining melted butter.
  • Bake the spanakopita in the upper third of the oven for 30 minutes, until golden and crisp. Slide the spanakopita onto a cutting board and slice into 4 pieces. Serve hot or at room temperature.


THE REAL TRADITIONAL GREEK SPINACH PIE - 30 DAYS OF GREEK …
Lenten recipes skip feta along with the egg but, believe me, this vegan option of the spanakopita is still as good as the vegetarian version. Give it a try! Feta cheese is the first …
From 30daysofgreekfood.com
5/5 (2)
Servings 5
Cuisine Greek
Estimated Reading Time 7 mins
  • 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.
  • FRESH SPINACH: If you use fresh spinach, rinse it thoroughly, then cut and discard the tougher ends of the stems. In a colander, massage the fresh spinach leaves with a good sprinkle of salt. RINSE WELL, drain and then gently squeeze out the excess water. Alternatively, blanch the spinach for 1 minute, drain and squeeze out excess water. Set it aside to cool.


GREEK SPANAKOPITA [SPINACH PIE] | GLOBALLY FLAVORED
Combine the wilted spinach, green onions, feta, pesto, spinach, ricotta, and dill in a medium bowl until all ingredients are evenly mixed. Get a 9 x 13 baking dish and spray it with …
From globallyflavored.com
5/5 (4)
Category Appetizer, Main Course
Cuisine Greek
Total Time 1 hr 20 mins
  • Heat a large pan and add half of the spinach until it has wilted down, about 2-3 minutes. Set aside the wilted spinach, and repeat with the remaining spinach. Gently squeeze the spinach to get rid of excess water
  • Combine the wilted spinach, green onions, feta, pesto, spinach, ricotta, and dill in a medium bowl until all ingredients are evenly mixed.
  • Get a 9 x 13 baking dish and spray it with olive oil on the bottom and the sides. Add one sheet of phyllo dough to the bottom of the pan and fold it over so it fits in the pan. Brush the top with olive oil starting with edges to prevent cracking. Layer 7 more sheets, brushing each sheet with olive oil.


SPANAKOPITA PIE - THE WASHINGTON POST
Traditional spanakopita, a Greek feta and spinach pie, is either baked in a large pan and cut into slices or folded into triangles or rectangles or spirals. This version is …
From washingtonpost.com
4/5 (24)
Servings 4
Is Accessible For Free True
Calories 304 per serving


SPANAKOPITA - PREPPY KITCHEN
Spanakopita, or spinach pie, is quintessentially Greek and a delicious combination of spinach, dill, scallions, and feta kissed with lemon and wrapped in crispy paper-thin filo dough layers. 586 shares
From preppykitchen.com
Ratings 15
Calories 280 per serving
Category Dinner


SPANAKOPITA (GREEK SPINACH PIE) | GREEK RECIPES | SBS FOOD
In a large frying pan or wide saucepan over medium flame, heat two tablespoons of olive oil and cook the onions and spring onions until soft and translucent, about 8 …
From sbs.com.au
Cuisine Greek
Category Dinner
Servings 8


HOW TO MAKE THE PERFECT SPANAKOPITA | FOOD | THE GUARDIAN
Perfect spanakopita. Prep 20 min Cook 30 min Makes 6-8 pieces. 1kg adult spinach, or frozen whole leaf spinach, defrosted Salt 2 tbsp olive oil 1 red onion or leek, finely chopped 4 spring onions ...
From theguardian.com
Author Felicity Cloake
Estimated Reading Time 7 mins


SPANAKOPITA HISTORY: WHERE DID GREEK SPINACH PIE COME FROM?
Grab a slice of Spanakopita history the next time you have a craving for the famous Greek spinach and cheese pie. Spanakopita is a type of Greek pita, which is another word for a pie. In this case the piecrust is always layers of phyllo dough that you can fill with sweet or savory fillings. The pitas are part of a mezze appetizer spread but can also be a main course, or a …
From mysweetgreek.com
Reviews 3
Estimated Reading Time 3 mins


DEEP DISH SPANAKOPITA
Transfer the spinach filling into the phyllo crust and spread into an even layer. Bake the Spanakopita. Gather and fold the overhanging phyllo over top of the edges of the spinach, leaving the centre bit of spinach exposed. Brush the phyllo with remaining butter and bake for 40 to 50 minutes or until golden brown and crisp.
From more.ctv.ca
Cuisine Greek
Category Lunch
Servings 6-8
Total Time 9 hrs 20 mins


SPIRAL SPANAKOPITA TRADITIONAL GREEK RECIPE (GREEK SPINACH ...
Spanakopita History: Where Did Greek Spinach Pie Come From? The most well-known pita is Spanakopita. Brush layers of phyllo dough with butter or olive oil before filling the center with spinach, scallions, herbs, and feta cheese. Spanakopita is a type of pita, which is another word for pie in Greek. The piecrust in this case is always layers of ...
From gastroladies.com


SPANAKOPITA (SPINACH PIE) - SINGLE – RICHARDSON FARM CO-OP
Spanakopita (Spinach Pie) - Greek Spinach Pie with feta cheese Ingredients: spinach, onions, dill, peppermint, green onions, feta cheese, egg, breadcrumbs, phyllo dough, butter. This is a single portion but portion sizes are large and you may have enough for leftovers depending on your appetite My Kuzina - https://www.
From richardson-farm-co-op.myshopify.com


SPANAKOPITA SPINACH PIE RECIPES
2016-11-08 · Home / Greek Recipes / Spanakopita Recipe (Greek Spinach Pie) Spanakopita Recipe (Greek Spinach Pie) November 8, 2016 · Updated July 16, 2019 … From themediterraneandish.com 4.8/5 (132) Calories 393 per serving Category Entree or Side Dish. Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out …
From tfrecipes.com


VEGAN SPANAKOPITA (SPINACH PIE TRIANGLES) - KEEPING THE PEAS
Greek Spinach Pie Bake: To make this vegan spanakopita into a bake, you’ll need to layer 6 sheets of phyllo dough on the bottom of a 9X13 inch pan, melt the butter, and brush it over the dough. Top with the spinach filling. Then layer an additional 6 sheets on top, and brush with butter. Bake for 25 minutes at 350 F.
From keepingthepeas.com


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