Spanakopita Spinach Pie By Ina Garten Food

DINNER SPANAKOPITAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
• When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
• Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

SPANAKOPITA (SPINACH PIE) BY INA GARTEN

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.

SPINACH PIE

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, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

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.

SPANOKOPITA

Steps:

• Preheat oven to 400 degrees F.
• Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
• Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
• Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

SPINACH PIE - SPANAKOPITA

Steps:

• Preheat oven to 325.
• Saute onion over medium heat in a large pan for about 5 minutes.
• Add garlic and saute for 1 minute.
• Add frozen spinach, 2 TBS butter, Lemon Juice, Nutmeg and Cinnamon.
• Saute until the spinach is thawed.
• Add pepper to taste.
• Saute for 5 more minutes.
• Turn off heat and let the mixture sit for 5 minutes.
• Cut spinach mixture into small pieces using either 2 knives or a spatula.
• Drain off any excess surface liquid. (Do not thouroughly press the liquid out of the spinach mixture as you want some substance moisture, just drain off enough so that it's not liquidy).
• Melt remaining 4TBS butter in a bowl or glass measuring cup.
• Brush the bottom and sides of a 9x13 baking dish with melted butter.
• Layer the dish with half of the phyllo dough (10 sheets) brushing every other layer with the melted butter.
• Spread the spinach mixture evenly over the phyllo dough.
• Top with crumbled feta cheese.
• Continue to layer with the rest of the phyllo dough (10 sheets) brushing every other layer with butter.
• Using a sharp knive cut the top layers of phyllo into squares. (Only cut through to the filling, DO NOT cut through the bottom layers of phyllo).
• Cover with foil and bake for 50 minutes to 1 hour.
• Remove foil and continue to bake until the top is golden brown (1/2 hour).
• Remove from oven and let sit for 5 minutes.
• Cut through the bottom layers of phyllo and serve.

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)

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.

GREEK SPANAKOPITA

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.

SPINACH PIE

Steps:

• Preheat the over to 375 degrees.
• In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
• Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, egg, nutmeg, Parmesan cheese, bread crumbs, feta and pignoli.
• Butter an ovenproof, non-stick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan.
• Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling.
• Brush the top well with melted butter.
• Bake for 1 hour, until the top is golden brown and the filling is set.
• Remove from the oven and allow to cool completely. Serve at room temperature.