Spanakopita Food

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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


  • 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 (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


  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g


Spanakopita image

Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach - just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.

Provided by Kay Chun

Categories     casseroles, vegetables, main course

Time 2h

Yield One 9-by-13-inch pie

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 scallions, trimmed and finely chopped (about 3/4 cup)
2 tablespoons minced garlic
Kosher salt and black pepper
2 pounds baby spinach (32 ounces)
2 large eggs
1 1/4 cups crumbled feta (6 ounces)
1/2 cup grated Parmesan (2 ounces)
1/2 cup chopped parsley
1/2 cup/115 grams unsalted butter (1 stick), melted
8 sheets frozen phyllo dough, thawed and halved crosswise


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


Spanokopita image

Provided by Ina Garten

Categories     appetizer

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs


  • 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.


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


  • 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 image

Provided by Tyler Florence

Categories     side-dish

Time 2h25m

Yield approximately 40 triangles

Number Of Ingredients 15

3 tablespoons olive oil
1 onion, chopped
1/2 cup chopped green onions, white and green parts
3 garlic cloves, minced
2 pounds fresh baby spinach, trimmed, washed and roughly chopped
1/2 lemon, juiced
2 eggs, lightly beaten
12 ounces crumbled feta
1 tablespoon coriander seeds, toasted and ground
1/2 teaspoon freshly grated nutmeg
1/2 pound unsalted butter, melted
1 pound phyllo pastry sheets
1/4 cup finely chopped oregano
1/4 cup finely chopped chives
1/2 cup grated Parmesan


  • Heat olive oil in a large skillet and place over medium heat. Saute onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended.
  • Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the sheets of dough.
  • Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold.


Spanakopita Roll image

Make and share this Spanakopita Roll recipe from

Provided by canarygirl

Categories     Savory Pies

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 11

10 sheets phyllo pastry
6 tablespoons butter, divided
2 lbs frozen chopped spinach, thawed and squeezed dry
1 cup finely chopped portabella mushroom
1 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons dill weed
1/2 lb feta cheese, crumbled
1 lemon, juice of
2 eggs
salt and pepper


  • When working with phyllo pastry it is important to keep it covered with a damp towel, so that it doesn't dry out.
  • That being said, we can begin.
  • Preheat oven to 375ºF.
  • Line a cookie sheet or jelly roll pan with parchment paper.
  • Prepare filling:.
  • Melt 3 tablespoons of butter in a large sauté pan.
  • Sauté garlic, onion and mushrooms over medium heat until tender, about 5-7 minutes.
  • Add spinach and season with salt and pepper to taste.
  • Sauté spinach mixture for 2-3 minutes, and then add dill and stir to combine.
  • Transfer spinach mixture to a mixing bowl, and add lemon juice, feta and eggs.
  • Mix well.
  • Make spanakopita roll:.
  • Lay one sheet of phyllo pastry on parchment paper lined cookie sheet, and brush with butter.
  • Repeat with each remaining sheet.
  • Place filling in a log shape near one edge of the pastry, and fold sides over (like what you would do for egg rolls or burritos).
  • Roll up the spanakopita roll, making sure the seam is at the bottom.
  • Bake spanakopita roll 45 minutes to an hour, or until golden.


Spanokopita (Greek Spinach Pie) image

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


Categories     Greens

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

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


  • 1.Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 297.1, Fat 20.7, SaturatedFat 6.5, Cholesterol 77.4, Sodium 426.6, Carbohydrate 18.9, Fiber 3.6, Sugar 2.6, Protein 11.2


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


  • 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


Easy Spanakopita image

A great finger food for get togethers. Easy to make and so good with flaky phyllo dough and spinach.

Provided by Allybee Z

Categories     Lunch/Snacks

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
20 ounces frozen chopped spinach, defrosted and squeezed dry
salt and pepper, to taste
2 teaspoons hot sauce (I use Frank's Red Hot)
1/2 cup feta cheese, crumbled
1/2 cup parmesan cheese, shredded
1 egg, beaten
1 cup small curd cottage cheese
14 sheets phyllo dough, defrosted
3 tablespoons melted butter
3 tablespoons olive oil


  • Cook the onions in a saute pan with 1 tablespoon each of butter and olive oil until soft and translucent (4 minute on medium).
  • Add garlic and cook until fragrant (about another 2 min.).
  • Combine onions, garlic, spinach, salt and pepper, hot sauce, egg, feta, Parmesan, and cottage cheeses together in a mixing bowl.
  • In a separate bowl, combine the remaining 3 tablespoons each of melted butter and olive oil.
  • Grease a 9x13 inch casserole dish.
  • Place one sheet of phyllo on the bottom of the dish brush with the butter mixture.
  • Top with another sheet of phyllo dough and brush with butter mixture.
  • Repeat this process until you have a total of seven sheets of phyllo dough.
  • Spread all of the spinach mixture over the top of the last layer of dough.
  • Then repeat the process of layering the remaining Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
  • Repeat with the remaining seven sheets of dough, brushing each new layer with the butter mixture, making sure to butter the top layer.
  • Bake at 375°F until the top is golden brown (about 45 minutes).
  • Cut spanakopita to make little triangles.


Spanakopita image

Traditional greek feta & spinach pie with filo pastry

Provided by harley121202

Time 1h30m

Yield Serves 8

Number Of Ingredients 0


  • 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.


Skillet Spanakopita Recipe by Tasty image

Perfect for a vegetarian weeknight dinner, this easy, one-pan spanakopita will hit the spot. Contrary to popular belief, spanakopita does not traditionally use garlic in the filling. It is meant to lean more toward the sweet side and the addition of garlic would make the filling more savory.

Provided by Betsy Carter

Categories     Dinner

Time 1h23m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons olive oil, plus more for brushing phyllo
1 medium white onion, finely chopped
4 scallions, thinly sliced
1 ¼ teaspoons kosher salt, divided
¼ teaspoon ground nutmeg
24 oz frozen spinach, thawed and well drained
¼ cup fresh dill, minced
⅓ cup fresh parsley, minced
¼ cup fresh mint, minced
1 ½ teaspoons sugar
3 large eggs
8 oz feta cheese, in brine, shredded, plus 4 (115 g) ounces, crumbled
10 sheets frozen phyllo, thawed


  • Preheat the oven to 350°F (180°C).
  • Melt the butter and olive oil together in an 8-inch skillet over medium heat. Add the onion and scallions and season with ¼ teaspoon salt and the nutmeg. Cook for 6-8 minutes, stirring occasionally, until the onions are softened. Stir in the spinach, season with the remaining teaspoon of salt, and cook for 4-5 minutes, until most of the moisture has evaporated. Stir in the dill, parsley, mint, and sugar and cook for 1-2 minutes more, until the herbs are fragrant. Remove the pan from heat and let the filling cool, about 10 minutes.
  • Beat the eggs in a large bowl, then fold in the shredded and crumbled feta. Add the cooled spinach mixture to the eggs and feta and fold to combine.
  • Wipe out the skillet and lightly grease with olive oil. Lay a sheet of phyllo dough across the pan, gently tucking flush against the bottom (it will hang over the edges) and lightly brush or spray with olive oil. Lay another sheet of phyllo dough on top of the first sheet in another direction and lightly brush or spray with olive oil. Repeat with 4 more sheets of phyllo, alternating where the overhanging phyllo falls each time. Add the spinach filling to the skillet, smoothing the top, and fold the overhanging phyllo over the filling.
  • Tear the remaining 4 sheets of phyllo in half crosswise. Crumble each piece of phyllo on top of the filling, covering the entire surface. Lightly brush or spray the entire top of the pie with olive oil.
  • Bake the spanakopita for 38-43 minutes, or until the filling is set and the phyllo is golden brown in most places.
  • Let cool for 15-20 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 338 calories, Carbohydrate 32 grams, Fat 17 grams, Fiber 9 grams, Protein 13 grams, Sugar 2 grams


Spanakopita image

Common all over Greece, stuffed phyllo pastries make a memorable meze, or appetizer. These small triangles are stuffed with feta and spinach. You might also see them stuffed with feta and herbs, or with lamb and spices and rolled into cigar shapes or tied like knots. Serve these pastries with a glass of ouzo over ice. Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by

Provided by mielhollinger

Categories     Vegetable

Time 30m

Yield 30 triangles

Number Of Ingredients 10

1 1/2 lbs spinach, tough stems removed, coarsely chopped
1 1/2 cups crumbled feta cheese
1/2 cup grated parmesan cheese or 1/2 cup grated pecorino cheese
4 eggs, lightly beaten
2 tablespoons chopped of fresh mint
1/2 teaspoon ground nutmeg
fresh ground pepper
1/2 lb phyllo dough, thawed if frozen (20 sheets)
8 tablespoons unsalted butter, melted and cooled


  • Heat a large fry pan over medium-high heat.
  • Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute.
  • Drain well on paper towels, then squeeze out as much of the remaining liquid as possible.
  • Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg.
  • Stir well to combine.
  • Season with salt and pepper.
  • Preheat an oven to 375°F.
  • Lightly butter a baking sheet.
  • Cut the stack of phyllo sheets lengthwise into 3 equal strips.
  • Remove 1 strip and cover the remaining phyllo with a slightly dampened kitchen towel to prevent it from drying out.
  • Place the strip on a work surface and brush lightly with melted butter.
  • Place another strip on top.
  • Brush the second strip lightly with melted butter.
  • Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip.
  • Fold the uncovered end over the filling on the diagonal to form a triangular shape.
  • Bring the bottom of the triangle up against the straight edge.
  • Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry.
  • Brush lightly with melted butter.
  • Place on the prepared baking sheet.
  • Repeat with the remaining phyllo and filling.
  • Bake until golden, about 15 minutes.
  • Remove from the oven and transfer to a platter.
  • Serve immediately, warm or at room temperature.

Nutrition Facts : Calories 84.9, Fat 5.9, SaturatedFat 3.4, Cholesterol 43, Sodium 148, Carbohydrate 5.2, Fiber 0.7, Sugar 0.5, Protein 3.1


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)


  • 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 (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


  • 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


Easy Spanakopita Appetizers image

I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2-1/2 dozen.

Number Of Ingredients 12

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1/2 cup crumbled feta cheese
2 large eggs, lightly beaten
1/4 cup finely chopped onion
1/4 cup mayonnaise
2 tablespoons snipped fresh dill
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
15 sheets phyllo dough (14x9-inch size)
1/2 cup butter, melted
Optional: Tzatziki sauce, lemon wedges and fresh dill sprigs


  • Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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