Spanikopita Food

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SPANIKOPITA



Spanikopita image

Spanikopita is Greek for "Spinach pie". Do NOT stress over the filo dough. Think of that aspect like pie dough. You're making a top layer and a bottom layer. Don't worry about splits and such, or complicated applications of layer of this, layer of that. It's not important in this recipe. Almost every recipe I found for it in early part of the 21st century included ricotta. I hate ricotta, and never felt it belonged in spanikopita. After some research, I did discover a Greek cheese similar in taste called Myzithra (sometimes called Xinomyzithra) that has a similar taste, but has more body and does not leave an empty spot on the middle of your tongue. In that regard, it's more traditional to what I think the Greek immigrants intended when they came to the US. Go with aged Myzithra if possible, as it would otherwise alter the liquid content of the dish. If you do this make sure you do not use salt in your sweating of the aromatics. Aged myzithra is very salty on its own. I use green onions in this recipe because I feel they are less pungent and allow more of the other flavors to come out. Against very traditional versions of this recipe, I do use parmesan and/or romano cheeses. (Some controversy regarding this choice has popped up in casual sharing of this recipe, pointing out the frequent use of ricotta usually calms things down considerably.) If your income is limited (and I recently made this recipe under such conditions) substituting garlic powder for chopped garlic, onion powder for the green onions, using canned instead of frozen spinich, and using cheaper options for the parmesan still produces a very edible product, it just does not have the "WOW" factor this recipe usually produces. Spinach is the main ingredient here, and it deserves some attention. Use frozen. It is a big time saver, fresh isn't pre-chopped, and the taste quality is not the same, unless you picked it and put it in the pot inside of a few hours. This is essentially a vegetable pie so it is going to be heavily cooked regardless. For two people, the simple weight of this recipe ensures leftovers, even with seconds. It's very reheatable.

Provided by luerim

Categories     Spinach

Time 1h

Yield 1 pan of awesomeness, 4-6 serving(s)

Number Of Ingredients 13

1 (16 ounce) package phyllo dough (often have 2 rolls in them, you'll only need one if this is the case)
16 ounces frozen spinach, defrosted, strained and squeezed to remove excess
liquid
12 ounces feta cheese
6 ounces romano cheese, and (see directions) or 6 ounces parmesan cheese (see directions)
1 -3 egg (see directions)
1 bunch green onion
1 -6 minced garlic clove (depends on garlic love)
1 -2 tablespoon basil
1 -2 tablespoon oregano
1/2 cup fresh cilantro or 1/2 cup Italian parsley
3 tablespoons olive oil
1/4 cup butter, melted

Steps:

  • Remove the green part of the green onions, and reserve.
  • Using a good sized frying pan, in the olive oil, sweat (reminder not to use salt if later using myzithra cheese) the basil, oregano, garlic, and the chopped white part of the onions over medium low heat for a few minutes. If you are using dried parsley, add it to the sweat, otherwise do not add at this stage. (If you are substituting fresh herbs for dried, also do not add now.).
  • When the onions are soft and starting to fall apart, add the spinach and any fresh herbs. Simmer for several minutes at the same heat. (The purpose of this is to add the flavor of the herbs and aromatics to the spinach.).
  • Let that cool. This is very important. Commune with your family and/or friends, and forget about it for a while. Let the flavors meld, and accept that there's a reason for this. Preheating the oven to 375 depends on the oven, and how long the cooling process takes and how comfortable you are with your utility bills.
  • Once the spinach mixture has reached at least a lukewarm temperature, in a mixing bowl, or if of limited means the same pan if it's large enough, add the feta, and get your hand(s) in there and start working the product. Depending on the liquid consistency, this is where this recipe becomes an art and a set of guidelines rather than a structured explanation. With your hand on the mixture, you're going to know whether it is feeling tacky or not. You want something like bread dough ready to bake, as far as tactile feel goes.
  • You will need one egg for the inner part of the eventual product to "set" properly. Add that at this point in the process. That will give you a feel for how the rest of this will go. The reason you wanted it to cool was so that you could feel the temperature without burns, and to ensure that the egg did not cook in the spinach mixture.
  • The strongly suggested myzithra should be added now. If that is not available, or outside of price range, then parmesan and romano should be added now. (It's a matter of preference, in the end, as the myzithra was the "WOW", but it's still an amazing dish without it.) What you want is at least a half cup combined. If the secondary cheeses (remember the feta was already added) do not drop the liquid consistency to "tacky", add more. If it is dry at this point, add another egg and add more cheese to get it to "tacky". What ingredients, dry or fresh, you used prior to this stage have an effect now.
  • Once you reach that proper consistency, wash your hands, you don't need to touch it any more (potential cross contamination issues with the eggs), and oil a baking dish of similar proportions to the filo dough you purchased. I suggest butter, but do not use olive oil. Its smoking point is too low, and will often burn at 375°F.
  • Lay out about half of the filo dough on the bottom of the oiled baking dish. Place the spinach mixture onto the lower layer of the filo dough. Make sure it reaches the edges. If there is some tearing, do not worry as long as the lower layers of the dough are still solid. This is normal, and will not comprise the final product. Lay the rest of the filo dough on top. Brush the top layer with the melted butter. This will assist in producing a crunchy top layer and help keep it from burning.
  • Place in preheated 375F oven. Cook for 10-15 minutes, and check. Apply more butter if needed. Cook for a total of 20-25 minutes. You should be able to smell it and hear a solid almost frying sound when it is ready.

Nutrition Facts : Calories 836.1, Fat 49.7, SaturatedFat 24.3, Cholesterol 157.4, Sodium 1775.1, Carbohydrate 71.7, Fiber 6.8, Sugar 5.5, Protein 27.9

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

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

SPANAKOPITA TRIANGLES



Spanakopita Triangles image

Make and share this Spanakopita Triangles recipe from Food.com.

Provided by Steve P.

Categories     Cheese

Time 1h15m

Yield 27 Spanakopitas

Number Of Ingredients 10

1/2 cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper
1 (24 ounce) package phyllo dough
3/4 lb butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large saucepan over medium heat.
  • Slowly cook and stir onions until softened.
  • Mix in spinach, dill and flour.
  • Cook approximately 10 minutes, or until most of the moisture has been absorbed.
  • Remove from heat.
  • Mix in feta cheese, eggs, salt and pepper.
  • Lay phyllo dough flat and brush with butter.
  • Place a small amount of spinach mixture onto each piece of dough.
  • Fold phyllo into triangles around the mixture.
  • Brush with butter.
  • Place filled phyllo dough triangles on a large baking sheet.
  • Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

Nutrition Facts : Calories 248.3, Fat 18.5, SaturatedFat 8.9, Cholesterol 62.6, Sodium 338.1, Carbohydrate 16.1, Fiber 1.3, Sugar 1.1, Protein 5

SPANAKOPITA



Spanakopita image

Provided by Food Network

Categories     dessert

Time 55m

Yield 16 to 18 triangles

Number Of Ingredients 12

2 (10-ounce) packages frozen chopped spinach, thawed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1 large egg, lightly beaten
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 (8-ounce) package feta cheese, crumbled
24 sheets frozen phyllo pastry, thawed
1 1/2 cups melted unsalted butter

Steps:

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

SPANAKOPITA (GREEK SPINACH PIE)



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

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.

SPANAKOPITA



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

Steps:

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

SPANAKOPITA



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
salt
fresh ground pepper
1/2 lb phyllo dough, thawed if frozen (20 sheets)
8 tablespoons unsalted butter, melted and cooled

Steps:

  • 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

SPANAKOPITA



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

Steps:

  • 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.

SPANOKOPITA



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

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.

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

SPANOKOPITA (GREEK SPINACH PIE)



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.

Provided by JIM GILBERT AKA JIM

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

Steps:

  • 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 (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 (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

Spinach and Feta Phyllo Triangles

Categories     Cheese     Leafy Green     Appetizer     Bake     Vegetarian     Phyllo/Puff Pastry Dough     Pastry     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 30 pastries

Number Of Ingredients 5

1 stick (1/2 cup) plus 1 tablespoon unsalted butter
1 lb baby spinach
1/2 lb feta, crumbled (scant 2 cups)
1/2 teaspoon freshly grated nutmeg
10 (17- by 12-inch) phyllo sheets, thawed if frozen

Steps:

  • Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Preheat oven to 375°F.
  • Melt remaining 1 stick butter in a small saucepan, then cool.
  • Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
  • Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
  • Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
  • Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

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.

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