Spinach And Feta Puff Pie Food

SPINACH AND FETA PUFF PASTRY BITES

Steps:

• Preheat the oven to 375 degrees F.
• Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
• Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
• Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
• Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
• Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

SPINACH PIE

Steps:

• Pre-hreat oven to 200°C
• Cook the spinach, drain, and squeeze out any excess liquid.
• In a large bowl, combine spinach, cheese, and eggs, and season with pepper.
• Line a pie dish with pastry, and spoon spinach mixture into pastry.
• Bake for 30 minutes, serve hot or cold with a yummy Greek salad.

SPINACH FETA PIE (SPANAKOPITA PIE)

Steps:

• Thaw pastry and bring cream cheese to room temp
• Rinse and drain frozen spinach; squeeze moisture out by placing spinach in a dish towel; set aside
• Make the egg wash: beat one whole egg with 1 teaspoon of water; set aside
• Preheat oven to 400ºF
• Chop onions; set aside
• Lightly oil 10"inch skillet; set aside
• Place one puff pastry sheet in skillet; crimp edges; brush lightly with egg wash; bake 20-minutes or until golden brown
• Saute onions in butter until translucent; set aside
• In a small bowl, lightly beat two eggs; set aside
• In a large bowl, combine spinach, sauteed onions, eggs, Feta and Parmesan Cheeses, dill weed and garlic powder; combine well
• Remove puff pastry crust from oven; poke it with a knife a few times to deflate it; let it sit for a few minutes
• Scoop spinach mixture onto pastry crust
• Place second sheet of pastry on top of spinach mixture; lightly brush with egg wash
• Bake at 400ºF uncovered for 15-minutes, or until top crust is light golden brown
• Allow pie to rest for about 10 minutes; slice with serrated knife 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.

EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)

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 (SPINACH AND FETA PIE)

Steps:

• Combine butter and olive oil in large heavy pan and fry onion and garlic until soft.
• Wash and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water.
• Add blanched spinach to onion and garlic mix and cook for further 5 minutes or so.
• Spinach should be deep green colour and stalks should be tender.
• Add eggs (I use no eggs, but the traditional receipe calls for them) and dill.
• Crumble feta into pan and stir well for a minute or two.
• Eggs should be cooked by then.
• Season with salt and pepper.
• Butter baking pan.
• If using phyllo, separate sheets, and brush each sheet individually with melted butter.
• Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan.
• If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside.
• If making bite-sized pies cut squares approximately 2 1/12" square.
• Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl.
• The filling should not be too wet or the pastry gets mushy.
• It should also not be too dry or the pie is not juicy enough.
• Put filling into pastry and bring edges up to enclose filling.
• (Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle).
• Seal by crimping, tucking in, or any means that work.
• Score the top lightly, not enough to reach filling, and brush with egg.
• Bake in moderate oven until pastry is golden and done.
• Good hot or cold.

SPINACH AND PINE NUTS PIE

Steps:

• Heat oven 200/c fan 180C/gas 6 (375F). Cook the leeks in the vegetable oil, gradually add spinach in batches.
• Cook until wilted and most of the liquid has evaporated. Add nutmeg. Let the mixture cool before adding feta and pepper.
• Add the beaten egg reserve a very small amount for glaze. Roll out puff pastry to a rectangular place pastry on baking dish.
• Place the spinach mixture on one half of the pastry sprinkle the roasted pine nuts on top. fold over pastry over mixture until the both ends meet.
• Pinch down on and around the pastry sealing it. Should be a long rectangular shape. Glaze with remaining egg place in oven for 45 minutes. Cut into slice serve with mash potatoes

SPINACH AND FETA PUFF PIE

Steps:

• Combine the spinach, feta, egg, and ricotta in a bowl.
• Melt the butter in a pan, add onion, and saute until soft.
• Stir into mix, and season with salt and pepper to taste.
• Make into 2 pies- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water.
• Brush the 2 pies with milk.
• Bake at 200 degrees celcius for 25 to 30 minutes.

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.

EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)

Steps:

• Preheat oven to 400°F
• Gently roll out each sheet of puff pastry to the size of your pan (approximately 9 x 13). Spray pan with spray and place the first sheet of pastry.
• Making sure that all the liquid has been squeezed and drained from the spinach, mix spinach with the feta, cottage cheese, eggs, pepper and dill. Spread mixture in pan.
• Top mixture with second sheet of pastry and brush with egg wash (optional).
• Bake till golden brown, approximately 35 minutes.