CHEF JOHN'S SPINACH AND FETA PIE
This is great for breakfast, lunch, and dinner, either hot, warm, or cold! This reminds me of spanakopita, a Greek spinach pastry.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
- Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
- Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
- Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
- Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
- Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 5.1 g, Cholesterol 399.8 mg, Fat 19 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 7.7 g, Sodium 583.7 mg, Sugar 2.1 g
IMPOSSIBLY EASY SPINACH AND FETA PIE
Dinner made in impossibly easy way! Enjoy this cheesy pie made using Bisquick® Original baking mix and spinach - a wonderful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
DELICIOUS SPINACH RICE WITH FETA
A Greek-style rice dish with the lovely flavors of dill, mint, and tangy lemon.
Provided by Kelly Brice
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 51m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet over medium heat. Add green onions and garlic; cook and stir until softened, about 5 minutes. Stir in spinach and dill until wilted, 3 to 5 minutes. Stir in cooked rice. Transfer to a large serving dish.
- Heat a small skillet over medium heat. Add pine nuts; cook and stir until toasted, 3 to 5 minutes.
- Top rice with toasted pine nuts, feta cheese, mint, lemon zest, lemon juice, and sumac.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 43.2 g, Cholesterol 16.8 mg, Fat 8.3 g, Fiber 3 g, Protein 8.6 g, SaturatedFat 3.5 g, Sodium 256.2 mg, Sugar 1.4 g
SPINACH AND FETA PIE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
- 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
- 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
- 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
- Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.
CRISPY GREEK-STYLE PIE
A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
- Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
- Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.
Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
GREEK SPINACH RICE WITH FETA
This Greek Spinach Rice also known as Spanakorizo is one of the most popular and healthy traditional and authentic Greek dishes. It has soft and creamy texture with abundance of nutrients coming from cooked spinach, fresh herbs, lemon juice and extra virgin olive oil. It can be served as main dish or side dish to any of your favorite meats or fish. It can be vegan without feta or vegetarian with delicious salty feta cheese.
Provided by Edyta
Categories Main Dish Side Dish Vegetarian
Time 35m
Number Of Ingredients 11
Steps:
- In a deep pan heat up 1 tablespoon of olive oil;
- Add onion and simmer for about 10 minutes on low heat;
- Add thyme and leaks and simmer for another 5 minutes;
- Add half a cup of water and broth base, then simmer for another 5 minutes;
- Add spinach and cook until wilted;
- Add rice and let it cook for about 2 minutes;
- Add half a cup of water and stir;
- Keep adding half a cup of water at the time once the rice absorbs it;
- It can take about 20 -25 minutes until rice is fully cooked;
- Adjust seasoning with salt and pepper.
- At the end add dill and mix well;
- Take off the burner and cover it up; Add lemon juice and olive oil;
- Let it sit for about 5-10 minutes to have all the liquid absorbed;
- When serving, sprinkle more lemon juice, olive oil and top it with Feta Cheese. Enjoy!
Nutrition Facts : Calories 263 kcal, Carbohydrate 33 g, Protein 5 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 170 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SPINACH AND RICE PIE
Found this in the Oct. 2005 issue of Family Circle. I think it sounds wonderful! I can't wait to make it. (don't let the # of steps discourage you - it really isn't difficult or very time consuming)
Provided by jovigirl
Categories White Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In small skillet, over medium heat, saute scallions in 1 tbsp of the butter until soft, about 3 minutes.
- Let cool slightly.
- In large bowl, lightly beat eggs. Stir in feta and cottage cheeses, dried dill, salt and scallions.
- With your hands, gently squeeze all water out of the spinach.
- Add spinach, rice and lemon to egg mixture, stirring to combine well.
- Heat oven to 350F and set out a 9-inch deep dish pie plate. Melt remaining 5 tbsp butter.
- Unroll phyllo; keep covered with plastic wrap. Working quickly and carefully, remove 1 sheet and place on a clean, flat surface.
- Brush very lightly with melted butter and place in pie plate with about 2 inches of the phyllo hanging over the rim.
- Repeat with 7 more sheets, arranging them around the pie plate in an overlapping pattern with a 2-inch overhang.
- Scrape spinach filling into pie plate, smoothing the top.
- Brush butter over 1 phyllo sheet, fold it in half and place it on top of the filling.
- Repeat with a second sheet.
- Gentliy lift the overhanging phyllo over the top to encase the pie.
- Lightly brush the top with any remaining butter.
- Bake at 350F for 50 minutes or until filling reaches 160F and crust is golden.
Nutrition Facts : Calories 363.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 192, Sodium 803.5, Carbohydrate 27.7, Fiber 3.9, Sugar 2.3, Protein 15.9
SPINACH, RICE & FETA PIE
This is a great recipe if you like spinach and feta cheese. The times I've made it for other people, they really enjoyed this unusual rice dish. I used white rice in this recipe that was freshly made for the recipe, but I think that leftover rice would work too. I also used Kraft Parmesan cheese, but think that freshly grated Parmesan would be even better.
Provided by karen
Categories Long Grain Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium heat.
- Add chopped onion and saute for 3 minutes.
- Stir in flour, salt and pepper.
- Gradually add milk, stirring with a whisk until well blended.
- Bring mixture to a simmer and cook for 1 minute or until slightly thick, stirring constantly.
- Remove skillet from heat and stir in the cooked rice, feta cheese, egg, egg whites and spinach.
- Pour mixture into a 9 inch pie plate coated with cooking spray.
- Sprinkle Parmesan cheese over pie.
- Bake for 35 minutes or until set.
- Broil for 2 minutes or until pie is golden brown.
SPANAKORIZO - GREEK SPINACH RICE
Spanakorizo (Greek Spinach Rice) is the comfort food of your dreams. It gives you all the cozy, feel-good vibes but is also loaded with nutrients from spinach, plus flavor from dried herbs and a splash of lemon juice. This easy Greek rice recipe can be enjoyed as a vegetarian main for 4 people or as a side with your favorite protein (up to 6 people).
Provided by Suzy Karadsheh
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let is sit to soak for 20 minutes or until you are easily able to break one grain of rice between your fingers.
- Heat ¼ cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill weed.
- Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
- Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
- Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
- When ready, fluff the rice with a fork and garnish for feta and parsley, if you like.
Nutrition Facts : Calories 382.6 kcal, Carbohydrate 55.7 g, Protein 7.9 g, Fat 14.8 g, SaturatedFat 2.1 g, Sodium 446.9 mg, Fiber 5.1 g, Sugar 2.6 g, UnsaturatedFat 10.3 g, ServingSize 1 serving
SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE
Steps:
- Gather the ingredients.
- Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
- Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
- Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
- Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
- In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
- Add the cooled spinach mixture and mix until combined.
- Gather the ingredients.
- Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
- Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
- Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
- Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
- Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
- Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
- Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
- Bake until the pie turns a deep golden brown, 20 to 25 minutes.
- Let cool for a few minutes and then slice, serve, and enjoy.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
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SPINACH AND FETA PIE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 minsCategory Main-Course
- Trim any coarse stems from the spinach. Wash the leaves thoroughly and shake off the excess water. Roughly chop the spinach and place it in a large pan. Cover and cook gently over low heat for about 5 minutes, or until the leaves have wilted. (The spinach will gently steam in the water that is left on the leaves. Take care to ensure that the leaves don't catch on the base of the pan and burn.) Drain well and allow the spinach to cool slightly before squeezing it tightly to remove the excess water.
- Heat the oil in a heavy-based frying pan. Add the onion and cook over low heat for 10 minutes, or until it is very tender and golden. Add the spring onion and cook for a further 3 minutes. Remove the pan from the heat. Stir in the drained spinach, parsley, dill, nutmeg, Parmesan, feta, ricotta and egg. Season with salt and pepper.
- Preheat the oven to moderate 180°C (350°F/Gas 4). Combine the melted butter with the extra oil and use it to grease a 30 × 18 cm (12 × 7 inch) baking dish. Lay 4 sheets of filo pastry on top of one another, brushing between each sheet with a little of the oil mixture. Place the layered pastry lengthways in the baking dish. Spread with half of the spinach and cheese mixture. Top with another 4 sheets of the layered filo pastry. Spread with the remaining cheese and spinach mixture and top with the last 4 layered pastry sheets, tucking the pastry into the sides of the dish. Brush the top with any of the remaining oil and butter mixture. Score the top of the pastry into diamonds with a sharp knife. Bake for 40–45 minutes, or until the top is golden brown. Cut into pieces and serve warm.
SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER ...
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- Preheat the oven to 200°C/400°F/gas 6.Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar.
- Mix well.Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
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4.8/5 (47)Total Time 40 minsCuisine American, Gluten Free, Nut Free, VegetarianCalories 65 per serving
- Heat oil in a large non-stick skillet over a medium-high heat. Add onion and cook for a few minutes or until they are translucent (about 5 minutes). Stir in garlic and spinach and cook for another couple of minutes.
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SPINACH PIE WITH DILL, EGGS, RICE, FETA, SCALLIONS AND ...
From more.ctv.ca
Cuisine GreekCategory DinnerServings 10Total Time 1 hr 15 mins
- Wash the spinach, scallions and dill. Cut the spinach and scallions into one centimeter pieces. Trim the stems off the dill, and chop into tiny bits. Add the greens into a large mixing bowl, crack in the eggs, toss in the rice, and crumble in the feta. Combine the olive and vegetable oils, salt and pepper, then mix all ingredients by hand.
- Grease a round 30 centimeter baking dish with vegetable oil. Place four phyllo dough sheets into the dish, making sure the phyllo edges overlap the baking dish. Lightly drizzle olive and vegetable oils over the phyllo. Add the spinach mixture and spread evenly throughout. Fold back in the exposed edges of the phyllo dough sheets over the spinach mixture, and sprinkle both oils over the folded-back sheets. Then, cover three additional phyllo dough sheets over the spanakopita, wrapping around the pie like a snug, cozy blanket. Once again, lightly drizzle both olive and vegetable oils over the phyllo. Finally, add three more phyllo dough sheets over the pie and sprinkle oils over them. Gently pre-cut the spanakopita into five centimeter squares, being extra careful not to perforate all the way through to the bottom. Spray water droplets all over the pie; this will stop the phyllo dough sheets from drying and cracking while baking.
- Bake the spanakopita for 45 minutes or until the phyllo dough delicately browns. Let stand for 30 minutes before serving.
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- Cook the Uncle Ben’s rice according to directions on the pack. Preheat oven to 400°F. Spray a 9-inch pie pan or casserole dish with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until softened, 5-6 minutes. Stir in the spinach, rice, and ¼ teaspoon salt and cook another couple of minutes until heated through. Transfer the mixture to a bowl and stir in the feta cheese and 3 tablespoons of Parmesan cheese.
- Whisk the eggs, yogurt, dill, ½ teaspoon salt and the pepper together in a medium bowl until smooth. Pour the mixture into the bowl with the spinach and rice. Stir to combine well.
- Transfer the mixture to the prepared pie pan and smooth the top with a spatula. Sprinkle the remaining tablespoon Parmesan cheese on top.
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- Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.
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- Heat oil in a large ovenproof skillet (preferably cast-iron) over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add spinach and garlic; cook, stirring, for another minute. Remove from heat and let cool slightly. Add rice, feta, dill, pepper and salt to the pan; stir to combine.
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THE REAL TRADITIONAL GREEK SPINACH PIE - 30 DAYS OF GREEK …
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- In a large mixing bowl, add the flour and salt and pour in the olive oil. Using a dough hook attachment, mix to combine the ingredients for 10-15 seconds. Add one cup of water (*2). If the dough is still crumbled, add a teaspoon of water and mix for one minute. Add a few more drops of water until the dough looks like an elastic ball. Then beat for about 5 minutes or until the dough pulls away from the sides of the bowl. The dough should be soft and elastic. If it is not, beat for a few more minutes.
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