SPANAKOPITA RECIPE (AUTHENTIC GREEK SPINACH PIE)
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
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
SPANAKOPITA (GREEK SPINACH PIE)
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
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 SPINACH PIE (SPANAKOPITA)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough. Makes 1 - 9x9 inch pan (5 servings).
Provided by Phil Franco
Categories Lunch/Snacks
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°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 475.4, Fat 33.1, SaturatedFat 10.3, Cholesterol 123.8, Sodium 682.6, Carbohydrate 30.3, Fiber 5.8, Sugar 4.2, Protein 17.9
SPANAKOPITA, SPINACH PIE
Make and share this Spanakopita, Spinach Pie recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
- Saute until just wilted 3-5 minutes,remove from pan set aside.
- Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs.
- Stir to combine and check taste for the amount of salt& pepper you want.
- Brush a 12x10" baking dish with butter and line with a sheet of fillo.
- Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers.
- Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet.
- Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares.
- Sprinkle with water to keep the fillo from curling.
- Bake in 350f oven for about 45 minute, or until it has puffed and is golden.
- allow to sit for 5 minutes and serve.
GREEK SPINACH PIE-SPANAKOPITA
Steps:
- Thaw the spinach.Place a large pan over medium heat. Add 2 tbsp olive oil. Add the scallions and sauté until they soften. Add the spinach. Sauté until it softens a little, 1-2 minutes. Add another tbsp of olive oil if you feel it is needed. Remove spinach to a colander to drain the liquids.
- Preheat oven to 375 F.Combine the flour, olive oil, and a pinch or two of salt. Gradually add warm water to the flour, about 2 cups. Mix dough well, cover with a damp kitchen towel, and let it rest while you finish making the filling.
- Transfer spinach to a bowl. Add the mint, dill, dry oregano, and cheese. Add the eggs-season with sea salt and pepper to taste.
- Mix everything well -I like using my hands- but don't overwork the mixture
- Divide the dough to four pieces, 2 a little bigger than the other two since you are going to use them to cover the sides and bottom of your pan.Oil the bottom and sides of your pan with olive oil.Roll out the two larger pieces of dough into a size about 2 inches larger than your pan. Cover the pieces you are not using with a damp towel, so they don't dry out.
- Place one of the dough sheets to the bottom of the pan, press gently to cover all the sides. Brush a little olive oil. Add the other piece. Brush a little olive oil all over.
- Add the filling evenly all over.
- Roll out the rest of the dough into two pieces, a size similar to your pan. Cover the filling with one piece. Brush olive oil all over. Add the other piece on top. Press gently to cover everything and the sides of the pan that are exposed. With pair of scissors trim the dough to the edge of the pan. Roll the extra dough back in to create a trim for your pie.Brush some olive oil all over. Score gently with a sharp knife.
- Bake in the middle rack of your oven for 50-60 min or until it's golden on top.
Nutrition Facts : Calories 307 kcal, Sugar 2 g, Sodium 551 mg, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 34 g, Fiber 2 g, Protein 12 g, Cholesterol 52 mg, ServingSize 1 serving
SPANAKOPITA (GREEK SPINACH AND FETA PIE)
Provided by Feta Topalu
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. In a food processor, place garlic, feta, basil, and parsley. You may add in any additional herbs to the food processor at this point to boost flavor. Pulse until mixture is blended well. Transfer to medium sized bowl. Add spinach, parmesan, and salt to same bowl. Mix until well combined. Set aside.
- Unroll phyllo dough. Lay first sheet of phyllo dough on a flat surface then gently brush with olive oil. Lay the next piece of phyllo right on top. Brush again with olive oil. Repeat with three more layers until you have a total of five layers. Try to work quickly during this part, the phyllo dough is sensitive to room temperature and is prone to drying out.
- Spread 1/3 of spinach and feta filling all across the phyllo. Avoid spreading the filling 1/2 an inch from edges to prevent extra filling from spilling out. Roll the dough up into a long log starting from bottom. Make sure you don't roll it too tightly, otherwise, it will crack at this next step. Very carefully roll dough into a spiral wheel, then transfer it to a round baking dish or oven-proof skillet. Repeat this process with the remaining sheets of phyllo.
- Brush the top with olive oil and bake for 45 minutes. While spanakopita is baking, mix 2 tbsp of olive oil, remaining basil, and parsley. Remove spanakopita 5 minutes before finished baking and brush the top with herbed olive oil. Bake fore 5-10 more minutes until golden and crisp. Remove from oven and let cool 5 minutes before serving. Serve it as is or with Chimichurri sauce for dipping.
SPANAKOPITA
A Greek spinach and feta pie using filo dough for the pastry--you can also make it into turnovers instead of a pie, for individual servings. It is a delicious dish that always impresses my family and guests. Leftovers are okay, but not nearly as good as fresh. The recipe comes from The Vegetarian Epicure by Anna Thomas, and is suitable for ovo-lacto vegetarians.
Provided by Halcyon Eve
Categories Savory Pies
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place washed spinach leaves in a large bowl. Sprinkle very heavily with salt and work salt into leaves with hands while tearing leaves into small pieces (use gloves if you have sensitive skin or if you have any cuts!). When spinach has been reduced to about 1/4 of the original volume, rinse thoroughly to remove all the salt and drain well.
- In another bowl, beat eggs and mix in the feta. Add to spinach.
- In a nonstick skillet, heat a small amount of olive oil and saute onions until just starting to brown. Add to spinach mixture.
- Season spinach mixture with pepper to taste (you probably won't want salt, as there will be some residual salt in the spinach and the feta is quite salty). Mix in a little oregano (I use a couple of generous pinches of dried).
- Brush a 9x13 inch baking dish with butter or spray with olive oil spray. Heat oven to 375* F.
- Place the filo on a flat working surface and keep covered with slightly dampened paper towels while working.
- Take 1 sheet at a time, brush with butter or spray with olive oil spray, and place in the pan so that edges hang over sides. Continue until all but a few sheets have been used, fanning the sheets out so that you end up with the bottom and sides of the dish all covered and an even amount of overhand all around the dish.
- Pour the filling into the pan. Fold the overhanging edges of filo to cover most of the top. Brush/spray the remaining few sheets of filo, place on top, and tuck in around sides of pan. Cut 3 slashes in the top with a very sharp knife.
- Brush top with butter or spray with olive oil spray, place in hot oven, and bake for 50 minutes or until hot and golden brown.
- Cut into squares and serve while still very hot.
Nutrition Facts : Calories 340.6, Fat 14.2, SaturatedFat 6.5, Cholesterol 210.3, Sodium 741.6, Carbohydrate 36.8, Fiber 3.8, Sugar 2.7, Protein 16.9
SPANAKOPITA
Recipe video above. Spanakopita - the iconic traditional Greek Spinach Pie with layers upon layers of golden buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!This pie is a perfect thickness with a good ratio of Spinach Feta filling to pastry. It will serve 4 to 5 people as a main dish.
Provided by Nagi
Categories Mains
Number Of Ingredients 20
Steps:
- Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.
Nutrition Facts : Calories 672 kcal, Carbohydrate 48 g, Protein 24 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 153 mg, Sodium 1826 mg, Fiber 4 g, Sugar 4 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
SPANAKOPITA
With a flaky phyllo dough crust and a creamy filling made of cheese, spinach, and herbs, this Spanakopita (Greek Spinach Pie) can be served as a main course, appetizer, or side dish. It's crazy delicious!
Provided by Amy
Categories Side Dish
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking dish with butter.
- Thoroughly combine 1/4 cup of the melted butter along with all the other ingredients (except the phyllo dough) in a large mixing bowl.
- Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough lightly with some butter. Repeat 7 more times to form a crust. (Don't worry if the sheets hang over the edges of the pan. You will trim them later, if necessary.)
- Spread spinach filling 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 like before.
- Using a sharp Chef's knife, trim the edges if necessary, then lightly score by cutting through the top layers of pastry into 12 equal squares (this will make it easier to cut once baked.)
- Bake, uncovered, until phyllo topping is golden and filling is bubbling gently, about 45 minutes.
- Use a sharp knife to cut all the way through the scored squares.
- Let cool for 5-10 minutes, then serve and enjoy!
Nutrition Facts : Calories 224 kcal, Carbohydrate 11 g, Protein 10 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 91 mg, Sodium 447 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
YUMMY GREEK SPINACH PIE (SPANAKOPITA)
This is my take on my mother's and grandmother's Spanakopita. Since they never measured anything (and I have also adopted this wacky cooking style) these are my best approximation on measurements. Enjoy!
Provided by diamonds4heather
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion, green onions and garlic, salt and pepper to taste, until soft in 3 or 4 tablespoons of olive oil.
- Stir in spinach and parsley,until spinach is limp.
- Remove from heat and set aside to cool.
- in a bowl mix together eggs, ricotta, and feta.
- Stir in spinach mixture.
- Lay 1 sheet of phyllo dough in a 9x9 in baking dish and brush lightly with melted butter.
- Lay another sheet of phyllo dough on top, brush with butter, and repeat with four more sheets of phyllo.
- Spread spinach and cheese mixture into pan and place another 6 sheets of phyllo in the same process as before.
- Place in a preheated 350 degree oven for 30 to 40 minutes.
- Serve while hot.
EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)
This is much easier than having to layer phyllo dough and the puff pastry is far more yummy in my opinion. My kids devour this and it's a great way to get those veggies in.
Provided by C. Taylor
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 489.7, Fat 33.1, SaturatedFat 11.5, Cholesterol 101.8, Sodium 667.2, Carbohydrate 31.9, Fiber 2, Sugar 3, Protein 16.6
SPANAKOPITA RECIPE (GREEK SPINACH PIE)
Spanakopita is one of Greece's most beloved dishes. It's a savory mixture of spinach, cheese, and herbs all baked into a flaky phyllo crust. Spanakopita is surprisingly easy to make. Follow these instructions for my streamlined but doubly delicious method.
Provided by Christina Xenos
Categories Appetizer
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Make the Filling:
- For Fresh spinach: In a large pan, wilt the spinach - you will likely have to work in batches - for about 4 minutes. Pour into a colander or, better yet, a salad spinner to drain any excess water. Roughly chop.
- If using frozen spinach, defrost spinach and squeeze out all excess moisture in a colander. Using a kitchen cloth or a cheese cloth helps.
- Chop the scallions and herbs.
- Transfer spinach, scallions, herbs to a large bowl.
- Add the both the cheeses, black pepper, and eggs.
- Mix well (I like to use my hands). Set aside the filling.
- Phyllo Crust/Assembling the pie:
- Preheat oven to 375ºF convection (if you have it).
- Melt 1 stick of butter in a pan or in the microwave. If using olive oil, pour out at least 1 cup in a bowl (you may need up to another 1/2 cup).
- Make sure the box of phyllo is at room temperature. When you're ready to use it (not before or it will dry out), unwrap it so it is in one rectangular pile.
- I like to trim my phyllo before assembling the spanakopita, so one rectangle easily fits into my baking pan with no overhang. **See note on phyllo.
- Dip your pastry brush in the melted butter or extra virgin and brush a 9" x 13" baking pan with butter or olive oil.
- Pick up one leaf of phyllo and lay it in the pan. Lightly brush phyllo with oil/butter. Repeat layering the phyllo buttering each individual leaf. Layer about half of the leaves(** see note) in your package on the bottom.
- Dampen a kitchen towel and lay it on top of the unused phyllo. This keeps them from drying out.
- Pour the filling on top of the phyllo leaves in the pan. Evenly distribute it across the pan.
- Start making your top crust by adding a leaf of phyllo, brushing it with butter or olive oil it and adding another on top. Repeat the process for the rest of the leaves.
- Make sure to butter/oil your top piece of phyllo.
- Score the pie with your knife. You should be able to divide the pie evenly into 12 square pieces.
- Bake pie until top is brown, and phyllo layers are visible (like in the photo) about 45 minutes, to an hour. Start checking for color after 30 minutes.
Nutrition Facts : Calories 371.3 kcal, Fat 23.35 g, TransFat 0.39 g, Cholesterol 94.36 mg, Carbohydrate 26.11 g, Protein 15.58 g, Fiber 3.04 g, Sugar 2.07 g, SaturatedFat 13.95 g, Sodium 755.34 mg
SPANAKOPITA
Spanakopita has a perfectly crisp and flakey outside with a delicious and comforting spinach filling. It's a classic and savory Greek pie that is a dish that the entire family will love!
Provided by Alyssa Rivers
Categories Dessert
Time 1h45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°
- In a large bowl, combine the well-drained spinach (I squeeze it in a sieve and then in some paper towels to get all the excess water out), parsley, dill, chives, garlic, and green onions together.
- Add the lemon juice, olive oil, eggs, feta cheese, Greek yogurt, salt, and pepper. Stir until thoroughly combined.
- Brush the bottom and sides of a 9x13 pan with melted butter and add two sheets of fillo dough, overlapping so the bottom and sides of the pan are covered. Continue to brush the layers with butter, adding more fillo dough until you have about 12-15 layers of dough.
- Spread the filling evenly in the pan and add 2 sheets of fillo dough on top and brush with butter. Repeat with the remaining sheets, about 12-15, layering 2 sheets at a time and brushing with butter. Try to save 2 sheets that have not ripped for the top layer. Brush with butter and bake for 50-60 minutes, until the fillo dough is golden brown. Serve warm or chilled.
Nutrition Facts : Calories 230 kcal, Carbohydrate 4 g, Protein 7 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 93 mg, Sodium 542 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
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- Boil the kettle and set a very large, deep, frying pan over a high heat. Put a splash of boiling water in the pan, then add as much spinach as will fit and cook until wilted, using tongs to stir it around. Tip it into a colander in the sink and repeat with the remainder and another splash of water. Once all the spinach is in the colander, press down with a plate to squeeze out as much water as you can. Remove and lay the spinach on kitchen paper in a single layer. Cover with more kitchen paper and press down. Leave to dry while you continue with the recipe (see tip).
- Meanwhile, over a low-medium heat, soften the leeks, onion and garlic in a frying pan in a drizzle of olive oil for 12 minutes. Transfer to a plate and leave to cool.
- Mix the cheeses, herbs, chilli flakes (if using), eggs, spring onions, zest, nutmeg and the onion mixture in a medium bowl. Give the spinach one last squeeze, then chop, add to the bowl and mix well. Season well. Heat the oven to 200°C/180°C fan/gas 6 with a baking sheet inside.
- Unroll the filo pastry on a clean work surface and cover with a slightly damp tea towel. Put the 50ml olive oil into a bowl and, using a pastry brush, lightly brush the 30cm loose-bottomed tart/cake tin with oil. Lay one sheet of filo lengthways so its centre is on the edge of the tin, with half the sheet in the tin and half overhanging. Brush the filo sheet lightly with oil, then lay another sheet next to it, partially overlapping the first sheet but a little further around the tin, again overhanging. Brush with oil. Continue with all 6 sheets of filo – like the spokes in a wheel – brushing lightly with oil as you go until the tin is fully lined.
GREEK SPINACH PIE (SPANAKOPITA) | CLASSIC RECIPE
From cookingtheglobe.com
Reviews 9Servings 8Cuisine GreekTotal Time 1 hr 40 mins
- Heat the olive oil in a medium saucepan over medium heat. Add the scallions and garlic and cook, stirring continuously, until soft, for about 2-3 minutes. Add the spinach and herbs in batches and cook until wilted. Drain, remove from heat and let cool.
- Crack the eggs into a bowl and beat well. Crumble in the feta cheese and season with black pepper. Mix in the spinach and herbs.
- The pastry. Lightly butter a 9x13 inch (23x33cm) baking pan. Put the first sheet of phyllo dough inside and brush it with butter. Let the excess hang over the sides. Repeat until half of the dough is used up. Preheat the oven to 325°F (160°C).
SPANAKOPITA (GREEK SPINACH PIE) - YUMMY NOISES
From yummynoises.com
5/5 (6)Category Main CourseCuisine MediterraneanTotal Time 2 hrs
- Preheat oven to 450°F. Heat oil in a medium skillet over medium heat. Add onion and garlic and sauté until transparent and fragrant, about 5-6 minutes. Transfer to a large bowl.
- Melt butter in a small bowl and mix with olive oil. Brush mixture lightly all over the inside of a 9x13 baking dish. Lay down 3 sheets of phyllo dough, staggering dough to cover the bottom and up the sides of the pan, lightly brush again with butter/oil mixture. Repeat 3 sheets at a time, brushing with butter/oil mixture until you have laid down 9 layers of dough.
GREEK SPINACH PIE RECIPE (SPANAKOPITA) - THE COOKING FOODIE
From thecookingfoodie.com
5/5 (15)Servings 8Cuisine Greek
- Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted.Drain excess liquids and transfer to a large bowl.
- Crumble the feta cheese and ricotta cheese into the bowl, then add chopped spring onions, parsley, dill, lemon zest and spices.
- Mix until well combined and set aside.Assembly: brush the bottom of a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with olive oil.
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From realgreekrecipes.com
4/5 (4)Category Appetizer, Side DishCuisine GreekCalories 103 per serving
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From africanbites.com
Reviews 1Category Dinner, Entree, Side DishCuisine Greek, Middle EastTotal Time 1 hr
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From thewanderlustkitchen.com
Reviews 4Calories 438 per servingCategory Main Dish
SPANAKOPITA GREEK CHEESE & SPINACH PIE - WWW.THESCRANLINE.COM
From thescranline.com
5/5 (2)Calories 150 per servingCategory Main Course
DEEP DISH SPANAKOPITA
From more.ctv.ca
Cuisine GreekCategory LunchServings 6-8Total Time 9 hrs 20 mins
SPANAKOPITA - TRADITIONAL DELICIOUS GREEK SPINACH, FETA PIE
From cookincity.com
Servings 6Total Time 1 hr 20 minsEstimated Reading Time 4 minsCalories 240 per serving
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From theveganlarder.com
Ratings 1Calories 125 per servingCategory Appetizer, Main Course
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