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 CHEESE PIE
This is an authentic recipe for "tyropita", or Greek feta cheese pie. Layers of crispy phyllo and a simple filling of feta cheese. You don't need anything more!
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Mix feta cheese and eggs together in a bowl for the filling; set aside.
- Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush with oil. Repeat for a total of 4 sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the greased cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
- Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay 1 sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
- Repeat with remaining phyllo, oil, and filling to assemble the second pie.
- Bake the cheese pies in the preheated oven until the tops are a deep golden brown, 45 to 60 minutes. Let cool for 20 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 9.7 g, Cholesterol 60.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 6.7 g, Sodium 457.4 mg, Sugar 1.4 g
GREEK-STYLE DINNER PIE WITH LEFTOVER GREENS
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time. They can, however, be an opportunity to improvise, even to elevate. Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages. Pie for dinner!
Provided by Andrew Scrivani
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large heavy skillet over medium heat, heat 1 tablespoon oil. Add the onion and sauté until tender, about 5 minutes. Add a generous pinch of salt and the garlic, stirring until fragrant, about 30 seconds.
- If using raw greens, add, stirring until wilted, 2 to 4 minutes depending on which greens are used. If using cooked greens, add, stirring just until heated. Add parsley and dill, and season with salt and pepper to taste
- Heat oven to 375 degrees. Brush a 10-inch tart or pie pan with oil. In a large bowl, beat the eggs until foamy. Add the feta and the greens mixture, and stir to combine.
- Spread a sheet of phyllo across the pan, so that the edges of it drape evenly over the pan. Gently fit the center of it into the base of the pan. Quickly and lightly, brush the phyllo with butter. Repeat with seven more sheets of phyllo, stacking them one on top of the other so that they form an asterisk pattern.
- Fill with the greens mixture, and fold the draped edges over to enclose the filling. Top with the remaining four sheets of phyllo, buttering each one, and again stacking in an asterisk pattern. Fold the edges under so that the dough extends about an inch beyond the rim of the pan, and then tuck the dough slightly into the pan, while rolling and twisting the edge under to shape a crust. Using a sharp knife, make several slashes through the top of the pie into the filling to allow steam to escape as the pie bakes.
- Bake the pie until the crust is crisp and golden brown, about 50 minutes. Serve hot, warm, or at room temperature. For a crispy crust, this is best served the same day baked.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 352 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY GREEK-STYLE PIE
Make and share this Crispy Greek-Style Pie recipe from Food.com.
Provided by Lou van
Categories Savory Pies
Time 40m
Yield 4 serving(s)
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 300.9, Fat 16, SaturatedFat 5.8, Cholesterol 128, Sodium 620.8, Carbohydrate 29.7, Fiber 4.2, Sugar 1.5, Protein 12.6
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 English_Rose
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
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 phyllo 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 9in loose- bottomed 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 350°F 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 591.8, Fat 22.6, SaturatedFat 7.9, Cholesterol 132.5, Sodium 1126.4, Carbohydrate 78.9, Fiber 5.9, Sugar 1.9, Protein 19.9
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- Karidopita. Since nearly every option on this list has been a bit more towards the savory side of the spectrum, I decided to end it on a sweet note with the karidopita.
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