Easy Spanakopita Greek Spinach And Feta Pie Recipes

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.

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.

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.