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
MOLDED SPINACH PHYLLO PIE (SPANAKOPITA SE FORMA)
Steps:
- Saute scallion in 2 tablespoons butter until tender. Cook spinach in water until wilted in a large saucepan. Drain, pressing out as much liquid as possible. (If using frozen spinach, simply thaw and drain thoroughly.) Mix together scallion, eggs, feta, cottage cheese, farina, parsley, dill, and spinach. Season lightly with salt and pepper.
- Butter a two-quart ring mold. Unfold phyllo and wrap in plastic wrap to keep from drying out. Remove one sheet of phyllo and, using a pastry brush, lightly dab it with melted butter. Fit into the mold, allowing at least an inch to hang over the edge. Repeat, using about 20 sheets of phyllo, making sure to distribute the sheets evenly on all sides. Fill mold with spinach mixture. Fold overhanging bits of phyllo over filling. Arrange remaining sheets, individually by buttering one at a time and placing it over the filling so that the mold is completely covered. Remove pastry dough from the mold's center hole.
- Preheat oven to 350 degrees. Place mold on baking sheet and bake for 1 1/4 hours or until golden brown and puffed. Let stand 10 minutes before unmolding onto a platter. If top crust is not crisp and golden, return to oven briefly to brown top.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 520 milligrams, Sugar 2 grams, TransFat 1 gram
SPINACH PHYLLO PIE
Serve this savory Greek pastry as part of an appetizer table at a gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 8
Steps:
- In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
- Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
- Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
- Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.
Nutrition Facts : Calories 338 g, Fat 19 g, Fiber 7 g, Protein 9 g
PHYLLO DOUGH SPINACH PIE
Yum, Yum, Yum this is a flaky, cheesy, delicious spinach pie layered between sheets of buttery fillo. This recipe is from the Fillo Factory Fillo Dough Box.
Provided by Howiesar
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
- Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
- Drain spinach and squeeze dry.
- Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
- Melt butter.
- Brush bottom and sides of a 13" x 9" x 2" baking pan with butter.
- Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
- Spread spinach and cheese mixture evenly over the fillo in the baking pan.
- Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
- Thoroughly butter the top layer, especially the edges.
- Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
- Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.
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- Line 2 half-sheet baking pans with parchment paper. Make the filling: Combine the feta cheese, ricotta, eggs, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined. Add the scallions and beat until combined. While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated. Mix everything together with a spatula and set it aside
- While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.
EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)
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- 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.
- 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.
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