Sofias Spanakopita 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 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

Steps:

• Place oven rack in center of the oven and preheat to 400 degrees F.
• Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
• On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

Steps:

• Heat oven to 375°.
• Drain spinach of all liquid.
• Sauteé onions and garlic in 1/4 cup butter until tender, then add spinach, salt and pepper to taste.
• Sauteé 1-2 more minutes.
• in a large bowl, combine spinach mixture, eggs, dill, lemon juice and crumbled feta.
• Butter a 7" springform pan.
• Place phyllo between a damp (but not wet) tea towel so it doesn't dry out.
• Layer 6 sheets of phyllo in the pan, brushing each with melted butter.
• Fill with spinach mixture and fold edges over.
• Layer 6 more sheets of phyllo, brushing each with melted butter.
• Use a scissors to round the edges and cut 6 or 8 triangles in the top.
• Bake 45 minutes or until golden -- allow to stand 10 minutes before removing the springform.
• This can also be made into individual packets instead of a pie shape.

Steps:

• Finely dice onion, and sautee in a pan with EVOO.
• Once translucent, add garlic and spinach until wilted.
• Remove from heat, and let cool.
• Dice feta into medium size chunks. Add to spinach mixture along with parmesan cheese.
• Mix until everything is incorporated.
• Add salt + pepper, stir.
• Remove filo dough from box, and place between a damp kitchen towel to keep moist while working.
• Add a small amount of EVOO on the bottom of your baking dish.
• Place an even layer of filo on the bottom of the dish, overlapping the sides.
• Continue to do this at least 10 times overlapping layers, and brushing with EVOO as you go. The more filo at the bottom, the thicker, crunchier crust you will have.
• Add your spinach cheese mixture, and press so it is evenly in the bottom of your pan.
• Fold over overlapping filo.
• Add several layers on top to cover the pie, and brush with EVOO.
• Place into the oven at 350 degrees for 30-35 minutes.
• Let cool 5-10 minutes, and dig in!
• It will be even better the next day! Enjoy! :).

Steps:

• Heat a large fry pan over medium-high heat.
• Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute.
• Drain well on paper towels, then squeeze out as much of the remaining liquid as possible.
• Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg.
• Stir well to combine.
• Season with salt and pepper.
• Preheat an oven to 375°F.
• Lightly butter a baking sheet.
• Cut the stack of phyllo sheets lengthwise into 3 equal strips.
• Remove 1 strip and cover the remaining phyllo with a slightly dampened kitchen towel to prevent it from drying out.
• Place the strip on a work surface and brush lightly with melted butter.
• Place another strip on top.
• Brush the second strip lightly with melted butter.
• Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip.
• Fold the uncovered end over the filling on the diagonal to form a triangular shape.
• Bring the bottom of the triangle up against the straight edge.
• Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry.
• Brush lightly with melted butter.
• Place on the prepared baking sheet.
• Repeat with the remaining phyllo and filling.
• Bake until golden, about 15 minutes.
• Remove from the oven and transfer to a platter.
• Serve immediately, warm or at room temperature.

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.

Steps:

• Cook the onions in a saute pan with 1 tablespoon each of butter and olive oil until soft and translucent (4 minute on medium).
• Add garlic and cook until fragrant (about another 2 min.).
• Combine onions, garlic, spinach, salt and pepper, hot sauce, egg, feta, Parmesan, and cottage cheeses together in a mixing bowl.
• In a separate bowl, combine the remaining 3 tablespoons each of melted butter and olive oil.
• Grease a 9x13 inch casserole dish.
• Place one sheet of phyllo on the bottom of the dish brush with the butter mixture.
• Top with another sheet of phyllo dough and brush with butter mixture.
• Repeat this process until you have a total of seven sheets of phyllo dough.
• Spread all of the spinach mixture over the top of the last layer of dough.
• Then repeat the process of layering the remaining Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
• Repeat with the remaining seven sheets of dough, brushing each new layer with the butter mixture, making sure to butter the top layer.
• Bake at 375°F until the top is golden brown (about 45 minutes).
• Cut spanakopita to make little triangles.

Steps:

• Preheat the oven to 350 degrees F.
• In a small pan, melt 2 tablespoons of the butter and saute the scallions until tender.
• Chop the spinach and place in a large saucepan. Cover and cook over medium heat until wilted, about 15 minutes. Drain, pressing out as much liquid as possible. Mix together the spinach, scallions, cottage cheese, feta, dill, parsley, farina and eggs in a large bowl. Sprinkle lightly with salt and pepper and mix to combine.
• Melt the remaining 2 sticks butter. Butter a 2-quart decorated ring mold (reserving the rest of the butter for brushing the phyllo).
• Unfold the phyllo and place under plastic wrap to keep it from drying out. Remove one sheet of pastry at a time, brush with the melted butter and begin lining the mold (1 1/2 inches of pastry should hang over the outer edge of the mold). Continue fitting phyllo sheets into the mold, turning it as you go in order to make even layers (the sheets will overlap in the center hole of the mold). Use about 20 sheets of phyllo.
• Fill the mold with the spinach mixture. Draw the overhanging outer edges of phyllo over the filling. Butter and arrange the remaining sheets of phyllo, one at a time, to completely cover the filling; cut out and discard the pastry over the center of the hole of the mold.
• Place the mold on a baking sheet to catch the butter drippings. Bake until golden brown and puffed, about 1 1/4 hours. Let stand in the mold 5 to 15 minutes before unmolding onto a warm platter. Serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
• In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
• Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
• Bake in preheated oven for 40 minutes, or until golden brown.