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
SPANAKOPITA (SPINACH TRIANGLES OR PIE)
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 60 triangles or 1 (9 by 13inch
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
- Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
- Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
- Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
- Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
SPANAKOPITA (GREEK SPINACH PIE)
Provided by Cat Cora
Categories main-dish
Time 4h15m
Yield about 10 to 12 servings
Number Of Ingredients 16
Steps:
- In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
- Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
- Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
- Drain the spinach mixture in a colander in the sink and let cool.
- Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
- Remove the pie from the oven, let cool, cut into squares and serve.
SPANAKOPITA (GREEK SPINACH PIE)
The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!
Provided by evelynathens
Categories Lunch/Snacks
Time 1h30m
Yield 15-18 serving(s)
Number Of Ingredients 11
Steps:
- Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
- Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
- Preheat the oven to 375°F.
- Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
- Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
- Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
- Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
- Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
- Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
- Repeat layering with the remaining phyllo, oiling each sheet generously.
- Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
- Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
- Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
- Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
- It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.
Nutrition Facts : Calories 263.1, Fat 17.1, SaturatedFat 4.6, Cholesterol 50.7, Sodium 380.9, Carbohydrate 20.8, Fiber 2.3, Sugar 1.6, Protein 7.6
SPANAKOPITA
Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach - just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.
Provided by Kay Chun
Categories casseroles, vegetables, main course
Time 2h
Yield One 9-by-13-inch pie
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.
- In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.
- Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture 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. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.
More about "spanakopita greek spinach pie recipes"
SPANAKOPITA RECIPE (GREEK SPINACH PIE) - THE …
From themediterraneandish.com
4.8/5 (168)Calories 393 per servingCategory Entree or Side Dish
- Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
- To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
SPANAKOPITA (GREEK SPINACH PIE) | RECIPETIN EATS
From recipetineats.com
4.8/5 (40)Category MainsCuisine GreekCalories 672 per serving
- Sweat spinach: Place spinach in a large colander or bowl. Sprinkle with salt, toss through. Leave for 10 minutes to sweat.
- Trim filo: Cut 16 sheets of filo pastry into 32 x 25cm / 13 x 10" (pictured) or 26cm / 10.5" square.
EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)
From mygreekdish.com
4.8/5 (510)Estimated Reading Time 6 minsCategory SidesTotal Time 1 hr
- 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.
GREEK SPINACH PIE WITH FETA CHEESE (SPANAKOPITA) RECIPE …
From thespruceeats.com
Ratings 185Calories 295 per servingCategory Appetizer, Side Dish, Lunch, Entree
GREEK SPINACH PIE: SPANAKOPITA - DIMITRAS DISHES
From dimitrasdishes.com
THE GREEK FOODIE - GREEK SPINACH PIE - SPANAKOPITA
From thegreekfoodie.com
AUTHENTIC GREEK SPANAKOPITA – SPINACH AND FETA PIE
From olivetomato.com
SPANAKOPITA (GREEK SPINACH PIE) | GREEK RECIPES | SBS …
From sbs.com.au
GREEK SPINACH PIE (SPANAKOPITA) | CLASSIC RECIPE
From cookingtheglobe.com
TOP 43 TRADITIONAL GREEK SPANAKOPITA RECIPE RECIPES
From dmax.youramys.com
MINI SPANAKOPITA TRIANGLES RECIPE (SPANAKOPITAKIA / GREEK …
From mygreekdish.com
HOMEMADE SPANAKOPITA (GREEK SPINACH PIE) IS INCREDIBLE
From youtube.com
15 AUTHENTIC SPANAKOPITA RECIPE - SELECTED RECIPES
From selectedrecipe.com
HOW TO MAKE THE PERFECT SPANAKOPITA | FOOD | THE GUARDIAN
From theguardian.com
SPANAKOPITA RECIPE (GREEK SPINACH PIE WITH FETA AND HERBS)
From mysweetgreek.com
EASY SPANAKOPITA RECIPE (GREEK SPINACH PIE) | MEXICAN MADE …
From mexicanmademeatless.com
SPANAKOPITA (GREEK SPINACH PIE)—AMERICAN STYLE | RECIPE
From rachaelrayshow.com
SPANAKOPITA GREEK SPINACH PIE | RECIPETINEATS
From recipetineats.pages.dev
SPANAKOPITA RECIPE WITH HOMEMADE PHYLLO (AUTHENTIC GREEK …
From mygreekdish.com
SPANAKOPITA (GREEK SPINACH PIE) | HOW TO FEED A LOON
From howtofeedaloon.com
SPANAKOPITA (SPINACH PIE) RECIPE | EATINGWELL
From eatingwell.com
You'll also love