Spanakopita Recipe Greek Spinach Pie

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
• Add half the spinach, giving time for some to cook down before adding the rest.
• Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
• Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
• Set in refrigerator.
• Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
• Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
• Cut your dough into 4 sections using a pizza cutter.
• With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
• Bake in a preheated oven for 25-30 minutes or until golden brown.
• Enjoy!

Steps:

• Preheat oven to 350°F (175°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:

• Wash spinach well. Wilt the spinach in a large, covered Dutch oven or in a skillet in batches. The water from washing is enough so you do not need to add any more water. When cool enough, squeeze out water with your hands. If using frozen spinach, let thaw then squeeze out excess water with your hands as well.
• Place spinach in a large mixing bowl, then combine with green onion, cheeses, and parsley. Season with a little black pepper. It should be salty enough with the cheeses, but you can add a little salt if you prefer. You can taste it before stirring in the eggs.
• Preheat oven to 350 degrees F. Spray the bottom of a 9x13-inch baking dish with cooking spray. Working with phyllo is not really all that hard. Just be sure to keep the sheets you are not currently working with covered with plastic wrap so they do not dry out. The phyllo is very delicate, but if you go slow and gently, you should have no problem. Each sleeve comes with 15 sheets of dough. You will place them in the pan by twos, then lightly spray with the cooking spray. So, two sheets in the bottom of the dish, spray. Two more sheets, spray. Two more, spray. Spread half the spinach mixture onto the phyllo. Two sheets, spray. Two more, spray. Remaining spinach mixture spread out. Two more phyllo, spray. Use all the phyllo. With the tines of a fork, or sharp knife, cut through the phyllo in a pattern approximately where you will like to cut the spinach pieces once cooked. This will make it easier to cut the finished pie.
• Bake at 350 degrees F until golden brown, about 1 hour. Let cool in the pan around 15 minutes, then cut and serve. Spanakopita is good hot or at room temperature.