Spanakopita Spinach And Cheese 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:

• Set oven to 350 degrees.
• Lightly butter the inside of the pie plate.
• heat 3 tablespoons of butter or olive oil in a large skillet over medium heat; add in the onion, green onion and garlic and saute for about 3-4 minutes or until softened.
• Add/stir in the chopped spinach and parsley; continue to cook for 3-5 minutes or until the spinach is limp; remove from heat and cool.
• In a large bowl, whisk the eggs until well blended.
• Add in ricotta cheese and feta, then add to the spinach mixture; mix to combine with a wooden spoon.
• Season the mixture with salt and black pepper (at this point I add in about 3 tablespoons grated Parmesan cheese, but that is optional).
• Layer 4 sheets of thawed phyllo dough into prepared pie plate, brushing each layer with melted butter or oil (to prevent drying out, follow the instructions on the phyllo dough package).
• Pour the spinach mixture on top of the dough.
• Repeat the layers of phyllo dough.
• Tuck the overhanging dough into the pie plate and crimp edges.
• Brush with melted butter.
• Bake uncovered for 40-45 minutes.

Steps:

• Mix spinach, feta, cottage cheese, onion, parsley, dill and salt.
• Add beaten agges and combine well.
• Brush bottom and sides of a 9x13 baking dish with the softened butter.
• Unfold the filo leaves and cut in half, crosswise.
• Wrap and refreeze one half of the filo.
• Cover the other half of the filo with a damp towel.
• Gently separate one filo leaf from the stack.
• Place it in the baking dish and fold over the edges to fit the bottom of the dish.
• Brush the entire surface of the filo lightly with melted butter.
• Repeat steps 7-9 until you have used half of the filo leaves.
• Preheat the oven to 350.
• Spread the spinach mixture evenly over the filo in the dish.
• Layer the remaining filo over the spinach mixture in the same manner as the first half of the filo.
• Cut through the top layers of the filo leaves with a sharp knife, making a diamond pattern (this will make it easier to cut the spanakopita later).
• Cook uncovered until golden, about 35 minutes.
• Let stand 10 minutes before cutting.

Steps:

• For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
• In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
• In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
• For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.