SPINACH FILO SPIRAL PIE
These impressive-looking spinach filo spirals are deceptively easy to make. A take on Greek spanakopita, serve with a side salad for a weekend lunch
Provided by Janine Ratcliffe
Categories Lunch
Time 55m
Number Of Ingredients 6
Steps:
- Heat a large non-stick pan over a medium heat. Tip in the spinach and cook, stirring, until wilted (you won't need any oil or water as it will steam in its own moisture). Leave to cool a little, then tip into a clean tea towel and squeeze out as much water as possible. Chop and put in a bowl.
- Heat the knob of butter in a non-stick frying pan. Add the onion and cook for about 10 mins until softened. Tip into the bowl with the spinach, then stir in the feta using a fork until fully combined. Taste for seasoning.
- Heat the oven to 190C/170C fan/gas 5. Brush a 24 x 4cm deep metal pie dish with some of the butter.
- Lay a filo sheet on your work surface. Brush with some of the melted butter, then spread about 2 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don't roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of the tin.
- Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the nigella seeds. Bake for 25-30 mins until golden and crisp.
Nutrition Facts : Calories 311 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
SPINACH AND THREE CHEESE PHYLLO PIE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 17
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.
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.
VEGGIE SPIRAL PIE WITH SPICED TOMATO SAUCE & CHOPPED SALAD
Rice, feta and spinach make the filling for a savoury twist on the Moroccan dish M'hanncha - perfect for entertaining outdoors
Provided by Cassie Best
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 2h20m
Number Of Ingredients 32
Steps:
- Heat a large saucepan, tip in the cumin and coriander seeds and toast for a few mins until you can smell their fragrance and they turn a shade darker, then tip into a pestle and mortar. Add the oil to the pan, then tip in the onions and cook slowly until golden and caramelised - this will take 15-20 mins. Meanwhile, bring 2 pans of water to the boil. Add the lentils to 1 pan and cook for 20 mins. Put the rice and a pinch of salt in the other pan and cook for 5 mins (it should still have a little bite). Drain both pans, and leave the lentils and rice to steam-dry.
- Boil the kettle. Stir the garlic into the onions and cook for 1-2 mins over a low heat. Grind the whole spices in the pestle and mortar to a fine powder and add these to the onion mixture. Grate half of the nutmeg and add to the onions with the turmeric and allspice.
- Put the spinach in a colander in the sink, pour over a kettle of boiling water, then rinse under cold water. Use your hands to squeeze out as much liquid as possible. Finely chop the spinach and add to the onions with the herbs, lemon zest and juice and the rice, lentils and plenty of seasoning. Leave to cool before stirring through the feta.
- To assemble the pie, you'll need plenty of space on your work surface - about 1 metre. Unwrap the filo and cover with a damp tea towel. Have your bowls of melted butter and beaten egg to hand, as well as a pastry brush for each. Working quickly, lay 4 sheets of filo end to end, running along the length of your work surface, and butter each piece generously, overlapping each sheet by about 10cm. Top with another 4 sheets, butter well, then repeat with 3 final sheets of filo (save the last one to cover any cracks later on.)
- Spoon the rice filling down the centre of the filo, leaving 5cm free on either end. Brush the egg around the edges and tuck the ends in to cover the filling. Starting from one end, roll the filo over the filling, working your way along until you have a long filo sausage. From one end, start to coil the sausage back on itself - if the pastry cracks, patch it over the hole with your reserved piece of filo. When the coil is complete, slide onto a tray lined with baking parchment, brush the top with beaten egg and sprinkle over the sesame seeds. You can now cover it loosely with cling film and chill for up to 24 hrs.
- When you're ready to bake, heat oven to 200C/180C fan/gas 6. Place the pie on the middle shelf and bake for 45 mins until golden and crisp. Meanwhile, tip the ingredients for the tomato sauce into a pan, season and bubble for 30 mins until rich and thick.
- For the salad, halve the cucumber through the centre, then cut in half lengthways and chop into small cubes. Put in a bowl, add the remaining ingredients and season well. Set aside until ready to serve.
- Leave the pie to cool for 20 mins before serving with the sauce, salad and a large bowl of yogurt.
Nutrition Facts : Calories 545 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
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- This step is optional but it softens the spinach and removes a lot of the water from the leaves: About 30 minutes before starting, wash the spinach leaves and place them in a colander. Sprinkle with salt and make sure the leaves are covered with it. Leave for 30 minutes.At the end of the 30 minutes, take the leaves, rinse the salt off and ring them dry with your hands or in a cotton kitchen cloth. Drain the water from the leaves as well as you can and pat them dry at the end.
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- For the filling, gently fry both types of onion in a pan with a glug of olive oil and seasoning for 6-8 minutes until starting to soften. Set aside in a large mixing bowl while you prepare the spinach.
- Wilt the spinach in batches in your largest pan with a tiny splash of water (or in their bags in the microwave, if you prefer). Drain, cool, then squeeze out any excess water in a colander using a wooden spoon. Put in a clean tea towel or muslin square and squeeze tightly to remove any remaining water. Roughly chop and put in the bowl with the onions.
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