Authentic Greek Spanakopita With Mixed Greens Recipes

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SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

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

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

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

MIXED WINTER GREENS SPANAKOPITA



Mixed Winter Greens Spanakopita image

Are the kale, collards and Swiss chard piling up in your fridge? This recipe will help out, it uses a LOT of greens, replacing the traditional spinach that goes in this classic Greek dish. Serve with a medium-bodied Pinot Noir or a crisp, unoaked Chardonnay.

Provided by Anna Gallow

Categories     Appetizer     Side Dish     Snack

Number Of Ingredients 14

3 tablespoons olive oil
1 medium size onion (chopped)
3 garlic cloves (minced)
1/4 cup shallots (chopped)
2 teaspoons rosemary (fresh, chopped)
1 teaspoon thyme (fresh, chopped)
2 pounds winter greens (washed, de-stemmed and roughly chopped)
1/2 lemon (juiced)
salt (to taste)
freshly ground pepper (to taste)
2 eggs (lightly beaten)
12 ounces feta cheese (crumbled)
1/2 cup unsalted local butter (melted)
6 sheets phyllo dough (thawed)

Steps:

  • Warm olive oil in a large skillet over medium heat. Sauté onions, shallots and garlic until soft. Add the greens and herbs and season with salt and pepper. Cook until the greens are limp, about 5 minutes.
  • Remove from heat, and when cool, squeeze out liquid over a colander.
  • Add lemon juice, salt and pepper to taste and set aside. In a medium bowl, beat the eggs with the feta and mix with the cooled greens until well blended.
  • Heat oven to 375°. Cover phyllo dough with a damp towel to prevent drying. Remove one layer and place on a large, oiled baking sheet. Brush the sheet with melted butter and lay another sheet of phyllo on top. Repeat with all six sheets.
  • Place the filling along the longer edge of the dough. Roll into a tight roll and tuck the ends under. Brush the roll with any remaining butter.
  • Bake 25 minutes, until a deep golden brown. Cool and slice into 6 sections. Serve with a garlic yogurt sauce.

SPANAKOPITA (GREEK GREENS PIE )



Spanakopita (Greek Greens Pie ) image

Not entirely authentic - but very good. A combination of mustard greens and spinach is delicious. Layering the phyllo dough isn't difficult once you get into it. IMPORTANT: As you work, keep the phyllo pkg covered with a damp towel so it won't dry out.

Provided by Kathy228

Categories     Spinach

Time 1h15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 17

1 (17 ounce) package thawed phyllo dough
1/2 cup butter, melted
1 lb spinach (fresh or frozen)
1 tablespoon olive oil
1 lemon, juice and zest of, grated
1 1/2 cups coarse diced onions
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1 1/2 cups cooked rice
1/2 cup water
3 tablespoons seedless raisins
2 eggs
24 ounces feta cheese
1/2 teaspoon pepper

Steps:

  • Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside.
  • Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside.
  • In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside.
  • In a 9" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang.
  • Over that, carefully layer the onion mixture, then the spinach, then the cheese.
  • Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated.
  • Roll-up the overhanging dough to form a seal. Brush top with melted butter.
  • Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done.
  • Allow to cool to room temperature before eating.

TRADITIONAL GREEK SPANAKOPITA



Traditional Greek Spanakopita image

Spinach and Feta Cheese Filo Pie - A traditional, beloved Greek dish!

Provided by Marilena Leavitt

Categories     Vegetarian main dish

Time 1h10m

Number Of Ingredients 12

1 med. onion, finely diced
6 med. scallions, finely diced
5 TBSP. extra virgin olive oil
1½ lbs. fresh baby spinach, washed, dried well and chopped
2 cups Greek Feta cheese, crumbled
½ cup fresh dill, minced
½ cup fresh parsley, minced
--- pinch sea salt
½ tsp. freshly ground pepper
1 ---- egg, lightly beaten (optional - I don't always use it)
1 lb. Filo pastry sheets (14"x 9"), thawed and at room temperature
--- --- extra virgin olive oil (for brushing on the filo)

Steps:

  • In a small skillet, cook the onions in the olive oil until tender and golden. Remove from the heat, place in a bowl and let it cool.
  • Place the chopped spinach in a colander, sprinkle with some salt, and let it sit for about twenty minutes. Squeeze the spinach between the palms of your hands to drain the water. Add the spinach to the bowl with the onions, along with the crumbled Feta cheese, dill, parsley, pinch of salt, ground pepper, and egg. Mix well and set aside.
  • Pre-heat the oven to 375° F. Unwrap the filo and arrange it on a work surface with the long side nearest to you.
  • Start layering a 13"x9"x2" pan with filo sheets. First, brush some oil on all sides of the pan, then proceed to line the pan with half of the filo sheets, brushing oil on each one of them. Without oiling the top filo layer, pour the mixture over the stacked filo and arrange evenly in the pan. Top with the remaining sheets, brushing each one of them with oil. Fold the edges over the pie, so the filling is enclosed. With a sharp knife, carefully score the top few filo sheets into 24 rectangles, being careful not to cut through the filling. This way, the filo will not crumble when it is cut through.
  • Sprinkle some water over the pie and bake for 30 to 40 minutes, until filo is nice and golden. Let it cool for 15 minutes before cutting and serving.

BAKED SPANAKOPITA PASTA WITH GREENS AND FETA



Baked Spanakopita Pasta With Greens and Feta image

This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds - a mellow one, a peppery one and a fresh herb or two - to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and black pepper
4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
4 cups chopped arugula, watercress or other peppery greens
1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
6 scallions, trimmed and thinly sliced, whites and dark green parts separated
1 pound tubular or curvy pasta, like rigatoni or fusilli
2 tablespoons unsalted butter
4 garlic cloves, peeled and thinly sliced
8 ounces cream cheese (1 cup), cut into 1/2-inch cubes
4 ounces mozzarella, grated (1 cup)
4 ounces crumbled feta (1 cup)

Steps:

  • Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
  • In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
  • Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
  • Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
  • Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

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