Authentic Spanakopita Recipes

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SPANAKOPITA RECIPE (AUTHENTIC GREEK SPINACH PIE)



Spanakopita recipe (Authentic Greek spinach pie) image

The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia

Provided by Eli K. Giannopoulos

Categories     Sides

Time 1h30m

Yield 8

Number Of Ingredients 15

2 red onions, halved and sliced
1 spring onion, finely chopped (optional)
2 cloves of garlic, crushed
500g spinach, washed and roughly chopped (18 ounces)
a pinch of grated nutmeg
200g feta cheese, crumbled (7 ounces)
2 eggs, beaten
1-2 tbsps fresh dill, chopped (optional)
butter
salt and pepper to taste
300g all-purpose flour (10.5 ounces)
5 tbsps olive oil
1 tbsp red wine vinegar
1 tsp salt
130-150g water (1/2- 3/4 of a cup)

Steps:

  • To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
  • When done, heat the oven to 200C/fan 180C/gas 6.
  • To prepare the filling for this spanakopita 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.
  • For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, 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 sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. 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 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets.
  • Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden.
  • Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!

Nutrition Facts : ServingSize 1 piece, Calories 337kcal, Sugar 2.7g, Sodium 880.4mg, Fat 17.4g, SaturatedFat 6.5g, UnsaturatedFat 9.9g, TransFat 0g, Carbohydrate 35.1g, Fiber 3g, Protein 11.2g, Cholesterol 72.6mg

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

SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

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



Spanakopita image

Traditional greek feta & spinach pie with filo pastry

Provided by harley121202

Time 1h30m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Trim the roots from the English spinach, or if using silverbeet, remove leaves from tough stems. Wash leaves and drain well. Coarsely shred the leaves and tender stalks of the spinach and set aside.
  • Place the feta in a large bowl and coarsely mash with a fork. Add the ricotta, kefalograviera, eggs, breadcrumbs, nutmeg, pepper and oil. Mix with the fork to combine. Add the spinach and set aside while preparing the pastry case.
  • Preheat oven to 180?C.=2 0Lightly grease a 20cm x 30cm x 5cm deep baking dish.
  • Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo and butter the filo. Top with another sheet of filo and butter and continue until about half the sheets of filo are used.
  • Using your hand or a large metal spoon, gently mix the spinach filling until thoroughly combined. Pour into the prepared pastry base and spread evenly. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered. Trim any overhanging pastry and tuck in the sides.
  • Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set. Gently shake the pan and the spanakopita will slide easily when cooked. Cover with foil if over browning. Cool on rack for 15 minutes before cutting to serve.

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.

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