Bettys Egg Free Spanakopita Recipes

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SPANAKOPITA



Spanakopita image

Our authentic Greek spanakopita uses chopped spinach but you can substitute fresh spinach if you prefer.

Provided by Stephanie Wise

Categories     Appetizer

Time 1h25m

Yield 8

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
12 green onions, chopped (3/4 cup)
1/4 cup finely chopped fresh parsley
Salt and pepper to taste
2 cups crumbled feta cheese (8 oz)
1 egg, slightly beaten
1/2 cup unsalted butter, melted
16 sheets frozen phyllo (filo) pastry (14x9 inch), thawed

Steps:

  • Heat oven to 350°F. In large skillet, heat 2 tablespoons of the oil over medium heat. Add spinach and toss until heated. Remove from skillet; set aside.
  • In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onions in oil, stirring occasionally, until soft. Reduce heat to low. Stir in spinach, parsley, salt and pepper. Cook about 2 minutes longer. Remove from heat; cool. Stir in cheese and egg.
  • Generously brush 13x9-inch (3-quart) glass baking dish with some of the melted butter. Place 1 phyllo sheet in dish; brush with butter. Layer with 7 more sheets, brushing each with butter before adding the next sheet. Spoon spinach mixture over top sheet. Layer with remaining 8 phyllo sheets, brushing each with remaining butter. Cut several slits in top.
  • Bake 40 to 50 minutes or until golden brown. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 364.1, Carbohydrate 24.8 g, Cholesterol 79.0 mg, Fiber 2.6 g, Protein 9.8 g, SaturatedFat 13.0 g, ServingSize 1 Serving, Sodium 798.6 mg, Sugar 1.9 g

SPANOKOPITA



Spanokopita image

Provided by Ina Garten

Categories     appetizer

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Steps:

  • Preheat oven to 400 degrees F.
  • Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
  • Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
  • Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

SOFIA'S SPANAKOPITA



Sofia's Spanakopita image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield One 15-by-10-inch pan

Number Of Ingredients 18

1 1/3 cup extra-virgin olive oil
4 cloves garlic, minced
4 cups finely chopped leeks (white part only)
4 cups finely chopped shallots or onions
6 bags fresh spinach, roughly chopped (10-ounce bags)
4 cups chopped scallions
5 cups cubed feta
4 cups ricotta cheese
1 cup grated kefalotiri cheese
5 tablespoons finely chopped fresh dill
4 teaspoons finely chopped fresh mint
4 teaspoons ground black pepper
3 teaspoons freshly grated nutmeg
4 eggs
2 cups olive oil, for brushing
One box number-10 phyllo dough (thicker)
One box number-7 phyllo dough (thinner)
2 eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the extra-virgin olive oil in large pot over medium heat. Saute the garlic, leeks and shallots until soft, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly. Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn). When the majority of the liquids have evaporated, transfer to a large bowl. Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl. Gently fold the cheese mixture into the cooled spinach mixture.
  • Brush a 15-by-10-inch rectangular pan with olive oil. Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step eight times. This creates a nice strong base for serving.
  • Pour in the spinach filling. Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in edges of the phyllo around the pan to make it look pretty. Score the pie in appropriate portion sizes. Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking.

SPANAKOPITA EGG BITES



Spanakopita Egg Bites image

This delicious recipe is geared towards people who have had weight loss surgery and are looking for small portions with low fat/high protein. These bites are perfect for a quick meal and freeze well. (4 "bites" equals 2 oz. for you RNY folks.) They are easily reheated in the microwave.

Provided by kathy.mckenzie

Categories     Lunch/Snacks

Time 40m

Yield 24 mini-muffins, 1-12 serving(s)

Number Of Ingredients 15

5 ounces fresh Baby Spinach
1 tablespoon water
1 1/4 cups Egg Beaters egg substitute
3 ounces reduced-fat feta cheese, crumbled
3 tablespoons fat free Greek yogurt
1 medium scallion, finely chopped
1 tablespoon of fresh mint, minced
1 teaspoon fresh dill, minced
2 garlic cloves, minced
1 teaspoon fresh lemon zest
1 teaspoon fresh lemon juice
1 pinch ground nutmeg (optional)
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 pinch cayenne

Steps:

  • Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 4 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and chop finely. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl.
  • Add remaining filling ingredients and mix until thoroughly combined. (Filling can be made up to 24 hours in advance and stored in the refrigerator.) Grease 24 cup mini muffin pan. Carefully fill each mini-muffin cup with filling. You will have just enough filling to fill all the cups.
  • Bake at 350 degrees for 25-30 minutes. Check at 25 minutes with toothpick. If it comes out clean then the bites are finished.
  • Remove each bite from the muffin tin using a small spoon and cool on a cooling rack. Bites can be frozen and reheated later.

Nutrition Facts : Calories 80.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.9, Sodium 1315.8, Carbohydrate 13.8, Fiber 4.7, Sugar 4.7, Protein 7.7

CHEF JOEY'S SPANAKOPITA CASSEROLE (DAIRY FREE)



Chef Joey's Spanakopita Casserole (Dairy Free) image

This casserole has a bit more in it then just spinach. All the greens are organic and came out of our garden so this should taste really fresh. I don't use dairy so I used Vegan Monterrey Jack cheese, but you can use whatever you kind you like. Make sure you totally cool the greens mixture before adding it to the cheese and eggs, you don't want to scramble the eggs!!

Provided by Chef Joey Z.

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons coconut oil
4 large garlic cloves (minced)
1 large onion (chopped medium)
3 medium potatoes (sliced thick and boiled)
2 large shallots (chopped fine)
1 cup chicken broth (organic)
1 lb spinach (rinsed and chopped)
1/2 lb kale (ribs removed, rinsed and chopped)
1/2 lb nettles (removed the thicker stems)
10 ounces brick vegan cheese (shredded)
2 eggs (organic-beaten)
1 (17 1/3 ounce) box puff pastry (I used Pepperdige Farm 2- Sheets-thawed)
14 ounces white button mushrooms
1/8 teaspoon liquid smoke
salt and pepper

Steps:

  • Remove the puff pastry from its package and let it thaw for at least 40 minutes.
  • Cut up your potato and add enough water to cover. Boil until fork tender.
  • In the mean time, melt the coconut oil in a large saute pan.
  • Saute the onion for a few minutes, then add the shallots and garlic, saute until all are transparent.
  • Add the cleaned spinach, kale and nettles. I found I had to add them a little at a time to the saute pan because there was so much.
  • Add the chicken broth into the saute pan as you add the greens. When the greens mixture is totally cooked remove from the saute pan and set aside to cool. The chicken broth should have reduced down considerably. Don't use the liquid if there is any left, just discard it or use it in something else.
  • Shred the cheese and add the eggs and combine well and set aside.
  • Check the puff pastry to see if its thawed out enough to roll. If it is, take one of the sheets and roll it out to fit into a 9x9" casserole dish. Make sure you get all the air bubbles out from under it while placing it in the casserole dish.
  • Combine the cooled greens/onion/garlic mixture in the cheese and egg mixture. You might want to stick this in the freezer for 5 minutes to help it cool faster. Don't forget its in there, you don't want it to freeze.
  • Add a little more coconut oil to the saute pan and saute the mushrooms until they get soft, then add the liquid smoke. Mix it up a little more.
  • Remove the greens from the freezer if they're still in there.
  • Layer the mushrooms on the bottom of the casserole first. Then the greens/onion/garlic mixture. Then the potatoes that you cooked.
  • Salt and pepper the potatoes.
  • The 9 x 9" casserole dish should be full to the top. Fold the sides of the puff pastry over on top of the potatoes and add the top piece of puff pastry tucking the sides inches This will keep the juices inches You don't have to roll out the top piece of pastry, it should fit perfectly on the top of the casserole.
  • Brush the top of the pastry with beaten egg if you wish. It makes the top look nice and golden brown.
  • Bake in a 350'F oven for 40 minutes.
  • When you take the casserole out the top will probably be puffed up. Just let it sit and cool on a wire rack, the top will drop down.
  • Serve hot.
  • Bon Appetit!

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