Cheesy Spanakopita Recipes

CHEESY SPANAKOPITA

Steps:

• If using fresh spinach: cook the cleaned spinach in a large pan, covered, for about 3-5 minutes or until tender (do not add water!).
• Drain well and chop coarsely.
• Put in a large mixing bowl, or the bowl of your mixer.
• If using frozen spinach: using your hands, squeeze the thawed spinach to remove as much moisture as possible.
• Put in a large mixing bowl, or the bowl of your mixer.
• Add the remaining ingredients through and including the black pepper to the bowl and mix until thoroughly combined.
• Set aside.
• Get out a large 13x9x2-inch metal baking pan.
• Unroll the phyllo onto a slightly damp kitchen towel, cover with a piece of plastic then another towel (you need to keep the phyllo from drying out while you work with it or you will have phyllo crumbs).
• Brush the entire interior surface of the pan with the olive oil/butter mixture.
• Place one sheet of phyllo into the pan.
• If it is too big, don't worry- just fold over the excess edges into pan.
• Brush with butter/oil.
• Continue until you have 5 sheets of phyllo.
• Carefully spread 1/4 of the spinach mixture on top.
• Continue layering the phyllo, buttering each sheet, and the spinach, making sure you end up with at least 4 layers of phyllo on top.
• Brush the top with the remaining butter/oil, then bake at 350°F for 1 hour or until golden brown.
• Let cool in the pan for at least 15 minutes before cutting and serving.
• Serve with creme fraiche or sour cream on the side.
• This dish tastes better the next day, so you can make it ahead and cook it the day you plan to serve it.
• Is good hot or room temperature; Freezes very well; No need to thaw prior to reheating.

SPANIKOPITA

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
• Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
• Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

SPANAKOPITA (GREEK SPINACH PIE)

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.