EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)
It doesn't matter if you haven't made a pie before. This amazing easy Greek spinach pie recipe (spanakopita) is made in only one hour from scratch!
Provided by Eli K. Giannopoulos
Categories Sides
Time 1h
Number Of Ingredients 11
Steps:
- If you choose to prepare this Greek spinach pie recipe with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before start making the spanakopita.
- Heat the oven to 200C/fan 180C/gas 6.
- To prepare this spinach pie 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. This will be the filling of the spanakopita.
- For this spinach pie recipe you will need a non stick baking pan, about 20-22cm. Put the first sheet of filo in the pan and brush with butter, 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 brushing all over with butter. When all the pastry is used up, 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 4-5 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 4-5 more phyllo sheets.
- Butter the top of the spinach pie with melted butter and scar with a sharp knife. Bake in preheated oven for about 30 minutes until the filo is crisp and golden.
- Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spinach pie with Greek feta salad. Enjoy!
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
EASY FRESH SPINACH PIE
Made with eggs, fresh spinach and cottage cheese, this easy spinach pie takes only 15 minutes to put together and is ready in under an hour.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Microwave spinach in microwaveable bowl on HIGH 3 to 4 min. or just until wilted. Meanwhile, whisk eggs in large bowl until blended. Add cottage cheese and flour; mix well.
- Chop spinach coarsely. Stir into cottage cheese mixture along with the mozzarella. Spoon into 9-inch pie plate sprayed with cooking spray.
- Bake 40 min. or until center is set.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 110 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
EASY SPINACH PIE
Dinner ready in 50 minutes! Enjoy this colorful spinach pie sprinkled with cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate with shortening. In 12-inch skillet, melt butter over medium heat. Add spinach and bell pepper; cook about 5 minutes, stirring occasionally, until spinach is wilted and bell pepper is crisp-tender.
- In small bowl, beat remaining ingredients except cheese with wire whisk until smooth. Pour over vegetables in skillet; stir to mix. Pour into pie plate.
- Bake uncovered about 30 minutes or until center is set. Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 190, Carbohydrate 9 g, Cholesterol 180 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g
SPINACH PIE
Yummy!
Provided by Sandy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
- In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
- Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 9.1 g, Cholesterol 289.5 mg, Fat 47.1 g, Fiber 3.5 g, Protein 14.4 g, SaturatedFat 27.9 g, Sodium 538.9 mg, Sugar 1.6 g
SECRETLY DELICIOUS SPINACH PIE
The tortilla adds a delicious crunchy shell and it smells so good while it is cooking. I actually made up this recipe from items in my kitchen and couldn't believe how wonderful it tasted! It is now a hit in my family and so EASY to make. Please rate and give feedback. Update: Since I first made this five years ago, we still enjoy this at least once a month. I have found that I can alternate the ingredients to use up items I have in the fridge. I have used mushrooms, sauteed onions, cherry tomatoes and even feta cheese instead of cheddar cheese. And it always comes out fantastic. I have also found that there are times I need to use more or less eggs depending on the ingredients. Also, a glass pie pan is so much better than a metal as it toasts the tortilla just right. Such an easy recipe with gourmet taste!
Provided by Roses Granddaughter
Categories One Dish Meal
Time 50m
Yield 1 pie, 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
- Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish. I don't spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.
- Sprinkle only 1/2 cup cheese on tortilla.
- Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don't chop or tear the spinach but you might opt to do this.
- Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.
- Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
- Use sharp knife to cut into pie slices and serve hot.
- Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.
FLAKY CRUST SPINACH PIE
A nice addition to any buffet or served with a salad for lunch. This pie is best served warm or at room temperature.
Provided by Richard-NYC
Categories Lunch/Snacks
Time 1h15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and oil in large skillet.
- Add onions and sauté until soft about 5 minutes.
- Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
- Season spinach with a dash of nutmeg.
- In large bowl combine spinach, eggs and all the cheeses.
- Season with salt and pepper if desired.
- Pile mixture into unbaked pie crust.
- Bake in a preheated 350°F oven for one hour or until golden brown on top.
SPINACH PIE
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h45m
Number Of Ingredients 11
Steps:
- Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
- Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
- Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
- Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
- Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
- Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
SARA'S SPINACH PIE
Provided by Elaine Louie
Categories dinner, lunch, appetizer, main course, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
- Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
- Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
- Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 936 milligrams, Sugar 5 grams, TransFat 0 grams
IMPOSSIBLY EASY SPINACH PARMESAN PIE
Even people who think they don't like spinach will love this Greek-style pie!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 58m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate. Melt butter in 10-inch skillet over medium heat. Cook onions and garlic in butter 2 to 3 minutes or until onions are tender. Stir in spinach; spread mixture in pie plate. Spread with cottage cheese.
- Stir Bisquick mix, milk, lemon juice, pepper and eggs until blended. Pour into pie plate; sprinkle with Parmesan cheese and nutmeg.
- Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Sprinkle with additional sliced green onions, if desired.
Nutrition Facts : Calories 165, Carbohydrate 12 g, Cholesterol 115 mg, Fiber 1 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg
WEEKNIGHT SKILLET SPINACH PIE
I love sneaking extra veggies into my kids' dinners, especially with this skillet spinach pie recipe. With a flaky crust and extra cheese, the kids never know they're eating a vitamin-rich dish and I'm not hovering over an oven for hours. Put the spinach and phyllo sheets in the refrigerator the night before or early in the morning for thawing. -Kristyne McDougle, Lorain, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, combine eggs, spinach, cheeses, walnuts, seasonings and, if desired, tomatoes; set aside. Brush a 10-in. cast-iron or other ovenproof skillet with some of the oil; set aside., Unroll phyllo dough. Place 1 sheet of phyllo dough on a work surface; brush with oil. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Place in prepared skillet, letting edges of phyllo hang over sides. Repeat with an additional 5 sheets of phyllo, again brushing with oil and rotating sheets to cover the skillet., Spread spinach mixture over phyllo in skillet. Top with an additional 6 sheets of phyllo, again brushing with oil and rotating sheets. Fold ends of phyllo up over top of pie; brush with oil. , Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack until top is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 334 calories, Fat 23g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 649mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.
QUICK AND EASY SAUTEED SPINACH
Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.
Provided by Denee
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g
SPINACH PIE RECIPE
Prep this simple Spinach Pie Recipe in just ten minutes. This Spinach Pie Recipe is so easy to make thanks to frozen spinach and a ready-made pie crust.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield Makes 8 servings, 1 wedge each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix spinach, cheeses, eggs and nutmeg. Pour into pastry shell.
- Bake 45 to 50 min. or until center is set. Let stand 5 min.
- Cut into 8 wedges. Serve topped with the pasta sauce.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
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