EASY SPANAKOPITA
A great finger food for get togethers. Easy to make and so good with flaky phyllo dough and spinach.
Provided by Allybee Z
Categories Lunch/Snacks
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cook the onions in a saute pan with 1 tablespoon each of butter and olive oil until soft and translucent (4 minute on medium).
- Add garlic and cook until fragrant (about another 2 min.).
- Combine onions, garlic, spinach, salt and pepper, hot sauce, egg, feta, Parmesan, and cottage cheeses together in a mixing bowl.
- In a separate bowl, combine the remaining 3 tablespoons each of melted butter and olive oil.
- Grease a 9x13 inch casserole dish.
- Place one sheet of phyllo on the bottom of the dish brush with the butter mixture.
- Top with another sheet of phyllo dough and brush with butter mixture.
- Repeat this process until you have a total of seven sheets of phyllo dough.
- Spread all of the spinach mixture over the top of the last layer of dough.
- Then repeat the process of layering the remaining Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
- Repeat with the remaining seven sheets of dough, brushing each new layer with the butter mixture, making sure to butter the top layer.
- Bake at 375°F until the top is golden brown (about 45 minutes).
- Cut spanakopita to make little triangles.
SPANOKOPITA
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.
SPANAKOPITA II
The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.
Provided by MARY KESSLER
Categories Appetizers and Snacks Pastries
Time 1h35m
Yield 27
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
- Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
- Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
- Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
- Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 246 calories, Carbohydrate 15.9 g, Cholesterol 62.1 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 9 g, Sodium 312.8 mg, Sugar 1.1 g
SPANAKOPITA (SPINACH TRIANGLES OR PIE)
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 60 triangles or 1 (9 by 13inch
Number Of Ingredients 9
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 BITES
For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version-buttery phyllo with a spinach-cheese filling-but is so simple to do. -Barbara Smith, Chipley, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 10-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter., Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter., Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 21 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK SPANAKOPITA
Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.
- Lay 1 sheet phyllo on a parchment-lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.
ALEXA'S EASY SPANAKOPITA
Spanakopita doesn't have to be difficult. Follow this simple how-to to create delicious, quick and easy spanakopita! Parakaló!
Provided by Alexa
Categories Greek
Time 45m
Yield 5 5 people, 5 serving(s)
Number Of Ingredients 8
Steps:
- Finely dice onion, and sautee in a pan with EVOO.
- Once translucent, add garlic and spinach until wilted.
- Remove from heat, and let cool.
- Dice feta into medium size chunks. Add to spinach mixture along with parmesan cheese.
- Mix until everything is incorporated.
- Add salt + pepper, stir.
- Remove filo dough from box, and place between a damp kitchen towel to keep moist while working.
- Add a small amount of EVOO on the bottom of your baking dish.
- Place an even layer of filo on the bottom of the dish, overlapping the sides.
- Continue to do this at least 10 times overlapping layers, and brushing with EVOO as you go. The more filo at the bottom, the thicker, crunchier crust you will have.
- Add your spinach cheese mixture, and press so it is evenly in the bottom of your pan.
- Fold over overlapping filo.
- Add several layers on top to cover the pie, and brush with EVOO.
- Place into the oven at 350 degrees for 30-35 minutes.
- Let cool 5-10 minutes, and dig in!
- It will be even better the next day! Enjoy! :).
Nutrition Facts : Calories 1002.5, Fat 73.9, SaturatedFat 24.4, Cholesterol 98.5, Sodium 1800.5, Carbohydrate 56.8, Fiber 3.2, Sugar 5.2, Protein 28.8
SPEEDY SPANIKOPITA
This is a version I came up with after working at a Greek-American restaurant. Puff pastry replaces phyllo to save some time in the kitchen.
Provided by itzatrap
Categories Pastry Appetizers
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
- Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
- Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
- Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.
Nutrition Facts : Calories 391.9 calories, Carbohydrate 24.7 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 9.7 g, Sodium 537.4 mg, Sugar 1.4 g
More about "easy spanakopita appetizers recipes"
MINI SPANAKOPITA TRIANGLES RECIPE (SPANAKOPITAKIA / …
From mygreekdish.com
SPANAKOPITA RECIPE; GREEK APPETIZER WITH PUFF PASTRY
From amiraspantry.com
EASY SPANAKOPITA TRIANGLES (GREEK SPINACH PIES)
From hildaskitchenblog.com
SPANAKOPITA - JO COOKS
From jocooks.com
EASY SPANAKOPITA APPETIZERS FOOD- WIKIFOODHUB
From wikifoodhub.com
LIGHT & EASY SPANAKOPITA (GREEK SPINACH PIE) - THE GOOD HEARTED …
From thegoodheartedwoman.com
QUICK AND EASY SPANAKOPITA APPETIZER RECIPE
From pinterest.com
EASY PUFF PASTRY SPANAKOPITA - WHERE IS MY SPOON
From whereismyspoon.co
EASY SPANAKOPITA APPETIZERS - MSN
From msn.com
SPANAKOPITA TRIANGLES {HOMEMADE APPETIZER}
From feelgoodfoodie.net
SPANAKOPITA DIPPING SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINI SPANAKOPITA - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY SPANAKOPITA - EASY RECIPES • THE WICKED NOODLE
From thewickednoodle.com
QUICK & EASY SPANAKOPITA RECIPE - LEMONSFORLULU.COM
From lemonsforlulu.com
EASY SPANAKOPITA TRIANGLES RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
EASY SPANAKOPITA BITES | COOKTORIA
From cooktoria.com
THE BEST SPANAKOPITA TRIANGLES (MINI GREEK SPINACH PIES)
From alekasgettogether.com
QUICK & EASY SPANAKOPITA RECIPE - THERESCIPES.INFO
From therecipes.info
EASY SPANAKOPITA DIP - FOOD WINE AND LOVE
From foodwineandlove.com
EASY HOMEMADE SPANAKOPITA RECIPE - AN EXERCISE IN FRUGALITY
From anexerciseinfrugality.com
SPANAKOPITA CUPS - A QUICK AND SIMPLE RECIPE - COOK LIKE A …
From cooklikeagreekblog.com
SPANAKOPITA BITES - HANDLE THE HEAT
From handletheheat.com
EASY SPANAKOPITA – SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
EASY SPANAKOPITA BITES - IOWA GIRL EATS
From iowagirleats.com
SPANAKOPITA CUPS PARTY APPETIZERS - CELEBRATIONS AT HOME
From celebrationsathomeblog.com
MINI SPANAKOPITA SPINACH AND FETA CHEESE BITES RECIPE
From thespruceeats.com
EASY SPANAKOPITA APPETIZERS | RECIPE | APPETIZER BITES, APPETIZER ...
From pinterest.com
EASY SPANAKOPITA APPETIZERS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
EASY SPANAKOPITA APPETIZERS - VEGAN BAKING UP HIGH
From veganbakinguphigh.com
EASY MINI SPANAKOPITA RECIPE {SPINACH AND FETA PIES}
From tastyeverafter.com
EASY SPANAKOPITA PHYLLO APPETIZERS (MAKE AHEAD OPTION) RECIPE
From recipezazz.com
EASY ROLL UP APPETIZERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY SPANAKOPITA PHYLLO CUPS • BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
SPANAKOPITA {GREEK SPINACH PIE} - SPEND WITH PENNIES
From spendwithpennies.com
PIE STYLE SPANAKOPITA - I WASH YOU DRY
From iwashyoudry.com
EASY SPANOKOPITA RECIPE | SPINACH FETA FILO CUPS - SPICES N FLAVORS
From spicesnflavors.com
EASY SPANAKOPITA [VIDEO] | GREEK RECIPES EASY, GREEK RECIPES, …
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love