Easy Spanakopita Recipes

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QUICK SPANAKOPITA



Quick Spanakopita image

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

3 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 pound baby spinach
1 large egg
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 cup fresh dill, finely chopped
6 ounces feta cheese, crumbled
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
10 sheets phyllo dough (each 17 by 12 inches), thawed if frozen
1/2 cup (1 stick) unsalted butter, melted

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.

EASY SPANAKOPITA APPETIZERS



Easy Spanakopita Appetizers image

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

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1/2 cup crumbled feta cheese
2 large eggs, lightly beaten
1/4 cup finely chopped onion
1/4 cup mayonnaise
2 tablespoons snipped fresh dill
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
15 sheets phyllo dough (14x9-inch size)
1/2 cup butter, melted
Optional: Tzatziki sauce, lemon wedges and fresh dill sprigs

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.

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

EASY SPANAKOPITA



Easy Spanakopita image

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

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
20 ounces frozen chopped spinach, defrosted and squeezed dry
salt and pepper, to taste
2 teaspoons hot sauce (I use Frank's Red Hot)
1/2 cup feta cheese, crumbled
1/2 cup parmesan cheese, shredded
1 egg, beaten
1 cup small curd cottage cheese
14 sheets phyllo dough, defrosted
3 tablespoons melted butter
3 tablespoons olive oil

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.

DEEP DISH SPANAKOPITA



Deep Dish Spanakopita image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 15

500 grams frozen spinach (about two 9-ounce packages)
10 sheets frozen phyllo dough (about 280 grams/10 ounces)
2 tablespoons olive oil
1 yellow onion, finely diced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 garlic clove, grated
2 tablespoons finely chopped parsley
3 tablespoons finely chopped dill
1/2 teaspoon crushed red pepper flakes
Pinch freshly grated nutmeg
1 lemon, zested and juiced
2 cups crumbled feta cheese (about 250 grams)
1 egg
1/3 cup unsalted butter, melted (75 grams)

Steps:

  • Defrost the spinach and phyllo dough in the fridge overnight.
  • For the filling, heat the olive oil in a medium skillet over medium heat. Add the onion, season with salt and pepper and cook until softened and lightly golden brown, about 5 minutes. Add the garlic and cook for 1 to 2 minutes, stirring frequently. Then remove the pan from the heat and stir in the parsley, dill, red pepper flakes, nutmeg and lemon zest. Set aside to cool to room temperature.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Drain the spinach through a strainer lined with a clean kitchen towel or a few layers of sturdy paper towel. Gather the spinach up in the towel and squeeze out as much of the water as possible. Transfer to a bowl and add the lemon juice and feta. Stir in the cooled onion mixture and the egg.
  • Retrieve the phyllo from the fridge, unroll it and cover it with a clean kitchen towel to keep it from drying out. Place a 9-inch springform pan on a rimmed baking sheet and brush the bottom and sides lightly with butter. Lay out one sheet of phyllo, brush with butter and transfer it to the prepared pan. There is no need to be extra careful here - the phyllo might tear, crack or rumple up a bit but that just makes for more texture in the end result. Layer on two more buttered sheets of phyllo across the bottom of the pan.
  • Continue buttering the phyllo as before but begin placing the remaining sheets off-center around the pan so that their edges overlap in the center of the base and the other edge hangs over the sides, gently pressing along the bottom and up the sides to create a crust. Transfer the spinach filling into the phyllo crust and spread into an even layer.
  • Gather and fold the overhanging phyllo overtop of the edges of the spinach, leaving the center bit of spinach exposed. Brush the phyllo with remaining butter and bake for 40 to 50 minutes, or until golden brown and crisp. Allow to cool slightly before removing from the pan and serving.

SPANAKOPITA



Spanakopita image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
1 small onion, finely chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon nutmeg, ground or freshly grated
4 ounces feta with black pepper or plain feta, crumbled into tiny bits
1 egg, beaten
3 tablespoons sour cream
4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
3 tablespoons melted butter

Steps:

  • Place oven rack in center of the oven and preheat to 400 degrees F.
  • Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
  • On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

SPANAKOPITA



Spanakopita image

Greek spinach pie.

Provided by Bea Gassman

Categories     World Cuisine Recipes     European     Greek

Time 1h50m

Yield 10

Number Of Ingredients 11

3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon vegetable oil
1 ½ cups finely chopped onion
8 ounces feta cheese, crumbled
1 ¼ cups shredded Swiss cheese
¾ cup grated Parmesan cheese
2 eggs, beaten
¼ cup chopped fresh parsley
1 dash ground cinnamon
1 cup butter, melted
1 (16 ounce) package phyllo dough

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
  • In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
  • Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
  • Bake in preheated oven for 40 minutes, or until golden brown.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 31.1 g, Cholesterol 125.2 mg, Fat 34.5 g, Fiber 3.4 g, Protein 17.2 g, SaturatedFat 20 g, Sodium 816 mg, Sugar 3.2 g

SPANAKOPITA BITES



Spanakopita Bites image

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

1 large egg, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese
1 cup 4% small-curd cottage cheese
3/4 cup butter, melted
16 sheets phyllo dough (14x9-inch size)

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 RECIPE



Easy Spanakopita Recipe image

Pick up some phyllo dough to make this Easy Spanakopita Recipe! Our take on a Greek dish is an Easy Spanakopita Recipe ready in 45 minutes.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 30 servings

Number Of Ingredients 8

1 Tbsp. olive oil
1 pkg. (1 lb.) baby spinach leaves
2 pkg. (4 oz. each) ATHENOS Traditional Crumbled Feta Cheese
1 egg, beaten
1/2 tsp. ground red pepper (cayenne)
10 sheets frozen phyllo dough, thawed
1/2 cup butter, melted
4 green onions, chopped

Steps:

  • Heat oil in large skillet on medium-high heat. Add spinach; cook and stir 4 to 5 min. or until spinach wilts. Remove from heat. Discard any liquid from skillet; cool 5 min. Squeeze spinach to remove as much liquid as possible. Chop spinach. Mix spinach, feta, egg and pepper in medium bowl.
  • Heat oven to 375°F. Unroll phyllo sheets; cover with plastic wrap until ready to use to prevent drying. Place 1 phyllo sheet on clean work surface; brush lightly with butter. Top with second phyllo sheet. Using sharp knife, cut sheets crosswise into 6 (12x2-3/4-inch) strips.
  • Place 1 tsp. spinach mixture onto end of strip. Fold one corner of phyllo strip over filling to make a triangle. Continue folding dough until entire strip is folded into a triangular packet. Place, seam side down, on baking sheet sprayed with cooking spray. Repeat with remaining phyllo sheets and filling mixture. Brush tops with remaining butter.
  • Bake 20 to 25 min. or until crisp and golden brown. Cool on wire rack.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 0 g, Protein 3 g

LIGHTER SPANAKOPITA



Lighter spanakopita image

This traditional Greek spinach and feta cheese pie gets a healthier makeover - we've slashed the fat, salt and calories

Provided by Angela Nilsen

Categories     Dinner, Lunch, Main course, Supper

Time 1h35m

Number Of Ingredients 15

500g fresh spinach
3 tbsp rapeseed oil
1 shallot , finely chopped
6 spring onions , ends trimmed, finely chopped
2 garlic cloves , finely chopped
generous pinch of ground nutmeg
200g ricotta
1 large egg , beaten
2 tbsp chopped dill , plus 1 rounded tsp
2 tbsp snipped chives
2 tsp chopped mint
5 sheets filo pastry (each about 46 x 25cm and about 250g total weight)
100g feta
minted yogurt dip (see tip), to serve (optional)
tomato, cucumber & pepper salad (see tip), to serve (optional)

Steps:

  • Pack the spinach into a large heatproof bowl. Pour boiling water over and press the spinach down with a wooden spoon. Leave for 1 min to wilt, stirring a couple of times so all the leaves are submerged. Tip into a large colander and place under running cold water to cool quickly. Drain well - squeeze out any excess water by pressing the spinach down with the wooden spoon, then squeezing with your hands. Using kitchen paper, pat the spinach dry into a compact shape, lay it on a board and roughly chop, then set aside.
  • Heat 2 tsp of the oil in a large non-stick frying pan. Add the shallot, spring onions and garlic, and fry over a high-ish heat for 3-4 mins, stirring often, until softened and just starting to brown. Lower the heat, tip in the spinach and stir for 1 min only to finish drying. Season with pepper and a good pinch of nutmeg, and leave to cool.
  • Heat oven to 190C/170C fan/gas 5 and put a baking sheet in to heat up. In a bowl, stir the ricotta into the beaten egg and mix in the 2 tbsp dill, the chives and mint. Season with pepper and a pinch of salt.
  • Lightly oil a 20cm square x 4cm deep cake tin. Mix the remaining oil with the 1 rounded tsp dill. Lay the filo pastry sheets on a large board. Brush the top one with a little of the dill oil, then carefully lower it into the tin to line the base and 2 of the sides, with an overhang on both sides. The pastry doesn't have to fit in smoothly - a few wrinkles and folds in it are fine. Brush a bit more oil over the second pastry sheet and this time lay it down in the tin the other way round, so it drapes over and lines the base and the other 2 sides. The tin should now be completely covered, with a pastry overhang all round. Repeat the criss-cross layering with 2 more oiled filo sheets.
  • Stir the ricotta mixture into the spinach, then crumble in the feta. Lightly stir it in so you leave a few chunky pieces. Spoon this filling into the lined tin and level it. Bring the pastry sides up and over the filling, then brush a little oil over them. Brush the remainder of the oil over the last filo sheet on the board. Cut the sheet in half widthways and lay one half over at a time, in big folds, to cover the filling and give you a pastry topping.
  • Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Leave to cool for 10-15 mins. Remove the tin and transfer to a serving plate. If your tin doesn't have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Serve warm or cold with minted yogurt dip and a tomato, cucumber & pepper salad (see below), if you like.

Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium

SKILLET SPANAKOPITA RECIPE BY TASTY



Skillet Spanakopita Recipe by Tasty image

Perfect for a vegetarian weeknight dinner, this easy, one-pan spanakopita will hit the spot. Contrary to popular belief, spanakopita does not traditionally use garlic in the filling. It is meant to lean more toward the sweet side and the addition of garlic would make the filling more savory.

Provided by Betsy Carter

Categories     Dinner

Time 1h23m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons olive oil, plus more for brushing phyllo
1 medium white onion, finely chopped
4 scallions, thinly sliced
1 ¼ teaspoons kosher salt, divided
¼ teaspoon ground nutmeg
24 oz frozen spinach, thawed and well drained
¼ cup fresh dill, minced
⅓ cup fresh parsley, minced
¼ cup fresh mint, minced
1 ½ teaspoons sugar
3 large eggs
8 oz feta cheese, in brine, shredded, plus 4 (115 g) ounces, crumbled
10 sheets frozen phyllo, thawed

Steps:

  • Preheat the oven to 350°F (180°C).
  • Melt the butter and olive oil together in an 8-inch skillet over medium heat. Add the onion and scallions and season with ¼ teaspoon salt and the nutmeg. Cook for 6-8 minutes, stirring occasionally, until the onions are softened. Stir in the spinach, season with the remaining teaspoon of salt, and cook for 4-5 minutes, until most of the moisture has evaporated. Stir in the dill, parsley, mint, and sugar and cook for 1-2 minutes more, until the herbs are fragrant. Remove the pan from heat and let the filling cool, about 10 minutes.
  • Beat the eggs in a large bowl, then fold in the shredded and crumbled feta. Add the cooled spinach mixture to the eggs and feta and fold to combine.
  • Wipe out the skillet and lightly grease with olive oil. Lay a sheet of phyllo dough across the pan, gently tucking flush against the bottom (it will hang over the edges) and lightly brush or spray with olive oil. Lay another sheet of phyllo dough on top of the first sheet in another direction and lightly brush or spray with olive oil. Repeat with 4 more sheets of phyllo, alternating where the overhanging phyllo falls each time. Add the spinach filling to the skillet, smoothing the top, and fold the overhanging phyllo over the filling.
  • Tear the remaining 4 sheets of phyllo in half crosswise. Crumble each piece of phyllo on top of the filling, covering the entire surface. Lightly brush or spray the entire top of the pie with olive oil.
  • Bake the spanakopita for 38-43 minutes, or until the filling is set and the phyllo is golden brown in most places.
  • Let cool for 15-20 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 193 calories, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

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MINI SPANAKOPITA - SIMPLY DELICIOUS
2020-12-09 Preheat the oven to 200°C/390°F. Wash and drain the spinach. Heat a large pot over medium-high heat then add the spinach. Allow to wilt completely then transfer to a mesh strainer. Allow to cool to room temperature then squeeze out as much liquid as you can. Roughly chop the spinach then transfer to a mixing bowl.
From simply-delicious-food.com


SPANAKOPITA RECIPE; GREEK APPETIZER WITH PUFF PASTRY ...
2018-12-05 Instructions. In a pan over medium heat, sauté onions until fragrant then add garlic and sauté for another 30 seconds. Add spinach, parsley, cilantro, dill, salt and pepper mixing them all well together. Cook for 3 minutes then remove from heat and let it cool down for 10 minutes. Stir in one beaten egg and feta cheese.
From amiraspantry.com


SPANAKOPITA {GREEK SPINACH PIE} - SPEND WITH PENNIES
2020-03-18 How To Make Spanakopita. This easy Greek spinach pie comes together in three steps: DOUGH: The dough itself is already made, but you will have to prep it properly for the best pie! (Any extras can be made into Phyllo cups!); Thaw: The dough will be frozen and will need to thaw.The best way to do this to ensure the integrity of the dough is to transfer it to the …
From spendwithpennies.com


EASY PUFF PASTRY SPANAKOPITA - WHERE IS MY SPOON
2022-03-26 Puff pastry: If using frozen puff pastry, thaw and roll it according to the package instructions. If using refrigerated and already rolled pastry, remove it from the fridge about 10 minutes before baking. Preheat the oven to 375°F/ 190°C. Brush the baking dish with olive oil.
From whereismyspoon.co


EASY SPANAKOPITA BITES | COOKTORIA
2017-02-15 Transfer spinach onto the plate, and place in a cold place for a few minutes. Meanwhile, prepare the egg mixture by whisking the rest of the ingredients together. 4. Add spinach to the egg mixture. Stir. 5. Divide the filling between the 15 Fillo shells. Bake at 350F for 15 minutes. Let cool slightly before serving.
From cooktoria.com


SPANAKOPITA RECIPE | GOOD FOOD
Place the feta in a large bowl and roughly mash it with a fork. Add the ricotta, parmesan, eggs, breadcrumbs, nutmeg, pepper, oil, dill and green onions and mix well. Add the spinach and mix lightly but thoroughly with your hands. Lightly oil a 20x30-centimetre baking dish. Lay a sheet of filo on a work surface and brush it with butter.
From goodfood.com.au


CLASSIC SPANAKOPITA RECIPE • UNICORNS IN THE KITCHEN
2020-09-18 Make the filling. Start by sautéing the onion and garlic in some olive oil over medium heat. Add in spinach and cook until wilted. Discard the excess liquid and leave the spinach to cool for a few minutes. Once the mixture is cool, mix it with chopped parsley, dill and green onion. Add in crumbled feta and the eggs.
From unicornsinthekitchen.com


QUICK & EASY SPANAKOPITA RECIPE - LEMONSFORLULU.COM
2022-05-04 Remove and let cool slightly. In a bowl combine spinach mixture, garlic, cottage cheese, feta, seasoning, nutmeg and salt. To assemble, lay two phyllo sheets vertically on a baking sheet. Brush with melted butter. Take two more phyllo sheets and turn them so that they are at the 11:00 and 5:00 positions.
From lemonsforlulu.com


EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE) - THE MATBAKH
2021-05-07 Strain the spinach. In a large nonstick pan on medium heat, add the roughly chopped spinach and cover with a lid. Once the spinach has wilted and the water has separated from the spinach (about 3 to 5 minutes), remove the spinach and drain. Allow the spinach to cool. Finely chop the spinach.
From thematbakh.com


BEST HOMEMADE SPANAKOPITA RECIPE - HOW TO MAKE SPANAKOPITA
2022-03-29 Using a clean kitchen towel, squeeze all excess moisture out of spinach. Transfer to a large bowl. In a large skillet over medium heat, heat …
From delish.com


SPANAKOPITA RECIPE EASY - UNIVCOFC.ORG
Last updated: Dec 8, 2021 • 2 min read. Crimp edges of hand pies with a fork. 3 tablespoons melted butter 3 tablespoons olive oil directions Cook the onions in a saute pan with
From univcofc.org


HOW TO MAKE SPANAKOPITA AT HOME: EASY SPANAKOPITA RECIPE ...
2021-12-08 Written by the MasterClass staff. Last updated: Dec 8, 2021 • 2 min read. Typically eaten as a side dish or appetizer, spanakopita ( spah-nah-KO-pee-tah ), or Greek “spinach pie,” is a cheesy, indulgent treat that’s been a central part of Greek cuisine for centuries.
From masterclass.com


SPANAKOPITA (GREEK SPINACH PIE) | RECIPETIN EATS
2021-03-19 8 base layers: Layer 8 sheets of filo pastry on the tray, brushing each layer with melted butter. Filling: Spread filling on filo pastry. Smooth surface and leave a 2.5cm / 1" border. 8 Filo topping layers (Note 4): Cover spinach with a sheet of …
From recipetineats.com


MAKE EASY SPANAKOPITA WITH PUFF PASTRY | LITTLE HOUSE BIG ...
2022-04-12 roll out one Puff Pastry sheet to roughly 12 inches square, score the sheet into 16 squares approximately 3x3 inches. divide the filling in half in the bowl and then split one of those halves between the 16 squares. fold each square over to form a triangle and then use a folk to crimp the edge. transfer the hand pies to a baking sheet, brush ...
From littlehousebigalaska.com


EASY SPANAKOPITA - EASY RECIPES • THE WICKED NOODLE
2021-04-06 Lightly beat the egg in a medium-sized mixing bowl. Add the feta cheese, salt, pepper and spinach mixture; stir until combined. Remove the phyllo sheets from the package and place them on a damp cooking towel. Take the top two sheets and place them on a clean cutting board or the counter.
From thewickednoodle.com


SPANAKOPITA – SMITTEN KITCHEN
2022-01-26 1 1/4 pounds (20 ounces or 565 grams) baby spinach [see Note about frozen], roughly chopped; 1 cup red onion (from 1 small or half a large), finely chopped
From smittenkitchen.com


SPANAKOPITA RECIPE (GREEK SPINACH PIE WITH FETA AND HERBS)
2015-08-23 If using frozen spinach, defrost spinach and squeeze out all excess moisture in a colander. Using a kitchen cloth or a cheese cloth helps. Chop the scallions and herbs. Transfer spinach, scallions, herbs to a large bowl. Add the both the cheeses, black pepper, and eggs. Mix well (I like to use my hands).
From mysweetgreek.com


THE BEST SPANAKOPITA TRIANGLES (MINI GREEK SPINACH PIES ...
2021-07-27 Step 2: Layer one sheet of phyllo dough and sprinkle or brush your dough with melted butter. Add a second layer and repeat. Step 3: Cut your rectangle into 3 long strips (lengthwise). Step 4: Add 1-2 tablespoons of spinach filling to the bottom of each strip.
From alekasgettogether.com


EASY SPANAKOPITA - JACK'S MEAT SHACK
Preheat the oven to 180C. blanch the spinach so it is wilted, allow to cool and drain. Remove as much of the excess water as possible with the tea towel. Chop the spinach and the feta into small pieces and add to a mixing bowl. Add the beaten egg and the Ranch rub an mix to combine. Take the filo out of the packaging and place between two ...
From jacksmeatshack.com


EASY SPANAKOPITA BITES - IOWA GIRL EATS
Preheat oven to 350 degrees then place phyllo cups on 2 baking sheets and set aside. Heat olive oil in a skillet over medium heat. Add onion, season with salt and pepper, then saute until translucent, about 5 minutes. Add garlic and saute for 30 more seconds then transfer mixture to a large bowl and cool slightly.
From iowagirleats.com


SPANAKOPITA PASTA (SPANAKOPASTA!) - BOWL OF DELICIOUS
2020-04-02 This easy Spanakopita Pasta recipe (Spanakopasta!) comes together in only 20 minutes and is packed with yummy Greek flavor!Spinach, feta, dill, and lemon are the stars of this quick and easy recipe, with eggs stirred into the sauce like a carbonara. It’s got all the flavor you love about spanakopita with barely any effort, in a fraction of the time!
From bowlofdelicious.com


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