SPANAKOPITA (GREEK SPINACH PIE)
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
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
GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY
Here's what you need: olive oil, green onion, fresh spinach, garlic, feta cheese, ricotta cheese, fresh dill, fresh parsley, salt, pepper, phyllo dough
Provided by Pierce Abernathy
Categories Dinner
Yield 8 triangles
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
- Add half the spinach, giving time for some to cook down before adding the rest.
- Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
- Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
- Set in refrigerator.
- Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
- Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
- Cut your dough into 4 sections using a pizza cutter.
- With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
- Bake in a preheated oven for 25-30 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 190 calories, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams
GREEK SPINACH PIE (SPANIKOPITA)
Make and share this Greek Spinach Pie (Spanikopita) recipe from Food.com.
Provided by Carol in Cabo
Categories Greek
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Drain spinach, using a paper towel squeeze all moisture out.
- Saute onion in a bit of olive oil until golden brown.
- Drain cottage cheese.
- Chop up or crumble cheeses.
- In a large bowl mix cheeses, spinach, onion, eggs and dill. Set aside.
- Remove half the phyllo from the package. Cover with damp cloth. Lay one sheet of dough in a 9X13 baking dish, brush with melted butter. Repeat until the half of the dough has been used. Pour on the spinach/cheese mixture and level with spatula. Top with remaining half of the phyllo dough, brushing each sheet with butter.
- Bake for 20 minutes or until golden brown and 'puffy'.
- Cut and serve. This is for main course, you can also do in small triangles of dough for an appetizer, but that's too much work for me!
- This freezes very well.
Nutrition Facts : Calories 810.4, Fat 57.9, SaturatedFat 33.2, Cholesterol 218.4, Sodium 1422.6, Carbohydrate 49.8, Fiber 4, Sugar 5.6, Protein 24.7
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- In a saucepan, heat oil. Add onions. Cook until softened. Add spinach, dill, and all-purpose flour. Cook for 10 min. Remove the saucepan from heat. Add crumbled feta, eggs, salt, and pepper. Stir.
- Brush 1 phyllo sheet with butter. Place another sheet over the butter. Press them together. Cut into 3-inch wide strips.
- On the work surface, lay out 1 strip at a time with the narrow end close to you. Spoon the filling an inch from the narrow end. Form a triangle by folding the bottom right corner of the Spanakopita to the left edge. Bring the point at the bottom left up to rest along the left edge. Continue folding the Spanakopita triangle upon itself, until the entire sheet is used. Repeat the process with the remaining spinach filling and phyllo.
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