Ispanakkavurmaturkishspinach Recipes

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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 (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

ISPANAK KAVURMA (TURKISH SPINACH)



Ispanak Kavurma (Turkish Spinach) image

Courtesy of turkishcookbook.com with only a couple adjustments. I don't usually boil spinach (truthfully?: never) but boiled spinach can be beautiful...

Provided by COOKGIRl

Categories     Spinach

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

17 ounces fresh baby spinach leaves, rinsed well if necessary and drained
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 small roma tomatoes, pureed (or any similar tomato-fresh or canned)
1/4 teaspoon freshly grated nutmeg (reduced from one half teaspoon)
4 tablespoons water (or beef or chicken broth)
salt and pepper, to taste
1 garlic clove, peeled
1/2 cup plain yogurt, drained
salt
1 tablespoon extra virgin olive oil
1/2 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)

Steps:

  • Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
  • In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to "chop" the spinach with the back of a wide spoon.
  • Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
  • Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
  • Arrange spinach on a platter. Place the yogurt sauce on top.
  • Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
  • Drizzle the infused red pepper over the yogurt sauce.

TURKEY-SPINACH KORMA



Turkey-Spinach Korma image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 large onion, chopped
1 2-inch piece ginger, peeled and chopped (about 1/4 cup)
3 cloves garlic
1 tablespoon curry powder
Kosher salt
3/4 cup plain low-fat yogurt, plus more for serving
2 tablespoons vegetable oil
1 pound 99%-lean ground turkey
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh cilantro, plus more for topping
3 cups cooked brown rice, for serving

Steps:

  • Puree half of the onion, 2 tablespoons water, the ginger, garlic, curry powder and 1/2 teaspoon salt in a food processor until almost smooth; set aside. Mix the yogurt with 1/4 cup water in a small bowl; set aside.
  • Heat the vegetable oil in a large skillet over high heat. Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes.
  • Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes. Reduce the heat to low and stir in the spinach and the yogurt mixture. Cook, stirring, until warmed through, about 3 minutes. Stir in the cilantro and 1/4 teaspoon salt. Serve over rice with more yogurt and topped with cilantro.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

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.)

ISPANAKLI KEK [TURKISH SPINACH CAKE]



Ispanakli Kek [Turkish Spinach Cake] image

Want to get more greens into your children? Well this is the perfect cake recipe. Use any leafy green vegetable. This cake is not super-sweet so goes well with various icings. Can be made a mini-loaves or cupcakes. I freeze portions of this for school lunches.Perfect for St Patrick's Day!

Provided by Missy Wombat

Categories     Dessert

Time 45m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 8

150 -200 g spinach
3/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon vanilla essence
3 eggs
1 1/2 cups sugar
2 cups flour
3 teaspoons baking powder

Steps:

  • Preheat oven to 350 deg F/180 deg Celsius.
  • Add spinach, olive oil, vanilla and lemon juice to a blender or food processor and blend to a puree.
  • Add eggs and sugar.
  • In a separate bowl whisk together flour and baking powder.
  • Make a well in the dry ingredients and add the spinach mixture. Fold together until uniform.
  • Pour into greased 13"x 9" pan.
  • Bake for about 30 minutes. Check with a skewer to see if fully cooked.
  • Allow to cool.
  • Can be eaten with whipped cream or a cream cheese icing.

Nutrition Facts : Calories 157.4, Fat 7.5, SaturatedFat 1.1, Cholesterol 23.2, Sodium 59.7, Carbohydrate 21, Fiber 0.4, Sugar 12.6, Protein 2

LAMB & SPINACH SPANAKOPITA



Lamb & spinach spanakopita image

Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we've added lamb, slow-cooked in stock

Provided by Esther Clark

Categories     Dinner, Lunch, Main course, Supper

Time 3h35m

Number Of Ingredients 19

2 tbsp olive oil
800g lamb neck or shoulder, cut into chunks
500ml lamb or chicken stock
1 cinnamon stick
1 bay leaf
1 tbsp butter
1 onion , finely sliced
2 garlic cloves , crushed
1 tsp ground coriander
1 heaped tbsp ground cumin
1 heaped tsp ground cinnamon
500g spinach
150g feta , crumbled
1⁄2 small bunch of mint , leaves picked and finely chopped
2 tbsp pine nuts , toasted
1 egg , lightly beaten
100g butter , melted
270g filo pastry
2 tbsp sesame seeds

Steps:

  • Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
  • Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
  • Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
  • Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.

Nutrition Facts : Calories 784 calories, Fat 55 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium

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