Karens Best Spanakopita Recipes

SPANOKOPITA

Spanokopita image

Provided by Ina Garten

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

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.

SOFIA'S SPANAKOPITA

Sofia's Spanakopita image

Provided by Food Network

Categories appetizer

Time 1h45m

Yield One 15-by-10-inch pan

Number Of Ingredients 18

Ingredients

1 1/3 cup extra-virgin olive oil
4 cloves garlic, minced
4 cups finely chopped leeks (white part only)
4 cups finely chopped shallots or onions
6 bags fresh spinach, roughly chopped (10-ounce bags)
4 cups chopped scallions
5 cups cubed feta
4 cups ricotta cheese
1 cup grated kefalotiri cheese
5 tablespoons finely chopped fresh dill
4 teaspoons finely chopped fresh mint
4 teaspoons ground black pepper
3 teaspoons freshly grated nutmeg
4 eggs
2 cups olive oil, for brushing
One box number-10 phyllo dough (thicker)
One box number-7 phyllo dough (thinner)
2 eggs, beaten

Steps:

Preheat the oven to 350 degrees F.
Heat the extra-virgin olive oil in large pot over medium heat. Saute the garlic, leeks and shallots until soft, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly. Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn). When the majority of the liquids have evaporated, transfer to a large bowl. Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl. Gently fold the cheese mixture into the cooled spinach mixture.
Brush a 15-by-10-inch rectangular pan with olive oil. Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step eight times. This creates a nice strong base for serving.
Pour in the spinach filling. Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in edges of the phyllo around the pan to make it look pretty. Score the pie in appropriate portion sizes. Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking.

KAREN'S BEST SPANAKOPITA

KAREN'S BEST SPANAKOPITA image

Categories Leafy Green Bake Vegetarian

Yield Makes 6-8 entree size or 12 appetizer size squares

Number Of Ingredients 9

Ingredients

2 packages fresh baby spinach, coursely chopped
1 medium onion, finely chopped
1T olive oil
1 lb. fillo dough, thawed
1/2 lb. buttter, melted
6 eggs
1 lb feta cheese
1/4 c. chopped italian parsley (optional)
salt and pepper to taste

Steps:

Saute onion in oil over medium heat until translucent. Add the spinach until it wilts. Raise heat to high and boil off the water from the wilted spinach. After the water has evaporated, remove from heat. Add parsley. Crumble the feta and add to the mixture. Add eggs one at a time and mix with a spoon until incorporated. Add salt and pepper to taste. (May require less salt due to the saltiness of the feta). Set filling aside. Butter a 9 x13 pan and layer fillo sheets one at a time to cover the botton and sides, buttering between sheets with melted butter using a pastry brush. Layer 8 sheets on the bottom and up the sides. Pour filling into prepared pan. Layer 8 more fillo sheets on top, buttering with the melted butter between sheets. Trim any excess fillo dough leaving a slight overhang. Fold the overhang up over the filling and butter to help it adhere to the top. Bake at 350 for 50-60 mins until puffed and golden and filling is set. Cool 15- 20 minutes before serving.

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