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
LIGHTER SPANAKOPITA
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
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
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.
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
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
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.
SKILLET SPANAKOPITA RECIPE BY TASTY
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
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
SPANAKOPITA
Traditional greek feta & spinach pie with filo pastry
Provided by harley121202
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Trim the roots from the English spinach, or if using silverbeet, remove leaves from tough stems. Wash leaves and drain well. Coarsely shred the leaves and tender stalks of the spinach and set aside.
- Place the feta in a large bowl and coarsely mash with a fork. Add the ricotta, kefalograviera, eggs, breadcrumbs, nutmeg, pepper and oil. Mix with the fork to combine. Add the spinach and set aside while preparing the pastry case.
- Preheat oven to 180?C.=2 0Lightly grease a 20cm x 30cm x 5cm deep baking dish.
- Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo and butter the filo. Top with another sheet of filo and butter and continue until about half the sheets of filo are used.
- Using your hand or a large metal spoon, gently mix the spinach filling until thoroughly combined. Pour into the prepared pastry base and spread evenly. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered. Trim any overhanging pastry and tuck in the sides.
- Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set. Gently shake the pan and the spanakopita will slide easily when cooked. Cover with foil if over browning. Cool on rack for 15 minutes before cutting to serve.
SPANAKOPITA
Categories Herb Appetizer Bake Low Fat Vegetarian Lunch Buffet Feta Spinach Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onions and garlic and sauté until tender, about 5 minutes. Combine milk, cornstarch and oregano in small bowl. Pour into saucepan and stir until mixture thickens and boils. Squeeze any excess moisture from spinach. Add spinach and feta to mixture in saucepan. Mix in egg. Bring to simmer, stirring constantly. Cool mixture slightly.
- Preheat oven to 350°F. Spray 9-inch square baking dish with olive oil spray. Spray half of 1 sheet of phyllo. (Keep remainder covered with plastic and damp towel.) Fold phyllo in half crosswise. Place in prepared pan. Fold edges over so edges of phyllo are even with edges of pan. Spray phyllo sheet in pan. Repeat process with another phyllo sheet. Spread filling evenly over phyllo. Spray half of 1 sheet of phyllo. Place atop filling. Fold edges over so edges of phyllo are even with edges of pan. Spray phyllo sheet in pan. Repeat process with 2 more phyllo sheets. Spray half of remaining sheet of phyllo. Fold phyllo in half crosswise. Place atop phyllo in pan. Fold edges under so edges of phyllo are even with edges of pan. Spray top lightly with spray. Bake until phyllo is golden brown and filling is heated through, about 30 minutes. Blot top of phyllo with paper towels. Cut into squares and serve.
More about "lighter spanakopita recipes"
LIGHT & EASY SPANAKOPITA (GREEK SPINACH PIE) - THE GOOD …
From thegoodheartedwoman.com
5/5 (1)Total Time 1 hr 15 minsCategory Dinner or Appetizer, LunchCalories 321 per serving
- Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Add minced garlic and cook one minute more.
- Mix in the thoroughly drained spinach and dill. Sprinkle flour over the top and stir to combine. Cook approximately 5 minutes, or until most of the moisture has been absorbed. Remove from heat.
- Zest the lemon and add zest to the spinach mixture. Squeeze the juice from the zested lemon halves into the mixture as well.
SPANAKOPITA RECIPE (GREEK SPINACH PIE) - THE …
From themediterraneandish.com
4.8/5 (153)Calories 393 per servingCategory Entree or Side Dish
MINI SPANAKOPITA TRIANGLES RECIPE (SPANAKOPITAKIA / …
From mygreekdish.com
SPANAKOPITA TART RECIPE | COOKING LIGHT
From cookinglight.com
TRY A LIGHTENED-UP VERSION OF SPANAKOPITA - JOE CROSS
From rebootwithjoe.com
EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)
From mygreekdish.com
AUTHENTIC SPANAKOPITA RECIPE - COOKING FOR KEEPS
From cookingforkeeps.com
THIS LOW-CALORIE SPANAKOPITA RECIPE IS A GREEK …
From womansworld.com
LIGHTER SPANAKOPITA RECIPE | NEW IDEA FOOD
From newideafood.com.au
SPANAKOPITA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
SPANAKOPITA TRIANGLES RECIPE - A CEDAR SPOON
From acedarspoon.com
SPANAKOPITA - JAMIE GELLER
From jamiegeller.com
FREEZER APPETIZER: HOMEMADE SPANAKOPITA IN PHYLLO PASTRY
From acanadianfoodie.com
AUTHENTIC SPANAKOPITA RECIPE - GREEK SPINACH AND FETA PIE - OLIVE …
From olivetomato.com
TWO CHUBBY CUBS’ LIGHTER SPANAKOPITA | HACHETTE UK
From yellowkitebooks.co.uk
SPANAKOPITA | AMERICAN HEART ASSOCIATION
From heart.org
SPANAKOPITA RECIPE - HOW TO MAKE?
From feastofcrumbs.com
SPANAKOPITA TRIANGLES (SPINACH AND FETA TRIANGLES ... - A BAKING …
From abakingjourney.com
CLASSIC GREEK SPANAKOPITA | THE RECIPE CRITIC
From therecipecritic.com
SPANAKOPITA - TRADITIONAL GREEK SPINACH PIE | COOKTORIA
From cooktoria.com
GREEK SPANAKOPITA RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
SPANAKOPITA – SMITTEN KITCHEN
From smittenkitchen.com
EASY SPANAKOPITA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPANAKOPITA PIE | FEASTING AT HOME
From feastingathome.com
TWO CHUBBY CUBS LIGHTER SPANAKOPITA RECIPE WITH SPINACH - YOU …
From you.co.uk
SPANAKOPITA RECIPE - THE OLIVE AND THE SEA FOOD BLOG
From theoliveandthesea.com
SPANAKOPITA TRIANGLES (+ STEP-BY-STEP PHOTOS) - PLAYS WELL WITH …
From playswellwithbutter.com
PARTY SIZE SPANAKOPITA MELT. - HALF BAKED HARVEST
From halfbakedharvest.com
SPANAKOPITA (SPINACH TURNOVERS) | RICARDO
From ricardocuisine.com
LIGHTER SPANAKOPITA (GREEK SPINACH PIE) RECIPE - COOKEATSHARE
From cookeatshare.com
PIE STYLE SPANAKOPITA - I WASH YOU DRY
From iwashyoudry.com
LIGHTER SPANAKOPITA RECIPE - FOOD NEWS
From foodnewsnews.com
LIGHTER SPANAKOPITA – COOKER APP
From cookerapp.com
SPANAKOPITA: LIGHT AND FLAKY SPINACH PIE
From thechoppingblock.com
GREEK SPANAKOPITA TRIANGLES - KITCHEN ON THE AVENUE
From kitchenontheavenue.com
SPANAKOPITA {GREEK SPINACH PIE} - SPEND WITH PENNIES
From spendwithpennies.com
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