Mama Voulas Spanakopita Recipes

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MAMA VOULA'S SPANAKOPITA



Mama Voula's Spanakopita image

Provided by JoAnn Cianciulli

Categories     Cheese     Dairy     Leafy Green     Vegetable     Appetizer     Vegetarian     Kid-Friendly     Dinner     Feta     Leek     Spinach     Phyllo/Puff Pastry Dough     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, preferably Greek, plus more for brushing
6 leeks, white and light green parts, chopped and well rinsed
4 garlic cloves, minced
2 1/2 pounds fresh baby spinach, rinsed and dried
1/2 teaspoon freshly ground black pepper
2 cups crumbled firm feta cheese, preferably Greek
1/2 cup finely chopped fresh dill
1/2 cup finely chopped fresh mint
3 large eggs, lightly beaten
2 frozen country-style filo sheets or puff pastry sheets (see Note), thawed but kept chilled

Steps:

  • Preheat the oven to 350°F.
  • Place a large skillet over medium-high heat and coat with the 3 tablespoons of oil. When the oil is hazy, add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes. Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch. Let the spinach wilt and cook down before adding more. Once all the spinach is in the pan, season with the pepper.
  • Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy. Once the mixture is cool, add the feta, dill, mint, and eggs. Fold the ingredients together until well combined.
  • Brush the bottom and sides of a 9-by-13-inch baking dish with oil. Working with 1 sheet at a time, lay the dough on a lightly floured surface and roll it out slightly to fit the pan. Line the bottom of the dish with the first piece of dough, pressing into the corners. Trim off any excess with a paring knife. Spread the spinach filling evenly over the dough. Cover with the second sheet of dough, trimming around the edges of the dish. Brush the top with oil.
  • Bake until the top is puffed and golden brown, about 30 to 35 minutes. Let stand for 10 minutes before cutting into squares. Serve warm or at room temperature.

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

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.

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