Molded Spinach Phyllo Pie Spanakopita Se Forma Recipes

SPINACH AND THREE CHEESE PHYLLO PIE

Steps:

• For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
• In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
• In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
• For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.

SPANAKOPITA (GREEK SPINACH PIE)

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.

GREEK SPANAKOPITA

Steps:

• Heat oven to 350 degrees. In a small saucepan, melt butter and oil together over low heat. Brush an 11-by-15-by-2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.
• Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.
• Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.
• Bake 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.

TIP'S SPANAKOPITA (SPINACH PIE)

Steps:

• Preheat oven to 325°F In a saute' pan sprayed with non-stick cooking spray. Saute the onions until golden in color. Add scallions and sauté 2-3 minutes. Add the parsley, dill, salt & pepper. Stir in spinach. Blend thoroughly. Remove from heat and cool before proceeding further.
• Place cooled spinach mixture in electric mixing bowl using the paddle (or large bowl if mixer is unavailable). On low speed, add eggs, one at a time. Add feta, and cream cheese (in chunks).Mix well, but do not over mix.
• Carefully unroll phyllo sheets. Place 9x13x2 casserole dish over phyllo and using sharp knife, cut phyllo to fit pan. Grease bottom and sides of casserole pan with non-stick cooking spray.
• Place 8-10 sheets of phyllo, one sheet at a time on bottom of pan, spraying each sheet individually with cooking spray (while layering). Add spinach mixture, spreading out evenly over phyllo sheets. Top with remaining phyllo sheets, again, spraying each sheet with cooking spray as was done for the bottom of pan.
• Brush on the melted butter over top of casserole. With a sharp pointed knife, score the top layers of phyllo into serving portions. (triangle shape is traditional). Bake at 325°F for 45 minutes. Watch phyllo for burning. Color should be a light golden brown. Remove from oven and let stand about 15 minutes before serving.

SPANAKOPITA, SPINACH PIE

Steps:

• Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
• Saute until just wilted 3-5 minutes,remove from pan set aside.
• Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs.
• Stir to combine and check taste for the amount of salt& pepper you want.
• Brush a 12x10" baking dish with butter and line with a sheet of fillo.
• Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers.
• Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet.
• Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares.
• Sprinkle with water to keep the fillo from curling.
• Bake in 350f oven for about 45 minute, or until it has puffed and is golden.
• allow to sit for 5 minutes and serve.

CREPES

Steps:

• In a bowl combine eggs and flour with a wire whisk. Blend with milk, making sure to eliminate all lumps. Add water and butter. Batter should have the consistency of light cream. Cover with plastic wrap and refrigerate at least an hour or overnight.
• When ready to prepare crepes, check consistency of batter and add additional water if necessary. Lightly grease a heavy skillet with a few drops of corn or safflower oil. Heat over medium flame until a drop of water sizzles. Using a ladle, gently pour about three tablespoons of batter into the pan, swirling the pan quickly so that the entire bottom is covered with the thinnest possible layer of batter. Cook for less than one minute, until golden brown. Then, using a spatula, flip the crepe and cook the other side for less then 30 seconds. It is not necessary to add oil after each crepe is prepared.
• Eat immediately with butter and jam or stack on a plate and store, covered with plastic wrap, in the refrigerator for up to three days to be reheated with a filling of choice later. Some fillings like sliced Gruyere or ham may be added to the crepes as the second side is cooking. Stuffed crepes should be folded into the center from the top and bottom.

MOLDED SPINACH PHYLLO PIE (SPANAKOPITA SE FORMA)

Steps:

• Saute scallion in 2 tablespoons butter until tender. Cook spinach in water until wilted in a large saucepan. Drain, pressing out as much liquid as possible. (If using frozen spinach, simply thaw and drain thoroughly.) Mix together scallion, eggs, feta, cottage cheese, farina, parsley, dill, and spinach. Season lightly with salt and pepper.
• Butter a two-quart ring mold. Unfold phyllo and wrap in plastic wrap to keep from drying out. Remove one sheet of phyllo and, using a pastry brush, lightly dab it with melted butter. Fit into the mold, allowing at least an inch to hang over the edge. Repeat, using about 20 sheets of phyllo, making sure to distribute the sheets evenly on all sides. Fill mold with spinach mixture. Fold overhanging bits of phyllo over filling. Arrange remaining sheets, individually by buttering one at a time and placing it over the filling so that the mold is completely covered. Remove pastry dough from the mold's center hole.
• Preheat oven to 350 degrees. Place mold on baking sheet and bake for 1 1/4 hours or until golden brown and puffed. Let stand 10 minutes before unmolding onto a platter. If top crust is not crisp and golden, return to oven briefly to brown top.

SPINACH AND FETA PHYLLO TRIANGLES - SPANOKOPITA

Steps:

• Microwave 5 oz spinach until wilted, about 1 minute, or put in a skillet, cover with lid and allow to wilt over medium-low heat.
• Take away about 4 tablespoons of beaten egg into a separate bowl. Add the remaining egg to 8 ounces feta, 3 ounces cottage cheese (or homemade farmer's cheese) and mix together until everything is well combined. Now add the spinach and mix again.
• Take about half of your phyllo sheets and cut them into 3 long strips (about 3 inches wide each). Roll up the rest of the phyllo sheets and cover with a towel, to prevent them from drying.
• Drizzle couple teaspoons of butter all over the sheet. Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out.
• Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg. If you brush it with the beaten egg, they will have a sheen to it.
• Try to bake them as soon as you form them, or the wet filling will soften the phyllo and they will break while baking (see last picture in the post). Bake at 350F, for about 20-25 minutes or until golden in color.
• Eat warm or cold with refreshing Cucumber and Yogurt dip (recipe for Tzatziki dip here). Re-crisp leftovers by placing back in the oven for about 5-7 minutes, at 350°F.

VEGAN SPANAKOPITA

Steps:

• Defrost the unopened package of phyllo pastry in the refrigerator overnight, or at room temperature for about 4 hours. Do not open it until you are going to assemble the pie.
• Heat a large sauté pan with 1 teaspoon of olive oil or butter, over a medium low heat and add the spinach. It will be piled ridiculously high, but within a few minutes it will wilt down. Use tongs to move it about and keep it cooking until it is completely wilted down, soft and dark green. it will take about 5 minutes. Remove it from the heat and allow to cool.
• Once the spinach is cool, take handfuls and squeeze it out over the sink until as much liquid as you can is removed. Place each handful in a large mixing bowl once you're done.
• To the spinach, add the vegan feta cheese, chopped onion, minced garlic, parsley, mint, lemon zest, nutmeg and pepper. Mix it all together really well.
• Grease an 8 inch x 12 inch or 9 inch x 13 inch (or similar) oven proof dish with a little of the olive oil or melted vegan butter and preheat the oven to 350 °F (175 °C).
• Open the phyllo pastry and lay it out flat on the counter. Have a clean, damp dish towel ready to cover it with to stop it drying out and getting brittle. If the sheets are way more than double the size of your dish cut them all in half right down the middle, otherwise just use them as they are. Some overhang is good. Brush the top sheet of phyllo with oil or melted butter and gently lift it and lay it in the centre of the oven proof dish. Keep the remaining sheets covered with the damp cloth. Push the pastry sheet down gently into the dish, letting the excess hang evenly over the sides. Don't worry if some of it falls back down the sides and into the bottom of the dish. Repeat, brushing each sheet with a little oil or butter and laying them on top of each other in the dish until you have used about half of the sheets. If any of them tear, just keep going. It doesn't matter. There will be lots of layers so by the time you are done it will fine.
• Spoon the spinach filo mixture on to the pastry layers in the dish and spread it out flat with a spatula then scrunch up the edges of the overhanging pastry and arrange them around the edge of the filling.
• Now you need to brush each of the remaining phyllo sheets with oil or butter and take each one and scrunch it up loosely in your hand, then lay it gently on top of the feta spinach filling. Keep going until they are all used, then gently tweak them a bit to cover any big gaps. A few little gaps are fine.
• Put the pie in the oven and bake for 25 minutes. Open the oven, turn it around (to make sure it bakes evenland bake for a further 15 - 20 minutes or until very golden brown and crispy.
• Allow to cool on a wire rack for at least 15 minutes before you try to cut it.