Moms Spanakopita Recipes

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SPANOKOPITA



Spanokopita image

Provided by Ina Garten

Categories     appetizer

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

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.

SPANAKOPITA RECIPE {GREEK SPINACH PIE}



Spanakopita Recipe {Greek Spinach Pie} image

Spanakopita, a traditional Greek dish, is made with a savory filling of spinach and feta cheese, wrapped in layers of crispy phyllo dough. My easy recipe makes it simple to prepare at home, so you can enjoy this delicious entrée any time you please.

Provided by About a Mom

Categories     Dinner

Time 1h10m

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, chopped (squeeze out any excess liquid))
1/2 cup fresh parsley ( chopped )
2 eggs (lightly beaten)
1/2 cup ricotta cheese
1 cup feta cheese (crumbled )
8 sheets phyllo dough
1/4 cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 11x9 inch baking pan or 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 259 kcal, Sugar 2 g, Sodium 376 mg, Carbohydrate 16 g, Fiber 3 g, Protein 10 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 58 mg, UnsaturatedFat 12 g, ServingSize 1 serving

SPEEDY SPANIKOPITA



Speedy Spanikopita image

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

cooking spray
1 bunch fresh spinach
3 green onions, diced
¼ cup chopped fresh dill
1 teaspoon minced garlic
salt and ground black pepper to taste
5 ounces shredded mozzarella cheese
1 (4 ounce) package grated Parmesan cheese
1 (4 ounce) package crumbled feta cheese
1 egg, lightly beaten
2 sheets frozen puff pastry, thawed

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

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.

SPANIKOPITA



Spanikopita image

Phyllo dough and frozen spinach makes this Greek-inspired dish a breeze.

Provided by SnappySpoons

Categories     Appetizers and Snacks     Pastries

Time 1h10m

Yield 15

Number Of Ingredients 8

2 (10 ounce) packages frozen chopped spinach, thawed and well drained
½ cup crumbled feta cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 clove garlic, minced
½ teaspoon salt
1 (16 ounce) package whole wheat phyllo dough
½ cup unsalted butter, melted

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
  • Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
  • Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
  • Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 19.9 g, Cholesterol 25.5 mg, Fat 9.4 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 5.5 g, Sodium 387.6 mg, Sugar 0.5 g

MOM'S SPANAKOPITA



Mom's Spanakopita image

This is my mom's recipe for Spanakopita. She makes it with more feta than spinach, just the way I like it. (I made the spanakopita in the picture with my friend Seth in my dorm's kitchen.)

Provided by ThatSouthernBelle

Categories     Greek

Time 2h25m

Yield 24 pieces, 8 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen chopped spinach (Thawed and squeezed dry of liquid)
1 (8 ounce) package feta cheese
1/2 cup cottage cheese
1/4 cup parmesan cheese (grated)
1/2 cup onion (chopped)
1 garlic clove (chopped)
1 egg
cayenne pepper
1/8 teaspoon black pepper (ground)
1 teaspoon chicken bouillon (optional)
1/2 cup butter (melted)
12 phyllo pastry sheets (9X13)

Steps:

  • Mix all ingredients well in bowl except Butter and Phyllo.
  • Butter 4 Phyllo sheets and stack together.
  • Place 1/3 of filling mixture in a long roll along the long edge of the Phyllo Sheet.
  • Roll in log form.
  • Cut log into 6 pieces.
  • Place in buttered 9X13 pan.
  • Repeat twice as above.
  • Butter all the pieces with the remaining butter.
  • Bake in a 350F oven uncovered until golden brown or approximately 20 to 25 minute.

Nutrition Facts : Calories 316.6, Fat 21.9, SaturatedFat 13.2, Cholesterol 85.5, Sodium 706.1, Carbohydrate 19.4, Fiber 1.8, Sugar 2.4, Protein 11.3

SKILLET SPANAKOPITA RECIPE BY TASTY



Skillet Spanakopita Recipe by Tasty image

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

2 tablespoons unsalted butter
2 tablespoons olive oil, plus more for brushing phyllo
1 medium white onion, finely chopped
4 scallions, thinly sliced
1 ¼ teaspoons kosher salt, divided
¼ teaspoon ground nutmeg
24 oz frozen spinach, thawed and well drained
¼ cup fresh dill, minced
⅓ cup fresh parsley, minced
¼ cup fresh mint, minced
1 ½ teaspoons sugar
3 large eggs
8 oz feta cheese, in brine, shredded, plus 4 (115 g) ounces, crumbled
10 sheets frozen phyllo, thawed

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

MY MUM'S GREEK SPINACH PIE (SPANAKOPITA)



My Mum's Greek Spinach Pie (Spanakopita) image

Spanakopita is one of my favorite dishes and I usually make it a full dinner dish. This is my mum's recipe and she always makes her own phyllo pastry. It's certainly worth the trouble. The most important thing in a good spinach pie is the filling. In Greece we use fresh spinach and some other greens for their aroma. They grow in the fields, back yards but we can also find them in some stores and open markets. It's hard to find elsewere but you can also try without them. The spinach pie is an any time special treat!

Provided by katia

Categories     Lunch/Snacks

Time 2h

Yield 20 serving(s)

Number Of Ingredients 14

1 1/2 lbs flour or 700 g flour
1 1/2 cups warm water (or enough to make a firm dough)
1 teaspoon vinegar
1 pinch salt
2 lbs spinach, cleaned, chopped in 1/4 inch lengths
5 spring onions, cleaned, sliced in 1/4 inch lengths
1 leek, cleaned, sliced in 1/4 inch lengths
3/4 cup dill, minced
3/4 cup parsley, minced
1/2 lb feta cheese, crumbled
1/4 cup olive oil
1 tablespoon couscous or 1 tablespoon rice
1 teaspoon salt
pepper

Steps:

  • For the filo: Put in a big bowl the flour, the salt and start adding the water until you have a hard dough that doesn't stick to the fingers. Knead for 2-3 minutes.
  • (I usually make the dough one day before and I put it in a plastic bag in the fridge. That way it is easier to work it into the filos the next day.).
  • Divide the dough in 5 pieces for 5 filos. Place one ball on a dusted-with-flour counter and roll into a big circle, a little bigger than the pan you are using. It's hard work, I know! Start using each filo in the pan and then work with the other piece of dough.
  • Filling: Mix the spinach, the sping onions, the leek, the dill and the parsley. Add one teaspoon of salt and start rubbing by hand for 3 - 4 minutes. The greens start getting softer and their liquids start running. Drain them and then add the feta cheese, the pepper and the rice or couscous. Rice helps to absorb the extra liquid.
  • Lighty oil a 14 inch in diameter, round baking pan. Layer one filo in the pan, allowing the edges to hang over the sides of the pan. Brush the filo with olive oil and repeat with another filo.
  • Put the spinach mixture in and add the olive oil of the filling. Tuck in the pastry draping over the edges.
  • Repeat layering with the remaining 3 filos, oiling each one gernerously.
  • Using a knife, score the pie into the size pieces you prefer, but avoid cuting through the bottom.
  • Brush the pie with some more olive oil.
  • Bake at 375°F for 1 hour.

Nutrition Facts : Calories 195.2, Fat 5.7, SaturatedFat 2.2, Cholesterol 10.1, Sodium 291.4, Carbohydrate 29.6, Fiber 2.2, Sugar 1, Protein 6.7

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BEST SKILLET SPANAKOPITA - HOW TO MAKE SKILLET SPANAKOPITA
Spanakopita, the famous Greek phyllo pastry or pie filled with spinach and feta, might be made as small triangular parcels for special occasions or baked in large trays for serving a crowd. This version, baked in and served from a 12-inch cast-iron skillet, is doable for a weeknight dinner, yet is impressive enough for a holiday brunch. For the filling, we combine baby spinach with baby …
From 177milkstreet.com


SPANAKOPITA: A CRETAN MOTHER’S RECIPE FOR A GREEK CLASSIC
2022-03-05 Mom’s Carrot Cake: Nice and Spicy with Fruity Olive Oil. This is my mother’s wonderful recipe. A fruity olive oil works very well with cinnamon in this popular, tasty cake. It makes a 9 X 13 inch rectangle or a (more impressive) three-layer cake. I double the recipe, freeze the rectangle, and eat the layer cake first. There’s always an ...
From greekliquidgold.com


CRUSTLESS SPINACH PIE - GREEK SPANAKOPITA - KRAZY KITCHEN MOM
2021-03-05 Instructions. Preheat oven to 375°. In a small bowl mix spinach, diced onion, ricotta cheese, parmesan cheese, eggs, dill, panko, and black pepper. (It's best to use a fork for mixing.) Break the feta cheese into very small pieces and fold it into the spinach mixture.
From krazykitchenmom.com


FREEZER APPETIZER: HOMEMADE SPANAKOPITA IN PHYLLO PASTRY
2016-12-20 Make 6 even vertical slices into strips; place a small amount of filling in each bottom right triangular corner of each strip of phyllo. Fold that over, and continue folding, triangularly, as you fold a flag, until you have completed one spanakopita triangle. Brush each with butter, and place in freezer container, covering gently with plastic wrap.
From acanadianfoodie.com


PIE STYLE SPANAKOPITA - I WASH YOU DRY
2012-01-17 Preheat oven to 375 degrees F. Combine all ingredients except phyllo dough in a large bowl and mix until combined. Spray 4 baking dishes (approximately 4x3) with nonstick spray. Use smaller dishes or a larger one if you prefer, you’ll just want to make a crust of phyllo on the bottom and on the top of the filling.
From iwashyoudry.com


WHEN A GREEK MOM TEACHES YOU HOW TO MAKE SPANAKOPITA, YOU …
2015-03-05 If there's one truth you can count on in life, it's that spanakopita made by the hands of a Greek mother will never let you down. Lucky for all of us, Peter Georgakopoulos of the food blog Souvlaki For The Soul shared not only the recipe for spanakopita from his very own Greek mother, but he also let us in on the beautiful experience of his mom making a batch entirely …
From huffpost.com


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