My Big Fat Greek Spinach Pie Recipes

MY BIG FAT GREEK SPINACH PIE

Steps:

• THAW phyllo dough according to package directions; PLACE oven rack in lower third position; PREHEAT oven to 425°F ; SELECT a 14 x 9 deep metal baking sheet pan; SPRAY inner baking sheet surface with non-stick cooking spray; INSERT and fit a large sheet of parchment paper (not waxed paper!) into sheet pan; PRESS parchment paper in firmly.
• RINSE spinach and transfer into a large microwave-safe bowl containing 1/2 cup water; COVER bowl with a large plate; MICROWAVE on high power for 5 minutes. LET stand 1 minute; WEARING oven mitts, remove bowl from microwave; REMOVE plate from bowl; CAREFULLY drain spinach in colander placed in sink; PRESS spinach against colander to extract excess water; PLACE drained spinach on cutting board; COARSELY chop spinach; PLACE chopped spinach onto center of clean kitchen towel; SQUEEZE out as much moisture as possible into sink.
• TRANSFER spinach into a large mixing bowl; ADD the remaining filling ingredients; STIR mixture until thoroughly combined.
• LAY one sheet phyllo into baking dish, and brush thoroughly with melted butter; REPEAT procedure with 9 more phyllo sheets, brushing each with butter.
• SPREAD spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides.
• COVER spinach with one phyllo sheet, brushing with butter; SPRINKLE buttered phyllo sheet with 2 tablespoons grated parmesan cheese; LAY another 2 sheets phyllo on top of cheese-sprinkled layer; BRUSH with butter (do not add cheese to the following two sheets); REPEAT with one more phyllo sheet.
• PRESS layers gently with hands to release residual air pockets; SCORE the pie using a sharp knife through the top 3 phyllo layers into 9-12 equal pieces.
• BAKE for 20-25 minutes, or until phyllo is golden brown and crispy; COOL pie at least 10 minutes.
• LIFT out and slide parchment insert containing pie carefully onto a cutting surface; SLICE along scores, lifting pie from parchment with a sharp spatula before serving.
• SERVE and enjoy!

GREEK SPINACH PIE

Steps:

• Preheat oven to 425 degrees. Coat 12x8-inch baking dish with cooking spray.
• Beat 4 eggs; stir in spinach, feta, scallions, and seasoning. Transfer to baking dish.
• On lightly floured surface, roll puff pastry sheet into 13x10-inch rectangle. Cut into 3/4-inch-wide strips; brush with the 1 beaten egg. Arrange pastry in lattice over filling. Bake 25 minutes or until golden.

MY MUM'S GREEK SPINACH PIE (SPANAKOPITA)

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.