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
GREEK SPANAKOPITA
This classic spinach pie is made with phyllo dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-by-15-inch pie
Number Of Ingredients 11
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.
BAKED SPANAKOPITA PASTA WITH GREENS AND FETA
This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds - a mellow one, a peppery one and a fresh herb or two - to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.
Provided by Ali Slagle
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
- In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
- Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
- Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
- Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.
SPANAKOPITA (GREEK GREENS PIE )
Not entirely authentic - but very good. A combination of mustard greens and spinach is delicious. Layering the phyllo dough isn't difficult once you get into it. IMPORTANT: As you work, keep the phyllo pkg covered with a damp towel so it won't dry out.
Provided by Kathy228
Categories Spinach
Time 1h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside.
- Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside.
- In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside.
- In a 9" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang.
- Over that, carefully layer the onion mixture, then the spinach, then the cheese.
- Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated.
- Roll-up the overhanging dough to form a seal. Brush top with melted butter.
- Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done.
- Allow to cool to room temperature before eating.
EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)
This is much easier than having to layer phyllo dough and the puff pastry is far more yummy in my opinion. My kids devour this and it's a great way to get those veggies in.
Provided by C. Taylor
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Gently roll out each sheet of puff pastry to the size of your pan (approximately 9 x 13). Spray pan with spray and place the first sheet of pastry.
- Making sure that all the liquid has been squeezed and drained from the spinach, mix spinach with the feta, cottage cheese, eggs, pepper and dill. Spread mixture in pan.
- Top mixture with second sheet of pastry and brush with egg wash (optional).
- Bake till golden brown, approximately 35 minutes.
Nutrition Facts : Calories 489.7, Fat 33.1, SaturatedFat 11.5, Cholesterol 101.8, Sodium 667.2, Carbohydrate 31.9, Fiber 2, Sugar 3, Protein 16.6
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