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
SPANAKOPITA - GREEK SPINACH-FETA STRUDEL
Easy to prepare, but "complex" in taste. Serve with e.g. sour cream dip/sauce (sour cream, cream cheese, salt, pepper, garlic and parsley). You can either use puff pastry for a richer outcome and taste or phyllo-sheets (about 4). If you don't like your Spanakopita in strudelshape, use phyllo sheets and a buttered casserole and proceed "lasagna-like" (first and last layer = buttered phyllo sheets)
Provided by Eismeer
Categories Spinach
Time 40m
Yield 6-8 slices-, 1 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large frying pan (or skillet) and add chopped onion and minced garlic (adjust amount to your taste).
- Let fry until translucent.
- Add chopped spinach and let wilt.
- Season with nutmeg, vegetable broth granules, salt and pepper.
- Add ricotta cheese and stir to dissolve.
- Crumble walnuts to mixture.
- Add feta cubes and stir again.
- Let spinach filling cool for a couple of minutes.
- Meanwhile heat oven to 175°C and cover a baking tray with baking paper.
- Place puff pastry on baking tray and brush sides with melted butter.
- Pour cooled spinach mixture on pastry and cover two thirds of the pastry with mixture, leave half inch wide edges on the sides and bottom.
- Fold in bottom and sides and roll pastry to a strudel, seam side down.
- Brush with the rest of the melted butter.
- Bake for about 25minutes at 175°C until golden brown. After 15 minutes sprinkle strudel with sesame seeds.
Nutrition Facts : Calories 2979.7, Fat 217.6, SaturatedFat 83.5, Cholesterol 336, Sodium 3843.2, Carbohydrate 170.4, Fiber 32.3, Sugar 22.4, Protein 111.7
SPANOKOPITA
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: GREEK SPINACH PIE WITH FETA CHEESE
Steps:
- Gather the ingredients.
- Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
- Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
- Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
- Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
- In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
- Add the cooled spinach mixture and mix until combined.
- Gather the ingredients.
- Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
- Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
- Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
- Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
- Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
- Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
- Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
- Bake until the pie turns a deep golden brown, 20 to 25 minutes.
- Let cool for a few minutes and then slice, serve, and enjoy.
Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g
SPANAKOPITA (GREEK SPINACH AND FETA PIE)
You can make this recipe with fresh spinach or three boxes of frozen chopped spinach; fresh spinach will have a better flavor and texture, but it takes much longer to wash and stem. Baby spinach works very well and requires less work, if you don't mind paying the extra price.
Provided by Abby Falck
Categories Savory Pies
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375º F.
- (For fresh spinach) Working in batches, wash and drain the spinach. Discard any large stems and chop the leaves coarsely. Combine the spinach, parsley, dill, green onions and salt. Let stand in a colander for 15 minutes and then press out the liquid. (For frozen spinach) Thaw the spinach and squeeze out most of the water, leaving just a little to prevent it drying out in the oven. Combine with the parsley, dill, green onions and salt.
- Heat the olive oil in a deep skillet over medium-high heat until shimmering, then add the onions and saute until transparent.
- Adjust the heat to medium, add the spinach mixture in batches and saute until the spinach and herbs are wilted.
- Turn off the heat and stir the feta and black pepper into the mixture.
- Butter a 10"x17"x2" baking pan and lay 8 filo sheets in the bottom, brushing each layer with butter or spraying it with oil.
- Spread the spinach mixture into the baking pan.
- Cover with the remaining filo sheets, brushing each layer with butter or spraying it with oil.
- Bake until the top is golden brown, about 30 minutes.
GREEK SPINACH BAKE
Spanakopita is the Greek name for this traditional dish featuring spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. -Sharon Olney, Galt, California
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.
Nutrition Facts : Calories 262 calories, Fat 13g fat (7g saturated fat), Cholesterol 178mg cholesterol, Sodium 838mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
SPINACH & FETA TARTS (SPANAKOPITA)
Enjoy a classic Greek recipe with these savory Spinach & Feta Tarts. Also known as Spanakopita, Spinach & Feta Tarts are a surefire way to wow the crowds.
Provided by My Food and Family
Categories Bread
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Mix all ingredients except phyllo dough and butter until blended.
- Brush 1 phyllo sheet lightly with butter; cover with 4 of the remaining phyllo sheets, lightly brushing each sheet with some of the remaining butter before covering with next phyllo sheet. Cut into 6 (4-inch) squares. Press 1 phyllo stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets and butter.
- Spoon spinach mixture into phyllo cups.
- Bake 10 min. or until golden brown. Cool in pan 5 min. Remove to wire rack; cool slightly.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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