Spanakopita Greek Spinach Pie Recipes

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SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!

Provided by evelynathens

Categories     Lunch/Snacks

Time 1h30m

Yield 15-18 serving(s)

Number Of Ingredients 11

1 lb country-style phyllo pastry (if you can't get that, regular phyllo pastry will do)
1/2 cup extra virgin olive oil, approximately
1/4 cup olive oil
2 lbs spinach, cleaned, tough stems removed
6 spring onions, cleaned, sliced in 1/4 inch lengths
1 leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths (if very large, slice leek in half lengthwise before slicing)
1 medium red onion, chopped fine
3/4 cup fresh dill, minced
1/2-3/4 lb feta cheese, crumbled (this is a matter of personal taste. I like my spanakopita 'sweeter' and therefore use the lesser amo)
3 eggs, beaten
salt and pepper

Steps:

  • Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
  • Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
  • Preheat the oven to 375°F.
  • Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
  • Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
  • Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
  • Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
  • Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
  • Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
  • Repeat layering with the remaining phyllo, oiling each sheet generously.
  • Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
  • Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
  • Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
  • Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
  • It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.

Nutrition Facts : Calories 263.1, Fat 17.1, SaturatedFat 4.6, Cholesterol 50.7, Sodium 380.9, Carbohydrate 20.8, Fiber 2.3, Sugar 1.6, Protein 7.6

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

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

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

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



Spanakopita image

Recipe video above. Spanakopita - the iconic traditional Greek Spinach Pie with layers upon layers of golden buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!This pie is a perfect thickness with a good ratio of Spinach Feta filling to pastry. It will serve 4 to 5 people as a main dish.

Provided by Nagi

Categories     Mains

Number Of Ingredients 20

300g/10oz English spinach leaves
1/2 tsp salt
175g/6oz Greek feta (, crumbled)
1/2 cup Greek yoghurt
2 green onions / scallions (, finely sliced)
1 egg
2 tbsp mint (, finely chopped)
1 tbsp dill (, finely chopped)
1/2 tsp lemon zest
1/2 tbsp lemon juice
2 garlic cloves (, finely chopped)
1/2 tsp nutmeg (, freshly grated)
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp cayenne pepper
16 sheets filo pastry ((Note 2))
120g/ 8 tbsp butter (, melted)
60g / 2/3 cup Greek Kefalotyri cheese (, finely grated (sub parmesan, Note 3))
1/2 tsp white sesame seeds ((or more black))
1/2 tsp black sesame seeds ((or more white))

Steps:

  • Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.

Nutrition Facts : Calories 672 kcal, Carbohydrate 48 g, Protein 24 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 153 mg, Sodium 1826 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

Provided by Cat Cora

Categories     main-dish

Time 4h15m

Yield about 10 to 12 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening, plus more for the baking pan
1/3 cup ice water
Dried beans, for pie weights
1/2 cup extra-virgin olive oil, plus additional for greasing the baking pan
6 cups chopped onion (about 3 medium onions)
3/4 cup uncooked long-grain white rice
4 1/2 pounds fresh spinach (about 3 bunches), stemmed
2 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup finely chopped flat-leaf parsley
1/4 cup plus 2 tablespoons finely chopped fresh dill
3 scallions (white and green), chopped
1 1/2 cups crumbled feta
1 egg beaten with 1 teaspoon water, for egg wash

Steps:

  • In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • Preheat oven to 350 degrees F.
  • Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
  • Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
  • Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
  • Drain the spinach mixture in a colander in the sink and let cool.
  • Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
  • Remove the pie from the oven, let cool, cut into squares and serve.

SPANAKOPITA (SPINACH TRIANGLES OR PIE)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Steps:

  • Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
  • Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
  • Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
  • Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  • Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

GREEK SPINACH PIE (SPANAKOPITA)



Greek Spinach Pie (Spanakopita) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough. Makes 1 - 9x9 inch pan (5 servings).

Provided by Phil Franco

Categories     Lunch/Snacks

Time 1h30m

Yield 5 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onion, chopped
2 garlic cloves, minced
2 lbs spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Steps:

  • Preheat oven to 350°F (175°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 475.4, Fat 33.1, SaturatedFat 10.3, Cholesterol 123.8, Sodium 682.6, Carbohydrate 30.3, Fiber 5.8, Sugar 4.2, Protein 17.9

SPANAKOPITA



Spanakopita image

Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach - just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.

Provided by Kay Chun

Categories     casseroles, vegetables, main course

Time 2h

Yield One 9-by-13-inch pie

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 scallions, trimmed and finely chopped (about 3/4 cup)
2 tablespoons minced garlic
Kosher salt and black pepper
2 pounds baby spinach (32 ounces)
2 large eggs
1 1/4 cups crumbled feta (6 ounces)
1/2 cup grated Parmesan (2 ounces)
1/2 cup chopped parsley
1/2 cup/115 grams unsalted butter (1 stick), melted
8 sheets frozen phyllo dough, thawed and halved crosswise

Steps:

  • In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.
  • In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.
  • Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.

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From rachaelrayshow.com


AUTHENTIC GREEK SPINACH PIE CALLED SPANAKOPITA - LIZZY LOVES FOOD
2021-04-29 Assemble the Spinach Pie. Melt the butter and mix with olive oil in a bowl. Prepare a 9 ½" X 13" baking dish and brush the bottom and sides of the dish with butter mix. To assemble, line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish then brush with butter mix.
From lizzylovesfood.com


SPANAKOPITA (GREEK SPINACH PIE) - LOSTMEALS.ORG
Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit. Butter a 2020 centimetre (8.8 inch) square baking pan. Combine both cheeses, spinach, egg, and a pinch of pepper in a mixing bowl. Fill the baking pan with a layer of phyllo sheets and portion of the spinach filling. Spread it out with the back of a spoon.
From lostmeals.org


RECIPE FOR SPANAKOPITA – GREEK SPINACH PIE
Lightly butter 11x7x2-inch baking dish or 9 x 13 pan. Mix first 5 ingredients above in large bowl. Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate (about 3 minutes.) Transfer spinach to strainer over bottom of prepared dish.
From greekboston.com


SPANAKOPITA (GREEK SPINACH PIE) RECIPE | RECIPES.NET
2022-03-23 In a large bowl, lightly beat the eggs. Add the scallions, feta, ricotta, dill, parsley, salt, and squeezed spinach. Stir to combine. Brush the bottom and sides of a 9×13-inch baking dish with melted butter. Unwrap the phyllo and set the stack of sheets next to the pan. Working quickly, brush the top sheet of the phyllo stack with butter and ...
From recipes.net


GREEK SPINACH PIE WITH FETA CHEESE (SPANAKOPITA) RECIPE
2021-07-23 Make the Spanakopita. 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.
From thespruceeats.com


HOW TO MAKE THE BEST GREEK SPINACH PIE / SPANAKOPITA - YOUTUBE
σπανακόπιταDo you need a baking pan for this recipe? Get it here:http://amzn.to/29VJhM6 Get the entire recipe on my website:https://www.dimitrasdishes.com ...
From youtube.com


SPANAKOPITA RECIPE WITH HOMEMADE PHYLLO (AUTHENTIC GREEK …
2022-02-27 Layer the 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets. Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden. Leave the spanakopita cool down for 10-15 minutes before cutting ...
From mygreekdish.com


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