Spanakopita Recipe History Traditional Greek Spinach Pie

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

Ingredients

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 RECIPE (AUTHENTIC GREEK SPINACH PIE)

Spanakopita recipe (Authentic Greek spinach pie) image

The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia

Provided by Eli K. Giannopoulos

Categories Sides

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 red onions, halved and sliced
1 spring onion, finely chopped (optional)
2 cloves of garlic, crushed
500g spinach, washed and roughly chopped (18 ounces)
a pinch of grated nutmeg
200g feta cheese, crumbled (7 ounces)
2 eggs, beaten
1-2 tbsps fresh dill, chopped (optional)
butter
salt and pepper to taste
300g all-purpose flour (10.5 ounces)
5 tbsps olive oil
1 tbsp red wine vinegar
1 tsp salt
130-150g water (1/2- 3/4 of a cup)

Steps:

To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
When done, heat the oven to 200C/fan 180C/gas 6.
To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season.
For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. Tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish. 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 into pieces. Serve the spanakopita with Greek salad. Enjoy!

Nutrition Facts : ServingSize 1 piece, Calories 337kcal, Sugar 2.7g, Sodium 880.4mg, Fat 17.4g, SaturatedFat 6.5g, UnsaturatedFat 9.9g, TransFat 0g, Carbohydrate 35.1g, Fiber 3g, Protein 11.2g, Cholesterol 72.6mg

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Web May 7, 2019 It seems that spanakopita originated from Turkish cuisine more than 400 years ago. Indeed, the famous spinach pie was probably …
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5/5 (1)
Category Appetizer
Cuisine Greek, Vegetarian
Total Time 1 hr 30 mins

Spanakopita Recipe History Traditional Greek Spinach Pie

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.

SPANAKOPITA RECIPE (AUTHENTIC GREEK SPINACH PIE)

The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia

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