Spanakotiropita Spinach And Cheese Pie Recipes

SPANAKOPITA (GREEK SPINACH PIE)

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.

SPANAKOPITA (SPINACH AND CHEESE PIE)

Steps:

• Mix spinach, feta, cottage cheese, onion, parsley, dill and salt.
• Add beaten agges and combine well.
• Brush bottom and sides of a 9x13 baking dish with the softened butter.
• Unfold the filo leaves and cut in half, crosswise.
• Wrap and refreeze one half of the filo.
• Cover the other half of the filo with a damp towel.
• Gently separate one filo leaf from the stack.
• Place it in the baking dish and fold over the edges to fit the bottom of the dish.
• Brush the entire surface of the filo lightly with melted butter.
• Repeat steps 7-9 until you have used half of the filo leaves.
• Preheat the oven to 350.
• Spread the spinach mixture evenly over the filo in the dish.
• Layer the remaining filo over the spinach mixture in the same manner as the first half of the filo.
• Cut through the top layers of the filo leaves with a sharp knife, making a diamond pattern (this will make it easier to cut the spanakopita later).
• Cook uncovered until golden, about 35 minutes.
• Let stand 10 minutes before cutting.

SPANAKOTIROPITA (SPINACH AND CHEESE PIE)

Steps:

• Clean and rinse the spinach, drain well, squeezing it gently by hand.
• Sautee the onion in the olive oil.
• Shred the spinach roughly and add it to the onion.
• Stir over medium heat to get it all coated in the olive oil. Do not add any water. Cover and cook gently for 5-6 minutes.
• Add salt, pepper, parsley and fennel and keep aside to cool down a little.
• Crumble the feta cheese into the beaten eggs.
• If the spinach mixture when cooled has produced a lot of liquid, drain it.
• before adding to the cheese and egg mixture.Season and mix well.
• Do not add any more salt as feta is quite salty.
• Unfold the roll of pastry onto a flat surface, place the container (it should be a metal oven dish with approximate size 39x28x8 cm) you are going.
• to use on top of this and measure it roughly.
• Keep in mind that fyllo shrinks once cooked so be generous with cutting away with a knife the leftover strip, if there is one.
• Oil the base and the side of the container with melted butter.
• Coat the uppermost sheet of pastry and spread it carefully on the bottom of.
• the container trying to avoid creasing. Oil the next sheet of pastry and spread it on the top of the previous.
• Place in the same fashion 8 layers fyllo on the bottom of the container and spread on the filling. Cover the filling with 8 layers of oiled fyllo without pressing it down.
• Oil the top layer well and cut only the top layers into diamond or square.
• shapes with a small sharp knife.
• Be careful not to cut the bottom layers of pastry.
• Cook in a preheated oven at 190 grades C for 40 minutes until the pastry.
• puffs up and the top becomes golden and crisp.
• When cooked, let it stand for 10 minutes and then cut the pre-shaped pieces.
• all the way down to the bottom of the tin, take them out and place them on.
• a flat platter.

SPANAKOPITA

Steps:

• Trim the roots from the English spinach, or if using silverbeet, remove leaves from tough stems. Wash leaves and drain well. Coarsely shred the leaves and tender stalks of the spinach and set aside.
• Place the feta in a large bowl and coarsely mash with a fork. Add the ricotta, kefalograviera, eggs, breadcrumbs, nutmeg, pepper and oil. Mix with the fork to combine. Add the spinach and set aside while preparing the pastry case.
• Preheat oven to 180?C.=2 0Lightly grease a 20cm x 30cm x 5cm deep baking dish.
• Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo and butter the filo. Top with another sheet of filo and butter and continue until about half the sheets of filo are used.
• Using your hand or a large metal spoon, gently mix the spinach filling until thoroughly combined. Pour into the prepared pastry base and spread evenly. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered. Trim any overhanging pastry and tuck in the sides.
• Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set. Gently shake the pan and the spanakopita will slide easily when cooked. Cover with foil if over browning. Cool on rack for 15 minutes before cutting to serve.