Spinach And Feta Pie Recipes

CHEF JOHN'S SPINACH AND FETA PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
• Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
• Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
• Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
• Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
• Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

IMPOSSIBLY EASY SPINACH AND FETA PIE

Steps:

• Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

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.

SPINACH AND FETA PIE

Steps:

• 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
• 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
• 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
• 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
• Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.

CRISPY GREEK-STYLE PIE

Steps:

• Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
• Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
• Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

QUICK & EASY SPINACH AND FETA PHYLLO PIE

Steps:

• Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
• In a medium bowl, stir together everything except the phyllo.
• Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
• Spray with cooking spray.
• Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
• Spoon spinach mixture on top of the prepared phyllo in the pan.
• Spray and layer remaining 5 sheets just the same as you did before.
• Roll edges of dough to form a rim.
• Spray the top.
• Bake for 35-45 minutes or until golden brown.
• Let stand 5-15 minutes before cutting and serving.

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.

CRUSTLESS SPINACH AND FETA PIES

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. Add spinach and scallions and cook, stirring, until dry, about 4 minutes. Transfer to a colander and press with the back of a spoon to remove the last bit of moisture. Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped. Remove blade and stir in feta cheese. Divide mixture evenly among ramekins. Bake until set around the edges but still slightly soft in the center, about 20 minutes. Turn oven off, leaving pies inside to set, about 5 minutes more. Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve.
• Greek Tomato Salad: Toss tomatoes with pepperoncini and olives in a salad bowl. Add olive oil, lemon juice, oregano, and salt and black pepper to taste. Toss again.

SPINACH AND FETA PIE

Steps:

• Cut the pastry to fit the size or your baking dish, (I use a 9 inch regular Pyrex pie plate or a 9 x 9 inch square pan), then keep it covered with a damp cloth.
• Prepare the spinach.
• Heat the oil and saute the onion for 5 minutes until soft.
• Add the spinach and stir for 5 minutes over a medium heat then increase the heat to evaporate any moisture.
• Leave to cool then mix in the dill, eggs, cheese, salt and pepper.
• Brush the baking dish with melted butter.
• Brush 8 layers of pastry with butter and lay them in the bottom of the dish.
• Spread with the filling, then cover with the remaining pastry, brushing each one with melted butter and scoring the top into diamond shapes.
• Sprinkle with water and bake in a preheated oven at 325°F for 40 minutes until crisp and golden.
• Leave to stand for 10 minutes, then cut into wedges and serve with crisp lettuce leaves.