Spinach And Feta Spanakopita Recipes

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.

SPANAKOPITA (GREEK SPINACH AND FETA PIE)

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.

SPINACH AND FETA SPANAKOPITA

Steps:

• Preheat the oven to 350 degrees F.
• Thoroughly squeeze any excess water from the thawed spinach, removing as much liquid as possible. Coarsely chop.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant and golden brown. Add the spinach and nutmeg, sauteing for 1 to 2 minutes. Remove from the heat and mix in the feta, lemon juice, cracked black pepper and egg to thoroughly combine. Allow the filling to cool.
• Melt the remaining butter over medium heat in a small saucepan. Cool slightly. Cover the stack of phyllo sheets with a clean damp kitchen towel.
• Working with the long side of the phyllo sheet nearest you, take 1 sheet from the stack and brush the entire surface with butter. Top with another phyllo sheet, brushing with more butter. Cut crosswise into five 2 1/2 to 3-inch strips.
• Place 2 teaspoons filling in the corner of each strip. Just like you would fold a flag, fold the corner of phyllo over to enclose the filling, forming a triangle, and continue folding the entire strip. Ending with the seam-side down, place the triangles on a large baking sheet and brush the tops with butter.
• Follow the same steps with the remaining ingredients.
• Space evenly on a sheet tray and bake until golden brown, about 25 minutes. Remove from the oven and transfer to a wire rack to cool slightly.

SPINACH & FETA SPANAKOPITA

Steps:

• Preheat the oven to 375ºF (190ºC) and line 1-2 baking trays with parchment paper.
• Heat a sauté pan over medium heat and melt the butter. Add the onion and sauté until the onion is translucent, about 5 minutes. Stir in the garlic and lemon zest. Squeeze out the thawed spinach well and add to the pan, stirring well to break it down, and stir to warm it through. Spoon the spinach into a bowl, stir in the feta and season to taste.
• Lay out a sheet of phyllo and brush evenly with the melted butter. Place a second sheet of phyllo on top and brush it with butter. With a knife or pastry wheel cut the pastry into 6 strips, starting from a long side. Spoon a little of the filling at the base of each strip. Fold the phyllo strips into triangles starting at the end with the filling, sealing in the filling as you fold up each triangle. Repeat with the remaining phyllo sheets and filling. Brush the pastries with eggwash and bake for 15 to 18 minutes until golden brown. Serve the pastries warm. Alternatively, the pastries can be assembled and chilled until ready to bake.

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.

GREEK SPINACH BAKE

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.

SPINACH & FETA TARTS (SPANAKOPITA)

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.

SPANAKOPITA (SPINACH AND FETA PIE)

Steps:

• Combine butter and olive oil in large heavy pan and fry onion and garlic until soft.
• Wash and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water.
• Add blanched spinach to onion and garlic mix and cook for further 5 minutes or so.
• Spinach should be deep green colour and stalks should be tender.
• Add eggs (I use no eggs, but the traditional receipe calls for them) and dill.
• Crumble feta into pan and stir well for a minute or two.
• Eggs should be cooked by then.
• Season with salt and pepper.
• Butter baking pan.
• If using phyllo, separate sheets, and brush each sheet individually with melted butter.
• Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan.
• If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside.
• If making bite-sized pies cut squares approximately 2 1/12" square.
• Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl.
• The filling should not be too wet or the pastry gets mushy.
• It should also not be too dry or the pie is not juicy enough.
• Put filling into pastry and bring edges up to enclose filling.
• (Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle).
• Seal by crimping, tucking in, or any means that work.
• Score the top lightly, not enough to reach filling, and brush with egg.
• Bake in moderate oven until pastry is golden and done.
• Good hot or cold.