Spinach And Sorrel Spanakopita Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SPINACH AND SORREL SPANAKOPITA



Spinach and Sorrel Spanakopita image

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

Provided by Kemp Minifie

Categories     Appetizer     Feta     Spinach     Phyllo/Puff Pastry Dough     Green Onion/Scallion     Oscars

Number Of Ingredients 14

For Filling:
1 (10-oz) package frozen chopped spinach
1 cup chopped scallions
Salt
1 tablespoon olive oil
1/4 pound fresh sorrel leaves, chopped (2 packed cups)
1 egg yolk, lightly beaten
8 ounces feta, crumbled (1 cup)
1/4 teaspoon ground nutmeg
3 tablespoons chopped fresh dill, or to taste
Freshly ground black pepper
For phyllo triangles:
10 (17- by 12-inch) sheets phyllo, thawed if frozen
1 1/2 sticks (3/4 cup) unsalted butter, melted

Steps:

  • Make Filling:
  • Cook spinach according to package instructions. Drain in a colander, then refresh under cold running water to stop the cooking, and drain well again. Transfer spinach to a clean kitchen towel (not terry cloth) twisting the ends together, and squeeze as much liquid as possible from the spinach. Transfer spinach to a large bowl.
  • Cook scallions with 1/4 teaspoon salt in olive oil in a 9- to 10-inch non-stick skillet over medium heat, stirring, until softened, 2 to 3 minutes. Add sorrel and cook, stirring and adding 1 tablespoon water if sorrel is dry, until wilted, about 1 minute (sorrel will turn khaki gray almost immediately when heated). Add sorrel mixture to spinach and stir well.
  • Stir in yolk, then feta, nutmeg, dill, and salt and pepper to taste and combine mixture well.
  • Form and Bake Phyllo Triangles:
  • Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
  • Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
  • Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush all over with some butter. Cut buttered phyllo stack lengthwise into 4 strips, each about 3-inches wide and 17- inches long.
  • Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Brush triangle all over with butter. Put triangle, seam side down, on parchment-lined sheet. Make more triangles in same manner, using all of phyllo.
  • For best results, freeze spanakopita until firm, about 20 minutes.
  • Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.

SPINACH AND FETA SPANAKOPITA



Spinach and Feta Spanakopita image

Provided by Kelsey Nixon

Categories     appetizer

Time 1h

Yield 25 to 30 triangles

Number Of Ingredients 9

One 10-ounce package frozen spinach, thawed and drained
1 stick (1/2 cup) unsalted butter
1 clove garlic, minced
1/2 teaspoon freshly grated nutmeg
2 cups crumbled feta cheese (about 8 ounces)
1 tablespoon fresh lemon juice
1/2 teaspoon cracked black pepper
1 large egg, beaten
10 phyllo sheets, thawed if frozen

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.

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.)

SPANAKOPITA II



Spanakopita II image

The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.

Provided by MARY KESSLER

Categories     Appetizers and Snacks     Pastries

Time 1h35m

Yield 27

Number Of Ingredients 10

½ cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 ½ (16 ounce) packages phyllo dough
¾ pound butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
  • Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
  • Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
  • Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
  • Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.

Nutrition Facts : Calories 246 calories, Carbohydrate 15.9 g, Cholesterol 62.1 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 9 g, Sodium 312.8 mg, Sugar 1.1 g

GREEK SPINACH BAKE



Greek Spinach Bake image

Spanakopita is the Greek name for this traditional dish featuring spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. -Sharon Olney, Galt, California

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

2 cups 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 ounces crumbled feta cheese
6 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
4 large eggs, lightly beaten

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.

Nutrition Facts : Calories 262 calories, Fat 13g fat (7g saturated fat), Cholesterol 178mg cholesterol, Sodium 838mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.

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.

SPANAKOPITA (GREEK SPINACH AND FETA PIE)



Spanakopita (Greek Spinach and Feta Pie) image

You can make this recipe with fresh spinach or three boxes of frozen chopped spinach; fresh spinach will have a better flavor and texture, but it takes much longer to wash and stem. Baby spinach works very well and requires less work, if you don't mind paying the extra price.

Provided by Abby Falck

Categories     Savory Pies

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs spinach leaves
1/2 cup flat leaf parsley, chopped
1/2 cup dill, chopped
2 cups scallions, chopped
1 1/2 teaspoons coarsely ground sea salt or 1 1/2 teaspoons kosher salt
2 tablespoons light olive oil
3 cups yellow onions, chopped
1/2 teaspoon black pepper
1/2 lb feta cheese, crumbled
14 sheets phyllo pastry sheets
1/2 cup butter, melted or 1/2 cup cooking spray

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.

SPANAKOPITA, SPINACH PIE



Spanakopita, Spinach Pie image

Make and share this Spanakopita, Spinach Pie recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

10 sheets phyllo pastry
2 lbs spinach, washed,stems cut off and coarsely chopped,placed in a pan,damp
1 medium onion, chopped
1/2 cup olive oil
1 cup green onion, chopped
1/2 cup parsley, chopped
2 teaspoons dill or 2 teaspoons fennel, chopped
1/4 teaspoon nutmeg
1/2 cup dry curd cottage cheese
1 cup feta cheese, crumpled
1/4 cup parmesan cheese
4 eggs, lightly beaten
salt & pepper
6 tablespoons butter, melted

Steps:

  • Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
  • Saute until just wilted 3-5 minutes,remove from pan set aside.
  • Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs.
  • Stir to combine and check taste for the amount of salt& pepper you want.
  • Brush a 12x10" baking dish with butter and line with a sheet of fillo.
  • Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers.
  • Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet.
  • Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares.
  • Sprinkle with water to keep the fillo from curling.
  • Bake in 350f oven for about 45 minute, or until it has puffed and is golden.
  • allow to sit for 5 minutes and serve.

More about "spinach and sorrel spanakopita recipes"

SPANAKOPITA RECIPE (GREEK SPINACH PIE) - THE …
spanakopita-recipe-greek-spinach-pie-the image
2016-11-08 If you do use fresh spinach, you will need to cook it with the onions and garlic, drain, and let cool completely before mixing the filling. Mix …
From themediterraneandish.com
4.8/5 (153)
Calories 393 per serving
Category Entree or Side Dish
  • Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
  • To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.


SPANAKOPITA TRIANGLES (SPINACH SORREL + CHEESE PIES) – …
spanakopita-triangles-spinach-sorrel-cheese-pies image
2021-08-21 In a large stock pot, add olive oil and onion and cook over medium-low heat until very soft. Add spinach leaves to reach the five-quart line of the …
From lostrecipesfound.com
Servings 60
Category Appetizers & Snacks


SPANAKOPITA (GREEK SPINACH PIE) RECIPES: A COMBINATION OF THE ...
Spanakopita (Greek Spinach Pie) Recipes: A Combination of The Traditional Greek Flavors of Spinach & Feta To Make A Delicious Greek Spinach Pie!: Easy Spanakopita Recipe & How It Tastes Like Home eBook : Perez-Barrientes, Angelita: Amazon.ca: Kindle Store
From amazon.ca
Author Angelita Perez-Barrientes
Format Kindle Edition


SPANAKOPITA (GREEK SPINACH PIE) RECIPES: A COMBINATION OF THE ...
2022-05-08 This Spanakopita recipe is a combination of the traditional Greek flavors of Spinach and Feta to make a delicious Greek Spinach Pie! These Greek Spanakopita recipes are one of our favorites because it can be used for any occasion. You have made it for dinner, parties, showers, and it is always a hit! Another way this dish is so versatile is that it can be …
From amazon.ca
Author Angelita Perez-Barrientes
Format Kindle Edition


SPANAKOPITA TRIANGLES – SPINACH AND FETA PHYLLO APPETIZER
2016-05-12 Add 1 tablespoon of feta-spinach filling to the end of each strip that's closest to you. Now grab two layers of sheets and start folding like pictured, into a triangle. Try to move fast or the phyllo dough will dry out. Place the triangles on a baking sheet and brush each triangle with either butter or the beaten egg.
From letthebakingbegin.com


SPANAKOPITA SWIRL (GREEK SPINACH PIE) - HEART HEALTHY GREEK
2019-05-17 Instructions. Allow your frozen spinach to thaw and preheat the oven to 350 degrees F. In a large bowl combine spinach feta and ricotta. Chop the green onions and dill and add to the bowl, add salt and pepper and stir until all ingredients are combined.
From hearthealthygreek.com


WHEN SORREL MET SPANAKOPITA (RECIPE) - ISTHMUS
In a large bowl, beat eggs and combine with cheeses. Add dill, greens and onion mixture and mix well. Set up a station to assemble spanakopita. Unwrap phyllo dough and place a …
From isthmus.com


SPANAKOPITA SPIRAL WITH SPINACH AND FETA - MASANDPAS.COM
When the spinach is ready, take a large saucepan and add the 2 tablespoons olive oil over a low heat. Add the diced leeks (white parts only) to the saucepan. Sautee for a few minutes until they are soft and yellow. Add in the washed spinach leaves a handful at a time until they collapse into the saucepan, followed by the dill.
From masandpas.com


RECIPES/SPINACH-AND-SORREL-SPANAKOPITA-51240810.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


SPANAKOPITA (SPINACH TURNOVERS) | RICARDO
Preparation With the rack in the middle position, preheat the oven to 350°F (180°C). In a saucepan over medium heat, soften the onion in the oil. Add the spinach and garlic. Cook until the spinach has wilted. Remove from the heat. Drain the spinach well. Transfer to a bowl. Add the thyme, oregano, fennel seeds, egg and cheese.
From ricardocuisine.com


SPANAKOPITA PASTA (SPANAKOPASTA!) - BOWL OF DELICIOUS
2020-04-02 Add the frozen spinach to the skillet with the onions. Sauté until completely defrosted and most of the liquid has completely evaporated (about 3 minutes) Meanwhile, in a small bowl, mix together the chopped fresh dill or other herbs (1/4 cup), the eggs (2), lemon zest, about half of the crumbled feta, and 1/4 teaspoon black pepper.
From bowlofdelicious.com


BEST HOMEMADE SPANAKOPITA RECIPE - HOW TO MAKE SPANAKOPITA
2022-03-29 Take 1 phyllo sheet and place on a clean surface. Brush all over with melted butter, then top with another sheet of phyllo. Brush second sheet of …
From delish.com


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


SPANAKOPITA RECIPE - DINNER AT THE ZOO
2020-01-22 Coarsely chop the spinach. Wipe out the pan with a paper towel. Heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 3-4 minutes or until softened. Stir in the green onions, garlic, parsley and dill and cook for 30 seconds. Transfer the onion mixture to a bowl along with the chopped spinach, feta cheese and egg.
From dinneratthezoo.com


EASY RECIPE FOR SPANAKOPITA - TASTY MEDITERRANEAN
2021-06-23 The spanakopita is a dish Greek iconic and inescapable. A pie made from filo pastry (most of the time) garnished with spinach, feta, spring onions … This is the pie that you buy from the baker, that you find on large tables as a starter or main course, perfect for a picnic and the one that accompanied me enormously during my travels in Greece.
From tastymediterranean.com


SPANAKOPITA RECIPE + THE GREEK COOKING UTENSILS NEEDED TO …
2017-10-26 To make the filling for the spanakopita take a large pan and soften the onions in a large knob of butter until it just starts to turn golden. Then add the finely chopped garlic and stir for a minute or two until it also softens. Add the spinach in batches and cook until wilted.
From greecelogue.com


SPINACH AND SORREL SPANAKOPITA
The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess… Jun 26, 2015 - Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only …
From pinterest.com


SPANAKOPITA - TRADITIONAL AND AUTHENTIC GREEK RECIPE | 196 FLAVORS
2019-05-07 Drain the spinach to remove the excess liquid. Heat 3 tablespoons of olive oil in a pan and sauté the onions and spinach over high heat for 5 minutes, stirring constantly. Set aside until cool. Put spinach and onions in a large bowl, add dill and parsley and mix well by mashing with the hands or with a potato masher.
From 196flavors.com


SPANAKOPITA RECIPE & HISTORY - TRADITIONAL GREEK SPINACH PIE
2018-03-10 PREPARE THE FILLING. Pre-heat the oven to 355° F (180° C). Now, rinse and mince the herbs. Then, pour the spinach along with the Feta crumbles, and the Greek yogurt, and the minced herbs into a bowl. Complete with the black pepper, salt to …
From philosokitchen.com


AUTHENTIC SPANAKOPITA RECIPE - GREEK SPINACH AND FETA PIE - OLIVE …
10-12 ounces (280-340 g) crumbled and grated feta 3 eggs 12 phyllo sheets Instructions Preheat oven at 350 degrees Fahrenheit (180 Celsius) Heat a medium pan with one tablespoon olive oil. Sauté the onions until soft. Add the spinach (make sure you have squeezed out the water). Sauté spinach with onion for a few minutes.
From olivetomato.com


SPINACH SPANAKOPITA CASSEROLE - ALL FOOD RECIPES BEST RECIPES, …
2013-11-11 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.
From allfood.recipes


SPINACH AND MUSHROOM SPANAKOPITA - SAVORY & SAVVY
2020-05-19 In a large pan over medium heat, add 1 Tbsp oil and onions with a small pinch of salt. Saute until soft, about 5-7 min and mix in garlic until aromatic about 1 min. Transfer to a large mixing bowl. In the same pan over medium heat, add 1 Tbsp oil and saute fresh spinach until just wilted and cooked, about 3-4 minutes.
From savoryandsavvy.com


SPANAKOPITA {GREEK SPINACH PIE} RECIPE - SELF PROCLAIMED FOODIE
2021-05-24 Instructions. Heat 3 tablespoons of olive oil in large pan over medium high heat. Add yellow and red onion. Stir to coat in hot oil, then saute until golden brown, only stirring to avoid burning. Stir in garlic and allow to cook for a few more minutes. Add spinach, parsley, and salt.
From selfproclaimedfoodie.com


SPANAKOPITA RECIPE GREEK SPINACH AND FETA PIE - DIANA'S HEALTHY …
4. Add the spinach, green onions, cooked onions, parsley, crumbled feta, shredded halloumi cheese, and the beaten eggs to a large bowl. Add in the thyme, pepper, and salt and mix until the ingredients are combined together. 5. Combine the melted butter with olive oil in a bowl.
From dianashealthyliving.com


GREEK SPINACH PIE RECIPE (SPANAKOPITA) - THE COOKING FOODIE
2020-10-01 Preheat oven to 350F (180C). Make the filling: in a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted. Drain excess liquids and transfer to a large bowl.
From thecookingfoodie.com


SPANAKOPITA (SPINACH PIE) RECIPE - WICKED GOODIES
2012-08-03 Over a colander or sieve, squeeze as much excess moisture out of the spinach as possible. Allow it to continue to drain while assembling the rest of the ingredients. 2. Dice the onion and sauté it in the olive oil over medium heat until just translucent. Transfer it into a large mixing bowl and allow it to cool. 3.
From wickedgoodies.com


SPANAKOPITA {GREEK SPINACH PIE} - SPEND WITH PENNIES
2020-03-18 Spanakopita is a traditional Greek dish made with phyllo dough and loaded with a delicious spinach and feta filling! Print Recipe Pin Recipe Ingredients Dough 16 ounces phyllo dough 1 cup olive oil Filling 20 ounces frozen spinach thawed and drained 1 yellow onion finely diced 12 ounces feta 1 bunch parsley minced 1 1/2 cups parmesan cheese grated
From spendwithpennies.com


SPANAKOPITA RECIPE (GREEK SPINACH PIE WITH FETA AND HERBS)
2015-08-23 If using frozen spinach, defrost spinach and squeeze out all excess moisture in a colander. Using a kitchen cloth or a cheese cloth helps. Chop the scallions and herbs. Transfer spinach, scallions, herbs to a large bowl. Add the both the cheeses, black pepper, and eggs. Mix well (I like to use my hands). Set aside the filling.
From mysweetgreek.com


QUICK AND EASY SPANAKOPITA RECIPE - GEMMA’S BIGGER BOLDER BAKING
2019-08-22 Add garlic and green onions and cook 2-3 minutes, until tender and fragrant. Remove from the heat and add the spinach, salt, pepper, dill, lemon and feta. Stir to combine. Set aside to cool for 10 minutes before adding in the egg. Mix in the egg to the cooled mix then set aside. Preheat oven to 350°F (180°C).
From biggerbolderbaking.com


SPINACH AND RICOTTA SPANAKOPITA ROLLS - YAY! FOR FOOD
2019-07-29 Preheat oven to 350 degrees F and grease or line (with parchment paper) a baking sheet. Cook spinach, onions, green onions, and parsley. Whisk together ricotta, eggs, nutmeg, salt, and pepper. Combine spinach-mix and ricotta-mix together well. For each layer (5 or more). brush with melted butter and a little chopped peanuts.
From yayforfood.com


SPANAKOPITA RECIPE (GREEK SPINACH AND FETA PIE) - BAKED AMBROSIA
2021-02-10 Preheat oven to 375 degrees F. Lightly grease a 12-inch round baking pan with olive oil and set aside. Heat 1 tbsp olive oil in a large skillet over medium high heat. Cook onion 4-5 minutes or until soft. Add spinach and cook until wilted (you may need to add the spinach in batches). Once the spinach has cooked down, remove from heat and allow ...
From bakedambrosia.com


SPANAKOPITA, GREEK SPINACH PIE - FAE'S TWIST & TANGO
2015-05-15 Add scallion, parsley, and stir for 10 seconds. Add spinach and dill, salt (add ¼ tsp first and test taste and add more if needed), pepper, mix and sauté for 30~60 seconds. Turn off the heat. Add feta, ricotta, mix and set aside to cool down. Meanwhile, prepare a working space.
From fae-magazine.com


SPINACH AND SORREL SPANAKOPITA- WIKIFOODHUB
Transfer spinach to a large bowl. Cook scallions with 1/4 teaspoon salt in olive oil in a 9- to 10-inch non-stick skillet over medium heat, stirring, until softened, 2 to 3 minutes. Add sorrel and cook, stirring and adding 1 tablespoon water if sorrel is dry, until wilted, about 1 minute (sorrel will turn khaki gray almost immediately when ...
From wikifoodhub.com


SPANAKOPITA RECIPE (GREEK RICE SPINACH PIE) | SAVEUR
2021-10-30 Transfer to a large bowl. To the empty skillet, add the remaining oil and turn the heat to medium-low. Add the onions and scallions and …
From saveur.com


SPANAKOPITA SPINACH PIE – GREEK SISTERS
2020-05-23 Line a 9x13 buttered baking dish with a sheet of phyllo, brush with melted butter. 10. Done. Repeat using HALF the phyllo sheets, brushing each sheet with butter as you layer each sheet on top of the last***. 11. Done. Add spinach mixture to the layered phyllo and spread evenly, corner to corner. 12. Done.
From greeksisters.com


SPANAKOPITA GREEK SPINACH PIE - RECIPES, REVIEWS AND MORE
Spanakopita Greek Spinach Pie Recipe. Enjoyed as a snack in Greece, Spanakopita Greek spinach pie is served direct from the oven or it can be served at room temperature. There is also a vegan version which is made without dairy and eaten during religious fasts like Lent. Some of these might include tofu as a replacement for the cheese. Leeks, sorrel or chard are …
From victoriahaneveer.com


SPINACH AND LEEK SPANAKOPITA | BIBBYSKITCHEN RECIPES
2020-01-28 Spinach and leek spanakopita Serves 6 4 medium potatoes, peeled olive oil, for frying 1 large onion, finely diced 4 medium leeks, well rinsed and sliced into penny rounds 2 cloves garlic, minced 400g young spinach, rinsed 5ml (1 teaspoon) nutmeg 6 stalks fresh sorrel (or zest of 1 lemon, as I did) 150g Danish feta, crumbled 9 sheets filo pastry
From bibbyskitchenat36.com


EASY SPANAKOPITA (GREEK SPINACH PIE) - DIG IN WITH DANA
2017-06-02 Defrost frozen spinach or cook moistened fresh, well rinsed spinach in a non reactive pot over medium heat, 3 – 4 minutes until wilted but bright green. Drain very well in a colander, squeezing out excess water by hand until very dry. Heat tablespoon of oil or butter in the same pot and cook scallions until translucent, 5 minutes.
From diginwithdana.com


SPINACH AND SORREL SPANAKOPITA | RECIPE | FOOD, SPANAKOPITA …
Jun 26, 2015 - Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess…
From pinterest.com


Related Search