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.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
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
SOFIA'S SPANAKOPITA
Provided by Food Network
Categories appetizer
Time 1h45m
Yield One 15-by-10-inch pan
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Heat the extra-virgin olive oil in large pot over medium heat. Saute the garlic, leeks and shallots until soft, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly. Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn). When the majority of the liquids have evaporated, transfer to a large bowl. Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl. Gently fold the cheese mixture into the cooled spinach mixture.
- Brush a 15-by-10-inch rectangular pan with olive oil. Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step eight times. This creates a nice strong base for serving.
- Pour in the spinach filling. Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in edges of the phyllo around the pan to make it look pretty. Score the pie in appropriate portion sizes. Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking.
VIRGINIA'S EXCELLENT GREEK SPANAKOPITA
I attended a local annual Greek Festival this Labor Day weekend in Orange, CT called "Odyssey" at the ST Barbara Greek Orthodox Church. Throughout the day, several cooking classes were held, free of charge, taught by a very nice lady from Greece named Virginia. The next class was about to start, so I decided to watch, even though it was for a recipe I already thought I knew how to make - spanakopita. Well - Virginia's version blew mine away and now this is the version I will only use from now on. This has a lot more fresh herbs and two types of onions, and lots of eggs, more than any recipe for spanakopita I had ever used. Virginia said that you cut the finished recipe into 24 servings, so really, 8 eggs isn't too many. She also said that you may use fresh spinach, finely chopped to equal the same amount as the frozen, but that it is not necessary since the frozen comes pre-chopped and will be getting cooked anyway. She also said that she makes her own pastry for this, but that it is perfectly fine to use a good quality brand of boxed phyllo pastry (which is what she used in the class). She specifically mentioned not adding any salt, as the feta is already salty enough. Also, she used Parmesan because that is what is available in the US - in Greece she would use a similar Greek cheese, such as mizithra.
Provided by HeatherFeather
Categories Spinach
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Defrost, drain, and squeeze the spinach dry as possible and set aside.
- Heat a large skillet and add oil.
- Saute onion for a few minutes, just until they begin to get translucent, not brown.
- Add scallions and saute a few minutes longer.
- Add parsley and dill and saute for a few seconds.
- Season with pepper (she poured some into the cap of the pepper jar and dumped it in- she said approximately 1 tsp).
- Combine lightly beaten eggs, spinach,feta,Parmesan cheese, and the onions mixture in a large bowl, mixing gently until combined.
- Using a pastry brush,very lightly butter a large jelly roll pan (approx 11"x14")- it should be a large rectangular shape with fairly low sides.
- Set a sheet or two of phyllo pastry into the pan to evenly cover the bottom, and then brush very lightly with butter (she said to not go overboard with the butter).
- Repeat until you have 10 layers of pastry in the pan (if using #4 thickness; if using the thicker #7 size, then make 1 or 2 fewer layers).
- Spread spinach mixture evenly in the pan.
- Preheat oven to 300°F.
- Meanwhile, layer another 10 layers of phyllo pastry on top, as before, folding and tucking in edges at the corners as you go.
- Using a clean spray bottle filled with some cold water, lightly mist surface- this will produce a crispy top layer.
- Using a sharp knife, cut into 24 squares.
- Bake in the preheated oven for about 1 hour.
Nutrition Facts : Calories 238.1, Fat 14.4, SaturatedFat 8.3, Cholesterol 111.1, Sodium 629.3, Carbohydrate 16.1, Fiber 2.8, Sugar 2.8, Protein 12.3
GREEK SPANAKOPITA
This classic spinach pie is made with phyllo dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-by-15-inch pie
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a small saucepan, melt butter and oil together over low heat. Brush an 11-by-15-by-2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.
- Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.
- Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.
- Bake 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.
GREEK SPANAKOPITA
Make and share this Greek Spanakopita recipe from Food.com.
Provided by Tonkcats
Categories Greek
Time 20m
Yield 1 pan
Number Of Ingredients 9
Steps:
- Saute onion in olive oil for 5 minutes.
- Add spinach. Simmer over a low flame, stirring occasionally until most of moisture is evaporated.
- Crumble Feta cheese into small pieces.
- Add cottage cheese and eggs; mix well.
- Toss bread crumbs into spinach mixture and add to cheese. Stir until blended.
- Carefully cut phyllo sheets into thirds. Refrigerate 2/3 until needed and cover remaining third with a slightly damp towel.
- Remove 1 sheet of phyllo pastry, fold in half lengthwise. Brush with melted butter.
- Place 1 tablespoon of spinach filling near the end.
- Fold over in triangle shape. Continue folding like a flag, keeping triangular shape. Lightly butter top.
- Continue with remaining pastry and filling.
- Bake in a 425 degrees oven for 20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 3207.3, Fat 233.7, SaturatedFat 111.5, Cholesterol 1036, Sodium 5764.9, Carbohydrate 179, Fiber 16.5, Sugar 23.6, Protein 104.8
SPANAKOPITA
Categories Herb Appetizer Bake Low Fat Vegetarian Lunch Buffet Feta Spinach Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onions and garlic and sauté until tender, about 5 minutes. Combine milk, cornstarch and oregano in small bowl. Pour into saucepan and stir until mixture thickens and boils. Squeeze any excess moisture from spinach. Add spinach and feta to mixture in saucepan. Mix in egg. Bring to simmer, stirring constantly. Cool mixture slightly.
- Preheat oven to 350°F. Spray 9-inch square baking dish with olive oil spray. Spray half of 1 sheet of phyllo. (Keep remainder covered with plastic and damp towel.) Fold phyllo in half crosswise. Place in prepared pan. Fold edges over so edges of phyllo are even with edges of pan. Spray phyllo sheet in pan. Repeat process with another phyllo sheet. Spread filling evenly over phyllo. Spray half of 1 sheet of phyllo. Place atop filling. Fold edges over so edges of phyllo are even with edges of pan. Spray phyllo sheet in pan. Repeat process with 2 more phyllo sheets. Spray half of remaining sheet of phyllo. Fold phyllo in half crosswise. Place atop phyllo in pan. Fold edges under so edges of phyllo are even with edges of pan. Spray top lightly with spray. Bake until phyllo is golden brown and filling is heated through, about 30 minutes. Blot top of phyllo with paper towels. Cut into squares and serve.
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