Yummygreekspinachpiespanakopita Recipes

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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

GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY



Greek Spinach Pies (Spanakopita) Recipe by Tasty image

Here's what you need: olive oil, green onion, fresh spinach, garlic, feta cheese, ricotta cheese, fresh dill, fresh parsley, salt, pepper, phyllo dough

Provided by Pierce Abernathy

Categories     Dinner

Yield 8 triangles

Number Of Ingredients 11

2 tablespoons olive oil
1 cup green onion, chopped
15 oz fresh spinach
4 cloves garlic, chopped
1 cup feta cheese
½ cup ricotta cheese
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
8 sheets phyllo dough

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
  • Add half the spinach, giving time for some to cook down before adding the rest.
  • Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
  • Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
  • Set in refrigerator.
  • Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
  • Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
  • Cut your dough into 4 sections using a pizza cutter.
  • With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
  • Bake in a preheated oven for 25-30 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 190 calories, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams

SPANAKOPITA



Spanakopita image

Spanakopita has a perfectly crisp and flakey outside with a delicious and comforting spinach filling. It's a classic and savory Greek pie that is a dish that the entire family will love!

Provided by Alyssa Rivers

Categories     Dessert

Time 1h45m

Number Of Ingredients 15

16 ounces Frozen Spinach (thawed and well drained)
1 cup Flat-leaf parsley (chopped)
2 Tablespoons fresh chives (chopped finely)
2 Tablespoons fresh dill (chopped)
3 cloves garlic (minced)
4 green onions (chopped finely)
½ Tablespoon lemon juice
2 Tablespoons robust extra virgin olive oil
2 large eggs
10 ounces feta cheese
½ cup plain greek yogurt
½ Teaspoon Salt
¼ Teaspoon Pepper
1 16- oz package of Fillo dough (thawed)
8 Ounces Butter (melted)

Steps:

  • Preheat the oven to 325°
  • In a large bowl, combine the well-drained spinach (I squeeze it in a sieve and then in some paper towels to get all the excess water out), parsley, dill, chives, garlic, and green onions together.
  • Add the lemon juice, olive oil, eggs, feta cheese, Greek yogurt, salt, and pepper. Stir until thoroughly combined.
  • Brush the bottom and sides of a 9x13 pan with melted butter and add two sheets of fillo dough, overlapping so the bottom and sides of the pan are covered. Continue to brush the layers with butter, adding more fillo dough until you have about 12-15 layers of dough.
  • Spread the filling evenly in the pan and add 2 sheets of fillo dough on top and brush with butter. Repeat with the remaining sheets, about 12-15, layering 2 sheets at a time and brushing with butter. Try to save 2 sheets that have not ripped for the top layer. Brush with butter and bake for 50-60 minutes, until the fillo dough is golden brown. Serve warm or chilled.

Nutrition Facts : Calories 230 kcal, Carbohydrate 4 g, Protein 7 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 93 mg, Sodium 542 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

Provided by Cat Cora

Categories     main-dish

Time 4h15m

Yield about 10 to 12 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening, plus more for the baking pan
1/3 cup ice water
Dried beans, for pie weights
1/2 cup extra-virgin olive oil, plus additional for greasing the baking pan
6 cups chopped onion (about 3 medium onions)
3/4 cup uncooked long-grain white rice
4 1/2 pounds fresh spinach (about 3 bunches), stemmed
2 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup finely chopped flat-leaf parsley
1/4 cup plus 2 tablespoons finely chopped fresh dill
3 scallions (white and green), chopped
1 1/2 cups crumbled feta
1 egg beaten with 1 teaspoon water, for egg wash

Steps:

  • In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • Preheat oven to 350 degrees F.
  • Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
  • Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
  • Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
  • Drain the spinach mixture in a colander in the sink and let cool.
  • Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
  • Remove the pie from the oven, let cool, cut into squares and serve.

GREEK SPINACH PIE-SPANAKOPITA



Greek Spinach Pie-Spanakopita image

Classic Greek spinach pie has a homemade crust, spinach, feta, and lots of herbs for the filling.

Provided by by Jenny | The Greek Foodie

Categories     Appetizer     Main

Number Of Ingredients 13

8 cups all purpose flour
2 cups water (warm)
¼ cup extra virgin olive oil
1 tsp sea salt
3 lbs spinach (frozen)
5 scallions chopped
10-15 mint leaves (roughly chopped)
1/2 bunch fresh dill (roughly chopped)
3 eggs
2 lbs greek feta crumbled
1/3 cup extra virgin olive oil (total)
sea salt
freshly ground pepper

Steps:

  • Thaw the spinach.Place a large pan over medium heat. Add 2 tbsp olive oil. Add the scallions and sauté until they soften. Add the spinach. Sauté until it softens a little, 1-2 minutes. Add another tbsp of olive oil if you feel it is needed. Remove spinach to a colander to drain the liquids.
  • Preheat oven to 375 F.Combine the flour, olive oil, and a pinch or two of salt. Gradually add warm water to the flour, about 2 cups. Mix dough well, cover with a damp kitchen towel, and let it rest while you finish making the filling.
  • Transfer spinach to a bowl. Add the mint, dill, dry oregano, and cheese. Add the eggs-season with sea salt and pepper to taste.
  • Mix everything well -I like using my hands- but don't overwork the mixture
  • Divide the dough to four pieces, 2 a little bigger than the other two since you are going to use them to cover the sides and bottom of your pan.Oil the bottom and sides of your pan with olive oil.Roll out the two larger pieces of dough into a size about 2 inches larger than your pan. Cover the pieces you are not using with a damp towel, so they don't dry out.
  • Place one of the dough sheets to the bottom of the pan, press gently to cover all the sides. Brush a little olive oil. Add the other piece. Brush a little olive oil all over.
  • Add the filling evenly all over.
  • Roll out the rest of the dough into two pieces, a size similar to your pan. Cover the filling with one piece. Brush olive oil all over. Add the other piece on top. Press gently to cover everything and the sides of the pan that are exposed. With pair of scissors trim the dough to the edge of the pan. Roll the extra dough back in to create a trim for your pie.Brush some olive oil all over. Score gently with a sharp knife.
  • Bake in the middle rack of your oven for 50-60 min or until it's golden on top.

Nutrition Facts : Calories 307 kcal, Sugar 2 g, Sodium 551 mg, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 34 g, Fiber 2 g, Protein 12 g, Cholesterol 52 mg, ServingSize 1 serving

YUMMY GREEK SPINACH PIE (SPANAKOPITA)



Yummy Greek Spinach Pie (Spanakopita) image

This is my take on my mother's and grandmother's Spanakopita. Since they never measured anything (and I have also adopted this wacky cooking style) these are my best approximation on measurements. Enjoy!

Provided by diamonds4heather

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter, melted
4 cloves garlic, minced
1 onion, chopped
1 bunch green onion, chopped
2 lbs spinach, rinsed and chopped
1/3 cup chopped fresh parsley
3/4 cup ricotta cheese
1 cup crumbled feta cheese
2 eggs, beaten
phyllo dough
salt & pepper

Steps:

  • Saute onion, green onions and garlic, salt and pepper to taste, until soft in 3 or 4 tablespoons of olive oil.
  • Stir in spinach and parsley,until spinach is limp.
  • Remove from heat and set aside to cool.
  • in a bowl mix together eggs, ricotta, and feta.
  • Stir in spinach mixture.
  • Lay 1 sheet of phyllo dough in a 9x9 in baking dish and brush lightly with melted butter.
  • Lay another sheet of phyllo dough on top, brush with butter, and repeat with four more sheets of phyllo.
  • Spread spinach and cheese mixture into pan and place another 6 sheets of phyllo in the same process as before.
  • Place in a preheated 350 degree oven for 30 to 40 minutes.
  • Serve while hot.

MY MUM'S GREEK SPINACH PIE (SPANAKOPITA)



My Mum's Greek Spinach Pie (Spanakopita) image

Spanakopita is one of my favorite dishes and I usually make it a full dinner dish. This is my mum's recipe and she always makes her own phyllo pastry. It's certainly worth the trouble. The most important thing in a good spinach pie is the filling. In Greece we use fresh spinach and some other greens for their aroma. They grow in the fields, back yards but we can also find them in some stores and open markets. It's hard to find elsewere but you can also try without them. The spinach pie is an any time special treat!

Provided by katia

Categories     Lunch/Snacks

Time 2h

Yield 20 serving(s)

Number Of Ingredients 14

1 1/2 lbs flour or 700 g flour
1 1/2 cups warm water (or enough to make a firm dough)
1 teaspoon vinegar
1 pinch salt
2 lbs spinach, cleaned, chopped in 1/4 inch lengths
5 spring onions, cleaned, sliced in 1/4 inch lengths
1 leek, cleaned, sliced in 1/4 inch lengths
3/4 cup dill, minced
3/4 cup parsley, minced
1/2 lb feta cheese, crumbled
1/4 cup olive oil
1 tablespoon couscous or 1 tablespoon rice
1 teaspoon salt
pepper

Steps:

  • For the filo: Put in a big bowl the flour, the salt and start adding the water until you have a hard dough that doesn't stick to the fingers. Knead for 2-3 minutes.
  • (I usually make the dough one day before and I put it in a plastic bag in the fridge. That way it is easier to work it into the filos the next day.).
  • Divide the dough in 5 pieces for 5 filos. Place one ball on a dusted-with-flour counter and roll into a big circle, a little bigger than the pan you are using. It's hard work, I know! Start using each filo in the pan and then work with the other piece of dough.
  • Filling: Mix the spinach, the sping onions, the leek, the dill and the parsley. Add one teaspoon of salt and start rubbing by hand for 3 - 4 minutes. The greens start getting softer and their liquids start running. Drain them and then add the feta cheese, the pepper and the rice or couscous. Rice helps to absorb the extra liquid.
  • Lighty oil a 14 inch in diameter, round baking pan. Layer one filo in the pan, allowing the edges to hang over the sides of the pan. Brush the filo with olive oil and repeat with another filo.
  • Put the spinach mixture in and add the olive oil of the filling. Tuck in the pastry draping over the edges.
  • Repeat layering with the remaining 3 filos, oiling each one gernerously.
  • Using a knife, score the pie into the size pieces you prefer, but avoid cuting through the bottom.
  • Brush the pie with some more olive oil.
  • Bake at 375°F for 1 hour.

Nutrition Facts : Calories 195.2, Fat 5.7, SaturatedFat 2.2, Cholesterol 10.1, Sodium 291.4, Carbohydrate 29.6, Fiber 2.2, Sugar 1, Protein 6.7

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From jennycancook.com


SPANAKOPITA (GREEK SPINACH PIE)—AMERICAN STYLE | RECIPE
For the filling, melt the butter in a small pan over medium heat, then cook the scallions until soft and translucent, 3 to 5 minutes. Transfer to a large bowl and let cool. Thoroughly drain the spinach of all water by squeezing it in a cheesecloth. (Wet spinach will cause your spanakopita to be soggy.) Add the spinach, dill, salt, pepper, eggs ...
From rachaelrayshow.com


CRUSTLESS SPINACH PIE - GREEK SPANAKOPITA - KRAZY KITCHEN MOM
2021-03-05 Instructions. Preheat oven to 375°. In a small bowl mix spinach, diced onion, ricotta cheese, parmesan cheese, eggs, dill, panko, and black pepper. (It's best to use a fork for mixing.) Break the feta cheese into very small pieces and fold it into the spinach mixture.
From krazykitchenmom.com


AUTHENTIC SPANAKOPITA RECIPE - GREEK SPINACH AND FETA PIE - OLIVE …
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. Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool. Grate half of the feta and crumble the rest.
From olivetomato.com


TRADITIONAL GREEK SPANAKOPITA | TASTYCOOKERY
DIRECTIONS. Heat the oven to 350° F/175° C/ Gas Mark 4. Prepare a 9x9 inch baking pan and lightly oil it. Pour 3 tbsp. of olive oil into a large skillet and heat it over a medium heat. Add onion, green onions, and garlic and sauté them until soft and a bit brown. Add spinach and parsley, stir well, and continue cooking for about 2 more minutes.
From tastycookery.com


SPANAKOPITA (GREEK SPINACH PIE) BY THEHUNGRYBITES | QUICK & EASY …
Yummy Recipe for Spanakopita (Greek Spinach Pie) by thehungrybites. Spanakopita (Greek Spinach Pie) ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (4) "This recipe for spanakopita (Greek spinach pie) is a lot easier than you think and it’s made with 7 ingredients only! Plus, it can be made vegan."-- @thehungrybites. Details. Prep time 50mins. Cook time 1hr. Serves or Makes: 12. Recipe ...
From thefeedfeed.com


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