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
SPANAKOPITA
Greek spinach pie.
Provided by Bea Gassman
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
- In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
- Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
- Bake in preheated oven for 40 minutes, or until golden brown.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 31.1 g, Cholesterol 125.2 mg, Fat 34.5 g, Fiber 3.4 g, Protein 17.2 g, SaturatedFat 20 g, Sodium 816 mg, Sugar 3.2 g
CHEESY SPANAKOPITA
This is my adaptation of my great-grandmothers, who was from Greece. Of course, she made her own phyllo, but I'm not quite that ambitious. I also added the parmesan and mozzarella. I love this dish because it's comfort food to me, but also because, while it takes some time to prepare and an hour to bake, you can make it far ahead and refrigerate or freeze until you need it. I usually make (2) at a time, and freeze 1 1/2 of them after baking for "quick" suppers.
Provided by P48422
Categories One Dish Meal
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- If using fresh spinach: cook the cleaned spinach in a large pan, covered, for about 3-5 minutes or until tender (do not add water!).
- Drain well and chop coarsely.
- Put in a large mixing bowl, or the bowl of your mixer.
- If using frozen spinach: using your hands, squeeze the thawed spinach to remove as much moisture as possible.
- Put in a large mixing bowl, or the bowl of your mixer.
- Add the remaining ingredients through and including the black pepper to the bowl and mix until thoroughly combined.
- Set aside.
- Get out a large 13x9x2-inch metal baking pan.
- Unroll the phyllo onto a slightly damp kitchen towel, cover with a piece of plastic then another towel (you need to keep the phyllo from drying out while you work with it or you will have phyllo crumbs).
- Brush the entire interior surface of the pan with the olive oil/butter mixture.
- Place one sheet of phyllo into the pan.
- If it is too big, don't worry- just fold over the excess edges into pan.
- Brush with butter/oil.
- Continue until you have 5 sheets of phyllo.
- Carefully spread 1/4 of the spinach mixture on top.
- Continue layering the phyllo, buttering each sheet, and the spinach, making sure you end up with at least 4 layers of phyllo on top.
- Brush the top with the remaining butter/oil, then bake at 350°F for 1 hour or until golden brown.
- Let cool in the pan for at least 15 minutes before cutting and serving.
- Serve with creme fraiche or sour cream on the side.
- This dish tastes better the next day, so you can make it ahead and cook it the day you plan to serve it.
- Is good hot or room temperature; Freezes very well; No need to thaw prior to reheating.
Nutrition Facts : Calories 810.7, Fat 62.5, SaturatedFat 26.9, Cholesterol 243.8, Sodium 1032.1, Carbohydrate 41.2, Fiber 6.4, Sugar 2.9, Protein 25.5
SPINACH AND THREE CHEESE PHYLLO PIE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
- In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
- In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
- For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.
SPANAKOPITA (SPINACH AND CHEESE PIE)
This is my mother's recipe that she makes every year for Christmas Eve. It's very rich and takes some time, but it is so worth it!
Provided by caetb
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix spinach, feta, cottage cheese, onion, parsley, dill and salt.
- Add beaten agges and combine well.
- Brush bottom and sides of a 9x13 baking dish with the softened butter.
- Unfold the filo leaves and cut in half, crosswise.
- Wrap and refreeze one half of the filo.
- Cover the other half of the filo with a damp towel.
- Gently separate one filo leaf from the stack.
- Place it in the baking dish and fold over the edges to fit the bottom of the dish.
- Brush the entire surface of the filo lightly with melted butter.
- Repeat steps 7-9 until you have used half of the filo leaves.
- Preheat the oven to 350.
- Spread the spinach mixture evenly over the filo in the dish.
- Layer the remaining filo over the spinach mixture in the same manner as the first half of the filo.
- Cut through the top layers of the filo leaves with a sharp knife, making a diamond pattern (this will make it easier to cut the spanakopita later).
- Cook uncovered until golden, about 35 minutes.
- Let stand 10 minutes before cutting.
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