Moms Spanakopita Recipes

SPANOKOPITA

Spanokopita image

Provided by Ina Garten

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Steps:

Preheat oven to 400 degrees F.
Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

MOM'S SPANAKOPITA

Mom's Spanakopita image

This is my mom's recipe for Spanakopita. She makes it with more feta than spinach, just the way I like it. (I made the spanakopita in the picture with my friend Seth in my dorm's kitchen.)

Provided by ThatSouthernBelle

Categories Greek

Time 2h25m

Yield 24 pieces, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (10 ounce) package frozen chopped spinach (Thawed and squeezed dry of liquid)
1 (8 ounce) package feta cheese
1/2 cup cottage cheese
1/4 cup parmesan cheese (grated)
1/2 cup onion (chopped)
1 garlic clove (chopped)
1 egg
cayenne pepper
1/8 teaspoon black pepper (ground)
1 teaspoon chicken bouillon (optional)
1/2 cup butter (melted)
12 phyllo pastry sheets (9X13)

Steps:

Mix all ingredients well in bowl except Butter and Phyllo.
Butter 4 Phyllo sheets and stack together.
Place 1/3 of filling mixture in a long roll along the long edge of the Phyllo Sheet.
Roll in log form.
Cut log into 6 pieces.
Place in buttered 9X13 pan.
Repeat twice as above.
Butter all the pieces with the remaining butter.
Bake in a 350F oven uncovered until golden brown or approximately 20 to 25 minute.

Nutrition Facts : Calories 316.6, Fat 21.9, SaturatedFat 13.2, Cholesterol 85.5, Sodium 706.1, Carbohydrate 19.4, Fiber 1.8, Sugar 2.4, Protein 11.3

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