My Big Fat Greek Spinach Pie Recipes

SPANAKOPITA

Steps:

• Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.

MY BIG FAT GREEK SPINACH PIE

Steps:

• THAW phyllo dough according to package directions; PLACE oven rack in lower third position; PREHEAT oven to 425°F ; SELECT a 14 x 9 deep metal baking sheet pan; SPRAY inner baking sheet surface with non-stick cooking spray; INSERT and fit a large sheet of parchment paper (not waxed paper!) into sheet pan; PRESS parchment paper in firmly.
• RINSE spinach and transfer into a large microwave-safe bowl containing 1/2 cup water; COVER bowl with a large plate; MICROWAVE on high power for 5 minutes. LET stand 1 minute; WEARING oven mitts, remove bowl from microwave; REMOVE plate from bowl; CAREFULLY drain spinach in colander placed in sink; PRESS spinach against colander to extract excess water; PLACE drained spinach on cutting board; COARSELY chop spinach; PLACE chopped spinach onto center of clean kitchen towel; SQUEEZE out as much moisture as possible into sink.
• TRANSFER spinach into a large mixing bowl; ADD the remaining filling ingredients; STIR mixture until thoroughly combined.
• LAY one sheet phyllo into baking dish, and brush thoroughly with melted butter; REPEAT procedure with 9 more phyllo sheets, brushing each with butter.
• SPREAD spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides.
• COVER spinach with one phyllo sheet, brushing with butter; SPRINKLE buttered phyllo sheet with 2 tablespoons grated parmesan cheese; LAY another 2 sheets phyllo on top of cheese-sprinkled layer; BRUSH with butter (do not add cheese to the following two sheets); REPEAT with one more phyllo sheet.
• PRESS layers gently with hands to release residual air pockets; SCORE the pie using a sharp knife through the top 3 phyllo layers into 9-12 equal pieces.
• BAKE for 20-25 minutes, or until phyllo is golden brown and crispy; COOL pie at least 10 minutes.
• LIFT out and slide parchment insert containing pie carefully onto a cutting surface; SLICE along scores, lifting pie from parchment with a sharp spatula before serving.
• SERVE and enjoy!

SPANAKOPITA (GREEK SPINACH PIE)

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.