Spanakopita Greek Spinach Feta Strudel Recipes

SPANAKOPITA

Spanakopita image

Recipe video above. Spanakopita - the iconic traditional Greek Spinach Pie with layers upon layers of golden buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!This pie is a perfect thickness with a good ratio of Spinach Feta filling to pastry. It will serve 4 to 5 people as a main dish.

Provided by Nagi

Categories Mains

Number Of Ingredients 20

Ingredients

300g/10oz English spinach leaves
1/2 tsp salt
175g/6oz Greek feta (, crumbled)
1/2 cup Greek yoghurt
2 green onions / scallions (, finely sliced)
1 egg
2 tbsp mint (, finely chopped)
1 tbsp dill (, finely chopped)
1/2 tsp lemon zest
1/2 tbsp lemon juice
2 garlic cloves (, finely chopped)
1/2 tsp nutmeg (, freshly grated)
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp cayenne pepper
16 sheets filo pastry ((Note 2))
120g/ 8 tbsp butter (, melted)
60g / 2/3 cup Greek Kefalotyri cheese (, finely grated (sub parmesan, Note 3))
1/2 tsp white sesame seeds ((or more black))
1/2 tsp black sesame seeds ((or more white))

Steps:

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

Nutrition Facts : Calories 672 kcal, Carbohydrate 48 g, Protein 24 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 153 mg, Sodium 1826 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SPANAKOPITA - GREEK SPINACH-FETA STRUDEL

Spanakopita - Greek Spinach-Feta Strudel image

Easy to prepare, but "complex" in taste. Serve with e.g. sour cream dip/sauce (sour cream, cream cheese, salt, pepper, garlic and parsley). You can either use puff pastry for a richer outcome and taste or phyllo-sheets (about 4). If you don't like your Spanakopita in strudelshape, use phyllo sheets and a buttered casserole and proceed "lasagna-like" (first and last layer = buttered phyllo sheets)

Provided by Eismeer

Categories Spinach

Time 40m

Yield 6-8 slices-, 1 serving(s)

Number Of Ingredients 12

Ingredients

1000 g fresh spinach, chopped (or 600g frozen)
200 g puff pastry (one large sheet, or phyllo dough)
250 g ricotta cheese
200 g feta cheese (small cubes)
50 g chopped walnuts (or almonds, or pine nuts)
1 large red onion (chopped)
5 -6 garlic cloves
1 dash nutmeg
1/2 teaspoon vegetable broth, granules
1 tablespoon olive oil
1 tablespoon melted butter
1 tablespoon sesame seeds

Steps:

Heat oil in a large frying pan (or skillet) and add chopped onion and minced garlic (adjust amount to your taste).
Let fry until translucent.
Add chopped spinach and let wilt.
Season with nutmeg, vegetable broth granules, salt and pepper.
Add ricotta cheese and stir to dissolve.
Crumble walnuts to mixture.
Add feta cubes and stir again.
Let spinach filling cool for a couple of minutes.
Meanwhile heat oven to 175°C and cover a baking tray with baking paper.
Place puff pastry on baking tray and brush sides with melted butter.
Pour cooled spinach mixture on pastry and cover two thirds of the pastry with mixture, leave half inch wide edges on the sides and bottom.
Fold in bottom and sides and roll pastry to a strudel, seam side down.
Brush with the rest of the melted butter.
Bake for about 25minutes at 175°C until golden brown. After 15 minutes sprinkle strudel with sesame seeds.

Nutrition Facts : Calories 2979.7, Fat 217.6, SaturatedFat 83.5, Cholesterol 336, Sodium 3843.2, Carbohydrate 170.4, Fiber 32.3, Sugar 22.4, Protein 111.7

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

Ingredients

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

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