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 AND FETA PIE)
You can make this recipe with fresh spinach or three boxes of frozen chopped spinach; fresh spinach will have a better flavor and texture, but it takes much longer to wash and stem. Baby spinach works very well and requires less work, if you don't mind paying the extra price.
Provided by Abby Falck
Categories Savory Pies
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375º F.
- (For fresh spinach) Working in batches, wash and drain the spinach. Discard any large stems and chop the leaves coarsely. Combine the spinach, parsley, dill, green onions and salt. Let stand in a colander for 15 minutes and then press out the liquid. (For frozen spinach) Thaw the spinach and squeeze out most of the water, leaving just a little to prevent it drying out in the oven. Combine with the parsley, dill, green onions and salt.
- Heat the olive oil in a deep skillet over medium-high heat until shimmering, then add the onions and saute until transparent.
- Adjust the heat to medium, add the spinach mixture in batches and saute until the spinach and herbs are wilted.
- Turn off the heat and stir the feta and black pepper into the mixture.
- Butter a 10"x17"x2" baking pan and lay 8 filo sheets in the bottom, brushing each layer with butter or spraying it with oil.
- Spread the spinach mixture into the baking pan.
- Cover with the remaining filo sheets, brushing each layer with butter or spraying it with oil.
- Bake until the top is golden brown, about 30 minutes.
SPANAKOPITA (SPINACH AND FETA PIE)
You could make small triangles, brush them with butter and them freeze them in a freezer bags if you like, to use them at a later time
Provided by Poppy
Categories Potato
Time 1h10m
Yield 1 Lge Pie
Number Of Ingredients 10
Steps:
- Combine butter and olive oil in large heavy pan and fry onion and garlic until soft.
- Wash and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water.
- Add blanched spinach to onion and garlic mix and cook for further 5 minutes or so.
- Spinach should be deep green colour and stalks should be tender.
- Add eggs (I use no eggs, but the traditional receipe calls for them) and dill.
- Crumble feta into pan and stir well for a minute or two.
- Eggs should be cooked by then.
- Season with salt and pepper.
- Butter baking pan.
- If using phyllo, separate sheets, and brush each sheet individually with melted butter.
- Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan.
- If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside.
- If making bite-sized pies cut squares approximately 2 1/12" square.
- Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl.
- The filling should not be too wet or the pastry gets mushy.
- It should also not be too dry or the pie is not juicy enough.
- Put filling into pastry and bring edges up to enclose filling.
- (Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle).
- Seal by crimping, tucking in, or any means that work.
- Score the top lightly, not enough to reach filling, and brush with egg.
- Bake in moderate oven until pastry is golden and done.
- Good hot or cold.
ATHENA'S SPANAKOPITA (SPINACH AND FETA PIE)
This recipe is from a local Greek restaurant. You can freeze the spanakopita wrapped well in plastic wrap. Bake the spanakopita frozen and increase the baking time by 5 to 10 minutes.
Provided by Member 610488
Categories Savory Pies
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid.
- Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix. Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper.
- Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).
- Spread spinach mixture evenly over phyllo, leaving 1/4 inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).
- Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds.
- Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.
Nutrition Facts : Calories 491.1, Fat 34.3, SaturatedFat 21, Cholesterol 164.4, Sodium 1219.8, Carbohydrate 28.8, Fiber 3.5, Sugar 4, Protein 18.9
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