SPANAKOPITA SPIRAL WITH HOMEMADE FILO
A delicious version of the classic spanakopita
Provided by Marilena Leavitt
Categories Vegetarian Main Dish
Time 1h
Yield 2 spirals
Number Of Ingredients 19
Steps:
- In a small skillet, cook the onions in the olive oil until tender and golden. Remove from the heat, place in a bowl and let it cool.
- Place the chopped spinach in a colander, sprinkle with some salt, and let it sit for about twenty minutes. Squeeze the spinach between the palms of your hands to drain the water. Add the spinach to the bowl with the onions, along with the crumbled Feta cheese, ricotta (if using), dill, parsley, pinch of salt and ground pepper. Mix well and set aside.
- To make the filo dough: Place all the ingredients in a stand mixer equipped with a dough hook. Miix until the dough starts to pull down from the sides of the bowl and is soft and pliant. Let it rest covered for 30 minutes.
- Pre-heat the oven to 375° F.
- Divide the dough into two equal portions. Using a thin rolling pin, roll out one of the portions of the dough as thin as possible, into a big circle. Brush it generously with olive oil. Place half of the filling at one end and roll it up as shown in the photos below. Shape the stuffed dough into a spiral. Repeat with the second portion of dough and the remaining filling. Brush each spiral with olive oil, then sprinkle with sea salt (and sesame seeds, if desired) and bake until golden brown. Cool and serve. Makes two spirals.
SPANAKOPITA RECIPE (AUTHENTIC GREEK SPINACH PIE)
The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia
Provided by Eli K. Giannopoulos
Categories Sides
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
- When done, heat the oven to 200C/fan 180C/gas 6.
- To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season.
- For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. Tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish. Layer the 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets.
- Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden.
- Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!
Nutrition Facts : ServingSize 1 piece, Calories 337kcal, Sugar 2.7g, Sodium 880.4mg, Fat 17.4g, SaturatedFat 6.5g, UnsaturatedFat 9.9g, TransFat 0g, Carbohydrate 35.1g, Fiber 3g, Protein 11.2g, Cholesterol 72.6mg
SPINACH FILO SPIRAL PIE
These impressive-looking spinach filo spirals are deceptively easy to make. A take on Greek spanakopita, serve with a side salad for a weekend lunch
Provided by Janine Ratcliffe
Categories Lunch
Time 55m
Number Of Ingredients 6
Steps:
- Heat a large non-stick pan over a medium heat. Tip in the spinach and cook, stirring, until wilted (you won't need any oil or water as it will steam in its own moisture). Leave to cool a little, then tip into a clean tea towel and squeeze out as much water as possible. Chop and put in a bowl.
- Heat the knob of butter in a non-stick frying pan. Add the onion and cook for about 10 mins until softened. Tip into the bowl with the spinach, then stir in the feta using a fork until fully combined. Taste for seasoning.
- Heat the oven to 190C/170C fan/gas 5. Brush a 24 x 4cm deep metal pie dish with some of the butter.
- Lay a filo sheet on your work surface. Brush with some of the melted butter, then spread about 2 tbsp of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don't roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of the tin.
- Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the nigella seeds. Bake for 25-30 mins until golden and crisp.
Nutrition Facts : Calories 311 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
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