SPINACH & FETA TARTS (SPANAKOPITA)
Enjoy a classic Greek recipe with these savory Spinach & Feta Tarts. Also known as Spanakopita, Spinach & Feta Tarts are a surefire way to wow the crowds.
Provided by My Food and Family
Categories Bread
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Mix all ingredients except phyllo dough and butter until blended.
- Brush 1 phyllo sheet lightly with butter; cover with 4 of the remaining phyllo sheets, lightly brushing each sheet with some of the remaining butter before covering with next phyllo sheet. Cut into 6 (4-inch) squares. Press 1 phyllo stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets and butter.
- Spoon spinach mixture into phyllo cups.
- Bake 10 min. or until golden brown. Cool in pan 5 min. Remove to wire rack; cool slightly.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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- Begin by preparing the Puff Pastry Shell. Please note the following:- Most of the Puff Pastry we have found is rectangular in shape so you may need to cut about 3-4 inches off the end and place it on the shorter side of the puff pastry in order to cover the pie plate. (see photo in post)- Be very sure to grease your pie plate with olive oil or butter.- You will need to cook the Puff Pastry in the pie plate before you fill it. Follow the directions on the box of the Puff Pastry.- When you remove it from the oven, it will be Puffy. Don't worry, it will settle as you are preparing your Spanakopita filling.
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- Heat the 1 Tbsp. of canola oil in a medium skillet over medium heat, add both the onions and cook until soft.
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