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
BANITSA
Steps:
- Preheat oven to 350° Fahrenheit (175° Celsius).
- Meanwhile, take a round oven-proof dish and grease it with oil or butter and set aside.
- Put drained feta in a mixing bowl and crumble it with a fork (or your fingers). Add yogurt, eggs and baking soda and mix everything well. Set aside.
- Spread one sheet of phyllo (filo) pastry on a clean work top, the wider side facing you. Brush some melted butter over the sheet.
- Spoon some of the Feta mixture over and spread around a little. Lift the edge closest to you and roll/fold into a "sausage".
- Now, roll this into a snail (like you would when making cinnamon rolls). Place the "snail" in the middle of your oven dish/cake pan.
- Repeat step 4 with another phyllo sheet. When ready, place it in the cake pan, just around the first "snail" and repeat with the rest of the sheets until you fill up you cake pan.
- When done, pour the leftover melted butter over banitsa. Transfer the pan in the oven and bake at 350° Fahrenheit (175° Celsius) for 25 minutes or until puffed and golden brown on top.
- When ready, take it out and let it cool slightly before slicing.
- Enjoy!
Nutrition Facts : Calories 339 kcal, Carbohydrate 27 g, Protein 14 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 725 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SPINACH BANITZA
A savory Bulgarian pastry made with filo dough and stuffed with a light filling of spinach, cheese and eggs. I first had banitza at a wonderful restaurant, the Acacia Fillo Bar in Vancouver's West End. After reading this recipe ... http://www.banitza.com/ and several others on the internet, I combined elements from several sources to create my own banitza recipe. Boy, did it come out YUM!!! Labor intensive, but NOT difficult, and SO worth it!!
Provided by Muzicgirl
Categories Savory Pies
Time 1h15m
Yield 1 banitza, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- The filo dough takes two hours to thaw, so either plan ahead, and let it thaw in the refrigerator overnight, or be sure to put it out early in the day.
- Put the chopped spinach and finely sliced leek in a frying pan with a very small amount of oil. Sauté just until spinach is wilted, and leeks have become transparent (about 5 minutes).
- Set spinach mixture aside to cool.
- In a large bowl. mix the crumbled cheese, milk and eggs together. Don't over mix - cheese should be lumpy.
- Add well-drained cooked spinach, mix lightly.
- Take a sheet of filo dough, lay it flat, brush it with melted butter, and stack another sheet of dough on top. Butter again, then lay one more sheet on top. Now you have a stack of three layers. With a teaspoon, place a line of filling all along the bottom edge, then, roll it up into a tight roll with the filling on the inside of the roll. The long roll is then taken and rolled up in a circle. This first sheet of dough is then placed in the baking pan. (I used a pizza pan, it worked perfectly) The process is repeated with the remaining sheets of dough and each consecutive roll is placed around the first one in the pan. The resulting shape resembles a spiral. Repeat until all mixture is used. Brush the remaining butter all over the top. Bake about 30 minutes @ 400 F, or until golden.
Nutrition Facts : Calories 315.5, Fat 20, SaturatedFat 11.3, Cholesterol 107.9, Sodium 650.4, Carbohydrate 19.9, Fiber 1.6, Sugar 1.8, Protein 14.8
ALBANIAN SPINACH PIE (BYREK ME SPINAQ OR PITE)
Albanians love savory pies and I do too. They make theirs with filo dough. Any combination of greens can be used in this recipe. You can even add other vegetables as well, such as mushrooms. If the additional vegetables used will be watery, towards the end of baking you might want to cut steam vents in the filo dough. Albanians eat this pie hot accompanied by buttermilk or beaten yogurt thinned down with cold water, or with chilled stewed prunes.
Provided by alvinakatz
Categories Savory Pies
Time 1h
Yield 1 pie, 4 serving(s)
Number Of Ingredients 7
Steps:
- (NOTE: A round cake or pie pan is recommended because it's more authentic but any similar sized pan will do).
- Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered.
- Sprinkle spinach with salt, then mix well by hand. Let sit for a minute.
- Add the feta cheese, onions, eggs and stir.
- Spread spinach mixture over the filo leaves in the pan.
- Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
- Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil.
- Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.
SIMPLE BULGARIAN BANITSA
Banitsa is a very popular dish in Bulgaria, there are many ways to make it and variations in ingredients. My recipe is simple and has always came out great.
Provided by mis liz
Categories One Dish Meal
Time 45m
Yield 1 banitsa, 8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees, ( glass pyrex pan works great for this recipe) brush melted butter all over bottom amd sides of baking pan.
- 2. Mix salt, cheese and milk and eggsin a bowl , combine and stir ingredients well.
- 3. Put down 5 sheets of phyllo dough down in buttered pan and brush over with melted butter. You can also put down one sheet at a time and butter seperatelly.
- 4. Pour enough of the mixture to cover phyllo sheets and top with 3 more sheets.
- 5. Continue to repeat the process: put down 3 sheets and make sure to brush them well with butter then layer with mixture until all of the mixture is done, then cover with atleast 2 sheets. I preffer not to butter the top sheets as they tend to get very hard after the banitsa is done baking.
- 6. Bake for 25-35 minutes or until golden, make sure mixture is cooked in the middle by cutting into banitsa. When the mixture is cooked it will not be runny.
- 7. Once banitsa is done cover it with either a towell or the lid to the pan and let it sit and cool before cutting it or serving. Covering it lets the steam soften the phyllo dough sheets.
Nutrition Facts : Calories 411.5, Fat 30.4, SaturatedFat 18.4, Cholesterol 153.2, Sodium 1086.2, Carbohydrate 23.1, Fiber 0.7, Sugar 1.7, Protein 11.6
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