Spinach Pie Spanakopita Casserole Recipes

SPANAKOPITA (GREEK SPINACH PIE)

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.

GREEK SPINACH BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

SPINACH PIE (SPANAKOPITA CASSEROLE)

Steps:

• 1. Mix first 8 ingredients together.
• 2. Butter the bottom of 9" X 13" baking pan. Place 4 phylo leaves on bottom, buttering after each leave.
• 3. Place half of the spinach mix on phylo leaves and then place 4 more leaves on top of spinach, buttering after each leaf. Place remainder of spinach and place one more phylo leaf on the very top. (For a thicker and flakier crust, add more phylo leaves on top.) Sprinkle with butter. Turn phylo at edges towards rim of the pan. Bake in moderately hot oven, 375 degrees for 30 minutes or until golden brown.

SPANAKOPITA (SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F.
• In a medium heated saute pan, add butter (all except 6 tablespoons), onion, and scallion. Cook until translucent, about 3 to 5 minutes. Remove from heat.
• In a sauce pot, boil spinach in water until tender. Strain and pat dry until all water is out. In a large mixing bowl, mix spinach, onion-scallion mixture, parsley and dill together. Add cheese, eggs, salt and pepper. Mix well. Add back into sauce pot and boil for five minutes. Place aside.
• Moisten filo dough one by one with the remaining butter (melted) with pastry brush. In a baking pan, add five layers of dough to bottom. Next, add spinach mixture. Spread evenly. Add another five layers of dough on top, tucking in corners. Place in oven and bake for approximately one hour.

SPINACH PIE - SPANAKOPITA

Steps:

• Preheat oven to 325.
• Saute onion over medium heat in a large pan for about 5 minutes.
• Add garlic and saute for 1 minute.
• Add frozen spinach, 2 TBS butter, Lemon Juice, Nutmeg and Cinnamon.
• Saute until the spinach is thawed.
• Add pepper to taste.
• Saute for 5 more minutes.
• Turn off heat and let the mixture sit for 5 minutes.
• Cut spinach mixture into small pieces using either 2 knives or a spatula.
• Drain off any excess surface liquid. (Do not thouroughly press the liquid out of the spinach mixture as you want some substance moisture, just drain off enough so that it's not liquidy).
• Melt remaining 4TBS butter in a bowl or glass measuring cup.
• Brush the bottom and sides of a 9x13 baking dish with melted butter.
• Layer the dish with half of the phyllo dough (10 sheets) brushing every other layer with the melted butter.
• Spread the spinach mixture evenly over the phyllo dough.
• Top with crumbled feta cheese.
• Continue to layer with the rest of the phyllo dough (10 sheets) brushing every other layer with butter.
• Using a sharp knive cut the top layers of phyllo into squares. (Only cut through to the filling, DO NOT cut through the bottom layers of phyllo).
• Cover with foil and bake for 50 minutes to 1 hour.
• Remove foil and continue to bake until the top is golden brown (1/2 hour).
• Remove from oven and let sit for 5 minutes.
• Cut through the bottom layers of phyllo and serve.

SPINACH PIE IN PUFF PASTRY (SPANAKOPITA)

Steps:

• Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
• Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
• Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
• Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
• Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
• Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

SPANAKOPITA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough), and cover and steam it over medium heat for about 10 minutes, stirring occasionally.
• Drain the spinach in a colander. While it's cooling, heat the olive oil in a skillet. Add the red and green onions and sauté until tender - about 10 minutes. Remove from heat.
• Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander), and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky.
• Place in a greased 9x9 pan. Bake at 350°F for approximately 45 minutes (until firm). Cut into 8 pieces.

TIP'S SPANAKOPITA (SPINACH PIE)

Steps:

• Preheat oven to 325°F In a saute' pan sprayed with non-stick cooking spray. Saute the onions until golden in color. Add scallions and sauté 2-3 minutes. Add the parsley, dill, salt & pepper. Stir in spinach. Blend thoroughly. Remove from heat and cool before proceeding further.
• Place cooled spinach mixture in electric mixing bowl using the paddle (or large bowl if mixer is unavailable). On low speed, add eggs, one at a time. Add feta, and cream cheese (in chunks).Mix well, but do not over mix.
• Carefully unroll phyllo sheets. Place 9x13x2 casserole dish over phyllo and using sharp knife, cut phyllo to fit pan. Grease bottom and sides of casserole pan with non-stick cooking spray.
• Place 8-10 sheets of phyllo, one sheet at a time on bottom of pan, spraying each sheet individually with cooking spray (while layering). Add spinach mixture, spreading out evenly over phyllo sheets. Top with remaining phyllo sheets, again, spraying each sheet with cooking spray as was done for the bottom of pan.
• Brush on the melted butter over top of casserole. With a sharp pointed knife, score the top layers of phyllo into serving portions. (triangle shape is traditional). Bake at 325°F for 45 minutes. Watch phyllo for burning. Color should be a light golden brown. Remove from oven and let stand about 15 minutes before serving.

SPANAKOPITA, SPINACH PIE

Steps:

• Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
• Saute until just wilted 3-5 minutes,remove from pan set aside.
• Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs.
• Stir to combine and check taste for the amount of salt& pepper you want.
• Brush a 12x10" baking dish with butter and line with a sheet of fillo.
• Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers.
• Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet.
• Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares.
• Sprinkle with water to keep the fillo from curling.
• Bake in 350f oven for about 45 minute, or until it has puffed and is golden.
• allow to sit for 5 minutes and serve.