Easy Spanakopita Greek Spinach Pie Recipes

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SPANAKOPITA (GREEK SPINACH PIE)

The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!

Provided by evelynathens

Categories     Lunch/Snacks

Time 1h30m

Yield 15-18 serving(s)

Number Of Ingredients 11



Spanakopita (Greek Spinach Pie) image

Steps:

  • Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
  • Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
  • Preheat the oven to 375°F.
  • Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
  • Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
  • Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
  • Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
  • Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
  • Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
  • Repeat layering with the remaining phyllo, oiling each sheet generously.
  • Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
  • Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
  • Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
  • Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
  • It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.

Nutrition Facts : Calories 263.1, Fat 17.1, SaturatedFat 4.6, Cholesterol 50.7, Sodium 380.9, Carbohydrate 20.8, Fiber 2.3, Sugar 1.6, Protein 7.6

1 lb country-style phyllo pastry (if you can't get that, regular phyllo pastry will do)
1/2 cup extra virgin olive oil, approximately
1/4 cup olive oil
2 lbs spinach, cleaned, tough stems removed
6 spring onions, cleaned, sliced in 1/4 inch lengths
1 leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths (if very large, slice leek in half lengthwise before slicing)
1 medium red onion, chopped fine
3/4 cup fresh dill, minced
1/2-3/4 lb feta cheese, crumbled (this is a matter of personal taste. I like my spanakopita 'sweeter' and therefore use the lesser amo)
3 eggs, beaten
salt and pepper

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



Spanakopita (Greek Spinach Pie) image

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

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

SPANAKOPITA (GREEK SPINACH PIE)

Provided by Cat Cora

Categories     main-dish

Time 4h15m

Yield about 10 to 12 servings

Number Of Ingredients 16



Spanakopita (Greek Spinach Pie) image

Steps:

  • In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • Preheat oven to 350 degrees F.
  • Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
  • Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
  • Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
  • Drain the spinach mixture in a colander in the sink and let cool.
  • Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
  • Remove the pie from the oven, let cool, cut into squares and serve.

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening, plus more for the baking pan
1/3 cup ice water
Dried beans, for pie weights
1/2 cup extra-virgin olive oil, plus additional for greasing the baking pan
6 cups chopped onion (about 3 medium onions)
3/4 cup uncooked long-grain white rice
4 1/2 pounds fresh spinach (about 3 bunches), stemmed
2 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup finely chopped flat-leaf parsley
1/4 cup plus 2 tablespoons finely chopped fresh dill
3 scallions (white and green), chopped
1 1/2 cups crumbled feta
1 egg beaten with 1 teaspoon water, for egg wash

SPANAKOPITA

Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach - just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.

Provided by Kay Chun

Categories     casseroles, vegetables, main course

Time 2h

Yield One 9-by-13-inch pie

Number Of Ingredients 12



Spanakopita image

Steps:

  • In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.
  • In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.
  • Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.

3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 scallions, trimmed and finely chopped (about 3/4 cup)
2 tablespoons minced garlic
Kosher salt and black pepper
2 pounds baby spinach (32 ounces)
2 large eggs
1 1/4 cups crumbled feta (6 ounces)
1/2 cup grated Parmesan (2 ounces)
1/2 cup chopped parsley
1/2 cup/115 grams unsalted butter (1 stick), melted
8 sheets frozen phyllo dough, thawed and halved crosswise

GREEK SPANAKOPITA

This classic spinach pie is made with phyllo dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-by-15-inch pie

Number Of Ingredients 11



Greek Spanakopita image

Steps:

  • Heat oven to 350 degrees. In a small saucepan, melt butter and oil together over low heat. Brush an 11-by-15-by-2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.
  • Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.
  • Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.
  • Bake 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.

4 tablespoons unsalted butter
1/4 cup olive oil
1 pound frozen phyllo pastry
4 bunches (3 1/4 pounds) fresh spinach, washed, stemmed, coarsely chopped
1 1/2 cups finely chopped scallion, light-green and white parts only
1 cup finely chopped flat-leaf parsley
6 large eggs, beaten
1/2 pound small-curd cottage cheese
1 pound feta cheese, crumbled
2 tablespoons fresh chopped dill
1/4 cup uncooked cream of wheat

GREEK SPINACH PIE (SPANIKOPITA)

Make and share this Greek Spinach Pie (Spanikopita) recipe from Food.com.

Provided by Carol in Cabo

Categories     Greek

Time 50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9



Greek Spinach Pie (Spanikopita) image

Steps:

  • Preheat oven to 350 degrees.
  • Drain spinach, using a paper towel squeeze all moisture out.
  • Saute onion in a bit of olive oil until golden brown.
  • Drain cottage cheese.
  • Chop up or crumble cheeses.
  • In a large bowl mix cheeses, spinach, onion, eggs and dill. Set aside.
  • Remove half the phyllo from the package. Cover with damp cloth. Lay one sheet of dough in a 9X13 baking dish, brush with melted butter. Repeat until the half of the dough has been used. Pour on the spinach/cheese mixture and level with spatula. Top with remaining half of the phyllo dough, brushing each sheet with butter.
  • Bake for 20 minutes or until golden brown and 'puffy'.
  • Cut and serve. This is for main course, you can also do in small triangles of dough for an appetizer, but that's too much work for me!
  • This freezes very well.

Nutrition Facts : Calories 810.4, Fat 57.9, SaturatedFat 33.2, Cholesterol 218.4, Sodium 1422.6, Carbohydrate 49.8, Fiber 4, Sugar 5.6, Protein 24.7

1 (16 ounce) package of prepared phyllo dough, thawed
1 (15 ounce) bag frozen spinach, thawed and drained
195 g feta cheese
350 g cottage cheese
190 g cream cheese
2 eggs
1 white onion, chopped
1 bunch fresh dill, chopped
1 cup butter, melted

SPANAKOPITA (SPINACH TRIANGLES OR PIE)

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9



Spanakopita (Spinach Triangles or Pie) image

Steps:

  • Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
  • Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
  • Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
  • Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  • Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

SPANOKOPITA (GREEK SPINACH PIE)

This is an authentic greek recipe' that i thought i would share with the community. it is a family recipe the we have enjoyed for many years. i hope you guys like it as well as we do.

Provided by JIM GILBERT AKA JIM

Categories     Greens

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11



Spanokopita (Greek Spinach Pie) image

Steps:

  • 1.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 297.1, Fat 20.7, SaturatedFat 6.5, Cholesterol 77.4, Sodium 426.6, Carbohydrate 18.9, Fiber 3.6, Sugar 2.6, Protein 11.2

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onion, chopped
2 garlic cloves, minced
2 lbs spinach, rinsed and chopped
1/2 cup fresh parsley, chopped
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup feta cheese, crumbled
8 sheets phyllo dough
1/4 cup olive oil

MY MUM'S GREEK SPINACH PIE (SPANAKOPITA)

Spanakopita is one of my favorite dishes and I usually make it a full dinner dish. This is my mum's recipe and she always makes her own phyllo pastry. It's certainly worth the trouble. The most important thing in a good spinach pie is the filling. In Greece we use fresh spinach and some other greens for their aroma. They grow in the fields, back yards but we can also find them in some stores and open markets. It's hard to find elsewere but you can also try without them. The spinach pie is an any time special treat!

Provided by katia

Categories     Lunch/Snacks

Time 2h

Yield 20 serving(s)

Number Of Ingredients 14



My Mum's Greek Spinach Pie (Spanakopita) image

Steps:

  • For the filo: Put in a big bowl the flour, the salt and start adding the water until you have a hard dough that doesn't stick to the fingers. Knead for 2-3 minutes.
  • (I usually make the dough one day before and I put it in a plastic bag in the fridge. That way it is easier to work it into the filos the next day.).
  • Divide the dough in 5 pieces for 5 filos. Place one ball on a dusted-with-flour counter and roll into a big circle, a little bigger than the pan you are using. It's hard work, I know! Start using each filo in the pan and then work with the other piece of dough.
  • Filling: Mix the spinach, the sping onions, the leek, the dill and the parsley. Add one teaspoon of salt and start rubbing by hand for 3 - 4 minutes. The greens start getting softer and their liquids start running. Drain them and then add the feta cheese, the pepper and the rice or couscous. Rice helps to absorb the extra liquid.
  • Lighty oil a 14 inch in diameter, round baking pan. Layer one filo in the pan, allowing the edges to hang over the sides of the pan. Brush the filo with olive oil and repeat with another filo.
  • Put the spinach mixture in and add the olive oil of the filling. Tuck in the pastry draping over the edges.
  • Repeat layering with the remaining 3 filos, oiling each one gernerously.
  • Using a knife, score the pie into the size pieces you prefer, but avoid cuting through the bottom.
  • Brush the pie with some more olive oil.
  • Bake at 375°F for 1 hour.

Nutrition Facts : Calories 195.2, Fat 5.7, SaturatedFat 2.2, Cholesterol 10.1, Sodium 291.4, Carbohydrate 29.6, Fiber 2.2, Sugar 1, Protein 6.7

1 1/2 lbs flour or 700 g flour
1 1/2 cups warm water (or enough to make a firm dough)
1 teaspoon vinegar
1 pinch salt
2 lbs spinach, cleaned, chopped in 1/4 inch lengths
5 spring onions, cleaned, sliced in 1/4 inch lengths
1 leek, cleaned, sliced in 1/4 inch lengths
3/4 cup dill, minced
3/4 cup parsley, minced
1/2 lb feta cheese, crumbled
1/4 cup olive oil
1 tablespoon couscous or 1 tablespoon rice
1 teaspoon salt
pepper

EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)

This is much easier than having to layer phyllo dough and the puff pastry is far more yummy in my opinion. My kids devour this and it's a great way to get those veggies in.

Provided by C. Taylor

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9



Easy Spanakopita (Greek Spinach and Feta Pie) image

Steps:

  • Preheat oven to 400°F
  • Gently roll out each sheet of puff pastry to the size of your pan (approximately 9 x 13). Spray pan with spray and place the first sheet of pastry.
  • Making sure that all the liquid has been squeezed and drained from the spinach, mix spinach with the feta, cottage cheese, eggs, pepper and dill. Spread mixture in pan.
  • Top mixture with second sheet of pastry and brush with egg wash (optional).
  • Bake till golden brown, approximately 35 minutes.

Nutrition Facts : Calories 489.7, Fat 33.1, SaturatedFat 11.5, Cholesterol 101.8, Sodium 667.2, Carbohydrate 31.9, Fiber 2, Sugar 3, Protein 16.6

2 sheets puff pastry
1 (10 ounce) box frozen chopped spinach (thawed and squeezed to remove all liquid)
3 eggs
1 1/2 cups cottage cheese
1/2 lb feta cheese (crumbled)
1/2 teaspoon pepper
1/4 teaspoon dried dill
nonstick cooking spray
egg wash (optional)

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In a large skillet heat olive oil over medium heat and add the leeks and the green onions and allow to cook 3-5 min stirring often until softened. Add the spinach and cook tossing and stirring until wilted another 5-7 minutes adding a little extra olive oil If needed.
From oliveandmango.com


SPANAKOPITA (GREEK SPINACH AND FETA PIE) - FETTY'S FOOD BLOG
Instructions. Preheat oven to 350 degrees F. In a food processor, place garlic, feta, basil, and parsley. You may add in any additional herbs to the food processor at this point to boost flavor. Pulse until mixture is blended well. Transfer to medium sized bowl. Add spinach, parmesan, and salt to same bowl.
From fettysfoodblog.com


LIGHT & EASY SPANAKOPITA (GREEK SPINACH PIE) - THE GOOD HEARTED …
1 teaspoons Cavender's Greek Seasoning or Salt & Pepper, to taste 15 sheets phyllo dough Olive oil or butter flavored Pam 3 tablespoons butter melted Instructions Preheat oven to 350° [175°C]. Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Add minced garlic and cook one minute more.
From thegoodheartedwoman.com


SPANAKOPITA (GREEK SPINACH PIE) | RECIPETIN EATS
Filling – Place spinach with the remaining filling ingredients in a large bowl; and Mix well – Mix filling well until it’s combined. It should be moist and juicy, but you should not see any water leaching out of the spinach into the base of the bowl. Part 2: Assembling You sometimes see Spanakopita baked in a pie dish.
From recipetineats.com


GREEK SPINACH PIE RECIPE (SPANAKOPITA) - THE COOKING FOODIE
Preheat oven to 350F (180C). Make the filling: in a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted. Drain excess liquids and transfer to a large bowl.
From thecookingfoodie.com


AUTHENTIC GREEK SPANAKOPITA – SPINACH AND FETA PIE
Heat a medium pan with one tablespoon olive oil. Sauté the onions until soft. Add the spinach (make sure you have squeezed out the water). Sauté spinach with onion for a few minutes. Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool. Grate half of the feta and crumble the rest.
From olivetomato.com


AUTHENTIC SPANAKOPITA RECIPE -GREEK SPINACH PIE ... - REAL GREEK …
Cook until softened. One at a time, add a handful of spinach leaves in the pot. Mix with a wooden spoon and add a pinch of salt (it helps the spinach drain more easily). Let it cook for about 15-20 minutes until all the juices drained up completely . Stir in the fresh dill and set aside while you prepare the phyllo.
From realgreekrecipes.com


SPANAKOPITA STUFFED PEPPERS - FOOD RECIPES
Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta. Step 3. Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch ...
From recipes.studio


SPANAKOPITA - GREEK SPINACH PIE - THE WANDERLUST KITCHEN
Assemble your ingredients. For exact amounts please see recipe card below. Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl add the spinach (well drained), parsley, onion, garlic, olive oil, eggs, crumbled feta, ricotta, dill weed, and black pepper and stir until everything for the spanakopita filling is combined well.
From thewanderlustkitchen.com


EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE) - THE MATBAKH
Strain the spinach. In a large nonstick pan on medium heat, add the roughly chopped spinach and cover with a lid. Once the spinach has wilted and the water has separated from the spinach (about 3 to 5 minutes), remove the spinach and drain. Allow the spinach to cool. Finely chop the spinach.
From thematbakh.com


SPANAKOPITA - TRADITIONAL GREEK SPINACH PIE | COOKTORIA
Stir in the spinach and continue to cook until it is limp, about 5 minutes. Add the salt, stir, and transfer the mixture into a fine mesh colander. Squeeze the liquid out of the spinach mixture by pressing with a large spoon. Let the spinach cool down for 15 minutes (see “Note 1” below). Preheat the oven to 325º F.
From cooktoria.com


EASY SPANAKOPITA (GREEK SPINACH PIE) - DIG IN WITH DANA
Defrost frozen spinach or cook moistened fresh, well rinsed spinach in a non reactive pot over medium heat, 3 – 4 minutes until wilted but bright green. Drain very well in a colander, squeezing out excess water by hand until very dry.
From diginwithdana.com


AUTHENTIC GREEK SPANAKOPITA (SPINACH PIE) WITH LEEK, FETA & DRY ...
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute chopped onion and leek, until they are soft and lightly browned. Stir in the baby spinach. Saute until baby spinach is limp, about 2 minutes. Remove from heat and set aside to cool down. In a medium bowl, mix together eggs, feta cheese, chopped dry tomatoes, dill and black ...
From greekandsimple.com


SPANAKOPITA RECIPE | MAKING A GREEK SPINACH PIE | THE GREEK FOOD
I am not a historian but I can imagine why the Greek Spinach Pie is considered so traditional in Greece. It combines greens (spinach) that you can find in abundance in Greek country side along with the favorite cheese of the country – Feta!. INGREDIENTS FOR GREEK SPINACH PIE. 700 gr of paff pastry in 2 layers; 750 gr of spinach 300 gr of feta ...
From thegreekfood.com


SPINACH PIE RECIPE (SPANAKOPITA) - IMMACULATE BITES
Sautee Veggies – In a large skillet over medium heat, melt butter; add onions, garlic, and green onions as soon as butter melts. Saute until soft and lightly browned. Add Spinach – Stir in drained and squeezed spinach, dill, parsley, salt, and black pepper. Sautee for about 2-3 minutes or until heated through.
From africanbites.com


EASY GREEK SPINACH PIE SPANAKOPITA - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Easy Greek Spinach Pie Spanakopita are provided here for you to discover and enjoy ... Easy Recipes. Easy Cheese Crisps Keto Snack Easy Chicken Wok Recipes Easy To Make Biscuit Recipe Perforations Digestives Recipe Easy Digestive Biscuits Recipe Easy Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy …
From recipeshappy.com


SPANAKOPITA RECIPE (GREEK SPINACH PIE WITH FETA AND HERBS)
Spanakopita is one of Greece's most beloved dishes. It's a savory mixture of spinach, cheese, and herbs all baked into a flaky phyllo crust. Spanakopita is surprisingly easy to make. Follow these instructions for my streamlined but doubly delicious method. Ingredients 2 lbs fresh or frozen spinach 3 bunches scallions (about 6 oz), chopped
From mysweetgreek.com


SPANAKOPITA RECIPE (GREEK SPINACH PIE) - BELLY FULL
Instructions. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking dish with butter. Thoroughly combine 1/4 cup of the melted butter along with all the other ingredients (except the phyllo dough) in a large mixing bowl. Lay one half sheet of …
From bellyfull.net


SPANAKOPITA (GREEK SPINACH PIE) | RECIPE | KITCHEN STORIES
Let spinach defrost and drain in a sieve. Peel and finely chop onion and garlic. Heat butter in a frying pan over medium heat and fry onion and garlic until translucent. Add defrosted, drained spinach and keep frying for approx. 3 min. Season with salt, pepper, and nutmeg to taste. Remove spinach mixture from the frying pan and transfer back to the sieve to drain and cool.
From kitchenstories.com


SKILLET SPANAKOPITA (GREEK SPINACH AND FETA PIE) EASY TO PREPARE!
Add the garlic and the spinach. Cook 1-2 minutes or until garlic is fragrant. Transfer to a bowl and let cool for 10 minutes. Add the eggs, dill, salt, crushed red pepper flakes and feta cheese. Wipe out the skillet and generously brush the skillet with olive oil. Place a sheet of the phyllo dough on a work surface.
From fromachefskitchen.com


SPANAKOPITA (GREEK SPINACH PIE) + VIDEO - THE HUNGRY BITES
How to make spanakopita. Cook the spinach and the greens in a pot and then add the feta cheese. Brush a pan with olive oil and cover with the phyllo. Add the spinach and feta filling. Cover with the rest of the phyllo and score the surface. Bake until golden brown.
From thehungrybites.com


AUTHENTIC GREEK SPINACH PIE CALLED SPANAKOPITA - LIZZY LOVES FOOD
Place spinach in a bowl, mix 6 eggs to pour into the spinach and mix. Put 2 tablespoon of butter and saute onions and parsley in a pan. Once it is translucent, pour over the spinach and mix. Crumble the feta over the spinach mix, add cooked rice, then mix everything together. Add pepper as desired to the mix. Assemble the Spinach Pie
From lizzylovesfood.com


SPANAKOPITA RECIPE - AN EASY GREEK SPINACH PIE
Ingredients for the spanakopita recipe 600 g spinach fresh shoots or tender leaves 260 g feta cheese 16 sheets filo (or phyllo) dough or a dozen if they are really large 2 green onions scallions (or white 4 onions) 30g flat leaf parsley a few sprigs of dill 2 eggs extra virgin olive oil salt and pepper a pinch of Grated nutmeg (optional)
From thetolerantvegan.com


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