EASY SPANAKOPITA
A great finger food for get togethers. Easy to make and so good with flaky phyllo dough and spinach.
Provided by Allybee Z
Categories Lunch/Snacks
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cook the onions in a saute pan with 1 tablespoon each of butter and olive oil until soft and translucent (4 minute on medium).
- Add garlic and cook until fragrant (about another 2 min.).
- Combine onions, garlic, spinach, salt and pepper, hot sauce, egg, feta, Parmesan, and cottage cheeses together in a mixing bowl.
- In a separate bowl, combine the remaining 3 tablespoons each of melted butter and olive oil.
- Grease a 9x13 inch casserole dish.
- Place one sheet of phyllo on the bottom of the dish brush with the butter mixture.
- Top with another sheet of phyllo dough and brush with butter mixture.
- Repeat this process until you have a total of seven sheets of phyllo dough.
- Spread all of the spinach mixture over the top of the last layer of dough.
- Then repeat the process of layering the remaining Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
- Repeat with the remaining seven sheets of dough, brushing each new layer with the butter mixture, making sure to butter the top layer.
- Bake at 375°F until the top is golden brown (about 45 minutes).
- Cut spanakopita to make little triangles.
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.
SPANAKOPITA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place oven rack in center of the oven and preheat to 400 degrees F.
- Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
- On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.
SPANOKOPITA
Steps:
- Preheat oven to 400 degrees F.
- Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
- Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
- Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
SPANAKOPITA
Greek spinach pie.
Provided by Bea Gassman
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
- In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
- Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
- Bake in preheated oven for 40 minutes, or until golden brown.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 31.1 g, Cholesterol 125.2 mg, Fat 34.5 g, Fiber 3.4 g, Protein 17.2 g, SaturatedFat 20 g, Sodium 816 mg, Sugar 3.2 g
SPANAKOPITA BITES
For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version-buttery phyllo with a spinach-cheese filling-but is so simple to do. -Barbara Smith, Chipley, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 10-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter., Place 1 sheet of phyllo dough in prepared pan; brush with butter. Layer with 7 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter., Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts : Calories 21 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 40mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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
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.
SPANAKOPITA
Spinach and Feta Phyllo Triangles
Categories Cheese Leafy Green Appetizer Bake Vegetarian Phyllo/Puff Pastry Dough Pastry Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 30 pastries
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Preheat oven to 375°F.
- Melt remaining 1 stick butter in a small saucepan, then cool.
- Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
- Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.
- Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.
- Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.
SPANAKOPITA II
The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.
Provided by MARY KESSLER
Categories Appetizers and Snacks Pastries
Time 1h35m
Yield 27
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
- Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
- Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
- Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
- Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 246 calories, Carbohydrate 15.9 g, Cholesterol 62.1 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 9 g, Sodium 312.8 mg, Sugar 1.1 g
QUICK SPANAKOPITA
Fresh herbs and vegetables are the focal point of this Greek-inspired meal that includes this spinach pie made with flaky store-bought phyllo dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic, and cook, stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.
- Lay 1 sheet phyllo on a parchment-lined baking sheet (cover remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.
SPANAKOPITA CASSEROLE
I love Spanakopita. This recipe appeals to me because it has the basic tastes, without all the carbs. Makes a great breakfast, lunch or dinner. Recipe was gathered from an unknown source and put here for safe-keeping.
Provided by AQueen
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 205, Fat 14.1, SaturatedFat 5.8, Cholesterol 234.4, Sodium 294.3, Carbohydrate 6.8, Fiber 1.4, Sugar 2.5, Protein 13.1
EASY SPANAKOPITA RECIPE
Pick up some phyllo dough to make this Easy Spanakopita Recipe! Our take on a Greek dish is an Easy Spanakopita Recipe ready in 45 minutes.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 30 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add spinach; cook and stir 4 to 5 min. or until spinach wilts. Remove from heat. Discard any liquid from skillet; cool 5 min. Squeeze spinach to remove as much liquid as possible. Chop spinach. Mix spinach, feta, egg and pepper in medium bowl.
- Heat oven to 375°F. Unroll phyllo sheets; cover with plastic wrap until ready to use to prevent drying. Place 1 phyllo sheet on clean work surface; brush lightly with butter. Top with second phyllo sheet. Using sharp knife, cut sheets crosswise into 6 (12x2-3/4-inch) strips.
- Place 1 tsp. spinach mixture onto end of strip. Fold one corner of phyllo strip over filling to make a triangle. Continue folding dough until entire strip is folded into a triangular packet. Place, seam side down, on baking sheet sprayed with cooking spray. Repeat with remaining phyllo sheets and filling mixture. Brush tops with remaining butter.
- Bake 20 to 25 min. or until crisp and golden brown. Cool on wire rack.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SPANAKOPITA
Our authentic Greek spanakopita uses chopped spinach but you can substitute fresh spinach if you prefer.
Provided by Stephanie Wise
Categories Appetizer
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large skillet, heat 2 tablespoons of the oil over medium heat. Add spinach and toss until heated. Remove from skillet; set aside.
- In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onions in oil, stirring occasionally, until soft. Reduce heat to low. Stir in spinach, parsley, salt and pepper. Cook about 2 minutes longer. Remove from heat; cool. Stir in cheese and egg.
- Generously brush 13x9-inch (3-quart) glass baking dish with some of the melted butter. Place 1 phyllo sheet in dish; brush with butter. Layer with 7 more sheets, brushing each with butter before adding the next sheet. Spoon spinach mixture over top sheet. Layer with remaining 8 phyllo sheets, brushing each with remaining butter. Cut several slits in top.
- Bake 40 to 50 minutes or until golden brown. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 364.1, Carbohydrate 24.8 g, Cholesterol 79.0 mg, Fiber 2.6 g, Protein 9.8 g, SaturatedFat 13.0 g, ServingSize 1 Serving, Sodium 798.6 mg, Sugar 1.9 g
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