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
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.)
GREEK SPANAKOPITA
Make and share this Greek Spanakopita recipe from Food.com.
Provided by Tonkcats
Categories Greek
Time 20m
Yield 1 pan
Number Of Ingredients 9
Steps:
- Saute onion in olive oil for 5 minutes.
- Add spinach. Simmer over a low flame, stirring occasionally until most of moisture is evaporated.
- Crumble Feta cheese into small pieces.
- Add cottage cheese and eggs; mix well.
- Toss bread crumbs into spinach mixture and add to cheese. Stir until blended.
- Carefully cut phyllo sheets into thirds. Refrigerate 2/3 until needed and cover remaining third with a slightly damp towel.
- Remove 1 sheet of phyllo pastry, fold in half lengthwise. Brush with melted butter.
- Place 1 tablespoon of spinach filling near the end.
- Fold over in triangle shape. Continue folding like a flag, keeping triangular shape. Lightly butter top.
- Continue with remaining pastry and filling.
- Bake in a 425 degrees oven for 20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 3207.3, Fat 233.7, SaturatedFat 111.5, Cholesterol 1036, Sodium 5764.9, Carbohydrate 179, Fiber 16.5, Sugar 23.6, Protein 104.8
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
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
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
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.
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
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.
SPANAKOPITA
Traditional greek feta & spinach pie with filo pastry
Provided by harley121202
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Trim the roots from the English spinach, or if using silverbeet, remove leaves from tough stems. Wash leaves and drain well. Coarsely shred the leaves and tender stalks of the spinach and set aside.
- Place the feta in a large bowl and coarsely mash with a fork. Add the ricotta, kefalograviera, eggs, breadcrumbs, nutmeg, pepper and oil. Mix with the fork to combine. Add the spinach and set aside while preparing the pastry case.
- Preheat oven to 180?C.=2 0Lightly grease a 20cm x 30cm x 5cm deep baking dish.
- Lay the filo out on a bench. Cover with a dry tea towel then a damp one to keep it from drying out. Line dish with a sheet of filo and butter the filo. Top with another sheet of filo and butter and continue until about half the sheets of filo are used.
- Using your hand or a large metal spoon, gently mix the spinach filling until thoroughly combined. Pour into the prepared pastry base and spread evenly. Top with remaining filo, buttering each sheet, ensuring the final sheet is well buttered. Trim any overhanging pastry and tuck in the sides.
- Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set. Gently shake the pan and the spanakopita will slide easily when cooked. Cover with foil if over browning. Cool on rack for 15 minutes before cutting to serve.
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- Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
- To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
GREEK SPANAKOPITAKIA SPINACH TRIANGLES
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- Preheat oven to 180 ° C / 350 ° F. In a large bowl mix all the ingredients except the filo and 2 tablespoons of the olive oil. Cut the layered filo pastry into long strips about 5 cm wide.
- Lay out one strip of filo at a time on your work surface with one of the narrow ends close to you. Place a tablespoon of filling on 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 - like folding up a flag. Continue turning the triangle over in this manner until you reach the end of the filo.
SPANAKOPITA RECIPE WITH HOMEMADE PHYLLO (AUTHENTIC …
From mygreekdish.com
- To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
- To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season.
SPANAKOPITA RECIPE | GOOD FOOD
From goodfood.com.au
- Trim any spinach roots, wash the leaves and drain well, then coarsely shred them and set aside.
- Place the feta in a large bowl and roughly mash it with a fork. Add the ricotta, parmesan, eggs, breadcrumbs, nutmeg, pepper, oil, dill and green onions and mix well. Add the spinach and mix lightly but thoroughly with your hands.
SPANAKOPITA (GREEK SPINACH PIE) | RECIPETIN EATS
From recipetineats.com
- Sweat spinach: Place spinach in a large colander or bowl. Sprinkle with salt, toss through. Leave for 10 minutes to sweat.
- Trim filo: Cut 16 sheets of filo pastry into 32 x 25cm / 13 x 10" (pictured) or 26cm / 10.5" square.
SPANAKOPITA TRIANGLES {HOMEMADE APPETIZER ... - FEELGOODFOODIE
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- Heat olive oil in a large pan over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes
GREEK SPINACH PIE - SPANAKOPITA - THE GREEK FOODIE
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- Thaw the spinach.Place a large pan over medium heat. Add 2 tbsp olive oil. Add the scallions and sauté until they soften. Add the spinach. Sauté until it softens a little, 1-2 minutes. Add another tbsp of olive oil if you feel it is needed. Remove spinach to a colander to drain the liquids.
- Preheat oven to 375 F.Combine the flour, olive oil, and a pinch or two of salt. Gradually add warm water to the flour, about 2 cups. Mix dough well, cover with a damp kitchen towel, and let it rest while you finish making the filling.
- Transfer spinach to a bowl. Add the mint, dill, dry oregano, and cheese. Add the eggs—season with sea salt and pepper to taste.
CLASSIC GREEK SPANAKOPITA RECIPE | EATINGWELL
From eatingwell.com
- Melt butter in a small saucepan; keep warm. Place thawed spinach in a colander; press to squeeze out as much water as possible. Roll the spinach in paper towels and press to get out any additional water. (The spinach should be quite dry.)
- Beat eggs in a large bowl. Add cottage cheese and feta; stir until well combined. Crumble the spinach into the egg mixture and add 3 tablespoons of the melted butter. Mix until well combined. Season with salt and pepper.
BEST VEGAN SPANAKOPITA - A VIRTUAL VEGAN
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- Defrost the unopened package of phyllo pastry in the refrigerator overnight, or at room temperature for about 4 hours. Do not open it until you are going to assemble the pie.
- Heat a large sauté pan with 1 teaspoon of olive oil or butter, over a medium low heat and add the spinach. It will be piled ridiculously high, but within a few minutes it will wilt down. Use tongs to move it about and keep it cooking until it is completely wilted down, soft and dark green. it will take about 5 minutes. Remove it from the heat and allow to cool.
- Once the spinach is cool, take handfuls and squeeze it out over the sink until as much liquid as you can is removed. Place each handful in a large mixing bowl once you're done.
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- Drain the water from the spinach. Place the spinach in a clean kitchen towel or in layers of cheese cloth and squeeze out all the water. Try to drain as much of the water as possible.
- Place the drained spinach in a large bowl. Add the feta cheese, yogurt, scallions, eggs, dill, garlic, lemon zest and lemon juice, nutmeg, ground pepper and salt and mix until well combined.
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