Lamb Spinach Spanakopita Recipes

Steps:

• 1. In a large skillet, add two tablespoons of butter and one tablespoon of olive oil and saute (on a low flame) garlic and chopped green onion until tender.
• 2. Add spinach and chopped parsley, a little at a time until all four packages are sauteed and well mixed with the onion and garlic. Make sure there isn't any extra moisture or it will ruin the dough.
• 3. In another skillet, brown the lamb. Add pepper, Italian seasoning and salt (to taste).
• 4. Melt a stick of butter and pour into a cup. Ready your phyllo dough. Place a damp paper towel over it so it doesn't dry out.
• 5. In a 9x13" pan, lay a layer of dough and brush with melted butter. Repeat this five more times. Spread out half of the spinach mixture on top. Repeat the phyllo dough (3 layers with a brush of melted butter); then spread out the ground lamb.
• 6. For the final layer, cover the lamb with three more layers of phyllo dough, brushing the melted butter on each layer. Spread out the remaining spinach mixture and sprinkle with Parmesan cheese. Cover with another five layers of phyllo dough (don't forget to brush the butter on) and bake on 350 degrees (Pre-heated oven) for approx one hour fifteen minutes; or until the top is golden and crispy.

Steps:

• Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
• Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
• Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

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.