Spanakopita Spinach Pie Recipes

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.

Steps:

• Preheat the oven to 375 degrees.
• In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly.
• Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
• Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
• Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
• Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
• Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.

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.

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.)

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.

Steps:

• Defrost the spinach and phyllo dough in the fridge overnight.
• For the filling, heat the olive oil in a medium skillet over medium heat. Add the onion, season with salt and pepper and cook until softened and lightly golden brown, about 5 minutes. Add the garlic and cook for 1 to 2 minutes, stirring frequently. Then remove the pan from the heat and stir in the parsley, dill, red pepper flakes, nutmeg and lemon zest. Set aside to cool to room temperature.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Drain the spinach through a strainer lined with a clean kitchen towel or a few layers of sturdy paper towel. Gather the spinach up in the towel and squeeze out as much of the water as possible. Transfer to a bowl and add the lemon juice and feta. Stir in the cooled onion mixture and the egg.
• Retrieve the phyllo from the fridge, unroll it and cover it with a clean kitchen towel to keep it from drying out. Place a 9-inch springform pan on a rimmed baking sheet and brush the bottom and sides lightly with butter. Lay out one sheet of phyllo, brush with butter and transfer it to the prepared pan. There is no need to be extra careful here - the phyllo might tear, crack or rumple up a bit but that just makes for more texture in the end result. Layer on two more buttered sheets of phyllo across the bottom of the pan.
• Continue buttering the phyllo as before but begin placing the remaining sheets off-center around the pan so that their edges overlap in the center of the base and the other edge hangs over the sides, gently pressing along the bottom and up the sides to create a crust. Transfer the spinach filling into the phyllo crust and spread into an even layer.
• Gather and fold the overhanging phyllo overtop of the edges of the spinach, leaving the center bit of spinach exposed. Brush the phyllo with remaining butter and bake for 40 to 50 minutes, or until golden brown and crisp. Allow to cool slightly before removing from the pan and serving.

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.

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.

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.

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.

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.