Yummygreekspinachpiespanakopita Recipes

Steps:

• Preheat oven to 350°F (175°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:

• 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.

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 (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 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:

• Saute onion, green onions and garlic, salt and pepper to taste, until soft in 3 or 4 tablespoons of olive oil.
• Stir in spinach and parsley,until spinach is limp.
• Remove from heat and set aside to cool.
• in a bowl mix together eggs, ricotta, and feta.
• Stir in spinach mixture.
• Lay 1 sheet of phyllo dough in a 9x9 in baking dish and brush lightly with melted butter.
• Lay another sheet of phyllo dough on top, brush with butter, and repeat with four more sheets of phyllo.
• Spread spinach and cheese mixture into pan and place another 6 sheets of phyllo in the same process as before.
• Place in a preheated 350 degree oven for 30 to 40 minutes.
• Serve while hot.

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.

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
• Add half the spinach, giving time for some to cook down before adding the rest.
• Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
• Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
• Set in refrigerator.
• Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
• Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
• Cut your dough into 4 sections using a pizza cutter.
• With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
• Bake in a preheated oven for 25-30 minutes or until golden brown.
• Enjoy!

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.

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.