EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)
It doesn't matter if you haven't made a pie before. This amazing easy Greek spinach pie recipe (spanakopita) is made in only one hour from scratch!
Provided by Eli K. Giannopoulos
Categories Sides
Time 1h
Number Of Ingredients 11
Steps:
- If you choose to prepare this Greek spinach pie recipe with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before start making the spanakopita.
- Heat the oven to 200C/fan 180C/gas 6.
- To prepare this spinach pie 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. This will be the filling of the spanakopita.
- For this spinach pie recipe you will need a non stick baking pan, about 20-22cm. Put the first sheet of filo in the pan and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the pastry is used up, tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish. Layer the 4-5 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 4-5 more phyllo sheets.
- Butter the top of the spinach pie with melted butter and scar with a sharp knife. Bake in preheated oven for about 30 minutes until the filo is crisp and golden.
- Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spinach pie with Greek feta salad. Enjoy!
QUICK & EASY SPINACH AND FETA PHYLLO PIE
I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.
Provided by Vino Girl
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
- In a medium bowl, stir together everything except the phyllo.
- Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
- Spray with cooking spray.
- Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
- Spoon spinach mixture on top of the prepared phyllo in the pan.
- Spray and layer remaining 5 sheets just the same as you did before.
- Roll edges of dough to form a rim.
- Spray the top.
- Bake for 35-45 minutes or until golden brown.
- Let stand 5-15 minutes before cutting and serving.
Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
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, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
SPINACH AND FETA PIE
Provided by Food Network Kitchen
Time 1h50m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
- 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
- 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
- 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
- Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.
SPINACH FETA FILO PIE
Spinach and Feta Filo Pie is the perfect vegetarian main course for a special occasion, a holiday, or a Sunday supper. This show-stopping dish with its perfectly flaky crust is perfectly spiced and full of spinach, feta, fresh mint, and parsley. This dish is one that your whole family is going to love!
Provided by Katie Webster
Categories Main Course
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a medium skillet over medium-high heat. Add garlic and onion, and cook, stirring often until the onion is softened, 3 to 5 minutes. Scrape into a large bowl.
- Add the parsley, eggs, feta, mint, dill, salt, pepper and nutmeg to the bowl and stir to combine. Squeeze any remaining moisture from spinach, and it to the bowl. Stir until thoroughly combined.
- Unfold filo and set on a slightly damp cloth. Layer a second slightly damp cloth over it to prevent the filo from drying out as you work. Coat a deep-dish pie plate with cooking spray (or brush with butter.)
- Place two sheets of filo into the pie plate, pressing it into the corners of the pie plate. Brush with butter. Repeat with a second sheet of filo, placing it down about 45 degrees from the previous sheet. Brush with butter. Continue adding sheets and buttering until all but 4 sheets are in the bottom of the pie plate.
- Spread the filling into the filo shell.
- Layer and butter the remaining four filo sheets over the pie, offsetting them as before.
- Roll the edges of the pie up along the edges to form a ruffled 2-inch-wide lip along the edge of the pie plate. Brush it and the top of the pie with any remaining butter.
- Bake until the crust is deeply golden brown, and an instant read thermometer registers 165 degrees F in the center of the pie, 1 hour 10 minutes. Let cool 20 minutes before slicing into wedges and serving.
Nutrition Facts : ServingSize 1/8 pie, Calories 407 calories, Fat 23 g, Carbohydrate 37 g, Fiber 4 g, Protein 13 g
SPINACH AND THREE CHEESE PHYLLO PIE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
- In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
- In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
- For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.
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
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.
EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)
This is much easier than having to layer phyllo dough and the puff pastry is far more yummy in my opinion. My kids devour this and it's a great way to get those veggies in.
Provided by C. Taylor
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 489.7, Fat 33.1, SaturatedFat 11.5, Cholesterol 101.8, Sodium 667.2, Carbohydrate 31.9, Fiber 2, Sugar 3, Protein 16.6
CHEF JOHN'S SPINACH AND FETA PIE
This is great for breakfast, lunch, and dinner, either hot, warm, or cold! This reminds me of spanakopita, a Greek spinach pastry.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
- Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
- Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
- Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
- Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
- Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 5.1 g, Cholesterol 399.8 mg, Fat 19 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 7.7 g, Sodium 583.7 mg, Sugar 2.1 g
BOSNIAN PITA (PHYLLO PIE) WITH SPINACH FILLING
This is one of the most delicious dishes I have ever come across. It is special to me because it is my husband's favorite dish from his old country. My mother in law and his aunt, both from Bosnia, taught me how to make it, even though they do not speak much English. They even make their own dough, but making phyllo dough is very difficult and they assured me it is more than okay
Provided by kristin ei
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- WASH HANDS (This recipe requires you to work with the food directly with your hands).
- Preheat oven to 350.
- Wash and drain spinach.
- Chop spinach and put in a big glass bowl.
- Add salt and mix with hands.
- Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable.
- The water in spinach will make the filling bitter so do not skip this step.
- Drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner.
- Transfer drained spinach into a new bowl.
- Add egg, and sour cream.
- Fold in feta and cheddar cheese.
- Put some olive oil in a small bowl.
- Grease a 9"*13" glass or metal baking pan.
- Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface.
- TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking) Place one sheet of dough into the pan and cut away excess.
- Brush with oil, using either your hands or a pastry brush.
- Repeat until dough is 6 or 7 layers.
- Add a skim of filling with hands and spread evenly.
- Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients.
- Just make sure you finish with the dough on top, sort of like lasagna.
- Place pie in the oven, uncovered, about 45 minutes.
- The top becomes flaky.
- Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.
- Bake for 15 more minutes.
- This dish can be served warm or room temperature.
- It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.
Nutrition Facts : Calories 156.6, Fat 12.9, SaturatedFat 8.4, Cholesterol 69.7, Sodium 853.7, Carbohydrate 1.7, Sugar 1.3, Protein 8.6
" BUREK" OR FETA CHEESE PHYLLO PIE
Ok, there are different version of BUREK (some eastern Europeans even Greeks) roll a fresh dough and then spend more time rolling, folding and waiting. But if you're like me and my mom, use phyllo! It's quick and you can always keep it in the freezer. I remember while I was growing up and my mom would make this every Sunday! The smell alone coming from our kitchen used to make me come running home. Please excuse the directions, but the recipe doesn't really have measurements or written directions! This is an old recipe and no one ever wrote it down.
Provided by veraj9170
Categories Savory Pies
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- FIRST - Let me explain the Feta. We have an Italian Market that sells fresh fruits and veggies etc. and they have a fresh cheese section. I always buy a block of French Feta Cheese. I use half for this recipe and the rest for omelets etc. You can use the prepacked Feta but if you want the full experience you'll need a lot. Also, you may use other variety of Feta (there's Hungarian, Bulgarian even a salt free one) The French is very salty which is why I add cottage cheese. It kind of balances out the saltiness abit. YOU JUST NEED 1 PACKAGE OF PHYLLO. Mine says 32 oz, buy the long box not the country (it's too thick).
- Preheat oven to 350°F.
- In large mixing bowl beat eggs, add 2 cups milk and mix well. Take your block of Feta and cut in half. Use one 1/2 and refrigerate the other. Crumble the Feta into the egg mix and add cottage cheese. Make sure you have nice chunks. Mix well, the mixture should be thick and very lumpy. If too thick add more milk (hence the extra milk).
- Take a large deep baking dish. Sprinkle oil on bottom only (dip your spoon into oil, take out and just drizzle slightly). Lay one sheet phyllo and drizzle with oil, continue until you have 4 sheets. When you add the last sheet place your hand flat on the phyllo sheets and GENTLY gather, without tearing by pulling the sides slightly toward center. (It should resemble a crumpled bed) :).
- Use 1 full Ladle of the egg/feta mixture onto the layer, you don't need to cover all the phyllo (TRUST ME) just don't leave the feta in one spot distribute.
- Layer another phyllo sheet and sprinkle with oil. Layer another sheet of phyllo and again crumple the center then sprinkle the oil (just a little). One Ladle of the egg/feta mix. Continue in this pattern (Don't forget to gather the center each time). If you see that you have alot of the egg/feta mix left you can start to add more than the 1 ladle. Your last layer should be 3-4 layers of phyllo. Don't sprinkle with oil yet. Take a soup spoon and with the handle, tuck in the sides. Now sprinkle with oil.
- Bake for about 30-40 minutes or until the top is puffed and nicely browned.
- Your kitchen with smell wonderful. The Burek will puff high off the top of the pan but once cooled will drop. You must cool completely or you will nto be able to cut with out it falling apart.
- It's moist and a bit salty and goes great with a nice cold beer! You can serve as main meal with salad or as appetizer (cut into small squares).
Nutrition Facts : Calories 428.1, Fat 19.3, SaturatedFat 8.8, Cholesterol 120.6, Sodium 971.9, Carbohydrate 43.8, Fiber 1.4, Sugar 2.8, Protein 18.5
SPINACH-FETA CASSEROLE
I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing.
Provided by ROMDI
Categories World Cuisine Recipes European Greek
Time 35m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
- Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
- Bake at 425 degrees F (220 degrees C) for 20 minutes.
Nutrition Facts : Calories 547.7 calories, Carbohydrate 31.8 g, Cholesterol 108.4 mg, Fat 37.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 22.9 g, Sodium 1164.1 mg, Sugar 2.9 g
IMPOSSIBLY EASY SPINACH AND FETA PIE
Dinner made in impossibly easy way! Enjoy this cheesy pie made using Bisquick® Original baking mix and spinach - a wonderful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
SPINACH PHYLLO PIE
Serve this savory Greek pastry as part of an appetizer table at a gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 8
Steps:
- In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
- Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
- Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
- Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.
Nutrition Facts : Calories 338 g, Fat 19 g, Fiber 7 g, Protein 9 g
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- Preheat the oven to 200°C/400°F/gas 6.Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar.
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