Greek Spanakopita Recipes

SPANAKOPITA (GREEK SPINACH PIE)

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.

SPANAKOPITA RECIPE (GREEK SPINACH PIE)

Steps:

• Make the Filling:
• For Fresh spinach: In a large pan, wilt the spinach - you will likely have to work in batches - for about 4 minutes. Pour into a colander or, better yet, a salad spinner to drain any excess water. Roughly chop.
• If using frozen spinach, defrost spinach and squeeze out all excess moisture in a colander. Using a kitchen cloth or a cheese cloth helps.
• Chop the scallions and herbs.
• Transfer spinach, scallions, herbs to a large bowl.
• Add the both the cheeses, black pepper, and eggs.
• Mix well (I like to use my hands). Set aside the filling.
• Phyllo Crust/Assembling the pie:
• Preheat oven to 375ºF convection (if you have it).
• Melt 1 stick of butter in a pan or in the microwave. If using olive oil, pour out at least 1 cup in a bowl (you may need up to another 1/2 cup).
• Make sure the box of phyllo is at room temperature. When you're ready to use it (not before or it will dry out), unwrap it so it is in one rectangular pile.
• I like to trim my phyllo before assembling the spanakopita, so one rectangle easily fits into my baking pan with no overhang. **See note on phyllo.
• Dip your pastry brush in the melted butter or extra virgin and brush a 9" x 13" baking pan with butter or olive oil.
• Pick up one leaf of phyllo and lay it in the pan. Lightly brush phyllo with oil/butter. Repeat layering the phyllo buttering each individual leaf. Layer about half of the leaves(** see note) in your package on the bottom.
• Dampen a kitchen towel and lay it on top of the unused phyllo. This keeps them from drying out.
• Pour the filling on top of the phyllo leaves in the pan. Evenly distribute it across the pan.
• Start making your top crust by adding a leaf of phyllo, brushing it with butter or olive oil it and adding another on top. Repeat the process for the rest of the leaves.
• Make sure to butter/oil your top piece of phyllo.
• Score the pie with your knife. You should be able to divide the pie evenly into 12 square pieces.
• Bake pie until top is brown, and phyllo layers are visible (like in the photo) about 45 minutes, to an hour. Start checking for color after 30 minutes.

GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY

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!

GREEK SPANAKOPITA

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.

GREEK SPANAKOPITA

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.