Greek Spinach Recipes

DETOX - GREEK YOGURT CREAMED SPINACH (READY IN 5')

Steps:

• Heat olive oil in a pan over high heat.
• Add onion and garlic and cook until soft and golden in color.
• Add spinach in the pan. A hadful at a time while stiring with a wooden spatula.
• Cook spinack for 2-3 minutes. Season with salt and pepper.
• Turn of heat and stir in the Greek yogurt and fresh dill.
• Serve with a few drops of freshly squeezed lemon on top.

EASY GREEK SPINACH PIE FOR BEGINNERS (SPANAKOPITA)

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!

GREEK SPINACH-STUFFED CHICKEN

Steps:

• Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
• Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
• Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

GREEK SPINACH BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

GREEK SPINACH AND RICE RECIPE (SPANAKORIZO)

Steps:

• To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.
• Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer, covered, for about 20-25 minutes, until the rice is tender.
• While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.
• To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it's close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.
• Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!

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

Steps:

• Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.

GREEK SPINACH

Steps:

• Cook spinach according to directions, but add the onions to the sauce pan.
• Drain well, squeezing out as much moisture as possible.
• Add remaining ingredients, expect feta.
• Stir until well combined.
• Sprinkle with feta and toss to combine.

GREEK SPINACH RICE WITH FETA

Steps:

• In a deep pan heat up 1 tablespoon of olive oil;
• Add onion and simmer for about 10 minutes on low heat;
• Add thyme and leaks and simmer for another 5 minutes;
• Add half a cup of water and broth base, then simmer for another 5 minutes;
• Add spinach and cook until wilted;
• Add rice and let it cook for about 2 minutes;
• Add half a cup of water and stir;
• Keep adding half a cup of water at the time once the rice absorbs it;
• It can take about 20 -25 minutes until rice is fully cooked;
• Adjust seasoning with salt and pepper.
• At the end add dill and mix well;
• Take off the burner and cover it up; Add lemon juice and olive oil;
• Let it sit for about 5-10 minutes to have all the liquid absorbed;
• When serving, sprinkle more lemon juice, olive oil and top it with Feta Cheese. Enjoy!

GREEK STYLE SPINACH AND RICE

Steps:

• Heat oil in a heavy skillet or wok.
• Add onion and garlic and cook on medium-high until onion is softened and transparent.
• Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
• Toss in basil.
• Add salt and pepper to taste.
• Place in serving bowl and sprinkle with feta cheese.

GREEK SPINACH PIZZA

Steps:

• In a small bowl, toss the spinach, oil and Italian seasoning. Place crust on an ungreased 12-in. pizza pan. Arrange spinach mixture over crust to within 1/2 in. of edge. Place tomatoes on top; sprinkle with the cheeses, olives and onion., Bake at 450° for 10-15 minutes or until cheese is melted and edges are lightly browned.

CLASSIC GREEK SPINACH

Steps:

• Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
• Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
• Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.