How To Cook Frozen 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

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
• In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
• Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
• Bake in preheated oven for 40 minutes, or until golden brown.

SPANAKOPITA

Steps:

• Prepare ingredients: Take the phyllo dough out of the freezer to allow it time to defrost. Using a clean kitchen towel, squeeze all excess moisture out of spinach. In a large skillet heat the olive oil on medium heat.
• Assemble the filling: In a large skillet heat the olive oil on medium heat. Add the onion and green onion and saute until soft. Add the spinach and and saute until the spinach is limp. Stir in the lemon juice, and remove off the heat. Let cool. If there is excess liquid, place the mixture in a colander and squeeze out the excess liquid.
• Finish the filling: Cool the spinach mixture completely. Beat the eggs with the feta and nutmeg in a medium size bowl. Add the cheese mixture to the spinach mixture and mix until it's all incorporated well together.
• Preheat the oven: To 350 F degrees. Line 2 baking sheets with parchment paper. Set aside.
• Prepare the dough: Unroll the phyllo dough and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won't dry out. Brush the sheet with melted butter, then sprinkle with a bit of oregano. Add one more sheet and brush with melted butter and sprinkle with oregano.
• Fill the dough: Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tablespoon of filling near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.
• Finish the spanakopita: Place your spanakopita triangles on your baking sheets and brush with butter, then sprinkle the Parmesan cheese over them if you wish. Bake them for 30 minutes until the triangles are golden brown and crisp. Let cool slightly before serving.

SPANAKOPITA TRIANGLES

Steps:

• Prep Filo/ Phyllo Sheets: Thaw the sheets according to package directions. Keep them covered until ready to use.
• Make the Filling: Heat 1tbsp oil in a skillet, add the onion and cook for 3 minutes or until the onion is soft. Add the garlic and cook for 1 minutes or until fragrant.
• Next add the chopped green onions and cook till wilted about 2~3 minutes.
• Squeeze all the extra moisture from the thawed spinach and stir into the onion mixture. Cook for 3~4 minutes.
• Add the ground nutmeg, salt and pepper. Stir in the chopped herbs and cook for another minute or so.
• Turn off the heat and add feta cheese and ricotta. Mix well and set aside to cool a little.
• Make Spanakopita: Preheat oven to 375°F. Line a baking sheet with parchment paper and keep ready.
• In a small bowl, combine melted butter and olive oil.
• On a clean work surface, place 1 filo sheet, brush with the butter mixture and gently place 1 more layer of filo on top. Brush with butter and place the 3rd filo sheet on top. Brush the top with oil.
• Cut the filo lengthwise into 3 equal pieces.
• Place 1tbsp spinach mixture on one corner of the filo strip. Fold the filo over the filling encasing it and forming a triangle. Fold it over upwards to make another triangle. Keep folding like a flag till the very end. Brush a little bit of butter mixture to the edge to make it stick to the pastry. Brush both sides of the pastry with the butter mixture and place it on the baking sheet. Repeat with the remaining filo sheets.
• Bake for 18~20 minutes or until golden brown. Serve hot and Enjoy!!

SPANAKOPITA (SPINACH TRIANGLES OR PIE)

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.)

SPANAKOPITA CUPS

Steps:

• Prepare and measure out all ingredients.
• Turn oven on to 350° F.
• Defrost the frozen spinach and squeeze out all the excess water.
• Add extra virgin olive oil to a skillet under medium heat. Add minced garlic and saute for 2-3 minutes, making sure not to burn the garlic. Add chopped green onions and quickly stir to incorporate all the garlic and olive oil. Remove from heat.
• Add spinach, garlic and onion mixture, ricotta cheese, beaten egg, chopped parsley, chopped dill, sea salt, ground black pepper, ground nutmeg into a bowl and mix well to incorporate all ingredients.
• Add crumbled feta to spinach mixture. Gently fold in crumbled feta cheese to spinach mixture.
• Arrange phyllo cups on a baking sheet. Add spinach mixture into phyllo cups. Place in the center rack of oven and cook for 20 minutes.
• Remove from oven and serve immediately. Enjoy!

SPANAKOPITA

Steps:

• Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes
• Add the garlic and dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes. Set aside and allow to cool.
• Squeeze the defrosted spinach to drain all the water possible. You should end up with around 1 cup of spinach. Transfer to the skillet on top of the onion mixture.
• Add the parsley, green onions, lemon zest, ground pepper, feta cheese to the skillet and stir to distribute mixture evenly.
• Preheat the oven to 375° F. Line a baking sheet with parchment.
• On a clean surface, roll out the phyllo pastry. Cut into 2 ½-3" wide strips lengthwise using a pizza cutter. Cover the pastry with a barely damp towel to prevent it from drying out.
• On a clean surface, layout 1 layer of phyllo pastry and brush it down with a small amount of butter using a pastry brush and very gentle motions.
• Place a second layer of pastry directly on top of the first and brush that with a small amount of butter.
• In one corner of the pastry layers, place 1 heaping tablespoon of filling mixture. Squish it into an approximate triangle that nearly reaches the edges.
• Fold the corner of the pasty with the filling over to reach the nearest opposite edge of the pastry. Then, roll the filling triangle towards the empty end of the pastry. Again, fold the triangle to the nearest opposite side. Repeat these last two steps until you reach the end of the pastry rectangle.
• Place the triangle on the prepared baking sheet and cover with a damp towel. Repeat the assembly with all the pastry sheets and filling. The triangles can be placed fairly close together on the baking sheet, about ½".
• Bake for 20-25 minutes until golden brown and crisp.
• Remove from the oven and allow to cool for 10 minutes before serving.

SPANAKOPITA

Steps:

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