Lamb And Spinach 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 (AUTHENTIC GREEK SPINACH PIE)

Steps:

• To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
• When done, heat the oven to 200C/fan 180C/gas 6.
• To prepare the filling for this spanakopita 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.
• For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, 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 sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. 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 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets.
• Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden.
• Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!

LAMB AND SPINACH SPANAKOPITA

Steps:

• 1. In a large skillet, add two tablespoons of butter and one tablespoon of olive oil and saute (on a low flame) garlic and chopped green onion until tender.
• 2. Add spinach and chopped parsley, a little at a time until all four packages are sauteed and well mixed with the onion and garlic. Make sure there isn't any extra moisture or it will ruin the dough.
• 3. In another skillet, brown the lamb. Add pepper, Italian seasoning and salt (to taste).
• 4. Melt a stick of butter and pour into a cup. Ready your phyllo dough. Place a damp paper towel over it so it doesn't dry out.
• 5. In a 9x13" pan, lay a layer of dough and brush with melted butter. Repeat this five more times. Spread out half of the spinach mixture on top. Repeat the phyllo dough (3 layers with a brush of melted butter); then spread out the ground lamb.
• 6. For the final layer, cover the lamb with three more layers of phyllo dough, brushing the melted butter on each layer. Spread out the remaining spinach mixture and sprinkle with Parmesan cheese. Cover with another five layers of phyllo dough (don't forget to brush the butter on) and bake on 350 degrees (Pre-heated oven) for approx one hour fifteen minutes; or until the top is golden and crispy.

SPANAKOPITA

Steps:

• Heat a large fry pan over medium-high heat.
• Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute.
• Drain well on paper towels, then squeeze out as much of the remaining liquid as possible.
• Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg.
• Stir well to combine.
• Season with salt and pepper.
• Preheat an oven to 375°F.
• Lightly butter a baking sheet.
• Cut the stack of phyllo sheets lengthwise into 3 equal strips.
• Remove 1 strip and cover the remaining phyllo with a slightly dampened kitchen towel to prevent it from drying out.
• Place the strip on a work surface and brush lightly with melted butter.
• Place another strip on top.
• Brush the second strip lightly with melted butter.
• Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip.
• Fold the uncovered end over the filling on the diagonal to form a triangular shape.
• Bring the bottom of the triangle up against the straight edge.
• Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry.
• Brush lightly with melted butter.
• Place on the prepared baking sheet.
• Repeat with the remaining phyllo and filling.
• Bake until golden, about 15 minutes.
• Remove from the oven and transfer to a platter.
• Serve immediately, warm or at room temperature.

SPANAKOPITA CRESCENTS

Steps:

• Dice Onion into small pieces.
• Place Onion and Chicken Stock in a saute pan and cook on medium until Onions become translucent.
• Add Dill and Spinach, continue to cook until all liquid is evaporated.
• Remove Spinach and Onion mixture from heat and allow to cool.
• Once cooled, stir in Feta Cheese into filling mixture.
• Open packages of Crescent Rolls and unroll onto cutting board.
• Using a pizza cutter or a knife, cut each Crescent into 2
• Place 1 tsp of the filling at the widest end of the Crescent and roll up dough "jelly roll style" around filling.
• Place Cresents 3 inches apart on an ungreased cookie sheet.
• Bake at 425 for 12 - 14 minutes until golden brown.
• *filling may be prepared and refrigerated up to 2 days in advance.
• ** Cresents may be baked earlier in the day and then reheated before serving.

LAMB & SPINACH SPANAKOPITA

Steps:

• Heat half the oil in a casserole pot over a medium-high heat and fry the lamb for 5-7 mins, or until deep brown all over. Cover with the stock, then add the cinnamon stick and bay leaf, and bring to a simmer. Cover and cook for 11/2 hrs, or until the lamb is tender and falling apart.
• Heat the remaining oil and the butter in a frying pan, then fry the onions with a large pinch of salt for 15-20 mins, or until golden and sticky. Add the garlic and spices, and cook for 3 mins more. Remove the lamb from its stewing liquid (reserving the liquid), transfer to a chopping board and shred using two forks. Stir the shredded meat into the onion mixture, along with 50ml of the reserved liquid.
• Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture along with the feta, mint, pine nuts and egg. Season.
• Heat the oven to 200C/180C fan/gas 6, and brush a 22cm round springform cake tin with some of the melted butter. Layer four sheets of filo pastry across the tin, then brush with more melted butter. Spoon in the filling, and fold the overhanging pastry over the top. Scrunch up the remaining pastry sheets, put on top of the pie, and brush with the remaining melted butter. Sprinkle with the sesame seeds. Bake for 45-50 mins, or until golden and crisp. Will keep in the fridge for up to up to two days.

LAMB WITH SPINACH SAUCE (SAAG GOSHT)

Steps:

• Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.