Maria Athans Spinach Pie Recipes

MARIA ATHANS' SPINACH PIE

Maria Athans' Spinach Pie image

Old World recipe and tradition. Looks complicated, but not -- and best tasting one I've had.

Provided by Sandy Parks

Categories World Cuisine Recipes European Greek

Time 2h5m

Yield 15

Number Of Ingredients 9

Ingredients

¼ cup butter
4 (10 ounce) packages frozen chopped spinach, thawed and well drained
18 green onions, chopped
4 eggs, slightly beaten
1 (16 ounce) package small curd cottage cheese
½ pound feta cheese, crumbled
1 tablespoon dried dill weed
¾ cup butter
1 (16 ounce) package phyllo dough, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of a 9x13-inch square baking dish with cooking spray.
Melt 1/4 cup of butter in a large skillet, and cook the spinach and green onions, stirring occasionally, until the white parts of the onions are translucent, about 8 minutes. Remove from heat, and allow to cool for about 10 minutes; mix in the eggs, cottage cheese, feta cheese, and dill until thoroughly combined.
Melt remaining 3/4 cup of butter in a saucepan. Place 1 sheet of phyllo dough into the prepared baking dish, and brush with melted butter. Repeat laying down and buttering sheets until half the sheets have been used. Spread the filling over the sheets in an even layer. Place remaining phyllo sheets on the filling, buttering each sheet as before. Brush the top sheet with butter.
Bake in the preheated oven until golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 21.9 g, Cholesterol 100 mg, Fat 20.4 g, Fiber 3.3 g, Protein 12.9 g, SaturatedFat 11.8 g, Sodium 597.8 mg, Sugar 1.8 g

CRISPY GREEK-STYLE PIE

Crispy Greek-style pie image

A crispy pie that you can adapt for your needs, add chicken or keep it veggie. A good fail-safe for your repertoire

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 40m

Number Of Ingredients 5

Ingredients

200g bag spinach leaves
175g jar sundried tomato in oil
100g feta cheese, crumbled
2 eggs
125g filo pastry

Steps:

Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Nutrition Facts : Calories 250 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

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