Ranch Style Greek Spinach Pie Spanakopita Rsc 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.

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!

RANCH SPINACH PIE #RSC

Steps:

• If using frozen spinach, place thawed product in a collander and press out liquid.
• If using fresh spinach, trim any large stems and wash leaves in cold water; cook spinach, covered, over medium heat until wilted (water clinging to leaves is sufficient for wilting), then place in collander and press out moisture.
• In a medium bowl, lightly beat eggs; stir in lemon juice, yogurt, ranch seasoning, mozzarella, Parmesan, and feta.
• Preheat oven to 350 degrees F; brush 9x13-inch baking dish with olive oil.
• Place about 7 sheets of phyllo dough in the bottom of the pan, brushing lightly with oil every other one, or so.
• Spread half the spinach mixture in pan; place 7 more sheets of phyllo, brushing with oil as before.
• Spread remaining spinach mixture, then phyllo, again brushing with oil every other sheet.
• If desired, use a fork to score the top crust where you will be cutting the pie, to make cutting easier and neater.
• Bake until golden brown, about 45 minutes to an hour.

GREEK SPINACH PIE (SPANAKOPITA)

Steps:

• Preheat oven to 350°F (175°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.

RANCH-STYLE GREEK SPINACH PIE (SPANAKOPITA) #RSC

Steps:

• Directions:.
• Heat olive oil in pan and sauté the green onions and shallots until tender.
• Add the spinach, parsley and dill to sauté for another 5 minutes.
• Season with nutmeg, salt and pepper. Set aside to cool.
• In the meantime, combine the feta, Parmesan, Greek yogurt, and beaten eggs.
• Fold in the cooled spinach mixture.
• Preheat the oven to 350°F.
• Brush the bottom and sides of a 9x12 rectangular pan using a pastry brush.
• Unwrap the defrosted phyllo sheets and begin to add a sheet to the pan, buttering each layer with the pastry brush, until you reach 6-10 layers. If the sheets do not fit the pan exactly, just cut it to size as you go, or fold it over.
• Spread the filling over the layers of pastry and repeat 6-10 more layers on top of the filling.
• Brush on a final layer of butter and bake until golden brown, about 35 minutes.
• It may help to score the top of the phyllo with a knife before baking so that it's easier to cut after.
• This dish can be served as a main course, an appetizer or a side dish.