Spinach Dill Pie Recipes

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SPINACH AND FETA PIE



Spinach and Feta Pie image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1 small bunch Swiss chard, stems and leaves chopped and reserved separately (about 12 ounces)
1/2 cup long-grain white rice
Kosher salt
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
6 ounces feta cheese, preferably Greek, crumbled
1/3 cup coarsely chopped dill
1/3 cup golden raisins
1/4 cup pine nuts
1 teaspoon finely grated lemon zest
12 to 14 sheets phyllo dough from one 16-ounce package
1/2 cup unsalted butter, melted
Tomato Salad, for serving, recipe follows
3 ripe medium tomatoes, cut into wedges
1/2 cup sliced pepperoncini
1/4 cup halved pitted olives, such as Kalamata
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
  • 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
  • 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
  • 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
  • Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.

SPINACH-DILL PIE



Spinach-Dill Pie image

Layers of phyllo dough make a quick crust for this savory pie. For the filling, fresh spinach is sauteed with onion and garlic, then stirred into a combination of ricotta and Parmesan cheeses, fresh dill, parsley, cumin, and eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

10 ounces spinach, well washed, tough stems removed
1 tablespoon unsalted butter
1 onion, diced into 1/4-inch pieces
2 cloves garlic, minced
1 cup low-fat ricotta cheese
2 large whole eggs
2 large egg whites
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 cup grated Parmesan cheese (about 2 ounces)
1/4 teaspoon cumin
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
8 sheets phyllo dough, thawed
Cooking spray

Steps:

  • Preheat oven to 375 degrees. Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.
  • In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.
  • Dampen a large kitchen towel with water; squeeze dry. Unroll phyllo; place on work surface. Cover with plastic wrap and then the kitchen towel. Lightly coat a 9-inch Pyrex pie plate with cooking spray. Remove 1 sheet of phyllo, keeping remaining phyllo covered; place in prepared baking dish. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissors, leaving a slight overhang.
  • Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!

Provided by evelynathens

Categories     Lunch/Snacks

Time 1h30m

Yield 15-18 serving(s)

Number Of Ingredients 11

1 lb country-style phyllo pastry (if you can't get that, regular phyllo pastry will do)
1/2 cup extra virgin olive oil, approximately
1/4 cup olive oil
2 lbs spinach, cleaned, tough stems removed
6 spring onions, cleaned, sliced in 1/4 inch lengths
1 leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths (if very large, slice leek in half lengthwise before slicing)
1 medium red onion, chopped fine
3/4 cup fresh dill, minced
1/2-3/4 lb feta cheese, crumbled (this is a matter of personal taste. I like my spanakopita 'sweeter' and therefore use the lesser amo)
3 eggs, beaten
salt and pepper

Steps:

  • Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
  • Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
  • Preheat the oven to 375°F.
  • Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
  • Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
  • Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
  • Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
  • Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
  • Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
  • Repeat layering with the remaining phyllo, oiling each sheet generously.
  • Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
  • Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
  • Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
  • Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
  • It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.

Nutrition Facts : Calories 263.1, Fat 17.1, SaturatedFat 4.6, Cholesterol 50.7, Sodium 380.9, Carbohydrate 20.8, Fiber 2.3, Sugar 1.6, Protein 7.6

SPINACH PIE



Spinach Pie image

This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h45m

Number Of Ingredients 11

1/2 cup plus 2 tablespoons olive oil
4 medium onions, chopped
6 garlic cloves, minced
Coarse salt and ground pepper
6 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
1 pound feta cheese, crumbled
1/2 cup grated Parmesan cheese
1/2 cup plain dried breadcrumbs
2 teaspoons dried dill
8 large eggs, lightly beaten
8 ounces frozen phyllo sheets, thawed and thinly sliced

Steps:

  • Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
  • Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
  • Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
  • Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
  • Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)
  • Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

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.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

EASY CRUST-LESS SPINACH AND FETA PIE



Easy Crust-less Spinach and Feta Pie image

Easy Crustless Spinach and Feta Pie is savory and delicious filled with spinach, Feta and Asiago cheese, dill and scallions. Perfect to bring to a potluck!

Provided by Gina

Categories     Appetizer

Time 40m

Number Of Ingredients 14

10 oz frozen spinach (thawed and liquid squeezed out)
1/2 cup scallions (chopped)
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1/2 cup reduced fat crumbled Feta
2 tbsp grated Asiago cheese (or Parmesan, Romano)
1/2 cup white whole wheat flour (Bob's Red Mill)
1 tsp baking powder
2/3 cup fat free milk
1 tsp olive oil
2 large eggs (beaten)
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray

Steps:

  • Preheat oven to 400F°.
  • Lightly spray a pie dish with oil.
  • Mix spinach, scallions, dill, parsley, feta cheese, and spoon into the pie dish.
  • Sift flour and baking powder in a medium bowl.
  • Add remaining ingredients to the bowl and blend well. Pour into pie dish.
  • Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving. Cut into 6 slices.

Nutrition Facts : ServingSize 1 /6th of pie, Calories 126 kcal, Carbohydrate 12 g, Protein 9 g, Fat 5 g, SaturatedFat 2.3 g, Cholesterol 69 mg, Sodium 433 mg, Fiber 2.5 g, Sugar 1.5 g

SPANAKOPITA, SPINACH PIE



Spanakopita, Spinach Pie image

Make and share this Spanakopita, Spinach Pie recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

10 sheets phyllo pastry
2 lbs spinach, washed,stems cut off and coarsely chopped,placed in a pan,damp
1 medium onion, chopped
1/2 cup olive oil
1 cup green onion, chopped
1/2 cup parsley, chopped
2 teaspoons dill or 2 teaspoons fennel, chopped
1/4 teaspoon nutmeg
1/2 cup dry curd cottage cheese
1 cup feta cheese, crumpled
1/4 cup parmesan cheese
4 eggs, lightly beaten
salt & pepper
6 tablespoons butter, melted

Steps:

  • Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
  • Saute until just wilted 3-5 minutes,remove from pan set aside.
  • Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs.
  • Stir to combine and check taste for the amount of salt& pepper you want.
  • Brush a 12x10" baking dish with butter and line with a sheet of fillo.
  • Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers.
  • Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet.
  • Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares.
  • Sprinkle with water to keep the fillo from curling.
  • Bake in 350f oven for about 45 minute, or until it has puffed and is golden.
  • allow to sit for 5 minutes and serve.

SPINACH PIE



Spinach Pie image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 1 large tray

Number Of Ingredients 12

2 to 3 tablespoons olive oil
2 yellow onions, diced
5 bunches scallions, chopped
1 cup chopped fresh dill
1 teaspoon ground nutmeg
1 teaspoon black pepper
1/2 teaspoon salt
6 pounds spinach, chopped
4 pounds feta cheese, crumbled
7 large eggs
2 pounds phyllo dough
2 pounds butter, melted

Steps:

  • Preheat the oven to 325 degrees F.
  • To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt.
  • Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well.
  • Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.
  • Bake for 45 minutes, or until golden brown.

BAKED FRITTATA RECIPE - SPINACH, FETA AND DILL



Baked Frittata Recipe - Spinach, Feta and Dill image

A light and creamy baked frittata made with spinach, feta cheese and dill. Perfect for breakfast or lunch.

Provided by Alisa Infanti | The Delicious Spoon

Categories     Breakfast     Lunch     Snack

Time 18m

Number Of Ingredients 11

6 large eggs
1 tbsp fresh dill (finely chopped)
1/4 tsp black pepper
1/4 tsp salt
2 tbsp unsalted butter (melted)
1/3 cup milk
1 1/2 tsp all purpose flour
3 tsp olive oil (separated)
1/2 medium onion (diced)
4 1/2 cups fresh baby spinach or about 4 oz (packed)
1 cup feta cheese (crumbled)

Steps:

  • Preheat oven to 400 F
  • In a medium mixing bowl add 6 eggs, dill, salt and pepper.
  • In small bowl add melted butter, milk and flour and mix well until all the lumps are out. Alternatively, instead of this butter and milk mixture you can substitute a 1/4 cup of heavy cream.
  • Add butter and milk mixture to egg mixture and mix well with a wisk to add some air and mix well.
  • Heat seasoned cast iron skillet on medium heat and add olive oil. When olive oil is heated add onions and sautee until they become softened and translucent. About 3-5 minutes. Add spinach and stir often until spinach becomes wilted. About 3 minutes. Spread spinach and onions evenly over the bottom of the pan.
  • Add crumbled feta evenly over top of spinach and onion mixture.
  • Pour egg mixture evenly over top of spinach and feta bottom tilting the pan to ensure egg mixture spread evenly. Continue to cook on stove top until the edges of the egg mixture are set. About 2 minutes.
  • Move skillet inside oven and continue to bake for 8-10 minutes or until egg mixture in the centre is set. The eggs will fluff up and look like they may explode or boil over but the eggs will deflate when out of the oven and resting. Place a baking sheet underneath if worried. Check if eggs are set in centre by making a small slit in the centre and if the egg mixture runs out leave the frittata in the oven for a few more minutes.
  • When done remove from the oven and let sit for 5 minutes. Cut into wedges to serve. If using smaller skillets as I have this mixture divides evenly across 3 mini skillets. Follow same instructions but divide oil, feta, spinach and egg mixture evenly between the 3 mini skillets.
  • Eat right away or refrigerate for up to 4 days in a sealed container. Eat cold or warm up in the microwave.

Nutrition Facts : ServingSize 171 g, Calories 307 kcal, Carbohydrate 8.5 g, Protein 14 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 413 mg, Sodium 706 mg, Fiber 1.7 g, Sugar 4 g, UnsaturatedFat 11.5 g

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