Spinachpies Recipes

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!

SPINACH PIE

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.

SPINACH PIE

Steps:

• Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

LEBANESE SPINACH PIES (FATAYER BI SABENEKH) RECIPE

Steps:

• In a large mixing bowl, add the water, milk, sugar, and yeast, mix all these ingredients well.
• Sift in the flour with salt and baking powder. Knead the dough for 3 minutes.
• Add in the oil and butter and knead until the dough is soft and that will take around 10 minutes if kneading with your hands, and 7 minutes if using a stand mixer.
• Lightly oil a bowl and place the dough in it, cover properly and let the dough rise for an hour in a warm place.
• In a hot pan, add the olive oil and onion. Sauté the onion until translucent. Add the garlic and stir for a few seconds.
• Now it's time to add the thawed spinach. Stir to incorporate with the onion and garlic.
• Turn off the heat and add all the spices and salt. Mix well with the spinach. Add the pine nuts and lemon juice, mix until well combined while the heat is still off.
• Let the filling comes to room temperature before using it as a filling.
• Form 45gm balls from the dough.
• Add a cup of flour in a medium plate. Place a ball from the dough in the flour and press it down and to the side with your hand to spread the dough to around 5 inches. Transfer the spread out dough to the working surface.
• Take a tablespoon and a half from the filling and place it in the middle of the spread-out dough. Bring the left and right side of the dough and pinch 2 and half inches from the top to seal. Pull the bottom part up and pinch with the already sealed part to form a triangle shape. Make sure to pinch all the side properly like shown in the video.
• After closing the fatayer, place them on a baking sheet lined with parchment paper. Brush the fatayer with olive oil and bake them in a preheated oven of 200C - 392F for 16 Minutes.
• If your oven do not distribute the heat evenly, the fatayer won't turn golden, so turn off the oven after baking for 13 minutes, then turn on the broiler and bake for 5 minutes. Keep an eye on the fatayer and rotate the baking sheet after two minutes, this way the fatayer will get even golden color.
• Place the fatayer on a cooling rack. For more flavor, lightly brush the fatayer with melted butter and allow it to cool completely.
• Place the filled and raw fatayer in a Ziplock bag making sure that the pies do not touch, freeze for up to 2 months. To bake the frozen fatayer, preheat the oven to 200C - 392F and bake them for 20 to 22 minutes. You don't have to thaw the fatayer before baking.
• To store baked fatayer, place them in a Ziplock bag after they have cooled completely and freeze for up to 2 months.
• You can also store the baked fatayer in the fridge in an airtight container for 5 days.

SARA'S SPINACH PIE

Steps:

• In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
• Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
• Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
• Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.

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.

SPINACH PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9 inch pie pan with non-stick cooking spray.
• Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Squeeze extra water out of the spinach and add the spinach to the skillet. Continue cooking until the spinach is heated through and the extra water evaporates. Spoon mixture into pie pan.
• In a large bowl, beat together eggs and cream. Stir in salt, pepper and nutmeg. Pour into pie pan, top with shredded Swiss cheese. dot with remaining 1 tablespoon of butter.
• Bake 25 to 30 minutes until set and golden brown. Cool 5 minutes before serving.

FLAKY CRUST SPINACH PIE

Steps:

• Heat butter and oil in large skillet.
• Add onions and sauté until soft about 5 minutes.
• Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
• Season spinach with a dash of nutmeg.
• In large bowl combine spinach, eggs and all the cheeses.
• Season with salt and pepper if desired.
• Pile mixture into unbaked pie crust.
• Bake in a preheated 350°F oven for one hour or until golden brown on top.