Virginias Excellent Greek Spanakopita Recipes

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SPANAKOPITA



Spanakopita image

Several years ago, I went to the Saints Helen and Constantine Greek Orthodox Church's Greek festival (in Richmond, Virginia). The ladies of the church got together and make a cookbook with all their handed down, traditional Greek family recipes. This is by far THE BEST spanakopita I've ever eaten!

Provided by ewells

Categories     Savory Pies

Time 1h30m

Yield 1 large casserole, 8-10 serving(s)

Number Of Ingredients 10

14 sheets phyllo dough
2 (10 ounce) boxes frozen chopped spinach, cooked and drained THOROUGHLY
1 lb feta cheese, crumbled
1/4 teaspoon salt
6 eggs, well beaten
1 bunch green onion, chopped
1/2 bunch fresh dill, chopped (or 3/4 tsp. dried dill)
1 cup clarified butter
1 bunch parsley, chopped
1/4 teaspoon pepper

Steps:

  • Cook spinach and drain out as much of the water as possible.
  • Crumble feta cheese into a bowl; add eggs, salt, pepper, spinach, parsley, scallions and dill.
  • Mix well.
  • Butter a 13 x 9 baking dish and carefully layer 7 sheets of phyllo dough in dish, buttering each sheet with melted butter.
  • Add filling, spreading evenly, and lay 7 more sheets of phyllo on top, buttering with melted butter.
  • Butter the top sheet very well, paying attention to the corners.
  • Cut through ONLY the top layers into desired sizes; bake in a preheated 350F oven for 1 hour, or until golden and well risen.

Nutrition Facts : Calories 535.6, Fat 41.4, SaturatedFat 24.9, Cholesterol 270.2, Sodium 979.3, Carbohydrate 24.4, Fiber 3.3, Sugar 3.7, Protein 18.5

VIRGINIA'S EXCELLENT GREEK SPANAKOPITA



Virginia's Excellent Greek Spanakopita image

I attended a local annual Greek Festival this Labor Day weekend in Orange, CT called "Odyssey" at the ST Barbara Greek Orthodox Church. Throughout the day, several cooking classes were held, free of charge, taught by a very nice lady from Greece named Virginia. The next class was about to start, so I decided to watch, even though it was for a recipe I already thought I knew how to make - spanakopita. Well - Virginia's version blew mine away and now this is the version I will only use from now on. This has a lot more fresh herbs and two types of onions, and lots of eggs, more than any recipe for spanakopita I had ever used. Virginia said that you cut the finished recipe into 24 servings, so really, 8 eggs isn't too many. She also said that you may use fresh spinach, finely chopped to equal the same amount as the frozen, but that it is not necessary since the frozen comes pre-chopped and will be getting cooked anyway. She also said that she makes her own pastry for this, but that it is perfectly fine to use a good quality brand of boxed phyllo pastry (which is what she used in the class). She specifically mentioned not adding any salt, as the feta is already salty enough. Also, she used Parmesan because that is what is available in the US - in Greece she would use a similar Greek cheese, such as mizithra.

Provided by HeatherFeather

Categories     Spinach

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 13

3 lbs frozen chopped spinach, thawed and squeezed dry
2 lbs good quality Greek feta cheese, crumbled
8 large eggs, lightly beaten
1/2 cup parmesan cheese, grated
1 onion, chopped (use a small-medium size one)
2 bunches scallions, washed, chopped, green and white parts
1 tablespoon olive oil
1 bunch fresh flat leaf parsley, chopped coarsely
1/2 bunch fresh dill, finely chopped (about 1/4 cup once chopped)
1 teaspoon ground black pepper, to taste
1 lb prepared raw phyllo pastry sheet (either #4 or #7 size thickness)
1/4 cup butter, melted, as needed to brush pastry
water, as needed to spritz pastry

Steps:

  • Defrost, drain, and squeeze the spinach dry as possible and set aside.
  • Heat a large skillet and add oil.
  • Saute onion for a few minutes, just until they begin to get translucent, not brown.
  • Add scallions and saute a few minutes longer.
  • Add parsley and dill and saute for a few seconds.
  • Season with pepper (she poured some into the cap of the pepper jar and dumped it in- she said approximately 1 tsp).
  • Combine lightly beaten eggs, spinach,feta,Parmesan cheese, and the onions mixture in a large bowl, mixing gently until combined.
  • Using a pastry brush,very lightly butter a large jelly roll pan (approx 11"x14")- it should be a large rectangular shape with fairly low sides.
  • Set a sheet or two of phyllo pastry into the pan to evenly cover the bottom, and then brush very lightly with butter (she said to not go overboard with the butter).
  • Repeat until you have 10 layers of pastry in the pan (if using #4 thickness; if using the thicker #7 size, then make 1 or 2 fewer layers).
  • Spread spinach mixture evenly in the pan.
  • Preheat oven to 300°F.
  • Meanwhile, layer another 10 layers of phyllo pastry on top, as before, folding and tucking in edges at the corners as you go.
  • Using a clean spray bottle filled with some cold water, lightly mist surface- this will produce a crispy top layer.
  • Using a sharp knife, cut into 24 squares.
  • Bake in the preheated oven for about 1 hour.

Nutrition Facts : Calories 238.1, Fat 14.4, SaturatedFat 8.3, Cholesterol 111.1, Sodium 629.3, Carbohydrate 16.1, Fiber 2.8, Sugar 2.8, Protein 12.3

GREEK SPANAKOPITA



Greek Spanakopita image

Make and share this Greek Spanakopita recipe from Food.com.

Provided by Tonkcats

Categories     Greek

Time 20m

Yield 1 pan

Number Of Ingredients 9

1 medium onion, finely chopped
1/4 cup olive oil
1 (10 ounce) package frozen spinach, thawed and drained, chopped
1/2 lb feta cheese
6 ounces cottage cheese
3 eggs, beaten
1/4 cup breadcrumbs
1/2 lb phyllo pastry sheet
1/2 cup butter, melted

Steps:

  • Saute onion in olive oil for 5 minutes.
  • Add spinach. Simmer over a low flame, stirring occasionally until most of moisture is evaporated.
  • Crumble Feta cheese into small pieces.
  • Add cottage cheese and eggs; mix well.
  • Toss bread crumbs into spinach mixture and add to cheese. Stir until blended.
  • Carefully cut phyllo sheets into thirds. Refrigerate 2/3 until needed and cover remaining third with a slightly damp towel.
  • Remove 1 sheet of phyllo pastry, fold in half lengthwise. Brush with melted butter.
  • Place 1 tablespoon of spinach filling near the end.
  • Fold over in triangle shape. Continue folding like a flag, keeping triangular shape. Lightly butter top.
  • Continue with remaining pastry and filling.
  • Bake in a 425 degrees oven for 20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 3207.3, Fat 233.7, SaturatedFat 111.5, Cholesterol 1036, Sodium 5764.9, Carbohydrate 179, Fiber 16.5, Sugar 23.6, Protein 104.8

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