Best Easy Spanakopita Greek Spinach And Feta Pie Recipes

SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE

Steps:

• Gather the ingredients.
• Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
• Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
• Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
• Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
• In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
• Add the cooled spinach mixture and mix until combined.
• Gather the ingredients.
• Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
• Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
• Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
• Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
• Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
• Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
• Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
• Bake until the pie turns a deep golden brown, 20 to 25 minutes.
• Let cool for a few minutes and then slice, serve, and enjoy.

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.

EASY SPANAKOPITA

Steps:

• For the "easy" version of this recipe (delicious and simple, but less authentic), use frozen phyllo dough. Defrost your phyllo dough - you may need to start this process a day ahead. If you're making phyllo dough from scratch, allow ample time to make, rest, and roll out the dough sheets. Instructions are provided in the notes section.Preheat the oven to 350 degrees F.Before you start, make sure thawed spinach is very well drained by pressing it firmly several times in a mesh colander over the sink. Removing excess liquid is key to making the pie not soggy.In a sauté pan over medium heat add 1 tbsp olive oil. Once hot, add onion and cook until tender, about 5 minutes. Add garlic and cook for 30 seconds more, or until fragrant. Remove from heat and cool to room temperature.
• In a mixing bowl combine the onion and garlic along with the remaining filling ingredients and the remaining 2 tbsp olive oil, mix well. Set aside.
• Lightly brush the inside of a 9X13-inch baking dish with olive oil.Remove phyllo dough from package and lay it gently on a flat surface. Place a clean damp tea towel over the dough, covering it completely. This will keep it soft and pliable for the recipe. If you don't cover it, the dough will dry out quickly and break easily.If using 13x18 size sheets of phyllo dough, trim 1 1/2 inches from two of the edges (a short edge and a long edge). If using 9x13 size, overlap the pieces as you layer them to make sure you get good coverage on the bottom and sides for the lower crust.Lay phyllo one sheet at a time in the pan, covering the bottom of the dish, with dough coming up the sides. Lightly brush each sheet with olive oil. To spread the olive oil evenly, flick the oil lightly with your brush around the sheet, then brush gently to spread (it doesn't have to fully coat the sheet).
• Once you have stacked 8 sheets, spread filling into the pan over the top of the sheets.
• Repeat stacking and brushing with the remaining sheets of phyllo and oil, stacking 6-8 sheets on top of the pie. Brush the top liberally with remaining olive oil, using more as needed - having the top well oiled will give it a nice crunch and a golden sheen.
• With a sharp paring knife, trim excess dough off the edges so the pastry is flush with the inside of the pan. Use the same knife to score the top layer of phyllo into 12 squares. Be sure not to cut all the way through the bottom crust, or you'll risk having a soggy pie.
• Bake for 40-50 minutes, or until the top phyllo crust is golden brown all over. Cool until warm but no longer hot, about 30 minutes. Cut squares along score marks. Serve warm. This pie is also great at room temperature. Refrigerate leftovers for up to 4 days.

EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)

Steps:

• Preheat oven to 400°F
• Gently roll out each sheet of puff pastry to the size of your pan (approximately 9 x 13). Spray pan with spray and place the first sheet of pastry.
• Making sure that all the liquid has been squeezed and drained from the spinach, mix spinach with the feta, cottage cheese, eggs, pepper and dill. Spread mixture in pan.
• Top mixture with second sheet of pastry and brush with egg wash (optional).
• Bake till golden brown, approximately 35 minutes.

SPANAKOPITA (SPINACH AND FETA PIE)

Steps:

• Combine butter and olive oil in large heavy pan and fry onion and garlic until soft.
• Wash and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water.
• Add blanched spinach to onion and garlic mix and cook for further 5 minutes or so.
• Spinach should be deep green colour and stalks should be tender.
• Add eggs (I use no eggs, but the traditional receipe calls for them) and dill.
• Crumble feta into pan and stir well for a minute or two.
• Eggs should be cooked by then.
• Season with salt and pepper.
• Butter baking pan.
• If using phyllo, separate sheets, and brush each sheet individually with melted butter.
• Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan.
• If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside.
• If making bite-sized pies cut squares approximately 2 1/12" square.
• Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl.
• The filling should not be too wet or the pastry gets mushy.
• It should also not be too dry or the pie is not juicy enough.
• Put filling into pastry and bring edges up to enclose filling.
• (Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle).
• Seal by crimping, tucking in, or any means that work.
• Score the top lightly, not enough to reach filling, and brush with egg.
• Bake in moderate oven until pastry is golden and done.
• Good hot or cold.