Best Greek Islands Spinach Pie Recipes

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

Ingredients

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

SPANAKOPITA

Spanakopita image

Recipe video above. Spanakopita - the iconic traditional Greek Spinach Pie with layers upon layers of golden buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!This pie is a perfect thickness with a good ratio of Spinach Feta filling to pastry. It will serve 4 to 5 people as a main dish.

Provided by Nagi

Categories Mains

Number Of Ingredients 20

Ingredients

300g/10oz English spinach leaves
1/2 tsp salt
175g/6oz Greek feta (, crumbled)
1/2 cup Greek yoghurt
2 green onions / scallions (, finely sliced)
1 egg
2 tbsp mint (, finely chopped)
1 tbsp dill (, finely chopped)
1/2 tsp lemon zest
1/2 tbsp lemon juice
2 garlic cloves (, finely chopped)
1/2 tsp nutmeg (, freshly grated)
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp cayenne pepper
16 sheets filo pastry ((Note 2))
120g/ 8 tbsp butter (, melted)
60g / 2/3 cup Greek Kefalotyri cheese (, finely grated (sub parmesan, Note 3))
1/2 tsp white sesame seeds ((or more black))
1/2 tsp black sesame seeds ((or more white))

Steps:

Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.

Nutrition Facts : Calories 672 kcal, Carbohydrate 48 g, Protein 24 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 153 mg, Sodium 1826 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY

Greek Spinach Pies (Spanakopita) Recipe by Tasty image

Here's what you need: olive oil, green onion, fresh spinach, garlic, feta cheese, ricotta cheese, fresh dill, fresh parsley, salt, pepper, phyllo dough

Provided by Pierce Abernathy

Categories Dinner

Yield 8 triangles

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 cup green onion, chopped
15 oz fresh spinach
4 cloves garlic, chopped
1 cup feta cheese
½ cup ricotta cheese
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
8 sheets phyllo dough

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!