Best Homemade Spanakopita Recipes

HOMEMADE SPANAKOPITA

Homemade Spanakopita image

My father and mother survived World War II and immigrated to America. They used food and tradition to overcome their struggles and raise a healthy, joyous family. It's the good memories I have of bringing family together -- and family is of number-one importance to me.

Provided by momuv2dox

Categories World Cuisine Recipes European Greek

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

5 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
6 eggs
1 cup chopped fresh dill leaves
1 large onion, chopped
1 pound crumbled feta cheese
½ pound cottage cheese
1 teaspoon ground black pepper, or to taste
8 sheets phyllo dough, thawed
3 tablespoons olive oil, divided
⅓ cup sour cream for garnish

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well.
Place 2 sheets of phyllo dough into the bottom of a 9x13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil.
Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 23.4 g, Cholesterol 198 mg, Fat 26.3 g, Fiber 6 g, Protein 24.7 g, SaturatedFat 12.7 g, Sodium 1026.6 mg, Sugar 4.7 g

SPANAKOPITA SPIRAL WITH HOMEMADE FILO

Spanakopita Spiral with Homemade Filo image

A delicious version of the classic spanakopita

Provided by Marilena Leavitt

Categories Vegetarian Main Dish

Time 1h

Yield 2 spirals

Number Of Ingredients 19

Ingredients

1 med. onion, finely diced
4 --- green onions, finely diced
5 TBSP. extra virgin olive oil
1½ lbs. fresh baby spinach, washed, rinsed well and chopped
2 cups Greek Feta cheese, crumbled
½ cup mizithra or ricotta cheese, at room temperature (optional)
5 TBSP. fresh dill, minced
5 TBSP. fresh parsley, minced
--- pinch sea salt
½ tsp. freshly ground pepper
For the homemade filo:
2 cups AP flour
4 TBSP. olive oil
1 TBSP. vinegar
1 tsp. salt
⅔ cup water
--- --- extra virgin olive oil (for brushing on the filo)
--- --- coarse sea salt
--- --- sesame seeds

Steps:

In a small skillet, cook the onions in the olive oil until tender and golden. Remove from the heat, place in a bowl and let it cool.
Place the chopped spinach in a colander, sprinkle with some salt, and let it sit for about twenty minutes. Squeeze the spinach between the palms of your hands to drain the water. Add the spinach to the bowl with the onions, along with the crumbled Feta cheese, ricotta (if using), dill, parsley, pinch of salt and ground pepper. Mix well and set aside.
To make the filo dough: Place all the ingredients in a stand mixer equipped with a dough hook. Miix until the dough starts to pull down from the sides of the bowl and is soft and pliant. Let it rest covered for 30 minutes.
Pre-heat the oven to 375° F.
Divide the dough into two equal portions. Using a thin rolling pin, roll out one of the portions of the dough as thin as possible, into a big circle. Brush it generously with olive oil. Place half of the filling at one end and roll it up as shown in the photos below. Shape the stuffed dough into a spiral. Repeat with the second portion of dough and the remaining filling. Brush each spiral with olive oil, then sprinkle with sea salt (and sesame seeds, if desired) and bake until golden brown. Cool and serve. Makes two spirals.