Best Nearly Nanas Spinach Feta Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NEARLY NANA'S SPINACH & FETA PIE



Nearly Nana's Spinach & Feta Pie image

My Nana makes great a Spanakopita, but refuses to show me how to make it because I don't visit enough. It has taken me years of practice but now my father thinks mine is better than his mother's--don't tell Nana.

Provided by Catherine Robson

Categories     Spinach

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11

1 bunch parsley, roughly chopped
1 bunch mint, roughly chopped
1 bunch dill, roughly chopped
500 g frozen baby spinach leaves
200 g feta, crumbled into big pieces
200 g parmesan cheese, coarsely grated
200 g tasty cheese, grated
3 eggs (lightly beaten)
1/2 teaspoon ground nutmeg
3 sheets frozen puff pastry, defrosted
1 egg (lightly beaten to glaze)

Steps:

  • Cook frozen spinach in microwave on HIGH for 7 minutes. Allow to cool slightly and squeeze out excess liquid from spinach and use a fork to loosen leaves apart into a large mixing bowl.
  • Add remaining filling ingredients, mix with fork. (Don't over mix, only until just combined and this will make it light and fluffy). Moisten edges of pastry with some of the beaten egg.
  • Divide filling evenly in the centre of the 3 pieces of puff pastry, leaving enough room on the pastry to roll and seal pastry into a log.
  • Seal all edges and brush top of pastry with the remaining beaten egg.
  • Space all 3 logs on top a lined baking tray and bake in a moderate oven until pastry is golden.

IMPOSSIBLY EASY SPINACH AND FETA PIE



Impossibly Easy Spinach and Feta Pie image

Dinner made in impossibly easy way! Enjoy this cheesy pie made using Bisquick® Original baking mix and spinach - a wonderful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup crumbled feta cheese
4 medium green onions, sliced ( 1/4 cup)
1/2 cup Bisquick™ Original or Reduced Fat baking mix
2/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 eggs

Steps:

  • Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
  • Stir remaining ingredients until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg

CRUSTLESS SPINACH AND FETA PIES



Crustless Spinach and Feta Pies image

You'll be crazy about our quick take on spanakopita. Plated with a zesty tomato salad, this is an impressive dressy lunch or light dinner you can throw together with ease.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon extra-virgin olive oil
1 (10-ounce) package frozen spinach, thawed
4 scallions, thinly sliced
3 large eggs
3/4 cup half-and-half
1 tablespoon plain bread crumbs
2 teaspoons crumbled dried mint
1 1/4 teaspoons kosher salt
Freshly ground black pepper
Pinch cayenne pepper
Freshly grated nutmeg
1/3 cup crumbled feta cheese
12 ounces mixed small tomatoes
2 to 3 pepperoncini, stemmed and chopped
2 tablespoons pitted kalamata olives, coarsely chopped
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dried oregano
Kosher salt
Freshly ground black pepper

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. Add spinach and scallions and cook, stirring, until dry, about 4 minutes. Transfer to a colander and press with the back of a spoon to remove the last bit of moisture. Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped. Remove blade and stir in feta cheese. Divide mixture evenly among ramekins. Bake until set around the edges but still slightly soft in the center, about 20 minutes. Turn oven off, leaving pies inside to set, about 5 minutes more. Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve.
  • Greek Tomato Salad: Toss tomatoes with pepperoncini and olives in a salad bowl. Add olive oil, lemon juice, oregano, and salt and black pepper to taste. Toss again.

ATHENA'S SPANAKOPITA (SPINACH AND FETA PIE)



Athena's Spanakopita (Spinach and Feta Pie) image

This recipe is from a local Greek restaurant. You can freeze the spanakopita wrapped well in plastic wrap. Bake the spanakopita frozen and increase the baking time by 5 to 10 minutes.

Provided by Member 610488

Categories     Savory Pies

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 (10 ounce) bags curly spinach leaves, rinsed
1/4 cup water
3 cups feta cheese, rinsed patted dry and crumbled into fine pieces
3/4 cup whole-milk Greek yogurt or 3/4 cup full fat sour cream
4 medium scallions, sliced thin
2 large eggs, beaten
1/4 cup fresh mint leaves, minced
2 tablespoons fresh dill leaves, minced
3 medium garlic cloves, minced
1 teaspoon lemon zest, grated
1 tablespoon lemon juice
1 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
7 tablespoons unsalted butter, melted
1/2 lb phyllo dough, thawed (use 14 by 9 inch sheets)
3/4 cup pecorino romano cheese, grated fine
2 teaspoons sesame seeds

Steps:

  • Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid.
  • Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix. Preheat oven to 375 degrees F and line rimmed baking sheet with parchment paper.
  • Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).
  • Spread spinach mixture evenly over phyllo, leaving 1/4 inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).
  • Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds.
  • Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.

Nutrition Facts : Calories 491.1, Fat 34.3, SaturatedFat 21, Cholesterol 164.4, Sodium 1219.8, Carbohydrate 28.8, Fiber 3.5, Sugar 4, Protein 18.9

SPINACH AND FETA PIE



Spinach and Feta Pie image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1 small bunch Swiss chard, stems and leaves chopped and reserved separately (about 12 ounces)
1/2 cup long-grain white rice
Kosher salt
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
6 ounces feta cheese, preferably Greek, crumbled
1/3 cup coarsely chopped dill
1/3 cup golden raisins
1/4 cup pine nuts
1 teaspoon finely grated lemon zest
12 to 14 sheets phyllo dough from one 16-ounce package
1/2 cup unsalted butter, melted
Tomato Salad, for serving, recipe follows
3 ripe medium tomatoes, cut into wedges
1/2 cup sliced pepperoncini
1/4 cup halved pitted olives, such as Kalamata
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • 1. Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat and cook the garlic, onions and chard stems until softened, about 5 minutes. Stir in the rice and 1/2 teaspoon salt to combine. Add 1 cup water, cover, reduce the heat to low and cook without stirring until the rice is tender but not mushy, about 12 minutes. Uncover, add the spinach, chard leaves and 3/4 teaspoon salt. Cook, stirring, until the greens are wilted, about 3 minutes. Transfer to a large bowl to cool (stirring with a large spoon will speed this up).
  • 2. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest.
  • 3. Place a large piece of parchment paper on a work surface. Lay out one sheet of phyllo and brush all over with some of the melted butter. Lay another sheet crosswise on top and brush with butter again. Working to form a large round of phyllo layers, lay an additional 6 sheets of phyllo dough diagonally over the first 2 sheets, brushing each sheet with butter, so they overlap in the center. Spread the filling in the center of the sheets and bring all the loose ends of the phyllo to rest on top to make a free-form pie, using the butter to help the pieces stick to each other. Lay 4 of the remaining 6 sheets of phyllo evenly over the top of the pie, tucking the edges under the bottom to form an enclosed disk and brushing each piece of dough with butter. Use the last 2 sheets, if necessary, to cover the filling or enclose the circle. Brush the outside of the pie with butter.
  • 4. Lift the parchment with the pie onto a rimmed baking sheet and bake until the phyllo is golden brown and crispy, about 40 minutes. Serve hot or at room temperature with the Tomato Salad on the side.
  • Toss the tomatoes with the pepperoncini and the olives in a medium bowl. Drizzle with olive oil and season with salt and pepper.

" IMPOSSIBLE" BISQUICK SPINACH FETA PIE



I had a recipe for a similar pie once from a Bisquick cookbook but I lost it. I made this one up based on a few other impossible pie recipes that I had and I actually liked my version better than the original one that I had so I thought I would post it. (Also this way I won't lose it again).

Provided by PistonsFan

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

10 ounces frozen spinach, defrosted and water squeezed out
1/4 cup onion, chopped
1/4 cup roasted red pepper (from jar, chopped)
1/4 cup kalamata olive, chopped
1/2 cup feta cheese, crumbled
1/4 teaspoon oregano
1/4 teaspoon fresh ground pepper
3/4 cup Bisquick or 3/4 cup Bisquick reduced-fat baking mix
1 cup milk
3 eggs

Steps:

  • Combine spinach, onion, red peppers, olives and seasonings in a greased 9 inches pie plate.
  • Top with feta.
  • Mix Bisquick, milk and egg with whisk until smooth, then pour over other ingredients.
  • Bake at 400°F for 30-35 minutes until knife in center comes out clean.

Nutrition Facts : Calories 280, Fat 14.9, SaturatedFat 6.6, Cholesterol 184.3, Sodium 829.9, Carbohydrate 23.5, Fiber 3.5, Sugar 4.8, Protein 14.5

CHEF JOHN'S SPINACH AND FETA PIE



Chef John's Spinach and Feta Pie image

This is great for breakfast, lunch, and dinner, either hot, warm, or cold! This reminds me of spanakopita, a Greek spinach pastry.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 45m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 pound fresh spinach
12 eggs
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
6 slices bacon, chopped
½ onion, diced
1 pinch salt
3 ounces crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
  • Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
  • Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
  • Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
  • Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
  • Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 268.2 calories, Carbohydrate 5.1 g, Cholesterol 399.8 mg, Fat 19 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 7.7 g, Sodium 583.7 mg, Sugar 2.1 g

Related Topics