Best Spanakopita Risotto Recipes

SPANAKOPITA RISOTTO

Steps:

• Heat stock in a saucepan over medium heat; keep at a low simmer.
• Heat olive oil in a heavy bottomed saucepan over medium heat.
• Saute scallions until soft.
• Add garlic and cook another 2 minutes.
• Add rice and cook, stirring constantly, until rice begins to make a clicking sound like glass beads (about 3-4 minutes).
• Add wine and dill to the rice mixture, and stir until the wine is absorbed.
• Using a ladle, add 3/4 cup hot stock to the rice. Stir constantly at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
• Continue adding stock 3/4 cup at a time until all 6 cups have been added. The final mixture should be thick enough that the grains of rice are suspended in liquid the consistency of heavy cream. It will thicken upon standing.
• Remove from heat. Stir in spinach, feta, and lemon juice, mixing until the spinach is wilted and the feta is melty. Season to taste with salt and pepper.
• Top individual servings with extra feta if desired.

SPANOKOPITA

Steps:

• Preheat oven to 400 degrees F.
• Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
• Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
• Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.