Best Spinach Pine Nut And Feta Pie Recipes

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SPANAKOPITA (SPINACH PIE) BY INA GARTEN



Spanakopita (Spinach Pie) by Ina Garten image

As the title suggests, this is really Ina's recipe...I've made some small changes, but they don't change that fact. The biggest change I made was using fresh spinach, but frozen spinach can be substituted if desired.

Provided by Late Night Gourmet

Categories     Spinach

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups red onions, chopped
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
20 ounces fresh spinach, chopped
4 large eggs, beaten
1 1/2 teaspoons nutmeg, grated
1/3 cup parmesan cheese, freshly grated
2 tablespoons plain breadcrumbs
6 ounces feta cheese, cut into 1/2-inch cubes
1/3 cup pine nuts
1/4 cup light butter, melted
6 sheets phyllo dough, defrosted

Steps:

  • Preheat the oven to 375 degrees.
  • In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly.
  • Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible.
  • Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts.
  • Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan.
  • Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry.
  • Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.

Nutrition Facts : Calories 289.2, Fat 19.4, SaturatedFat 8.3, Cholesterol 124.4, Sodium 964.5, Carbohydrate 17.7, Fiber 3.1, Sugar 3.5, Protein 12.9

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.

SPINACH PIE



Spinach Pie image

Provided by Ina Garten

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

3 cups chopped yellow onions (2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 (10-ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2 pound good feta, cut into 1/2-inch cubes
1/2 cup pignoli (pine nuts)
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted

Steps:

  • Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

SPINACH, FETA, AND PINE-NUT PHYLLO TART



Spinach, Feta, and Pine-Nut Phyllo Tart image

Categories     Leafy Green     Bake     Vegetarian     Lunch     Feta     Parmesan     Pine Nut     Spinach     Healthy     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 12

For filling
1/2 cup pine nuts (about 3 ounces)
1 medium onion
1/3 cup olive oil
two 10-ounce packages frozen chopped spinach, thawed
1/2 teaspoon salt
2 large eggs
1/2 cup crumbled feta (about 3 ounces)
1 tablespoon fine dry bread crumbs
seven 17- by 12-inch phyllo sheets
5 tablespoons unsalted butter
6 tablespoons plus 1/4 cup freshly grated Parmesan

Steps:

  • Preheat oven to 375°F.
  • Make filling:
  • In a shallow baking pan toast pine nuts in middle of oven until golden, about 4 minutes, and cool. Finely chop onion and in a large heavy skillet cook in oil over moderately low heat, stirring, until softened. Squeeze spinach to remove as much liquid as possible and stir with salt into onion. Cook spinach mixture over moderate heat, stirring occasionally, until any liquid is evaporated, 1 to 2 minutes, and cool slightly. In a large bowl whisk eggs until combined and stir in spinach mixture, pine nuts, feta, and bread crumbs until combined well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
  • Stack phyllo sheets and cover with 2 overlapping sheets plastic wrap and then a dampened kitchen towel. In a small saucepan melt butter and cool slightly. Lightly brush a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan with a removable fluted rim with butter.
  • On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan. Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly. Fold edges of pastry over filling, leaving center uncovered , and lightly brush top of phyllo with butter. Sprinkle remaining 1/4 cup Parmesan over exposed filling and bake tart in middle of oven until golden, 25 to 30 minutes. Serve tart warm or at room temperature.

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