Best Virginias Excellent Greek Spanakopita Recipes

SPANAKOPITA

Steps:

• Cook spinach and drain out as much of the water as possible.
• Crumble feta cheese into a bowl; add eggs, salt, pepper, spinach, parsley, scallions and dill.
• Mix well.
• Butter a 13 x 9 baking dish and carefully layer 7 sheets of phyllo dough in dish, buttering each sheet with melted butter.
• Add filling, spreading evenly, and lay 7 more sheets of phyllo on top, buttering with melted butter.
• Butter the top sheet very well, paying attention to the corners.
• Cut through ONLY the top layers into desired sizes; bake in a preheated 350F oven for 1 hour, or until golden and well risen.

VIRGINIA'S EXCELLENT GREEK SPANAKOPITA

Steps:

• Defrost, drain, and squeeze the spinach dry as possible and set aside.
• Heat a large skillet and add oil.
• Saute onion for a few minutes, just until they begin to get translucent, not brown.
• Add scallions and saute a few minutes longer.
• Add parsley and dill and saute for a few seconds.
• Season with pepper (she poured some into the cap of the pepper jar and dumped it in- she said approximately 1 tsp).
• Combine lightly beaten eggs, spinach,feta,Parmesan cheese, and the onions mixture in a large bowl, mixing gently until combined.
• Using a pastry brush,very lightly butter a large jelly roll pan (approx 11"x14")- it should be a large rectangular shape with fairly low sides.
• Set a sheet or two of phyllo pastry into the pan to evenly cover the bottom, and then brush very lightly with butter (she said to not go overboard with the butter).
• Repeat until you have 10 layers of pastry in the pan (if using #4 thickness; if using the thicker #7 size, then make 1 or 2 fewer layers).
• Spread spinach mixture evenly in the pan.
• Preheat oven to 300°F.
• Meanwhile, layer another 10 layers of phyllo pastry on top, as before, folding and tucking in edges at the corners as you go.
• Using a clean spray bottle filled with some cold water, lightly mist surface- this will produce a crispy top layer.
• Using a sharp knife, cut into 24 squares.
• Bake in the preheated oven for about 1 hour.

SPANAKOPITA

Steps:

• Heat oven to 375°.
• Drain spinach of all liquid.
• Sauteé onions and garlic in 1/4 cup butter until tender, then add spinach, salt and pepper to taste.
• Sauteé 1-2 more minutes.
• in a large bowl, combine spinach mixture, eggs, dill, lemon juice and crumbled feta.
• Butter a 7" springform pan.
• Place phyllo between a damp (but not wet) tea towel so it doesn't dry out.
• Layer 6 sheets of phyllo in the pan, brushing each with melted butter.
• Fill with spinach mixture and fold edges over.
• Layer 6 more sheets of phyllo, brushing each with melted butter.
• Use a scissors to round the edges and cut 6 or 8 triangles in the top.
• Bake 45 minutes or until golden -- allow to stand 10 minutes before removing the springform.
• This can also be made into individual packets instead of a pie shape.

GREEK SPANAKOPITA

Steps:

• Saute onion in olive oil for 5 minutes.
• Add spinach. Simmer over a low flame, stirring occasionally until most of moisture is evaporated.
• Crumble Feta cheese into small pieces.
• Add cottage cheese and eggs; mix well.
• Toss bread crumbs into spinach mixture and add to cheese. Stir until blended.
• Carefully cut phyllo sheets into thirds. Refrigerate 2/3 until needed and cover remaining third with a slightly damp towel.
• Remove 1 sheet of phyllo pastry, fold in half lengthwise. Brush with melted butter.
• Place 1 tablespoon of spinach filling near the end.
• Fold over in triangle shape. Continue folding like a flag, keeping triangular shape. Lightly butter top.
• Continue with remaining pastry and filling.
• Bake in a 425 degrees oven for 20 minutes or until golden brown. Serve warm.