Pasta Grannies go Greek & make spinach pie!
Who doesn't love crunchy flaky pastry enveloping cheesy salty spinach? It's even better when you make your own spinach pie, or spanakopita, and Alexandra shares her recipe from the mountain town of Florina, which is on the Greek /North Macedonia border - the ingredients are listed below.
Let me know if you occasionally like to see pasta/pastry/dough based recipes from other countries.
Filo
400g all purpose flour plus extra for flouring surface etc
1 Tablespoon oil- corn or olive oil
1 tsp salt
250ml of lukewarm water
around 400g salted butter, melted - clarified if possible - for spreading between the layers of dough
1/2 teaspoon dry yeast
Filling
1 350g bag of washed fresh baby spinach
1 large leek washed very well and finely chopped
2 bunches scallions(spring onions) finely chopped
(1 small regular onion finely chopped, optional)
1 lb feta- good quality like Dodoni
2 tablespoons small curd cottage cheese or ricotta cheese (or mizythra if you can get hold of it)
50g cream cheese
5 eggs
2 Tablespoons melted butter
1 T olive oil
Pepper to taste
Spanakopita - Hand Made Phyllo Spinach Pie | Christine Cushing
I walk through the step by step process of making super crisp, hand made phyllo and then filling it with a delicious Greek combination of spinach, feta cheese, dill and green onions to make the world wide favourite Spanakopita or spinach phyllo (filo) pie. FULL RECIPE BELOW
Links for spinach feta filling or just cheese filling:
Spanakopita triangles - Greek Spinach Pies:
Mastering Cheese Phyllo Triangles - Tiropites:
RECIPE: SPANAKOPITA - Hand Made Phyllo Spinach Pie
- PHYLLO DOUGH :
310 gm organic bread flour ( 2 cups )
Pinch salt
25 ml extra virgin olive oil ( 2 Tbsp. )
175 ml lukewarm water (3/4 cup )
5 ml apple cider vinegar (1 tsp.
- FILLING
Large handful fresh spinach, leaves only ( about 1 cup )
90 gm Greek feta cheese (3 oz.)
10 ml olive oil ( 2 tsp.)
3 green onions, chopped
30 ml freshly chopped dill (2 Tbsp.) or to taste
2 eggs, beaten
60 ml extra virgin olive oil (1/4 cup )
Salt and pepper to taste
Pinch freshly grated nutmeg
For phyllo, in a medium bowl combine the four and salt and stir. Drizzle with water, olive oil and vinegar and stir to blend. Turn onto a board and knead until tender and fully smooth and gluten has developed. ( approx 10 minutes). If dough seems too sticky wait until the middle of your kneading process to add more flour or it will be too dry when finished. Cover and let rest for 30-60 minutes at room temp.
Meanwhile, immerse washed spinach in boiling slated water for 1 minutes. Drain and squeeze out excess liquid. Set aside.
Heat 2 tsp. Olive oil in a skillet with onion, spinach and dill and toss on high for 2-3 minutes or until onions soften. Remove and cool. Combine in a bowl with feta, eggs and pepper. Set aside.
Preheat oven to 375 D F
To stretch phyllo, lightly flour a tea towel or table cloth . It is easier to try with 1/2 the dough , as I did in video, and you are looking for a final dimension of 21x 29 1/2 inches (53.5 cm x 74 cm) for each spiral. If you want to make one larger one, dough should be doubled in size.
Roll the dough first with a pin to get an even oval then using your knuckles stretch, as per video to start relaxing the dough to achieve a thinner dough. Left and stretch the dough until super thin and evenly stretched, as per video, moving around the entire surface, turning the towel if needed. Trim the thick edges with pastry cutter. Drizzle with olive oil and brush lightly. Spoon filling in a thin row along the horizontal edge of pastry, closest to you. Using the sheet, pull to roll the pastry.
Brush top with more olive oil and pierce a few holes to let steam escape during bake.
Place on a parchment lined baking sheet at 375 D F in middle rack of oven fro about 30-35 minutes or until golden and crispy.
Makes 2 small spirals or 1 larger one
Check out these other amazing #GreekFood videos :
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#spanakopita #greekspinachpie
HOW TO MAKE SPANAKOPITA (SPINACH PIE) | @therealgreekchef
HOW TO MAKE SPANOKOPITA - SPINACH PIE | @The Real Greek Chef
Welcome back to the @therealgreekchef Cooking Channel! In this cooking guide, we teach you how to make Spanakopita (spinach pie)!! This recipe is easy to make and always tastes good! We go part by part and give directions to cook Spanakopita correctly. As you can see in the video, it came out great! If you follow the steps, yours will too! Thank you for joining us and continuing to support our cooking videos! More are on the way, so please like and subscribe to help me keep making them!
#Cooking #Spanakopita #SpinachPie
Greek Spanakopita Recipe (Spinach Pie)
Watch this authentic Greek recipe for Spanakopita, or spinach pie! This recipe has been passed down in my family for generations. Never have a family celebration without it! Mmm. So delicious. My mom gives you all of the secrets so you can make a most perfect tray of spanakopita!
You'll need:
3 - 10 oz boxes frozen spinach
1.5 lbs feta
8 oz goat cheese
1 cup of butter
4 eggs
1 box of phyllo dough
Written Recipe:
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Spanakopita - Greek Spinach Pie
Spanakopita - Greek Spinach Pie
Full Recipe:
Spanakopita, or Greek Spinach pie is a quintessentially Greek dish that's a delicious combination of spinach, dill, scallions, and feta kissed with lemon and wrapped in crispy paper-thin filo dough layers.
Filo, or phyllo, dough is amazing… so is butter! Spanakopita has both!
For those of you who do not know, spanakopita is a simple, but oh so tasty, Greek dish made with spinach and feta, fresh dill, lemon, parsley, and scallions. It’s encapsulated in a flaky, paper-thin pastry shell and is a total crowd pleaser!
A FEW TIPS AND POINTERS
* This is a pretty easy recipe to make vegan, sub olive oil for the butter. Aquafaba for the egg whites, use a tasty vegan cheese (I like Kite Hill) some silky tofu can replace the yolks.
*If you’re a cheese lover try adding 3/4 cup of parmesan and an extra 1/4 cup of feta.
*You can substitute olive oil for butter if you’re watching the sat fats.
*Keep your butter warm! As is cools you will add more on with each stroke.
*For an extra dimension of flavor try melting the butter in a small pot with a few bay leaves.
*This is an AMAZING make ahead dish. Just wrap well and keep in the freezer until you have some unexpected
*You will have to make about a thousand of them because they get eaten SO FAST! These are as great as a canapé. These make for a great side to the main course! You can make these ahead and freeze them for an easy make ahead meal.
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How to make THE BEST Greek Spinach Pie / SPANAKOPITA
σπανακόπιτα
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Get the entire recipe on my website:
INGREDIENTS
1 pack phyllo pastry, at room temperature
1 pound baby spinach, chopped
2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill
about 6 scallions, thinly sliced
15 ounces ricotta cheese, full fat and at room temperature
1 pound feta cheese, crumbled
3 eggs, beaten and at room temperature
about 2 cups olive oil, separated
1/2 teaspoon salt
1 teaspoon ground black pepper, or to taste
Baking tray dimensions used for this recipe: 18 x 13 x 1
INSTRUCTIONS
Here are some very important tips before we go on:
1) I can't stress enough how important it is that the phyllo stays in it's packaging until it is at room temperature! Very important. The best way to do this is by thawing it overnight in your refrigerator (since it's usually sold in the freezer section). Take it out in the morning or at least 2 hours before you use it and leave it in it's packaging to come to room temperature. Do not take it out of the airtight plastic packaging that comes in!!! It will be completely useless if it sits out for a long time, it will crumble and nothing will save it.
2) Please do not use low fat or fat-free cheese.
3)If you cannot find fresh dill, you may use the dried form, but less. So for this recipe, if using dried dill, use about 2 tablespoons or enough to suit your taste.
4) Add the eggs to your mixture last so that you can adjust the seasoning if you're worried about consuming raw egg.
5) Baby spinach is very easy to find over here where I live. It comes in all different amounts. You can buy regular spinach that is sold in bunches. Just make sure to wash it very well. Baby spinach is really convenient since it is already washed and ready to use. That said, use what you can find.
Preheat oven to 450 degrees.
Combine the chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well.
Taste the mixture and add as much salt and pepper as you like.
Add the beaten eggs and about 1 cup of olive oil and mix well.
Rub some oil with your hands all over a half sheet baking pan.
Lay 3 sheets on the bottom of pan and drizzle with a little olive oil.
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. See the video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust.
Using a very sharp knife cut the pie into 12 equal slices.
Place in oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour. The pie will be crisp and golden brown.
Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
Serve!
Homemade Ricotta Cheese Recipe:
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