Spanakopita (Greek Spinach Feta Pie with Filo Pastry)
Spanakopita - the iconic Greek pie with a Spinach and Feta filling, with layers upon layers of buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!
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Spanakopita Quiche - Spinach Quiche Recipe - Episode 16
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All the flavors of a Greek spanakopita in a quiche!
#quicherecipe #spanakopita #greekquiche
Ingredients:
1 ready-made pie crust or homemade crust of your choice, at room temperature
6 eggs, plus 1 extra egg for egg wash on the pie crust or take 2 tablespoons of the 6 whisked eggs
1/2 cup milk of choice (I used whole milk in my video)
1/2-3/4 leek, diced (about 1/4 of large leek)
1 - 9oz package frozen spinach, defrosted and water drained
2 green onions, diced
2 cloves garlic, diced
1 tablespoon dill, chopped
1/3 cup ricotta cheese
1/2 cup shredded Italian cheese blend
1 teaspoon butter or ghee
1 tablespoon olive oil
Salt and pepper to taste
9 inch pie pan
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Artist: Nicolai Heidlas
Title: Happy Chances
How to Make Crustless Spinach Quiche | Allrecipes.com
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Watch how to make a classic brunch dish that's as delicious as it is quick-and-easy to make. This 5-star recipe combines frozen chopped spinach, eggs, and shredded Muenster cheese—and leaves the crust behind for pie baking! Best of all, this one's ready in an hour.
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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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The Best Greek Spanakopita (Updated Video)
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Ingredients
1 pound (#4) phyllo pastry at room temperature
12 ounces salted butter, melted
1 cup panko breadcrumbs
1 pound spinach leaves, coarsely chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese
1 pound feta cheese, crumbled
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
Instructions
Preheat the oven to 400 °F, 200 °C.
Make the filling:
In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined.
Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.
Assemble the Pie:
Sprinkle the breadcrumbs into a large baking pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter.
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. 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. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.
Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.
Pour the remaining melted butter on top and brush all around.
Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.
Allow the pie to rest at room temperature for 15-20 minutes and then serve. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Greek Spinach Quiche Recipe
Greek Spinach Quiche Recipe