Spanakopitakia: Greek Spinach Pie Triangles The best appetizer!!
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Ingredients
2 pounds #4 phyllo pastry, at room temperature
1 pound or 3 bunches baby spinach, chopped
2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese, full fat, and at room temperature
1 pound feta cheese, crumbled
4 eggs, beaten and at room temperature
1 pound butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper to taste
Instructions
Preheat your oven to 375 °F, 190 °C.
Line 2 half-sheet baking pans with parchment paper.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set it aside
Assemble the triangles:
While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.
Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.
Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.
Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.
Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.
Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.
Notes
Sometimes the phyllo sticks together. You don't have to be precise and fight with it to stick to the 2 layers of phyllo rule. I promise, if you roll it up with 3 layers or even 4, it will taste just as good or maybe better.
Freezer Instructions: Remove the plastic wrap and brush the pies with melted butter or oil and then sprinkle the tops with salt. Cover loosely with foil and bake at 375 °F for 40 minutes. Remove foil and bake uncovered until golden and crisp. About 15 minutes.
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Greek Spanakopita Recipe (Greek Spinach Pie)
This Greek spinach pie is a combination of layers of buttery, flaky, and crispy phyllo (filo) dough with a tart spinach and feta cheese filling!
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Ingredients:
For the spanakopita filling:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
3 to 4 cloves garlic, finely minced
1/2 teaspoon salt
2 pounds fresh spinach (or 16 ounces thawed, frozen spinach) * see notes
3 tablespoons fresh lemon juice
1 cup crumbled feta cheese
For the crust assembly:
1 pound phyllo dough (about 18 sheets large), thawed ** see notes
3/4 cup (1 & 1/2 stick) unsalted butter, melted and cooled
Instructions:
Make the spinach filling: In a large skillet, combine olive oil, onion, garlic, and salt. Place over medium heat and cook for 3 to 4 minutes, or until the onion turns translucent and softens.
If using frozen spinach: Move your skillet off the heat. Drain the frozen spinach very well and squeeze out any excess water, then add the spinach to the skillet along with the lemon juice and feta cheese. Toss to combine, and set aside to prepare the crust.
If using fresh spinach: Wash and drain the spinach well. Add the spinach leaves to the skillet, and continue to cook over medium heat until the spinach is wilted and all of the liquid evaporates (about 5 to 10 minutes). Cool the spinach mixture slightly (for about 10 minutes), then add the lemon juice and feta cheese. Toss to combine, and set aside to prepare the crust.
Preheat your oven to 325°F.
Start layering: Spread some of the melted butter (about 1 tablespoon) along the bottom of a 9x13 inch baking dish. Place 2 layers of phyllo dough on top. The standard size for phyllo dough is about 12 x 18 inches (which is how large my sheets were). So you may need to fold or cut each sheet in half to fit into the baking dish.
Spread another layer of butter over the phyllo. Top with 2 more layers of phyllo dough. Repeat the layering process, alternating between a layer of butter and 2 layers of phyllo dough, until you have about 16 layers of dough (or 8 large sheets folded). Do not top the last layer of phyllo with butter.
Evenly spread half of the spinach mixture over the last layer of phyllo dough. Top the spinach layer with 2 layers of phyllo dough, followed by a butter layer, and 2 more sheets of phyllo. Top with the remaining half of the spinach mixture.
Repeat the layering process again with 2 sheets of phyllo, followed by a brushing of melted butter, until all of the phyllo dough is used up. Top the assembled spanakopita with a final layer of butter.
Cut the spanakopita into your desired piece sizes (it's much, MUCH easier to cut before baking!) I like to go with 12 portions, but you can cut them smaller or larger if you like.
Bake in the center of your preheated 325°F oven for 45 to 50 minutes, or until golden brown on top. Cool slightly before serving!
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Spanikopita Greek Spinach Pie Recipe ~ Noreen's Kitchen
Greetings! Today I have a Greek theme going on for my supper. In my last video I uploaded one of the side dishes from that meal and today one more. Spanikopita or Greek spinach and feta pie. This is served family style and we just love it.
You may be more familiar with the spanikopita that you can get at Greek restaruants or at the food court in the mall. They are all great and don't forget those Greek heritage festivals that always seem to pop up in the Summer and fall either. That is one of the best places to get it, hand made by little old Greek ladies who hand pull that fillo dough right there in that church kitchen. Delicious!
This does not have to be something that you go out and spend a lot of money for. This can easily be made with amazing fresh ingredients, even home grown from your own garden if you choose and put together and baked and enjoyed for supper, snack, lunch, breakfast or if you slice it smaller, even for an amazing appetizer!
This recipe makes a total of two family style pies. Bake one off for supper and freeze one without baking it to be baked later. I love freezer banking and this recipe fits the bill. Are you a smaller family or a single person? Pan up these tasty pies in any configuration you desire and bake them off when you want. Easy and delicious and healthy and inexpensive, overall.
I hope you give this recipe a try and I hope you love it!
Happy Eating!
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Authentic Greek Spanakopita Recipe: A Flaky Spinach Delight!
Dive into the rich culinary tradition of Greece with my latest recipe – Spanakopita! This savory pastry is a delightful combination of flaky layers and a flavorful spinach and feta filling. Join me in this culinary journey as we master the art of crafting this iconic Greek dish. ????????✨ Watch, cook along, and savor the taste of Greece in every bite! #Spanakopita #GreekCuisine #FoodJourney
Spanakopita Rolls | Greek Spinach Pie | Traditional & Delicious | Vegan Recipe
Spanakopita is a classic and traditional Greek recipe that's made with just a few delicious ingredients. To put our own twist on this classic, we are using phyllo dough to roll up the Spanakopita mixture that's made with cooked spinach and our Vegan Feta Cheese, making this a completely Vegan recipe! These Spanakopita Rolls are the perfect appetizer that comes straight out of the oven for your next dinner party or a simple snack for a day picnic with your family!
Products used in this recipe:
1. Kratos Olive Oil :
2. Vegan Feta Cheese :
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Feta and Spinach Filo Pie | Jamie Oliver
A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
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Summer Vegetable Lasagne | Jamie Oliver |
5 Things... Vegetarian | Food Tube Classic Recipes |
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