Delve into the culinary realm of Greek cuisine with our comprehensive guide to crafting the perfect deep dish spanakopita. This delectable dish, boasting layers of crisp phyllo dough, a hearty filling of spinach, and a luscious cheese blend, promises to tantalize taste buds and leave you craving for more. Our carefully curated tips, tricks, and variations will equip you with the knowledge to create an unforgettable deep dish spanakopita that is sure to impress family and friends alike. So, prepare to embark on a culinary adventure as we delve into the art of making this Greek masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
BUNDT PAN SPANAKOPITA
Here's an easy kitchen hack for traditional Greek spinach and cheese pies. A Bundt pan gives you a break from filling and folding all those individual triangles -- and it turns a crispy appetizer into a showstopper that could pass as a main course.
Provided by Food Network Kitchen
Categories appetizer
Time 2h35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Position a rack in the middle and preheat the oven to 350 degrees.
- Place half the spinach in a larger clean kitchen towel and wring out any excess moisture. Transfer to a large bowl. Repeat with the remaining spinach and transfer to the bowl.
- Melt 4 tablespoons (1/2 stick) of the butter in a large high-sided skillet over medium heat. Add the scallions and garlic and cook, stirring, until tender, about 3 minutes. Add the flour and stir until smooth and lightly toasted, about 2 minutes. Pour in the milk and add a large pinch of salt and a few grinds of pepper. Cook, stirring, until the mixture thickens, 3 to 5 minutes. Add the spinach, remove from the heat and stir to combine. Transfer the spinach mixture back into the bowl. Let cool slightly, about 10 minutes.
- Fold the feta, parsley and dill into the spinach mixture. Season with salt and pepper. Stir in the eggs.
- Line the Bundt pan with phyllo: Melt the remaining 3 sticks butter in a medium saucepan over medium-low heat. Brush the inside of 10-cup metal Bundt pan with some of the butter.
- Unfold the phyllo dough and cover with a large damp cloth. Working with 1 sheet at a time, line the Bundt pan with half of the phyllo, brushing each sheet with melted butter after placing it in the pan. Cover the entire bottom and up the sides of the pan with the sheets; they will overlap and hang over the edge of the pan. The hole in the middle of the pan will be covered.
- Fill the phyllo-lined pan with the spinach mixture and fold over the overhanging pieces of phyllo so they lie flat on top of the filling.
- Cover the filling with phyllo: Working with 1 sheet at a time, cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter after placing it in the Bundt pan. The phyllo will hang over the edge of the pan and cover the hole in the center. Push any of the overhang down and along the inside of the pan. Cut away the phyllo covering the hole with a small paring knife.
- Put the Bundt pan on a baking sheet and bake until the pastry becomes slightly domed and deep golden brown, about 1 hour 15 minutes. Let cool for about 10 minutes then invert the pie onto a cutting board. Slice with a serrated knife.
SPANAKOPITA
Categories Herb Appetizer Bake Low Fat Vegetarian Lunch Buffet Feta Spinach Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onions and garlic and sauté until tender, about 5 minutes. Combine milk, cornstarch and oregano in small bowl. Pour into saucepan and stir until mixture thickens and boils. Squeeze any excess moisture from spinach. Add spinach and feta to mixture in saucepan. Mix in egg. Bring to simmer, stirring constantly. Cool mixture slightly.
- Preheat oven to 350°F. Spray 9-inch square baking dish with olive oil spray. Spray half of 1 sheet of phyllo. (Keep remainder covered with plastic and damp towel.) Fold phyllo in half crosswise. Place in prepared pan. Fold edges over so edges of phyllo are even with edges of pan. Spray phyllo sheet in pan. Repeat process with another phyllo sheet. Spread filling evenly over phyllo. Spray half of 1 sheet of phyllo. Place atop filling. Fold edges over so edges of phyllo are even with edges of pan. Spray phyllo sheet in pan. Repeat process with 2 more phyllo sheets. Spray half of remaining sheet of phyllo. Fold phyllo in half crosswise. Place atop phyllo in pan. Fold edges under so edges of phyllo are even with edges of pan. Spray top lightly with spray. Bake until phyllo is golden brown and filling is heated through, about 30 minutes. Blot top of phyllo with paper towels. Cut into squares and serve.
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
SPANAKOPITA
Greek spinach pie.
Provided by Bea Gassman
Categories World Cuisine Recipes European Greek
Time 1h50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
- In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
- Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
- Bake in preheated oven for 40 minutes, or until golden brown.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 31.1 g, Cholesterol 125.2 mg, Fat 34.5 g, Fiber 3.4 g, Protein 17.2 g, SaturatedFat 20 g, Sodium 816 mg, Sugar 3.2 g
CRUSTLESS SPANAKOPITA
Make and share this Crustless Spanakopita recipe from Food.com.
Provided by Isabeau
Categories Savory Pies
Time 55m
Yield 1 spanakopita, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onions and garlic until tender.
- Meanwhile, combine ricotta, yogurt, and whisked eggs. Add seasonings, lemon juice, spinach, and onion/garlic mix.
- Transfer to greased deep-dish pie plate.
- Bake in 375F oven for 40-45 minutes, until set.
Nutrition Facts : Calories 151, Fat 7, SaturatedFat 3.5, Cholesterol 109.7, Sodium 181, Carbohydrate 10.5, Fiber 2.4, Sugar 3.3, Protein 12.8
SPANAKOPITA (SPINACH AND CHEESE PIE)
Several varieties of cheese, herbs and seasonings baked in a flaky phyllo dough creates a delicious Mediterranean dish! I also add in some grated Parmesan cheese, but that is optional. For this recipe creamed cottage cheese can be used in place of the ricotta, but the ricotta is better. You will need a deep-dish 10-inch pie plate for this.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Lightly butter the inside of the pie plate.
- heat 3 tablespoons of butter or olive oil in a large skillet over medium heat; add in the onion, green onion and garlic and saute for about 3-4 minutes or until softened.
- Add/stir in the chopped spinach and parsley; continue to cook for 3-5 minutes or until the spinach is limp; remove from heat and cool.
- In a large bowl, whisk the eggs until well blended.
- Add in ricotta cheese and feta, then add to the spinach mixture; mix to combine with a wooden spoon.
- Season the mixture with salt and black pepper (at this point I add in about 3 tablespoons grated Parmesan cheese, but that is optional).
- Layer 4 sheets of thawed phyllo dough into prepared pie plate, brushing each layer with melted butter or oil (to prevent drying out, follow the instructions on the phyllo dough package).
- Pour the spinach mixture on top of the dough.
- Repeat the layers of phyllo dough.
- Tuck the overhanging dough into the pie plate and crimp edges.
- Brush with melted butter.
- Bake uncovered for 40-45 minutes.
Nutrition Facts : Calories 662.1, Fat 42.2, SaturatedFat 24.4, Cholesterol 268.9, Sodium 1117, Carbohydrate 47.6, Fiber 7.2, Sugar 4.9, Protein 27.1
SPANAKOPITA DIP
Serve this flavorful spinach dip with pita chips for wonderful appetizers. Perfect if you love Greek cuisine.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 10
Number Of Ingredients 13
Steps:
- In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic in butter 1 minute. Add spinach; sprinkle with salt. Cook 1 to 2 minutes or just until spinach is wilted. Drain spinach; squeeze dry.
- In food processor, place spinach mixture, sour cream, cream cheese, feta cheese, dill and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until smooth, scraping bowl once. Into serving bowl, spoon spinach mixture. Cover; refrigerate 2 hours to blend flavors. Top with pine nuts, green onions and additional lemon peel. Serve with pita chips.
Nutrition Facts : Calories 175, Carbohydrate 6 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 245 mg
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than frozen spinach.
- Wilt the spinach properly: Wilting the spinach removes excess moisture and helps to prevent the spanakopita from becoming soggy.
- Use a good quality feta cheese: Feta cheese is the key ingredient in spanakopita, so it's important to use a good quality cheese that has a strong flavor.
- Don't overfill the phyllo dough: Overfilling the phyllo dough will make the spanakopita difficult to fold and will also make it more likely to fall apart.
- Bake the spanakopita until it is golden brown: This will ensure that the phyllo dough is crispy and the filling is cooked through.
Conclusion:
Spanakopita is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover spinach and feta cheese, and it can also be made ahead of time, making it a perfect dish for busy weeknights. With a little planning and effort, you can easily make a delicious spanakopita that will impress your family and friends.
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