Best 2 Greek Spinach Pies Spanakopita Recipes

Spanakopita, a savory Greek dish, is a delightful pastry filled with a mixture of spinach, herbs, and cheese. This classic recipe dates back centuries and remains popular today for its unique flavors and textures. Whether making it for family gatherings or special occasions, discovering the best way to cook a flavorful and authentic Spanakopita can be a culinary adventure. Let's delve into the world of Spanakopita and uncover the secrets to creating this traditional dish that will tantalize taste buds and leave you wanting more.

Let's cook with our recipes!

GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY

Greek Spinach Pies (Spanakopita) Recipe by Tasty image

Here's what you need: olive oil, green onion, fresh spinach, garlic, feta cheese, ricotta cheese, fresh dill, fresh parsley, salt, pepper, phyllo dough

Provided by Pierce Abernathy

Categories Dinner

Yield 8 triangles

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 cup green onion, chopped
15 oz fresh spinach
4 cloves garlic, chopped
1 cup feta cheese
½ cup ricotta cheese
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon pepper
8 sheets phyllo dough

Steps:

Preheat oven to 350˚F (180˚C).
In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
Add half the spinach, giving time for some to cook down before adding the rest.
Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
Set in refrigerator.
Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
Cut your dough into 4 sections using a pizza cutter.
With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
Bake in a preheated oven for 25-30 minutes or until golden brown.
Enjoy!

Nutrition Facts : Calories 190 calories, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams

MINI SPANAKOPITA (GREEK SPINACH PIES)

Mini Spanakopita (Greek Spinach Pies) image

This is from Cooking Light. I haven't tried it yet, but it looks really good and hopefully is a good substitute for the higher calorie version.

Provided by nsomniak6

Categories Spinach

Time 50m

Yield 20 pies, 20 serving(s)

Number Of Ingredients 15

Ingredients

1 (10 ounce) package fresh spinach, coarsely chopped
1/3 cup feta cheese, crumbled (about 1 1/2 ounces)
1/4 cup 1% fat cottage cheese
2 tablespoons grated parmesan cheese
2 teaspoons olive oil
1 1/2 cups green onions, chopped
1 1/2 tablespoons dried dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed

Steps:

Preheat oven to 350 degrees F.
To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden.

Tips:

Prepare the phyllo dough properly: Thaw frozen phyllo dough in the refrigerator overnight or at room temperature for several hours before using. Handle the dough gently to prevent tearing, and keep it covered with a damp cloth or plastic wrap to prevent it from drying out.
Use fresh spinach: Fresh spinach is best for spanakopita, but you can also use frozen spinach that has been thawed and squeezed dry.
Season the filling well: The filling should be well-seasoned with salt, pepper, and other herbs and spices, such as garlic, onion, dill, and feta cheese.
Don't overfill the pies: Be careful not to overfill the pies, as this can make them difficult to fold and seal.
Bake the pies until golden brown: Bake the pies at a high temperature until they are golden brown and crispy.

Conclusion:

Spanakopita is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With its flaky phyllo dough, savory spinach filling, and tangy feta cheese, it's a crowd-pleaser that is sure to impress your friends and family. Whether you're a seasoned cook or a beginner, give spanakopita a try – you won't be disappointed!