Best 3 Spanakopita Casserole Recipes
Are you ready to embark on a culinary journey to create a delectable spanakopita casserole that will tantalize your taste buds and transport you to the enchanting shores of Greece? Spanakopita, a traditional Greek dish, is a savory masterpiece that combines the vibrant flavors of spinach, feta cheese, and crispy phyllo dough. This article will guide you through the process of selecting the freshest ingredients, preparing the succulent spinach filling, and assembling the casserole to achieve that perfect balance of flavors and textures. Whether you're a seasoned cook or just starting your culinary adventures, we'll provide you with all the tips and tricks to craft an exceptional spanakopita casserole that will impress your family and friends. So, gather your ingredients, prepare your kitchen, and let's embark on this delectable adventure together.
Check out the recipes below so you can choose the best recipe for yourself!
SPANAKOPITA CASSEROLE
I love Spanakopita. This recipe appeals to me because it has the basic tastes, without all the carbs. Makes a great breakfast, lunch or dinner. Recipe was gathered from an unknown source and put here for safe-keeping.
Provided by AQueen
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Rinse and drain spinach. Put the spinach in a large pot with no additional water (the water clinging to the leaves from rinsing will be enough), and cover and steam it over medium heat for about 10 minutes, stirring occasionally.
- Drain the spinach in a colander. While it's cooling, heat the olive oil in a skillet. Add the red and green onions and sauté until tender - about 10 minutes. Remove from heat.
- Squeeze the excess water out of the spinach leaves, chop them coarsely (if you have kitchen shears, you can cut up the spinach right in the colander), and put the spinach in a mixing bowl. Add the onions, ricotta cheese, eggs, herbs and spices and stir well. Mix in the feta cheese last so it will stay fairly chunky.
- Place in a greased 9x9 pan. Bake at 350°F for approximately 45 minutes (until firm). Cut into 8 pieces.
Nutrition Facts : Calories 205, Fat 14.1, SaturatedFat 5.8, Cholesterol 234.4, Sodium 294.3, Carbohydrate 6.8, Fiber 1.4, Sugar 2.5, Protein 13.1
SPINACH PIE (SPANAKOPITA CASSEROLE)
Popeye was on to something... Spinach can pack a pretty tasty punch! This spinach pie recipe may look like fancy once it hits the table, but it's relatively easy to prepare... and well worth the effort.
Provided by Jolyn Barrow
Categories Vegetables
Time 50m
Number Of Ingredients 10
Steps:
- 1. Mix first 8 ingredients together.
- 2. Butter the bottom of 9" X 13" baking pan. Place 4 phylo leaves on bottom, buttering after each leave.
- 3. Place half of the spinach mix on phylo leaves and then place 4 more leaves on top of spinach, buttering after each leaf. Place remainder of spinach and place one more phylo leaf on the very top. (For a thicker and flakier crust, add more phylo leaves on top.) Sprinkle with butter. Turn phylo at edges towards rim of the pan. Bake in moderately hot oven, 375 degrees for 30 minutes or until golden brown.
CHEF JOEY'S SPANAKOPITA CASSEROLE (DAIRY FREE)
This casserole has a bit more in it then just spinach. All the greens are organic and came out of our garden so this should taste really fresh. I don't use dairy so I used Vegan Monterrey Jack cheese, but you can use whatever you kind you like. Make sure you totally cool the greens mixture before adding it to the cheese and eggs, you don't want to scramble the eggs!!
Provided by Chef Joey Z.
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Remove the puff pastry from its package and let it thaw for at least 40 minutes.
- Cut up your potato and add enough water to cover. Boil until fork tender.
- In the mean time, melt the coconut oil in a large saute pan.
- Saute the onion for a few minutes, then add the shallots and garlic, saute until all are transparent.
- Add the cleaned spinach, kale and nettles. I found I had to add them a little at a time to the saute pan because there was so much.
- Add the chicken broth into the saute pan as you add the greens. When the greens mixture is totally cooked remove from the saute pan and set aside to cool. The chicken broth should have reduced down considerably. Don't use the liquid if there is any left, just discard it or use it in something else.
- Shred the cheese and add the eggs and combine well and set aside.
- Check the puff pastry to see if its thawed out enough to roll. If it is, take one of the sheets and roll it out to fit into a 9x9" casserole dish. Make sure you get all the air bubbles out from under it while placing it in the casserole dish.
- Combine the cooled greens/onion/garlic mixture in the cheese and egg mixture. You might want to stick this in the freezer for 5 minutes to help it cool faster. Don't forget its in there, you don't want it to freeze.
- Add a little more coconut oil to the saute pan and saute the mushrooms until they get soft, then add the liquid smoke. Mix it up a little more.
- Remove the greens from the freezer if they're still in there.
- Layer the mushrooms on the bottom of the casserole first. Then the greens/onion/garlic mixture. Then the potatoes that you cooked.
- Salt and pepper the potatoes.
- The 9 x 9" casserole dish should be full to the top. Fold the sides of the puff pastry over on top of the potatoes and add the top piece of puff pastry tucking the sides inches This will keep the juices inches You don't have to roll out the top piece of pastry, it should fit perfectly on the top of the casserole.
- Brush the top of the pastry with beaten egg if you wish. It makes the top look nice and golden brown.
- Bake in a 350'F oven for 40 minutes.
- When you take the casserole out the top will probably be puffed up. Just let it sit and cool on a wire rack, the top will drop down.
- Serve hot.
- Bon Appetit!
Tips:
- Choose fresh spinach: Fresh spinach has a better flavor and texture than frozen spinach. If using frozen spinach, be sure to thaw it completely and squeeze out all the excess water before using.
- Use a variety of cheeses: Spanakopita traditionally uses feta cheese, but you can also add other cheeses such as ricotta, mozzarella, or Parmesan. This will give the dish a more complex flavor.
- Don't overfill the phyllo dough: When assembling the spanakopita, be sure not to overfill the phyllo dough. This will make it difficult to fold and will also make the pastry soggy.
- Bake until golden brown: Bake the spanakopita until the phyllo dough is golden brown and the filling is hot and bubbly. This will ensure that the dish is cooked through.
- Let it cool before slicing: Once the spanakopita is cooked, let it cool for at least 15 minutes before slicing. This will help the pastry to set and will make it easier to slice.
Conclusion:
Spanakopita is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover spinach. With so many different variations, there's sure to be a spanakopita recipe that everyone will enjoy. So next time you're looking for a new and exciting dish to try, give spanakopita a try. You won't be disappointed!
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