Best 5 Spanakopita Greek Greens Pie Recipes

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Spanakopita, the savory and delectable Greek greens pie, is a culinary masterpiece that enchants taste buds with its flaky phyllo dough and delectable spinach filling. This traditional dish, hailing from the diverse culinary landscape of Greece, has captured hearts and palates around the world. Join us on a culinary journey as we uncover the best-kept secrets to creating an unforgettable spanakopita that will transport you to the heart of the Mediterranean.

Let's cook with our recipes!

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

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

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

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

GREEK SPANAKOPITA



Greek Spanakopita image

This classic spinach pie is made with phyllo dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-by-15-inch pie

Number Of Ingredients 11

4 tablespoons unsalted butter
1/4 cup olive oil
1 pound frozen phyllo pastry
4 bunches (3 1/4 pounds) fresh spinach, washed, stemmed, coarsely chopped
1 1/2 cups finely chopped scallion, light-green and white parts only
1 cup finely chopped flat-leaf parsley
6 large eggs, beaten
1/2 pound small-curd cottage cheese
1 pound feta cheese, crumbled
2 tablespoons fresh chopped dill
1/4 cup uncooked cream of wheat

Steps:

  • Heat oven to 350 degrees. In a small saucepan, melt butter and oil together over low heat. Brush an 11-by-15-by-2-inch baking pan with butter-oil mixture. Layer 7 sheets of phyllo in pan, brushing each with butter mixture. In a large bowl, thoroughly combine remaining ingredients, except phyllo.
  • Spread about 2 cups spinach filling over phyllo in pan. Cover with 2 sheets phyllo, brushing each with butter mixture. Repeat layering 2 cups filling and 2 sheets phyllo, brushing each with butter mixture, until all filling has been used, about 4 more layers.
  • Top with 7 more sheets of phyllo, brushing each with butter mixture. Press gently around the edges so layers adhere. Prick surface all over with a toothpick.
  • Bake 15 minutes, reduce heat to 300 degrees and continue baking until pastry is golden, about 1 hour. Let stand 1 hour before serving.

BAKED SPANAKOPITA PASTA WITH GREENS AND FETA



Baked Spanakopita Pasta With Greens and Feta image

This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds - a mellow one, a peppery one and a fresh herb or two - to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and black pepper
4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
4 cups chopped arugula, watercress or other peppery greens
1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
6 scallions, trimmed and thinly sliced, whites and dark green parts separated
1 pound tubular or curvy pasta, like rigatoni or fusilli
2 tablespoons unsalted butter
4 garlic cloves, peeled and thinly sliced
8 ounces cream cheese (1 cup), cut into 1/2-inch cubes
4 ounces mozzarella, grated (1 cup)
4 ounces crumbled feta (1 cup)

Steps:

  • Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
  • In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
  • Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
  • Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
  • Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

SPANAKOPITA (GREEK GREENS PIE )



Spanakopita (Greek Greens Pie ) image

Not entirely authentic - but very good. A combination of mustard greens and spinach is delicious. Layering the phyllo dough isn't difficult once you get into it. IMPORTANT: As you work, keep the phyllo pkg covered with a damp towel so it won't dry out.

Provided by Kathy228

Categories     Spinach

Time 1h15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 17

1 (17 ounce) package thawed phyllo dough
1/2 cup butter, melted
1 lb spinach (fresh or frozen)
1 tablespoon olive oil
1 lemon, juice and zest of, grated
1 1/2 cups coarse diced onions
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1 1/2 cups cooked rice
1/2 cup water
3 tablespoons seedless raisins
2 eggs
24 ounces feta cheese
1/2 teaspoon pepper

Steps:

  • Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside.
  • Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside.
  • In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside.
  • In a 9" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang.
  • Over that, carefully layer the onion mixture, then the spinach, then the cheese.
  • Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated.
  • Roll-up the overhanging dough to form a seal. Brush top with melted butter.
  • Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done.
  • Allow to cool to room temperature before eating.

EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)



Easy Spanakopita (Greek Spinach and Feta Pie) image

This is much easier than having to layer phyllo dough and the puff pastry is far more yummy in my opinion. My kids devour this and it's a great way to get those veggies in.

Provided by C. Taylor

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 sheets puff pastry
1 (10 ounce) box frozen chopped spinach (thawed and squeezed to remove all liquid)
3 eggs
1 1/2 cups cottage cheese
1/2 lb feta cheese (crumbled)
1/2 teaspoon pepper
1/4 teaspoon dried dill
nonstick cooking spray
egg wash (optional)

Steps:

  • Preheat oven to 400°F
  • Gently roll out each sheet of puff pastry to the size of your pan (approximately 9 x 13). Spray pan with spray and place the first sheet of pastry.
  • Making sure that all the liquid has been squeezed and drained from the spinach, mix spinach with the feta, cottage cheese, eggs, pepper and dill. Spread mixture in pan.
  • Top mixture with second sheet of pastry and brush with egg wash (optional).
  • Bake till golden brown, approximately 35 minutes.

Nutrition Facts : Calories 489.7, Fat 33.1, SaturatedFat 11.5, Cholesterol 101.8, Sodium 667.2, Carbohydrate 31.9, Fiber 2, Sugar 3, Protein 16.6

Tips:

  • Choose the right phyllo dough: Look for phyllo dough that is thin and pliable. Avoid dough that is thick or dry.
  • Thaw the phyllo dough properly: Thaw the phyllo dough in the refrigerator overnight or at room temperature for at least 30 minutes before using.
  • Brush the phyllo dough with melted butter: This will help to prevent the dough from drying out and cracking.
  • Layer the phyllo dough carefully: Be careful not to tear the dough as you are layering it. If the dough does tear, simply patch it with another piece of dough.
  • Bake the spanakopita at a high temperature: This will help to create a crispy crust.
  • Let the spanakopita cool before slicing: This will help to prevent the filling from oozing out.

Conclusion:

Spanakopita is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is perfect for potlucks, picnics, and parties. With a little planning and effort, you can make this classic Greek dish at home.

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