Best 4 Yummy Greek Spinach Pie Spanakopita Recipes

GREEK SPINACH PIE-SPANAKOPITA

Steps:

• Thaw the spinach.Place a large pan over medium heat. Add 2 tbsp olive oil. Add the scallions and sauté until they soften. Add the spinach. Sauté until it softens a little, 1-2 minutes. Add another tbsp of olive oil if you feel it is needed. Remove spinach to a colander to drain the liquids.
• Preheat oven to 375 F.Combine the flour, olive oil, and a pinch or two of salt. Gradually add warm water to the flour, about 2 cups. Mix dough well, cover with a damp kitchen towel, and let it rest while you finish making the filling.
• Transfer spinach to a bowl. Add the mint, dill, dry oregano, and cheese. Add the eggs-season with sea salt and pepper to taste.
• Mix everything well -I like using my hands- but don't overwork the mixture
• Divide the dough to four pieces, 2 a little bigger than the other two since you are going to use them to cover the sides and bottom of your pan.Oil the bottom and sides of your pan with olive oil.Roll out the two larger pieces of dough into a size about 2 inches larger than your pan. Cover the pieces you are not using with a damp towel, so they don't dry out.
• Place one of the dough sheets to the bottom of the pan, press gently to cover all the sides. Brush a little olive oil. Add the other piece. Brush a little olive oil all over.
• Add the filling evenly all over.
• Roll out the rest of the dough into two pieces, a size similar to your pan. Cover the filling with one piece. Brush olive oil all over. Add the other piece on top. Press gently to cover everything and the sides of the pan that are exposed. With pair of scissors trim the dough to the edge of the pan. Roll the extra dough back in to create a trim for your pie.Brush some olive oil all over. Score gently with a sharp knife.
• Bake in the middle rack of your oven for 50-60 min or until it's golden on top.

SPANAKOPITA (GREEK SPINACH PIE)

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.

YUMMY GREEK SPINACH PIE (SPANAKOPITA)

Steps:

• Saute onion, green onions and garlic, salt and pepper to taste, until soft in 3 or 4 tablespoons of olive oil.
• Stir in spinach and parsley,until spinach is limp.
• Remove from heat and set aside to cool.
• in a bowl mix together eggs, ricotta, and feta.
• Stir in spinach mixture.
• Lay 1 sheet of phyllo dough in a 9x9 in baking dish and brush lightly with melted butter.
• Lay another sheet of phyllo dough on top, brush with butter, and repeat with four more sheets of phyllo.
• Spread spinach and cheese mixture into pan and place another 6 sheets of phyllo in the same process as before.
• Place in a preheated 350 degree oven for 30 to 40 minutes.
• Serve while hot.

MY MUM'S GREEK SPINACH PIE (SPANAKOPITA)

Steps:

• For the filo: Put in a big bowl the flour, the salt and start adding the water until you have a hard dough that doesn't stick to the fingers. Knead for 2-3 minutes.
• (I usually make the dough one day before and I put it in a plastic bag in the fridge. That way it is easier to work it into the filos the next day.).
• Divide the dough in 5 pieces for 5 filos. Place one ball on a dusted-with-flour counter and roll into a big circle, a little bigger than the pan you are using. It's hard work, I know! Start using each filo in the pan and then work with the other piece of dough.
• Filling: Mix the spinach, the sping onions, the leek, the dill and the parsley. Add one teaspoon of salt and start rubbing by hand for 3 - 4 minutes. The greens start getting softer and their liquids start running. Drain them and then add the feta cheese, the pepper and the rice or couscous. Rice helps to absorb the extra liquid.
• Lighty oil a 14 inch in diameter, round baking pan. Layer one filo in the pan, allowing the edges to hang over the sides of the pan. Brush the filo with olive oil and repeat with another filo.
• Put the spinach mixture in and add the olive oil of the filling. Tuck in the pastry draping over the edges.
• Repeat layering with the remaining 3 filos, oiling each one gernerously.
• Using a knife, score the pie into the size pieces you prefer, but avoid cuting through the bottom.
• Brush the pie with some more olive oil.
• Bake at 375°F for 1 hour.