Best 4 Easy Greek Spinach Pie Recipes
**Flavorful Greek Cuisine: A Culinary Journey with Spinach Pie Recipes**
Indulge in the rich tapestry of Greek gastronomy with a delightful exploration of spinach pie recipes. Discover the art of creating this traditional savory dish that blends the vibrant flavors of spinach, feta cheese, and phyllo dough. Our culinary journey takes you through a collection of recipes, each offering a unique twist on this classic dish. From the traditional spanakopita to innovative variations like the vegan spinach pie and the zucchini spinach pie, these recipes promise an explosion of flavors that will tantalize your taste buds. Whether you're a seasoned cook or just starting your culinary adventure, our detailed instructions and expert tips will guide you through the process, ensuring success in your kitchen endeavors. So, prepare to embark on a delicious odyssey as we delve into the world of Greek spinach pies, capturing the essence of this beloved dish and creating memorable meals that will leave a lasting impression.
EASY SPANAKOPITA (GREEK SPINACH PIE)
Easy Spanakopita (Greek Spinach Pie) with filo pastry and a delicious spinach and feta cheese filling. This hearty vegetarian pie can be eaten hot or cold
Provided by Lucy Parissi | Supergolden Bakes
Categories Lunch
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C (350F) and place a tray on the middle shelf.
- Thaw the spinach and squeeze most of the moisture out. If using fresh spinach you will need to wilt it in a pan before using and then strain to remove the juices.
- Sauté the green onions and leeks in a pan with a splash of olive oil. Add the salt and cook until softened.
- Add the herbs and cook for a couple more minutes. Stir in the spinach and leave to cool before adding the feta and eggs.
- Mix in the crumbled feta and have a taste, adding more salt if needed. Add the eggs and lemon zest, mix well to combine and set aside.
- Combine the oil and melted butter. Brush your pie dish with the butter / oil then start layering the phyllo pastry, brushing each leaf, letting the ends hang over the edge.
- Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer, packing it down. Fold the edges over the top and brush with butter/ oil. You might want to add some additional filo sheets in the middle, if needed.
- Use a knife to score the pie so that it will be easier to slice once baked. Sprinkle with the sesame seeds.
- Bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly. Cool before slicing (otherwise you won't be able to slice neatly).
Nutrition Facts : Calories 209 kcal, Carbohydrate 13 g, Protein 7 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 46 mg, Sodium 494 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
QUICK & EASY SPINACH AND FETA PHYLLO PIE
I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.
Provided by Vino Girl
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
- In a medium bowl, stir together everything except the phyllo.
- Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
- Spray with cooking spray.
- Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
- Spoon spinach mixture on top of the prepared phyllo in the pan.
- Spray and layer remaining 5 sheets just the same as you did before.
- Roll edges of dough to form a rim.
- Spray the top.
- Bake for 35-45 minutes or until golden brown.
- Let stand 5-15 minutes before cutting and serving.
Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2
EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)
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
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:
- Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
- To make the filling, sauté the spinach with olive oil, garlic, and onion until the spinach is wilted and the onion is softened.
- Add crumbled feta cheese, grated Parmesan cheese, eggs, dill, salt, and pepper to the spinach mixture and stir until well combined.
- Use filo dough sheets to make the pie crust. Brush each sheet of filo dough with melted butter before layering it in the pie dish.
- Bake the pie in a preheated oven at 350°F for 30-35 minutes, or until the crust is golden brown and the filling is set.
- Let the pie cool slightly before slicing and serving.
Conclusion:
Greek spinach pie 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 is also a good source of protein, fiber, and vitamins. With its flaky crust and creamy filling, Greek spinach pie is sure to be a hit with your family and friends.
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