Best 5 Spanakotiropita Spinach And Cheese Pie Recipes

SPANAKOPITA

Steps:

• Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.

GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY

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!

SPANAKOTIROPITA (SPINACH AND CHEESE PIE)

Steps:

• Clean and rinse the spinach, drain well, squeezing it gently by hand.
• Sautee the onion in the olive oil.
• Shred the spinach roughly and add it to the onion.
• Stir over medium heat to get it all coated in the olive oil. Do not add any water. Cover and cook gently for 5-6 minutes.
• Add salt, pepper, parsley and fennel and keep aside to cool down a little.
• Crumble the feta cheese into the beaten eggs.
• If the spinach mixture when cooled has produced a lot of liquid, drain it.
• before adding to the cheese and egg mixture.Season and mix well.
• Do not add any more salt as feta is quite salty.
• Unfold the roll of pastry onto a flat surface, place the container (it should be a metal oven dish with approximate size 39x28x8 cm) you are going.
• to use on top of this and measure it roughly.
• Keep in mind that fyllo shrinks once cooked so be generous with cutting away with a knife the leftover strip, if there is one.
• Oil the base and the side of the container with melted butter.
• Coat the uppermost sheet of pastry and spread it carefully on the bottom of.
• the container trying to avoid creasing. Oil the next sheet of pastry and spread it on the top of the previous.
• Place in the same fashion 8 layers fyllo on the bottom of the container and spread on the filling. Cover the filling with 8 layers of oiled fyllo without pressing it down.
• Oil the top layer well and cut only the top layers into diamond or square.
• shapes with a small sharp knife.
• Be careful not to cut the bottom layers of pastry.
• Cook in a preheated oven at 190 grades C for 40 minutes until the pastry.
• puffs up and the top becomes golden and crisp.
• When cooked, let it stand for 10 minutes and then cut the pre-shaped pieces.
• all the way down to the bottom of the tin, take them out and place them on.
• a flat platter.

SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
• Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
• Preheat oven to 350 degrees F.
• Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
• Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
• Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
• Drain the spinach mixture in a colander in the sink and let cool.
• Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
• Remove the pie from the oven, let cool, cut into squares and serve.

SPANAKOPITA (SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F.
• In a medium heated saute pan, add butter (all except 6 tablespoons), onion, and scallion. Cook until translucent, about 3 to 5 minutes. Remove from heat.
• In a sauce pot, boil spinach in water until tender. Strain and pat dry until all water is out. In a large mixing bowl, mix spinach, onion-scallion mixture, parsley and dill together. Add cheese, eggs, salt and pepper. Mix well. Add back into sauce pot and boil for five minutes. Place aside.
• Moisten filo dough one by one with the remaining butter (melted) with pastry brush. In a baking pan, add five layers of dough to bottom. Next, add spinach mixture. Spread evenly. Add another five layers of dough on top, tucking in corners. Place in oven and bake for approximately one hour.