Best 2 Virginias Excellent Greek Spanakopita Recipes

Spanakopita, a traditional Greek dish, is a delightful combination of flaky phyllo pastry, savory spinach filling, and aromatic herbs. This versatile dish can be served as an appetizer, main course, or side dish, making it a perfect choice for any occasion. Our collection of recipes offers a variety of takes on this classic dish, catering to different tastes and dietary preferences. From the classic spinach and feta filling to creative variations featuring wild greens, sun-dried tomatoes, and vegan cheese alternatives, our recipes provide step-by-step instructions to guide you through the process of creating this delicious pastry. Whether you're a seasoned cook or just starting out, our recipes will help you create an unforgettable Spanakopita that will impress your family and friends.

Here are our top 2 tried and tested recipes!

VIRGINIA'S EXCELLENT GREEK SPANAKOPITA

Virginia's Excellent Greek Spanakopita image

I attended a local annual Greek Festival this Labor Day weekend in Orange, CT called "Odyssey" at the ST Barbara Greek Orthodox Church. Throughout the day, several cooking classes were held, free of charge, taught by a very nice lady from Greece named Virginia. The next class was about to start, so I decided to watch, even though it was for a recipe I already thought I knew how to make - spanakopita. Well - Virginia's version blew mine away and now this is the version I will only use from now on. This has a lot more fresh herbs and two types of onions, and lots of eggs, more than any recipe for spanakopita I had ever used. Virginia said that you cut the finished recipe into 24 servings, so really, 8 eggs isn't too many. She also said that you may use fresh spinach, finely chopped to equal the same amount as the frozen, but that it is not necessary since the frozen comes pre-chopped and will be getting cooked anyway. She also said that she makes her own pastry for this, but that it is perfectly fine to use a good quality brand of boxed phyllo pastry (which is what she used in the class). She specifically mentioned not adding any salt, as the feta is already salty enough. Also, she used Parmesan because that is what is available in the US - in Greece she would use a similar Greek cheese, such as mizithra.

Provided by HeatherFeather

Categories Spinach

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs frozen chopped spinach, thawed and squeezed dry
2 lbs good quality Greek feta cheese, crumbled
8 large eggs, lightly beaten
1/2 cup parmesan cheese, grated
1 onion, chopped (use a small-medium size one)
2 bunches scallions, washed, chopped, green and white parts
1 tablespoon olive oil
1 bunch fresh flat leaf parsley, chopped coarsely
1/2 bunch fresh dill, finely chopped (about 1/4 cup once chopped)
1 teaspoon ground black pepper, to taste
1 lb prepared raw phyllo pastry sheet (either #4 or #7 size thickness)
1/4 cup butter, melted, as needed to brush pastry
water, as needed to spritz pastry

Steps:

Defrost, drain, and squeeze the spinach dry as possible and set aside.
Heat a large skillet and add oil.
Saute onion for a few minutes, just until they begin to get translucent, not brown.
Add scallions and saute a few minutes longer.
Add parsley and dill and saute for a few seconds.
Season with pepper (she poured some into the cap of the pepper jar and dumped it in- she said approximately 1 tsp).
Combine lightly beaten eggs, spinach,feta,Parmesan cheese, and the onions mixture in a large bowl, mixing gently until combined.
Using a pastry brush,very lightly butter a large jelly roll pan (approx 11"x14")- it should be a large rectangular shape with fairly low sides.
Set a sheet or two of phyllo pastry into the pan to evenly cover the bottom, and then brush very lightly with butter (she said to not go overboard with the butter).
Repeat until you have 10 layers of pastry in the pan (if using #4 thickness; if using the thicker #7 size, then make 1 or 2 fewer layers).
Spread spinach mixture evenly in the pan.
Preheat oven to 300°F.
Meanwhile, layer another 10 layers of phyllo pastry on top, as before, folding and tucking in edges at the corners as you go.
Using a clean spray bottle filled with some cold water, lightly mist surface- this will produce a crispy top layer.
Using a sharp knife, cut into 24 squares.
Bake in the preheated oven for about 1 hour.

Nutrition Facts : Calories 238.1, Fat 14.4, SaturatedFat 8.3, Cholesterol 111.1, Sodium 629.3, Carbohydrate 16.1, Fiber 2.8, Sugar 2.8, Protein 12.3

SPANAKOPITA

Spanakopita image

Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach - just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.

Provided by Kay Chun

Categories casseroles, vegetables, main course

Time 2h

Yield One 9-by-13-inch pie

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 scallions, trimmed and finely chopped (about 3/4 cup)
2 tablespoons minced garlic
Kosher salt and black pepper
2 pounds baby spinach (32 ounces)
2 large eggs
1 1/4 cups crumbled feta (6 ounces)
1/2 cup grated Parmesan (2 ounces)
1/2 cup chopped parsley
1/2 cup/115 grams unsalted butter (1 stick), melted
8 sheets frozen phyllo dough, thawed and halved crosswise

Steps:

In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.
In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.
Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.

Tips:

Use high-quality ingredients: Fresh spinach, feta cheese, and phyllo dough are essential for a delicious spanakopita.
Wilt the spinach thoroughly: This will help to remove excess moisture and prevent the spanakopita from becoming soggy.
Don't overfill the phyllo dough: Too much filling will make it difficult to fold the dough and will result in a less flaky spanakopita.
Bake the spanakopita until it is golden brown: This will ensure that the phyllo dough is cooked through and the filling is heated evenly.
Let the spanakopita cool slightly before slicing: This will help to prevent the filling from spilling out.

Conclusion:

Spanakopita is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its flaky phyllo dough, savory spinach filling, and tangy feta cheese, it is sure to be a hit with everyone at your table. Whether you are making it for a special occasion or a casual weeknight meal, these tips will help you create the perfect spanakopita.