SPANAKOPITA RECIPE - NYT COOKING
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
Total Time 2 hours
Yield One 9-by-13-inch pie
Number Of Ingredients 12
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.
SPANAKOPITA (SPINACH TRIANGLES OR PIE) RECIPE | FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 1 hours 25 minutes
Prep Time 1 hours 0 minutes
Cook Time 25 minutes
Yield 60 triangles or 1 (9 by 13inch
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
- Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
- Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
- Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
- Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
More about "spanakopita | akis recipes"
SPANOKOPITA RECIPE | INA GARTEN - FOOD NETWORK
Reviews 4.7
Total Time 47 minutes
Category appetizer
Cuisine european
- Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
LIGHTER SPANAKOPITA RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Greek
Calories 274 calories per serving
- Place the tin on the heated baking sheet and bake for 25-30 mins until the pastry is crisp and golden. Leave to cool for 10-15 mins. Remove the tin and transfer to a serving plate. If your tin doesn’t have a loose bottom, carefully upturn it onto a flat board, then flip it over onto the serving plate. Serve warm or cold with minted yogurt dip and a tomato, cucumber & pepper salad (see below), if you like.
BEST SPANAKOPITA RECIPE - HOW TO MAKE SPANAKOPITA - DELISH
From delish.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category nut-free, dinner party, appetizers, dinner, lunch
Cuisine Greek
- Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes. Let cool slightly before serving.
BAKED SPANAKOPITA PASTA WITH GREENS AND FETA - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
- 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.
SPINACH PIE IN PUFF PASTRY (SPANAKOPITA) RECIPE - FOOD.C…
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 732.3 per serving
- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
SPANAKOPITA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 5
Cuisine Greek
- Sprinkle with the sesame seeds and sea salt and bake for 30-35 minutes, or until golden-brown. Serve in slices.
SPANAKOPITA | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 50 minutes
Cuisine European
Calories 299 calories per serving
Preheat the oven to 190°C / fan 170°C / gas 5
Cook the onion in the olive oil, until soft and clear
Add the spinach, add a squeeze of lemon juice and touch of salt and pepper, once the spinach has thawed and cooked in with the onion - leave to cool.
In a bowl break up the block of feta, and add the cooled down spinach and onion mix – mix together thoroughly
Prepare the pastry – Remove the filo pastry from its packaging and cover with a damp tea towel (keeping it covered as you work). Take a sheet at a time, brush all over with melted butter then lay in the tin, so it covers the base and overhangs the sides. Take another sheet, brush with butter and lay on top, overlapping the sheet already in place, one you have 3 layers, add your spinach and feta mixture
Now add more sheets to top the pie, with butter brushed in-between each
Once you’ve used all the pastry – score the top into squares, how you will end up serving each piece
Have a final brush of butter, sprinkle some nigella and sesame seeds over the top and bake for around 25-30 minutes or until the pastry is golden brown
SPANAKOPITA RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Main-course
Preheat the oven to 180C.
Trim any spinach roots, wash the leaves and drain well, then coarsely shred them and set aside.
Place the feta in a large bowl and roughly mash it with a fork. Add the ricotta, parmesan, eggs, breadcrumbs, nutmeg, pepper, oil, dill and green onions and mix well. Add the spinach and mix lightly but thoroughly with your hands.
Lightly oil a 20x30-centimetre baking dish. Lay a sheet of filo on a work surface and brush it with butter. Top that with another sheet of filo, brush with butter and continue until about half the filo is used.
When you're not using the filo, cover it with a dry tea towel and then a damp one to stop it from drying out.
Gently lower the buttered filo rectangle into the baking dish, making sure the pastry goes right into the corners of the dish. Tip the cheese and spinach mix into the filo base and spread it out evenly.
Layer the remaining sheets of filo on top, brushed with butter, ensuring the final sheet is well buttered. Trim off any overhanging pastry and tuck in the sides. Use a sharp knife to score the pastry diagonally (piercing the pastry allows air to escape during baking and keeps the top crisp).
Lightly sprinkle sesame seeds on top and bake in the oven for 45 to 60 minutes or until it is well browned.
Gently shake the baking dish; the spanakopita should slide easily when it is cooked. Cover it with foil if it is over-browning.
Cool it on a rack for 15 minutes before serving.
Serve with: Frank Camorra's fattoush salad.
SPANAKOPITA - BBC GOOD FOOD
From bbcgoodfood.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine Greek
- Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set. Gently shake the pan and the spanakopita will slide easily when cooked. Cover with foil if over browning. Cool on rack for 15 minutes before cutting to serve.
SPANAKOPITA - BBC GOOD FOOD
From bbcgoodfood.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine Greek
- Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking. Sprinkle lightly with water and bake in preheated oven for 45 minutes to 1 hour or until well browned and set. Gently shake the pan and the spanakopita will slide easily when cooked. Cover with foil if over browning. Cool on rack for 15 minutes before cutting to serve.
SPANAKOPITA CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 10 minutes
Category Dinner, Side Dishes
Cuisine Mediterranean
Calories 262 calories per serving
- Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.
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