SPINACH PIE IN PUFF PASTRY (SPANAKOPITA) RECIPE - FOOD.C…
Modified from a recipe by Ina Garten. We've made this a few times for dinner, and it turned out delicious as well as beautiful. The puff pastry is much easier to work with than phyllo dough, so this comes together fairly quickly.
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 1 large pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.
- Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute.
- Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork.
- Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high.
- Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape.
- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
Nutrition Facts : Calories 732.3, FatContent 50.5, SaturatedFatContent 18.9, CholesterolContent 203.5, SodiumContent 1201.6, CarbohydrateContent 47.8, FiberContent 4.8, SugarContent 4.2, ProteinContent 23.8
SPINACH AND FETA PUFF PASTRY RECIPE - OLIVEMAGAZINE
Made big or small, served hot or cold, a classic spinach-and-cheese spanakopita never fails to satisfy and is very simple to make. As many find filo pastry a bit daunting, recipe author Sabrina Ghayour has used puff pastry here
Provided by Sabrina Ghayour
Categories Vegetarian
Total Time 45 minutes
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/fan 200C/gas 7, and line your largest baking tray with some baking paper.
- Heat a large frying pan over a medium heat. Once hot, drizzle in the oil and cook the spinach for a few minutes, stirring occasionally, until completely wilted. Tip into a sieve and allow to cool before squeezing out as much liquid as possible. Finely chop the spinach and put into a mixing bowl along with the crumbled feta, garlic granules and a generous amount of black pepper. Mix together well until evenly combined.
- Remove the pastry sheet from the fridge and unroll. Cut the sheet lengthways down the middle to make two long rectangles. Pile the filling onto one piece, leaving a generous border around the edges, but compressing the spinach to make a sausage shape along the length of the pastry. Cut little widthways slashes along the other piece of pastry, stopping just over a centimetre shy of the edges. Brush around the spinach sausage with some of the beaten egg. Gently lift the sheet up and stretch it a little to open up the slashes and then put carefully over the spinach-topped pastry.
- Use a fork to seal all around the pastry edges, crimping as you go. Brush the pastry all over with the beaten egg, avoiding getting any in the exposed areas of spinach, and then bake for 25-30 minutes or until crisp and deep golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 568 calories, FatContent 40 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fibre, ProteinContent 20 grams protein, SodiumContent 2000 milligrams of sodium
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