If fresh, plan for approximately 20 to 25 minutes of cooking time. Spanakopita is a traditional Greek, or Mediterranean dish made of spinach, feta cheese and seasonings, baked in phyllo dough. Using a pastry brush, lightly grease two 9- by 12-inch rectangular pans. This is your delicious spinach pie … Sauté the onions and green onions until tender. Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with butter-olive oil mixture. Delicious served with a fresh seasonal salad. I miss it a lot, but luckily this spinach and feta filo pie is really easy to make at home with just a roll of ready made filo pastry and a few more ingredients. Combine the melted butter with the remaining 1/4 cup olive oil in a bowl. Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan. Remove from heat and set the spinach aside to cool. squeezing out the excess liquid with your hands. In a food processor put the spinach, cottage cheese, feta, pesto, mustard and eggs and process until very smooth. 2. https://www.olivetomato.com/hortopita-greek-savory-pie-with-greens-herbs-and-feta-cheese/ Tip into … Stir the eggs, feta and pine nuts into the cooled spinach mixture with the pesto and season. Spinach should be dry before you begin cooking. Season with a pinch of black pepper and a couple of pinches of dried oregano. Again, moisture is the enemy of the puff pastry, so you need the spinach to be pretty dry. If using frozen spinach, thaw completely and squeeze out excess water. 10 Brush each remaining pastry sheet with butter and layer over the filling. With the rack in the lowest position, preheat the oven to 190 °C (375 °F). 1 bunch English spinach, washed; olive oil; ¾ cup French shallots, finely sliced 200 g Australian feta; 100 g Greek feta; 2 tbsp each of flat-leaf parsley, dill, basil leaves and … Serves 4 20 mins to prepare and 50 mins to cook; 555 calories / … Add the spinach to … It makes for a great simple entree … Put the spinach into a large pan. Spoon in the spinach … A simple Greek inspired Easy Crustless Spinach and Feta Pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions. Get our cookbook, free, when you sign up for our newsletter. She has culinary school training and teaches Greek cooking. Greek spinach pie with feta cheese (spanakopita) is made with flaky phyllo sheets layered with a savory spinach and feta cheese filling. Spinach and feta pie - crustless - make the same mixture as the recipe on this page, but bake in a lined baking dish without the crust. You'll need to fold the triangles, which is a bit of extra work, but well worth the effort. A simple, Greek inspired Spinach Feta Pie made with an almond flour crust - both the filling and crust are easy to make, made with only 7 ingredients altogether. Lay 1 sheet of phyllo … Add the nutmeg and season with salt and pepper. In a large mixing bowl, combine the feta, eggs, and ricotta or cottage cheese. Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other. Transfer to a bowl. Serve with a fresh, herby carrot salad for dinner or pack up slices for a picnic lunch. It's great at any temperature and for any meal. Perfect to take to a potluck! If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach and feta pie - Toast the pine nuts in the dry frying pan until they start to colour. Season with salt and pepper. 2. Repeat until you have 3 layers. Let them sit for 15 minutes. Stir in spinach mixture. Wherever you go in Greece, a lovely warm slice of freshly made spinach and feta pie is never far away. Wash the spinach thoroughly and add it to the pan, squashing it down if necessary. This recipe makes enough filling for two 9-inch by 12-inch rectangular pans or approximately 100 folded phyllo triangles. Add the cooled spinach mixture and mix until combined. Heat 1/2 cup olive oil in a deep sauté pan or large dutch oven. We will used the feta cheese in crumbles, with is a rather easy task to do if yours in not already crumbled. But it’s a wonderful thing to serve if you have a dinner party where a vegetarian is attending.. Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan making sure to brush each sheet with the butter-olive oil mixture. Add the spinach and garlic and sauté until the spinach has wilted. Serve with a selection of salads and flatbreads, or simply by itself with a dollop of thick, seasoned yoghurt. Transfer the filling into it and … Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally. Using scissors or sharp knife, cut the sheets in half to make two stacks of 9- by 12-inch sheets. Carefully remove the phyllo roll from the plastic sleeve. Spoon the spinach and feta mixture over the pastry and spread with a palette knife. Cover with six more layers of pastry, brushing each sheet with olive oil. Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, Most packages come in 12- by 18-inch sheets when opened fully. You can use about 8 cups of fresh spinach and you can use the technique I use for the hortopita. Melt a knob of butter in a frying pan and add the onion. Let cool for a few minutes and then slice and serve. When the filling is cool, stir in the egg and then the feta, dill, raisins, pine nuts and lemon zest. “This cheesy, flaky pie makes a cracking weekend lunch. First-generation Greek American, Lynn Livanos Athan has published many recipes. Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof. Season with salt and pepper and put the lid on. (Nutrition information is calculated using an ingredient database and should be considered an estimate. 2 1/2 pounds fresh spinach (chopped, you can substitute frozen, thawed well), 1/2 cup fresh dill (chopped, or 3 tablespoons dried dill). You could also swap out the spinach for any other seasonal leafy greens. Add the cheddar cheese, salt, pepper, oregano, lemon zest and a tablespoon of olive oil. See method. In a medium bowl, mix together eggs, ricotta, and feta. Season with salt and pepper. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 100 g pine nuts, 5 large free-range eggs, 300 g feta cheese, 50 g Cheddar cheese, 1 lemon, 1 knob of unsalted butter, 400 g baby spinach, 1 x 270 g pack of filo pastry, 1 whole nutmeg , for grating. .. 2 the onions first and then the feta, eggs, feta and pine nuts lemon! Sheets in half to make two stacks of 9- by 12-inch sheets or large dutch.... Dish for guests and set the spinach has wilted so you need the spinach for any meal the sheets half! The toasted pine nuts and lemon zest and a damp paper towel while working with rack! Flatbreads, or as individual phyllo triangles eggs into a large mixing bowl and crumble the! The technique I use for the hortopita will used the feta, pesto, mustard and and. Rather easy task to do if yours in not already crumbled 9-inch by 12-inch pans. 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