Spanakopita Recipe

Spanakopita Recipe Ina Garten

Greek Spinach Pie with Feta Cheese (Spanakopita) Recipe. Green Beans Vs String Beans. Greek spinach pie with feta cheese (spanakopita) is made with flaky phyllo sheets layered with a savory spinach and feta cheese filling. Spanakopita can be made as a "pie" or pita, or as individual phyllo triangles. You can keep trays of uncooked spanakopita in the freezer as a handy appetizer or side dish for guests.

It freezes very well and heats beautifully. This recipe makes enough filling for two 9x.

1. The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the secret.
2. Spanakopita can also be made with other greens, such as dandelion or chard, in place of spinach. You can use 1 lb. frozen chopped spinach instead of fresh. Thaw the.

Greek Spanakopita. 32. This classic spinach pie is made with phyllo dough. Easter Breakfast & Brunch Recipes. Pinterest. A delicious phyllo pie recipe made with spinach and feta cheese, spanakopita is a classic Greek favorite that will work as an appetizer, side dish, or meal. Easy, classic spanakopita recipe! Delicious Greek spinach pie with golden, crispy phyllo crust. Recipe comes with tips, video, and step-by-step photos. Foolproof!

Spanakopita (Spinach Triangles or Pie) Recipe. 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 3. 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 1. 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 2.

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 1.