8 base layers: Layer 8 sheets of filo pastry on the tray, brushing each layer with melted butter. Filling: Spread filling on filo pastry. Smooth surface and leave a 2.5cm / 1" border. 8 Filo topping layers (Note 4): Cover spinach with a sheet of filo pastry. Brush with butter, sprinkle with Kefalotyri. Brush the folded sides well with olive oil. Cut Spanakopita ONLY PART-WAY through into squares, or leave the cutting to later. Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve.
Spanakopita (Greek Spinach Pie) RecipeTin Eats
Watch how to make this recipe. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a. It is perfectly acceptable just to press down and seal the edges flat against the tray! This makes a Spanakopita pie which is 3.5 - 4cm / 1.4 - 1.6″ thick which I think is the perfect thickness for a good filling to pastry ratio. Any thicker, and there's too much filling. Any thinner, and there's too much pastry! Add the whisked eggs, olive oil, salt, pepper, and white rice to the spinach mixture. Use your hands or a large spoon to mix the ingredients together. Add in the cooled sautéed onions and crumbled feta. Stir together and set the spinach pie filling aside. STEP 4: Roll out the dough. Instructions. Preheat oven at 350 degrees Fahrenheit (180 Celsius) Heat a medium pan with one tablespoon olive oil. Sauté the onions until soft. Add the spinach (make sure you have squeezed out the water). Sauté spinach with onion for a few minutes. Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more.
Easy Spanakopita Greek Spinach Pie Supergolden Bakes
Lightly oil a 9-inch square baking pan. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. In a small sauté pan over medium heat, add 1 tablespoon olive oil, scallions, and garlic and cook until wilted, about 5 minutes. Add the hot mixture to the greens and combine to further wilt the vegetables. Add the trahanas (or your substitute of choice) and egg and thoroughly combine. Assemble the pie: Brush the bottom and sides of a 9x13-inch baking dish with melted butter. Unwrap the phyllo and set the stack of sheets next to the pan. Working quickly, brush the top sheet of the phyllo stack with butter and set it in the pan. Repeat buttering and layering the phyllo with 8 more sheets. Make the filling. Start by sautéing the onion and garlic in some olive oil over medium heat. Add in spinach and cook until wilted. Discard the excess liquid and leave the spinach to cool for a few minutes. Once the mixture is cool, mix it with chopped parsley, dill and green onion. Add in crumbled feta and the eggs.
Spanakopita the Greek Original Recipe Cook with Jess
Instructions. Preheat the oven to 325°. In a large bowl, combine the well-drained spinach (I squeeze it in a sieve and then in some paper towels to get all the excess water out), parsley, dill, chives, garlic, and green onions together. Add the lemon juice, olive oil, eggs, feta cheese, Greek yogurt, salt, and pepper. Place on a baking sheet and cover with a kitchen towel. Repeat with remaining filling and phyllo sheets. Brush all the tops of the spanakopita with butter. Place in the oven and bake until golden brow and crispy, about 18-20 minutes.
Place 10 sheets of filo dough one sheet at a time into the baking dish, brushing each sheet with melted butter. Put filling into baking dish. Add 10 more sheets of filo dough, buttering each one. Beat the egg yolk and brush the top sheet of filo with the egg. Cut into squares before baking (12 or so). Alternatively use commercial phyllo dough. When done, heat the oven to 200C/fan 180C/gas 6. To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
Spanakopita recipe
Once hot, add onion and cook until tender, about 5 minutes. Add garlic and cook for 30 seconds more, or until fragrant. Remove from heat and cool to room temperature. In a mixing bowl combine the onion and garlic along with the remaining filling ingredients and the remaining 2 tbsp olive oil, mix well. Add in the cooked leek and spinach mixture, and mix again. Stir in the chopped dill. Preheat oven to 375 degrees Fahrenheit. Grease a 13×9 baking dish, and layer 10 sheets of the phyllo dough to the bottom, buttering each sheet of phyllo with the melted butter. Add the spinach, feta, and leek filling.
