Spanakopita Rolls | Greek Spinach Pie | Traditional & Delicious | Vegan Recipe
Spanakopita is a classic and traditional Greek recipe that's made with just a few delicious ingredients. To put our own twist on this classic, we are using phyllo dough to roll up the Spanakopita mixture that's made with cooked spinach and our Vegan Feta Cheese, making this a completely Vegan recipe! These Spanakopita Rolls are the perfect appetizer that comes straight out of the oven for your next dinner party or a simple snack for a day picnic with your family!
Products used in this recipe:
1. Kratos Olive Oil :
2. Vegan Feta Cheese :
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Spanakopita with Homemade Phyllo (Horiatiki)
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Ingredients
For the Phyllo:
3 and 1/2 cups (500g) all-purpose flour
1 heaping teaspoon salt
1 cup (250ml) lukewarm water
1 teaspoon white vinegar
2 tablespoons olive oil
For the Filling:
1 pound spinach leaves, coarsely chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese
1 pound feta cheese, crumbled
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
Toppings:
about 3/4 cup olive oil or melted butter
Sesame seeds for garnish
Instructions
Make the Phyllo Pastry:
Combine all of the phyllo ingredients in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Knead until the dough comes together and is smooth and elastic. About 5 minute on medium speed. If the dough is dry, add 2-3 tablespoons water and knead until it comes together.
Divide the dough into 8 portions and roll each piece into a ball. Lightly flour the bowl and place the balls inside. Lightly flour the dough and cover the bowl with plastic wrap. Allow it to rest at room temperature for about an hour or in the refrigerator for up to 2 days.
Make the Spinach Filling:
In the bowl of a tabletop mixer that is fitted with the paddle attachment add the ricotta cheese, the dill, salt, pepper, olive oil, and the scallions. Mix until combined.
Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated. Crumble the feta cheese and add to the mixer and mix until combined.
Assemble the Pie: Preheat the oven to 375 °F, 190 °C.
Lightly flour your work surface and roll out each piece of dough to about a 12-14-inch (35 cm) circle.
Line the bottom of a 13-inch (33 cm) round pan with 4 phyllo sheets (see video). Let about 1/3 of each sheet hang outside of the pan. Brush each layer with olive oil or butter.
Add all of the spinach filling to the pan and fold the phyllo that is hanging outside of the pan over the filling. Brush it with oil.
Layer the remaining 4 pieces of phyllo on top and brush each layer with oil.
Score the pie into about 16 pieces.
Brush the top with olive oil and sprinkle with sesame seeds if desired.
Bake on the center rack of the preheated oven for 40 minutes. Raise the temperature to 400 °F, 200 °C. and bake for an additional 20-25 minutes or until golden brown.
Allow the pie to rest at room temperature for at least 30 minutes before serving.
Serve with tzatziki sauce. Kali Orexi!
Notes
The dough can be made without a stand mixer. Mix all of the ingredients together in a large bowl and knead them until a soft and elastic dough is formed.
Pan substitutes:
13-inch (33 cm) round
9 by 13-inch (33 by 23 cm)
10-inch (25 cm) round deep pie pan
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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EASY SPANAKOPITA RECIPE - RECIPES
INGREDIENTS
3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
5 scallions, trimmed and finely chopped (about 3/4 cup)
2 tablespoons minced garlic (optional)
salt and black pepper
2 pounds baby spinach (32 ounces)
2 large eggs
1 ¼ cups crumbled feta (6 ounces)
½ cup chopped parsley
½ cup/115 grams unsalted butter (1 stick), melted
12 sheets frozen phyllo dough, 6 for the bottom and 6 for the top
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Greek Mom's Spanakopita Recipe
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SPANAKOPITA RECIPE
For the filling:
- 4-5 handfuls of chopped spinach, drained
- 2 handfuls of parsley, chopped
- 1 yellow onion, chopped
- 2-3 garlic cloves, minced
- 2 tablespoons olive oil
- 3 eggs
- a block of feta cheese, crumbled
- (feel free to use graviera cheese as well)
- 1 handful dill
- salt and pepper
Mix everything in a big bowl. Then, brush a baking dish with olive oil.
- for the phyllo dough, I used Apollo #4 sheets
- layer in the phyllo dough two sheets at a time.
- make sure to brush with olive oil
- use about 2/3rds of the box
- put the filling in
- layer the rest of the phyllo sheets on top, fold the excess from the sides
Bake in 325 degrees fahrenheit for 1 hour or until it’s golden brown.
Spanakopita Puff Pastry Braid (Spinach & Feta Pastry)
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Makes 2 Braids:
2 sheets puff pastry
10 ounces baby spinach, chopped
3/4 cup full fat ricotta cheese
8 ounces feta cheese, crumbled
1 egg
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1-2 scallions, finely sliced
optional topping: 1 teaspoon sesame seeds
egg wash: 1 egg yolk mixed with 2 tablespoons water
Preheat the oven to 400 °F, 200 °C.
Begin by preparing the spinach filling. In a large bowl, combine the spinach, feta, ricotta cheese, dill, salt, pepper, and scallions. Mix well until the spinach is completely coated with the cheeses and all of the ingredients are well incorporated.
Taste and check for seasoning. Add more salt and pepper if needed.
Beat the egg and add to the spinach mixture. Mix well until incorporated and set aside.
Lightly dust your work surface with some all-purpose flour. Roll out each sheet of puff pastry to a 12” by 15” rectangle. Place the puff pastry sheet on a baking tray lined with parchment paper.
Make an even number of diagonal cuts down each side (approx. 1 inch apart) of the rectangle.
Divide the spinach filling into 2 portions.
Spread the spinach and cheese mixture down the center of the prepared puff pastry.
Fold the diagonal strips of dough in a criss-cross pattern over the filling, forming a braid.
Press the ends together to seal the top and bottom.
Brush with the egg wash and sprinkle with sesame seeds if desired.
Chill in the freezer for 15 minutes or in the refrigerator for 25 minutes.
Bake in the center rack of the oven until puffed and golden brown. About 30-35 minutes.
Allow to cool completely before serving.
Serve with tzaztiki sauce.
Make ahead tips:
The puff pastry braid can be assembled, chilled in the freezer until firm then wrapped with parchment paper and foil until ready to bake.
The frozen (uncooked) braid can be store in the freezer up to 3 weeks.
When ready to bake, brush with egg wash, sprinkle with sugar and bake until puffed and golden. About 45-50 minutes.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Spanakopita Recipe with Chef Ranveer Brar
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Spanakopita Recipe with Chef Ranveer Brar
Spanakopita is a Greek savory spinach pie. It often also contains cheese, typically feta, and may be called spanakotiropita (spinach-cheese pie) in that case.The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg, and seasoning. Other white, preferably salted cheeses such as kefalotiri may also be mixed with the feta cheese, and some may be used as a substitute for feta cheese. Herbs such as dill, mint and parsley may be used as flavouring. The filling is wrapped or layered in phyllo (filo) pastry with butter or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. While the filo-dough recipe is most common, some recipes use a village-style pastry horiatiko, which has a thicker crust. It can also be made with puff pastry. The pastry is golden in colour when baked, the colour often enhanced by butter and egg yolk. It can be served straight from the oven or at room temperature.
For Filling:
In a pan warm 1 tbsp oil, add
1 tbsp garlic, 1 stalk chopped spring
onion and saute
Add 1 bunch blanched and chopped
spinach, switch off the heat and add
4-5 sprigs dill leaves, mix the ingredients,
Add 100 grams feta cheese in the mix,
transfer filling in a bowl and
chill it in the refrigerator
For Pastry:
In a bowl, break 1 egg,
add salt to taste and whisk
Melt 2 tbsp butter, apply melted
butter and egg mixture on a phyllo sheet
and layer another sheet on top, repeat
the same procedure and cut sheets in
long 3 inch wide strips
At the top edge of the sheet place
add h block cheddar cheese
followed by spoonful of spinach
mixture, roll the pastry with filling,
at end of the pastry apply egg
wash and pull phyllo on other side
making triangular shaped pouches and
seal the ends of pouch
Place the triangles on baking tray and
bake at 170-180°C for 10 minutes
Serve hot spanakopita with
creamed feta, fried cherry tomato,
chopped dill leaves and sun-dried
tomato
Spanakopita is ready to be served.
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