How to make THE BEST Greek Spinach Pie (Spanakopita)
Watch how to make this authentic Greek spinach pie (SPANAKOPITA). This rich spinach and feta cheese pie is stuffed with onions, cheeses, and herbs that are enfolded in crispy, flaky, phyllo dough.
A super quick and brilliantly simple feta and spinach pie which uses layers of phyllo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
This recipe is widely used in Albania as well - Byrek Me Spinaq
Ingredients
- baby spinach 500g, chopped
- ricotta cheese 300g, at room temperature
- feta cheese 500g, crumbled
- spring onions 5-7, thinly sliced
- black ground pepper 1tsp
- salt 1/2tsp
- fresh dill 1 cup
- olive oil 2 cups, separated
- eggs 3, beaten and at room temperature
- phyllo pastry 1 pack at room temperature
Instructions
Preheat oven to 450°F/ 230°C degrees.
Combine the chopped baby spinach, ricotta and feta cheese, spring onions, fresh dill, and 1 cup olive oil in a large bowl and mix until everything is combined very well.
Taste the mixture and add black pepper and as much salt as you like.
Add the beaten eggs and mix well.
Drizzle some oil all over a half sheet baking tray.
Lay 3 sheets on the bottom of tray and drizzle with a little olive oil.
Place 2 sheets half in the tray and half hanging outside of the pan on all four sides of the pan.
See the video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzle all the remaining olive oil on top. This will create a crisp, light crust.
Use a sharp knife and cut the pie into equal slices.
Place in oven and immediately reduce the temperature to 350°F/ 175°C degrees.
Bake for 1 hour. The pie will be crisp and golden brown.
Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
Serve!
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Video Link:
The Best Greek Spanakopita (Updated Video)
Print this recipe here:
Ingredients
1 pound (#4) phyllo pastry at room temperature
12 ounces salted butter, melted
1 cup panko breadcrumbs
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
Instructions
Preheat the oven to 400 °F, 200 °C.
Make the filling:
In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add 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.
Assemble the Pie:
Sprinkle the breadcrumbs into a large baking pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter.
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. See the video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.
Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.
Pour the remaining melted butter on top and brush all around.
Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.
Allow the pie to rest at room temperature for 15-20 minutes and then serve. Kali Orexi!
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HOW TO MAKE SPINACH CHEESE PUFFS!
HOW TO MAKE SPINACH CHEESE PUFFS! ~ In this video I will be showing you how to make Spinach Cheese Puffs. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
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Measuring Cups:
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Ingredients:
Pastry puff
2 Cup Spinach
1/4 Cup Diced onion
1 Tbsp Minced Garlic
4 Bacon Strips
8 oz Cream Cheese
2 Eggs (Divided)
1/4 Tsp Dill Wees
1/4 Tsp Oregano
1/4 Tsp Garlic Powder
1/4 Tsp Pepper
1/2 Cup Parmesan Cheese
1/4 Cup Green Onion
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Spanakopita (Greek Spinach Feta Pie with Filo Pastry)
Spanakopita - the iconic Greek pie with a Spinach and Feta filling, with layers upon layers of buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!
PRINT RECIPE:
Spectacular Spinach Cups - Easy and Delicious
Spinach cups are simple to make and incredibly delicious. The involved a few simple spices, of course spinach, some cream cheese, cream cheese, grated Monterey Jack, and that's about it. The outcome is out of this world. These cups make an excellent Hors D'oeuvres or appetizer. Believe me, everybody will rave about them and come back for. more.
In retrospect, the only thing that I might change in the recipe is adding some onion and perhaps a stronger cheese; although they are just about perfect as is.
Watch the video, give them a try, and let us know what you think.
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Ingredients:
300 grams of frozen spinach
oil for cooking
3 cloves of chopped garlic
3 tbsp of cream cheese
1 tbsp of sour cream
1 cup of grated cheese - cheese of your choice
.salt and pepper to taste
1 sleeve of puff pastry
Method:
Add some oil into a pan over medium heat.
Preheat your oven to 390 degrees F or 190 C.
Put the garlic in and stir and saute until fragrant.
Place the spinach in and allow it to cook down, stirring frequently, until all the water and vapour cooks off. Set it aside for a few minutes to cool down.
Add in the cream cheese, sour cream, grated cheese, salt, and pepper. Cook and stir until melted down and well combined. Set aside.
Roll out the puff pastry and cut into 6 or 8 pieces depending on how big you want the cups.
Place the pastry inside a greased muffin tray and shape to your liking.
Place the baking try in the oven and bake for about 18 to 20 minutes or until the pastry in brown and cooked.
Remove from the muffin tray and let cool a bit.
Serve and enjoy your spinach cups.
Spoon about 2 tbsp of the mixture into each muffin well.
Spinach and Cheese Phyllo Pie
Stuffed flaky phyllo dough with spinach and cheese makes a delicious vegetarian dish. Full recipe at