Feta and Spinach Filo Pie | Jamie Oliver
A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
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Summer Vegetable Lasagne | Jamie Oliver |
5 Things... Vegetarian | Food Tube Classic Recipes |
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Best Spanakopita - Greek Spinach Pie
Crispy and flaky phyllo pastry wrapped around a savoury filling of spinach, feta, onion, leek, and fennel. The best spanakopita I have ever had.
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!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Simple & Tasty Spinach Quiche Recipe
Enjoy this tasty spinach quiche for breakfast, lunch or dinner. It is surprisingly easy and speedy to make with just 5 ingredients before putting into the oven. Wonderful if served when freshly baked at home but also great to take away for a picnic.
Find the full recipe at :
Greek Spinach Pie w:Homemade Crust Kourou 2 ways!
There can’t ever be too many spanakopita recipes. In this version, I combined the classic spinach pie filling with tender kourou pastry. As a result, a delicious combination of flavors emerged. Since life is all about options, I made two different versions: mini pies, also known as pitakia in greek and turnovers or hand pies in English. Call them whatever you want because, in the end, they are delicious!
Print this recipe on my blog:
Makes 2 pies or 36 turnovers
For the Kourou dough:
4 cups all-purpose flour
1 cup olive oil
1 cup Greek Yogurt (strained yogurt) or sour cream
1 egg
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
For the filling:
• 1-pound baby spinach leaves, roughly chopped
• 6 scallions, finely sliced
• 3 teaspoons dried dill
• 15 ounces ricotta cheese
• 1-pound feta cheese, crumbled
• 3 eggs
• 1/3 cup olive oil
• ½ teaspoon salt
• Black pepper to taste
Eggwash: 2 egg yolks with 3-4 tablespoons of milk/water
Make the kourou dough:
Note: Make a double batch of the kourou dough to use up all of the filling.
Combine the flour, sugar, and salt in a bowl and whisk together.
Combine the olive oil, yogurt, egg, and lemon juice together in a large bowl and whisk together until smooth. The mixture will look curdled but, that’s ok!!
Slowly add the flour mixture to the wet ingredients and whisk to combine. Once the mixture becomes too thick to use the whisk, switch to your hands, and knead it until a dough comes together.
Cover with plastic or with a kitchen towel and set aside at room temperature to rest for 30 minutes.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set aside.
Preheat the oven to 400 °F, 200 °C.
Lightly grease your work surface with olive oil. This will help the pastry roll out very easily.
Cut the dough into two equal portions. Cut each portion into 8 pieces.
Roll each portion out into a ball.
Gently roll out each ball into a 5-inch round circle. You can do this using your fingertips to press the dough gently out into a circle. Use a rolling pin if you prefer doing it that way but do not add any flour to the dough otherwise, it will become dry and tough.
Place a tablespoon full of the filling onto the rolled-out circles.
Add some crumbled feta or your favorite cheese, if desired.
Fold over to cover the filling.
Gently press the edges together to seal.
Place the pies onto the prepared baking pan. 8 on each tray.
Use a fork to press down the edges to create a decorative design.
Brush the tops of the pies with the egg wash
Bake for about 30 minutes or until golden.
Halfway through baking, rotate the trays. Place the bottom tray on the top rack and the top tray on the bottom for even baking.
Serve warm. Enjoy!
Notes:
The turnovers can be stored in the freezer (before they are baked) for up to 3 months.
Place the filled pastries onto a baking tray and chill them in the freezer until they are hard. Transfer them into freezer-safe bags/containers. It is better to freeze them without the egg wash.
When ready to bake, place the frozen pastries onto a baking tray(s) lined with parchment paper, brush with egg wash and bake in a preheated 350 °F oven until golden. About 40 minutes. They do not have to be thawed. They can be baked frozen.
For the pie, wrap it with foil and then with plastic. It will keep fresh in the freezer for up to 3 months. When ready to bake, place it in a cold oven and then set the temperature to 350 °F. Bake for 1 and 1/2 hours or until golden and the filling is bubbling.
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!