Greek Spinach Pie Recipe (Spanakopita)
Spanakopita – traditional Greek spinach pie that is made with crispy phyllo dough layers at the top and bottom, in between there is delicious spinach-cheese-herbs mixture. This savory pie recipe is super easy to make. This this is perfect for holidays, weekends, parties or any other occasion.
Full written and printable recipe:
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Ingredients:
7-10 Phyllo (fillo) sheets, at room temperature
1/3-1/2 cup (80-120ml) Olive oil
2 pounds (900g) Spinach
1 Large onion, chopped
2-3 Spring onions, chopped
1/4 bunch Parsley, chopped
1/4 bunch Dill, chopped
12oz (340g) Feta cheese
12oz (340g) Ricotta cheese
Salt to taste
Pepper to taste
1/4 teaspoon Nutmeg
1 teaspoon Dried oregano
Lemon zest from one lemon
Directions:
1. Preheat oven to 350F (180C).
2. Make the filling: in a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted.
3. Drain excess liquids and transfer to a large bowl. Crumble the feta cheese and ricotta cheese into the bowl, then add chopped spring onions, parsley, dill, lemon zest and spices. Mix until well combined and set aside.
4. Assembly: brush the bottom of a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with olive oil. Take a sheet of pastry and place in the baking dish, that way so that some of the pastry hangs over the side. Brush with olive oil. Add 2-3 more sheets in the same manner, and brush them with olive oil between every layer.
5. Evenly spread the spinach and feta filling over the phyllo crust. Then, cover with 3 layers of phyllo, brushing with olive oil in between the layers. Fold the flaps or excess from the sides and brush the top layers with olive oil.
6. Using a very sharp knife cut the pie into rectangles or any other shape.
7. Bake for 40-45 minutes or until golden brown.
8. Allow to cool for 15 minutes before serving. Serve with fresh Greek salad:
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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:
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
Links from the video:
Summer Vegetable Lasagne | Jamie Oliver |
5 Things... Vegetarian | Food Tube Classic Recipes |
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How to Make Spinach Quiche | Allrecipes.com
See how to make an easy spinach quiche. This recipe is flexible, and you can adapt it by substituting different vegetables or cheeses.
Get the recipe for Bailey's Spinach Quiche @
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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.
Spinach and cheese Quiche Recipe
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.
Printable Version:
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Ingredients:
For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
Method:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
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Kitchen Equipment:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
Cake stand:
Food Processor:
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