Spanakopita | Greek Spinach & Feta Pie
SPANAKOPITA:
TZATZIKI SAUCE:
Spanakopita is a wonderful savory Greek appetizer that's golden and crisp on the exterior and loaded with a delicious spinach and feta filling. Serve it with homemade Tzatziki Sauce for dipping.
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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.
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Spanakopita Recipe with Chef Ranveer Brar
#spanakopitarecipe #greekspinachpie #spanakopitarecipeathome #howtocookspanakopita #spanakopitagreekadish #spanakopitagreekrecipe #spanakopitagreekstreetfood #chefranveerbrar #globalmenu #chefranveerbrarlovefood
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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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How to Make Spanakopita | Spinach Recipe | Allrecipes.com
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Watch how to make this authentic, rich pie stuffed with spinach, onions, cheeses, and herbs that are enfolded in crispy, flaky, phyllo dough. Get tips for working with delicate phyllo, as well as how to avoid a soggy spinach mixture.
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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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Greek Spanakopita Recipe (Spinach Pie)
Watch this authentic Greek recipe for Spanakopita, or spinach pie! This recipe has been passed down in my family for generations. Never have a family celebration without it! Mmm. So delicious. My mom gives you all of the secrets so you can make a most perfect tray of spanakopita!
You'll need:
3 - 10 oz boxes frozen spinach
1.5 lbs feta
8 oz goat cheese
1 cup of butter
4 eggs
1 box of phyllo dough
Written Recipe:
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