Cover tightly and refrigerate overnight. filo pastry, greek pie, Spanakopita, Spinach pie, I love hearing how you went with my recipes! Set your masterpiece on its serving stage and be prepared for the incredible eating experience about to take place! How Often Can You Use a Towel Before It Needs to Be Washed? I used two whole bunches of parsley (parsley stems pack a ton of flavor, by the way, so don't be afraid to throw some in) Then, onions, garlic and a little dry dill weed. For both fresh and frozen spinach, drain spinach in a strainer (preferably over the sink) to get out most of liquid. bag of pre-washed spinach, chopped, and it turned out great. Any thicker, and theres too much filling. Stir for 2 minutes to combine, then remove from heat and set aside. 2 garlic cloves, minced.
Soften the onions in a skillet with a little oil. Cut Spanakopita ONLY PART-WAY through into squares, or leave the cutting to later. Preheat oven to 400F (200C). Finely grate the zest of 1 large lemon and add 1 tablespoon zest to the bowl (reserve any remaining zest for garnish). Spinach, feta, dill, and lemon are the stars of this quick and easy recipe, with eggs stirred into the sauce like a carbonara. Lay another sheet of phyllo dough on top and brush with olive oil.
Above all, savor your finished product. Heat 3 tablespoons olive oil in a large skillet over medium heat. It was less expensive than a giro or souvlaki but just as satisfying, despite the lack of meat. You can see in the photo above how the filo pastry topping is still ultra-flaky but is still (happily) sitting comfortably atop the Filling. Then wrap it in plastic wrap and freeze it. My company, Sweet Greek Personal Chef Services, tantalizes palates in Los Angeles and beyond with full culinary services, recipe development, cooking classes, and Greek-themed pop-up dining experiences. To Assemble the Pie: Unroll thawed phyllo and keep it covered with a moist kitchen towel while working. Serve warm for an impressive but easy to make vegetarian main dish.
Everything should be there. Then I freeze them to easily bake off at a later time. That and mousakka prounouned moose ah ka!! While the cheesy filling is central to spanakopita, and all the butter used to coat the dough adds flavor as well, Hahn does say that if you can find plant-based feta and butter substitutes that you like, you could easily veganize this dish. 5 Secrets to Meal Planning + Free Toolkit! It can also be frozen for up to 2 months. Stir for 2 minutes to combine, then remove from heat and set aside. Appetizer / Brunch / Greek Recipes / Recipes / Side Dish / Vegetarian. The pic below is of grilled octopus with nectarines and arugula. If you're a feta lover feel free to increase the amount in this recipe. Sesame seeds To sprinkle on the surface. This is the best recipe! Dont skip it! Brush with oil, then layer with the remaining sheets of phyllo dough, brushing each with oil. Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. 2 tablespoons chopped fresh dill 8 ounces feta cheese crumbled 1 egg lightly beaten salt and pepper to taste 1 pound phyllo dough sheets thawed 3/4 cup butter melted Instructions Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. Dill, the most common herb. Bake in preheated oven until golden brown, about 45 minutes. All rights reserved. Im trying to follow this recipe but it ends right after making the filling what am I doing wrong. You can use olive oil instead of butter (or a mix) to brush on the phyllo. In rural Greece, smaller amounts of spinach are used, with the missing part substituted with leeks, chard,and sorrel. in a colander to let it drain in the sink. -chuck. I always order spanakopita when I go out to eat, its one of my all time favorite dishes. Add the rest of the filling ingredients to the pan, Stir to combine to make sure the spinach is ); Nutmeg This is the signature spice used in Spanakopita fillings; Cayenne pepper Just a touch, not to make it spicy, but to provide a hint of warmth. You know I always offer convenient alternatives if I think I can get away with it, but in this case, I cant! Fresh Dill While it is more common to have dried dill on hand, you may find yourself with fresh dill and a recipe 2. This keeps them from drying out. In a colander, massage the fresh spinach leaves with a good sprinkle of salt. I use a potato ricer to press the liquid out, you can also use your hands or a thin kitchen towel to gather the spinach and wring out the liquid. Freeze it before baking. All you have to do is make the pie up until you finish assembling it. This is a wet ingredient that makes the filling nice and juicy, but not so wet that it makes the pastry base soggy; Greek kefalotyri cheese A traditional Greek hard cheese made from sheep or goats milk. Add the rest of the filling ingredients to the pan, Stir to combine to make sure the spinach is It is also one of the most versatile. To assemble the spanakopita: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. It adds more flavor especially with the addition of spring onions (or red onions and/or leeks).
-Do not skimp on the oil, but don't overdo it either. Anise Seeds. Brush with olive oil. She also says the spinach filling can be made up to five days in advance of stuffing the spanakopita. Hi Marcel, I served it with the Italian mega salad. See recipe video below for visual demo; Pinch corners firmly to tuck in the surplus filo pastry; Trim the filo pastry all around using scissors so it is around 2cm / 4/5 high. 2. No cooking, no squeezing out the water from frozen spinach. She was organized and efficient in the kitchen, and most importantly, whipped up a mouth watering meal at significantly less cost than if we had hosted this event at a restaurant. Chop well and set aside.
Slice into portions using a serrated knife. Ive learned to recreate this restaurant favorite at home, and I have to say, my version is the best ever! Cut the lemon in half and squeeze 2 tablespoons juice into the bowl. You need to brush each of the phyllo layers with a little olive oil (see the video as well). Its a little harder to source that in the U.S. so you can sub in parmesan, romano or pecorino or a mix of those. with fairy fingers. Substitutes for kefalotiri cheese are hard cheeses such as Romano or Parmesan, both of which have a similar sharp flavor and dry texture. The flavor comparison is not exact, but it also has a subtle licorice flavor on the finish. 21 -lb (12 grams.) But a little effort aside, I think youll be surprise how straightforward Spanakopita is to make! Spanakopita is encased with filo pastry on the base and top. It isnt as similar in appearance as fennel, but will still add some fresh green to finish off your dish. Lets face it, nobody wants to eat a soggy spanakopita. Add the lemon juice, olive oil, eggs, feta cheese, Greek yogurt, salt, and pepper. Stir everything in and cook the mixturefor 2 minutes. Then cut 16 sheets to size: 32 x 25cm / 13 x 10 (rectangle shapes, pictured) or 26cm / 10.5 squares. We dont want it sticking up too much higher otherwise the ends might become too browned or burn; Butter and sesame seeds Brush the surface with melted butter, then sprinkle with sesame seeds; Bake 25 minutes in a 220C/430F oven. time, was polite and professional, and cleaned up afterwards. Never try to speed up thawing by placing in a warm environment. This is used between the filo sheet layers that form the the top of the Spanakopita so they stick together rather than flying everywhere when you cut neat trick! Obviously, it is a pie. *This recipe and tutorial was originally published 11/08/2016. When the dough is ready, sprinkle some semolina (or flour) (*3) and place the dough on a working surface. Chard. Reheat in the oven until heated through. Add the onion and cook for 5 minutes, stirring frequently. Your email address will not be published. The way its written in the recipe is 3/4 cup or 12 ounces of feta (340 grams if youre on metric). The sheets will overlap the pan. Typical scene from a road trip up north Dozer sprawled across the entire back seat. Bake for 20-25 minutes, or until the tops are golden brown.
It looks beautiful and delicious! Im confused with how much feta this recipe calls for Parsley. Put a tablespoonful of spinach filling at the bottom of each pile of strips, then fold until it's encased in a triangle. Unfortunately, we don't have the sodium content for this one at the moment. It was a wonderful discovery at my New Years Eve (Take 2) party I held a couple of weeks ago that Spanakopita can be assembled earlier in the day and baked in the evening, and youd be none the wiser. Spinach, feta, dill, and lemon are the stars of this quick and easy recipe, with eggs stirred into the sauce like a carbonara.
Spanakopitas versatility and portability makes it the perfect street food as well. Spring onions (scallions). Greenhouse gases causing global warming! She made us many delicious dishes and we highly recommend her! Preheat the oven to 325. Fold any overhanging dough over the filling.
If you're a feta lover feel free to increase the amount in this recipe. How to make spanakopita Make the filling.
Fold over the corner to form a triangle. Everything was so delicious, we were literally licking our plates. thanks for sharing. You dont want to add too much butter or your spanakopita can come out greasy. Sure, wed scramble and salvage every little pastry shard we could find off the tray / table / plate. As it drains, fry the onions in the oil for 5 minutes. Using both white and black is a lovely signature look, but you could just double up on one or the other!
Preheat oven to 400F (200C). Christina is a wonderful chef! Fresh Dill While it is more common to have dried dill on hand, you may find yourself with fresh dill and a recipe 2. Spanakopita is mostly eaten as a snack in Greece, and can be an alternative to tyropita (cheese pie). Your email address will not be published. comes together in only 20 minutes and is packed with yummy Greek flavor! Fresh fennel fronds. Caraway. I don't always use the parsley if I can't be bothered to run out and buy it and still tastes great. The phyllo tends to dry out and becomes harder to use if you dont cover it and keep it moist.
Start checking for color after 30 minutes. Preparation: Instead of making handheld spanakopita, you can layer the phyllo pastry and spinach mixture into a baking dish, and then serve it in slices as a Greek spinach pie. Recipe by SILVERWOLF. **Fresh herbs: Dill, fennel, parsley, mint, whatever you have or prefer; Italian parsley and dill are more traditional, but Ive used various combinations,chopped finely,& all have worked. Most people traditionally use dill, mint, and parsley or any mix of those to your taste. If you're a feta lover feel free to increase the amount in this recipe. Wash greens well, drain, and shake or blot dry with towel. Wash thoroughly (spinach leaves are notoriously dirty!). Alternatively, blanch the spinach for 1 minute, drain and squeeze out excess water. Line a tray with baking paper / parchment paper.
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I look forward to trying more of your recipes. Substitute with leeks or red onions and keep in mind that the outcome will be sweeter. Add the trahanas (or your substitute of choice) and egg and thoroughly combine. Massage together to gently wilt the greens, then set aside. ** Nutrient information is not available for all ingredients. Start making your top crust by adding a leaf of phyllo, brushing it with butter or olive oil it and adding another on top. I made it to rave reviews, except for wheres the meat?! It was pleasure having her in our home, her food was delicious and everyone was very happy! Egg is, after all, the best food glue known to mankind! In a large bowl, combine the well-drained spinach (I squeeze it in a sieve and then in some paper towels to get all the excess water out), parsley, dill, chives, garlic, and green onions together. When thawing, do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours before using. If you're a feta lover feel free to increase the amount in this recipe.
Substitute with leeks or red onions and keep in mind that the outcome will be sweeter. It can also be frozen for up to 2 months. This recipe starts with plenty of fresh spinach, which is cooked until wilted.
Other ingredients include feta cheese, butter, oil (Hahn favors avocado, but says olive is fine), a red onion, garlic, parsley, dill, cup dill, chopped, plus more for garnish, 3 scallions, chopped, plus more for garnish. Voila! We were using a different program at the time we created that recipe & are making our way back as we can to revise the information using the new program.
Christina did our seated holiday dinner and she was amazing! I would love to be proven wrong on these points, so please do share your findings in the comment section if you try it! Dill, the most common herb. While Hahn uses frozen spinach to make her spanakopita, she says you can use 6 cups of the fresh stuff and advises "add it into the pan after you cook the onion and let it wilt before adding the other ingredients." It comes frozen or fresh, in the fridge section of grocery stores. Substitute other herbs. Turn your attention to the thawed phyllo dough, first cutting it into five strips about 3 inches wide and 12 inches long (or as long as the sheets are when they come out of the box). I'm Suzy, cookbook author and creator. This is an authentic Greek spanakopita pie recipe featuring layers of crispy, flaky phyllo dough and a rich spinach and feta cheese filling. The phyllo tends to dry out and becomes harder to use if you dont cover it and keep it moist. I used a 9-oz.
She is very sweet and also very professional! Prunes Lemon and Honey Stuffed Pork Loin, Easy One Pot Greek Cabbage and Rice Stew . This easy Spanakopita Pasta recipe (Spanakopasta!) Handle like tissue paper, ie. First, use only your hands to make a small circle. I dry using a salad spinner, in batches, or spread out on tea towels and leave to air dry. To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. An equal amount of rice, barley, or couscous can be used in its place. If you've never tried rich, cheesy, and utterly decadent spanakopita, you need to remedy that ASAP and we've got just the recipe for you! **See note on phyllo. Additionally, Feta cheese is a main ingredient. Add the garlic and dill and cook until the onions are caramelized. Welcome to Dinner at the Zoo! Bake for 50 minutes to 1 hour until golden brown. Foolproof family recipe for Spanakopita! This makes a Spanakopita pie which is 3.5 4cm / 1.4 1.6 thick which I think is the perfect thickness for a good filling to pastry ratio. On the night of the event, her execution was impeccable. 2. Chop fresh dill fronds until you have 1/4 loosely packed cup; place in a large bowl. Place the filled dough triangle on a baking sheet and keep this covered as you work with another damp tea towel. With a pizza cutter, cut the sheets into five 3-inch wide strips. Attention to the corners because they may break the phyllo. Once cut, place a damp tea towel over them to keep them from drying out. You absolutely have to rinse the salt off the spinach because with the addition of feta cheese it is going to be a salty disaster. The end result may be less traditional, but still delicious! The phyllo tends to dry out and becomes harder to use if you dont cover it and keep it moist. For the Filling: In a large bowl, combine chopped greens, chopped herbs, 1/4 cup olive oil, salt, and black pepper. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. Web1. Theres nothing quite like a hot, buttery, spinachy, cheesy spanakopita that is just out of the oven. Finely grate the zest of 1 large lemon and add 1 tablespoon zest to the bowl (reserve any remaining zest for garnish). Im not sure what youre seeing that makes the feta measurement look like that? Appetizer, Breakfast, Main Course, Side Dish, Snack. This is an obvious choice for any cook who doesnt have dill It is perfectly acceptable just to press down and seal the edges flat against the tray! Use the parsley if I think youll be surprise how straightforward spanakopita is eaten! Or couscous can be an alternative to tyropita ( cheese pie ),... Trahanas ( or a mix ) to brush each of the event, her execution was impeccable look! Of choice ) and egg and thoroughly combine to take place in Greece, smaller amounts of spinach filling... 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Wrap and freeze it it drain in the Mediterranean cosmopolitan city of Said... Only your hands to make the filling: in a strainer ( preferably over the sink fresh! Large lemon and add 1 tablespoon zest to the bowl layer with remaining! The way its written in the fridge 12-14 hours before using, her execution was impeccable excess water flaky dough. Recommended because it ca n't be bothered to run out and becomes harder to use you! Recipe calls for parsley so delicious, we do n't always use the parsley if think... Feta lover feel free to increase the amount in this recipe and tutorial was originally published 11/08/2016 off at later! Wheres the meat? frozen for up to 2 months blanch the spinach for 1 minute, and! If youre on metric ) still delicious the spanakopita and portability makes the... Spinach leaves are notoriously dirty! ) as a snack in Greece, and pepper to 1 hour or! Portability makes it the perfect street food as well ) place a damp tea.. Back seat substitute of choice ) and egg and thoroughly combine, add the trahanas ( or red and/or! Sheets into five 3-inch wide strips up afterwards her in our home, execution. Looks beautiful and delicious were literally licking our plates and raised in the Mediterranean cosmopolitan of... Are notoriously dirty! ) colander to let it drain in the fridge 12-14 hours before using and makes! Some fresh green to finish off your dish covered as you work with another tea... Spanakopitas versatility and portability makes it the perfect street food as well ) hot, buttery, spinachy cheesy! A serrated knife tablespoon zest to the bowl ( reserve any remaining zest for garnish ) always use the if. Package, place a damp tea towel leeks or red onions and/or leeks ), mint, and.! The Italian mega salad no squeezing out the water from frozen spinach -Do not skimp on the of! 400F ( 200C ) to make vegetarian main dish because it ca n't absorbed... Filling: in a colander to let it drain in the Mediterranean cosmopolitan city of Port,! Off at a later time Rice, barley dill substitute spanakopita or leave the cutting to later night the... Which is cooked until wilted of grilled octopus with nectarines and arugula you need to brush the... All time favorite dishes minutes and is packed with yummy Greek flavor about 45 minutes seated holiday and. Food was delicious and everyone was very happy impressive but easy to make advance of stuffing the.! Most people traditionally use dill, mint, and can be an alternative to tyropita cheese. As you work with another damp tea towel over them to easily bake off at a later.! Your spanakopita can come out greasy much butter or your spanakopita can come out.. Will be sweeter can be an alternative to tyropita ( cheese pie ) thoroughly combine pie I. Massage together to gently wilt the greens, then remove from heat and set.... Covered with a little oil cheese pie ) right after making the filling: in triangle. Published 11/08/2016 in half and squeeze out excess water let it drain in the sink ) to out... Everything in and cook the mixturefor 2 minutes encased in a colander, massage the fresh spinach chopped... And buy it and keep it covered with a pizza cutter, cut the sheets into five wide! It covered with a little effort aside, I love hearing how you went with my recipes leave air!, main Course, Side dish / vegetarian to 400F ( 200C ) butter or your can! Cheesy spanakopita that is just out of the event, her execution was impeccable nothing like... Be less traditional, but do n't always use the parsley if I I! Five days in advance of stuffing the spanakopita oil for 5 minutes, or leave cutting. To take place little effort aside, I think I can get away it. Greece, and cleaned up afterwards you need to brush on the oil, eggs feta! Tastes great still tastes great the zest of 1 large lemon and add 1 tablespoon to... You went with my recipes zest of 1 large lemon and add tablespoon... The spinach and the remaining sheets of phyllo dough and a rich spinach the... Feta cheese filling baking paper / parchment paper my recipes, smaller amounts spinach! To air dry after making the filling what am I doing wrong,. Doing wrong the meat? city of Port Said, Egypt also be frozen for to. > Start checking for color after 30 dill substitute spanakopita Slice into portions using a serrated knife your spanakopita come. Keep this covered as you work with another damp tea towel over them easily., in the 325 degrees F heated-oven for 1 minute, drain spinach in strainer...
2 tablespoons chopped fresh dill 8 ounces feta cheese crumbled 1 egg lightly beaten salt and pepper to taste 1 pound phyllo dough sheets thawed 3/4 cup butter melted Instructions Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. In addition to spinach, here are the other ingredients you need for the Spanakopita filling: Feta The other key filling ingredient along with spinach. This pie is a perfect thickness with a good ratio of Spinach Feta filling to pastry. Semolina is recommended because it can't be absorbed by the dough. Let aside and give 5-10 minutes time to drain some more. In a small saut pan over medium heat, add 1 tablespoon olive oil, scallions, and garlic and cook until wilted, about 5 minutes. I use fresh spinach and I do not cook it. Add the oil to a medium-sized frying pan over medium heat. Great pie. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Once the 5 minutes are up, squish the spinach against the sides of the colander (Hahn uses a wooden spoon), then add the drained green stuff to the onions in the pan. Arrange the triangles 1 1/2 inches apart on the sheet pans.
A fasting, or vegan, version of spanakopita, is often prepared during Great Lentand other religious fasts, composed of spinach, onions or green onions, other green herbs like dill, parsley, celery, olive oiland a little wheat flour, but without eggsor dairyproducts; the mixture isoven-baked until crisp.
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