Spanakopita | Greek Spinach Pie

Spanakopita | Greek Spinach Pie

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Equipment

• 1 Oven
• 1 Deep Pot
• 1 baking square deep dish of about 9X13

Ingredients

  

Main Ingredients

• 1 pack phyllo pastry #4 (Thaw overnight in the refrigerator, until ready to start assembly)
• 2 lbs fresh spinach
• 2 tbsp olive oil
• 1 diced onion
• 6 minced garlic
• 16 oz feta cheese, crumbled
• 8 oz cottage cheese, full fat
• 4 oz mascarpone or cream cheese at room temperature
• 2 large eggs beaten, at room temperature
• 6 scallions, finely sliced
• 1 tsp salt (0.5 for the 1st half of the spinach, 0.5 for the other half spinach)
• 2 tsp black pepper
• 1 bunch fresh chopped dill
• 3 tbsp fresh chopped parsley
• 1 cup clarified butter, melted

Optional Ingredients

• Sesame seeds to spread at the end on top

Instructions

 

• Pre-heat the oven to 450°F.
• -Using a large deep pot at medium heat add olive oil, and chopped onions and saute for 5 minutes. Then add the garlic, and stir for another 5 minutes. Remove from the pot and set aside.
• -Using the same deep pot, add 1/4 filter water and half of the fresh spinach, half of the salt, and some pepper, and cover. Allow the spinach to steam for about 5 minutes, then add the rest of the spinach, salt, and some more pepper. (Don't overdo it with the salt as the feta is salty).
• -Once the spinach is cooked, remove it from the pot in a large bowl to cool down. Then using a cheese cloth squeeze the excess water out of the spinach.
• -Now add the onions and garlic, that we had set aside earlier and incorporate all 3 ingredients, and set aside.
• -Combine all 3 cheeses in a bowl, and mix well, add the eggs and mix again.
• -Add the scallions, parsley, and dill, and incorporate all the herbs and cheeses. (taste the filling before adding the spinach, just in case you feel it might need a little more salt and pepper.
• -Add the cheeses to the bowl with the spinach, and incorporate very well.
• -Brush the bottom of the baking dish with the clarified butter.
• -Unwrap the phyllo and lay the sheets in two parts, to start the assembly. Make sure you have everything you need in front of you, (greased dish, melted butter, phyllo sheets laid out and filling). You have to work fast to avoid the sheets drying up and cracking.
• -Start with 3 sheets and butter, then 1 sheet and butter, and so on, until done with the 1st half.
• -Now spread the filling all over the phyllo dough. Then repeat the 3 sheets and butter, then 1 sheet and butter until you are done.
• -Using a sharp knife to cut the phyllo dough into even pieces, make sure to cut all the way through to the bottom of the dish or pan.
• -Poor the remaining clarified butter over the entire top of the pie, allow the butter to seep down into the cuts. You can also tilt the pan to incorporate the butter, and cover it with foil only for the first 20 minutes, then remove the foil for the remaining time, to allow it to toats on top.
• Optional: Add sesame seeds on top.
• -Reduce the oven temperature to 350 degrees, place your dish in the middle rack, and bake for about 40 to 50 minutes or until golden brown.
• -Let it sit for about 15 minutes before serving.
• NOTE: You can also choose to assemble the pie this way: First remove the sleeves of the phyllo from its wrapping and gently unfold it and split the dough in half. Lay half of the stacked phyllo dough in the bottom of the pan and smooth to fit the dough, add butter and spread the filling, then add the second half stacked phyllo to the top. Then cut the pie into square pieces with a sharp knife, and finish it up by adding the rest of the butter, tilting, and spreading it all over.

Video

If you haven’t tried my Spanakopita, you are in for a big surprise. This is just so good! The dish is a classic delicious Greek spinach pie, made with phyllo dough and a comforting filling of spinach with feta cheese, cottage cheese, and mascarpone or cream cheese) and fresh herbs. By the way, did you know that this is a Mediterranean dish? Spanakopita is a Greek name, Spanako means Spinach and pita means pie. It’s a very healthy dish, and even great for those on a low-carb diet. I also included an appetizer version using phyllo mini cups, great for gatherings. I hope you enjoy this recipe. I actually had several friends from Greece who tasted my pie and were very stunned at how tasty and delicious my Spanakopita was, especially made from a puertorriquen. I hope you make my version of Spanakopita and send me a message in the comments. I would love to read how it came out and if you changed anything. Please like and share this recipe and subscribe to my channel for more recipes. I will be posting soon my version of Kolokithopita – Greek for Zucchini pie, this was also a hit, it was so delicious. You have to try it too. Enjoy!

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Spanakopita | Greek Spinach Pie

Author: Lisa Feliciano Cuisine: Greek

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 15 mins Total Time 45 mins

Servings: 8 Calories: 240 kcal

Best Season: Summer

Description

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french.

Ingredients

Servings

• 4 cup French bread (cut into bite-size pieces and dried overnight)
• 3 eggs
• ³⁄₄ cup milk
• 1 tsp vanilla
• ¹⁄₄ cup sugar
• ¹⁄₄ cup brown sugar
• 2 tsp cinnamon

Instructions

1. Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan.
   You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
2. Spray the bottom and sides of your dish with nonstick baking spray.
3. Whisk the eggs and then add the milk, vanilla, sugar, brown sugar and cinnamon.
4. Add the dried bread pieces. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.
5. Dump the mixture into your prepared dish. Cover the dish really well with foil.
   I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming).
6. Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot. Place your baking dish on top of the trivet. Place the lid on the instant pot and make sure the vent is turned to “seal”.
7. Set manual and pressure to high for 40 minutes.
8. When the timer goes off cover the vent with a towel and quick release the steam.
9. Remove the dish carefully as it will be hot and remove the foil from the dish draining.
   Top with powdered sugar, cinnamon, homemade candied pecans, and whipped cream to make it extra yummy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 730kcal

% Daily Value *

Total Fat 27g42%

Saturated Fat 9g45%

Cholesterol 195mg65%

Sodium 730mg31%

Total Carbohydrate 19g7%

Dietary Fiber 5g20%

Sugars 10g

Protein 97g194%

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Vitamin C 10 mg

Iron 12 mg

Vitamin E 8 IU

Vitamin K 5 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cook this recipe at low heat.
• Use fresh ingredients for better taste
• After cooking, wait for at least 15 minutes for better taste

Keywords: home made, vegan, gluten free