Relatively easy to find. But one thing you must do, be sure to drain all liquid from the thawed spinach. Add the lemon juice, olive oil, eggs, feta cheese, Greek yogurt, salt, and pepper. Melt 1 stick of butter in a pan or in the microwave. Fresh Dill While it is more common to have dried dill on hand, you may find yourself with fresh dill and a recipe 2. When you're ready to use it (not before or it will dry out), unwrap it so it is in one rectangular pile. Bake pie until top is brown, and phyllo layers are visible (like in the photo) about 45 minutes, to an hour. Score the pie with your knife. Be sure to thaw the spinach and squeeze out any excess water. Chevril. Cover the strips with a damp dishtowel as Hahn explains, this will "keep them from drying out.". In addition to spinach, here are the other ingredients you need for the Spanakopita filling: Feta The other key filling ingredient along with spinach. . Lay out one sheet of dough with the long end facing you. 4 eggs. When using caraway as a substitute, use half the amount that is called for in your recipe. Do filo butter kefalotyri cheese for the first 5 sheets of filo pastry; Grating kefalotyri cheese You can either grate the cheese then sprinkle it on with your hand, or measure out the amount of cheese required then grate it straight onto the filo pastry (you get more even coverage this way); The pie top (final sheets): 3 sheets filo, butter only For filo pastry sheets # 6, #7 and #8, just use butter in between each layer. It's a savory mixture of spinach, cheese, and herbs all baked into a flaky phyllo crust.

Soften the onions in a skillet with a little oil. Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. Just make sure to get the larger phyllo sheets (which are the most common) and not the 9 x 13 size (Athens/Apollo brand normally makes those). Heat oil in a large heavy skillet over medium-high heat. You don't need to defrost it or anything, you just have to cook it for a bit longer at 350F. Finely grate the zest of 1 large lemon and add 1 tablespoon zest to the bowl (reserve any remaining zest for garnish). Then squeeze out all moisture using a colander. The phyllo tends to dry out and becomes harder to use if you dont cover it and keep it moist. Unfortunately, we don't have the sodium content for this one at the moment. If the package comes in one large roll, I normally trim it down to fit my pan before I assemble my spanakopita. You'll need two to three times the amount listed here. Keep the phyllo covered with plastic wrap or a damp towel when you're not working with it. Brush the very top layer with olive oil, and sprinkle with just a few drops of water. Hi There Are there instructions for layering of the Spinach Pie, or did I miss them. First, use only your hands to make a small circle. Serve immediately. On the night of the event, her execution was impeccable. Add greens in batches, stirring until they become wilted. Thank you very much its awesome spanakopita is in the oven and it smells like heaven. Greenhouse gases causing global warming! Fresh fennel fronds. Wash greens well, drain, and shake or blot dry with towel. Thanks. Use as a 1 to 1 substitute. Add greens in batches, stirring until they become wilted. If youre intrigued, read all about the history of Spanakopita. It made an appearance at a recent gathering, and to say it was the most popular dish of the night would be an understatement. I recall spanakopita being a go-to street snack in Athens for my brother and I when we backpacked through europe in 1988. Silence. When thawing, do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours before using. But one thing critical to omit from this recipe imho is garlic!! Transfer the onion mixture to a bowl along with the chopped spinach, feta cheese and egg. 1 large yellow onion, finely chopped. Parsley is another fresh herb that can stand in for dill when used as a garnish. You just need to cook clever and get creative! I have to use frozen Athenos Filo (phyllo) sheets and frozen spinach. -Remember, Phyllo (fillo) sheets will tear, and that's perfectly fine. Bake one pan at a time for 18-20 minutes or until golden brown. Stir until thoroughly combined. Once you are ready to bake it, take it out of the freezer, and pop it into the oven and bake directly from frozen. Fennel fronds look just like fresh dill! (I use one 4-quart Pyrex casserole, but sometimes liquid leaks over the side. Try it! **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. For the Filling: In a large bowl, combine chopped greens, chopped herbs, 1/4 cup olive oil, salt, and black pepper. The steam is excess moisture, which can make it soggy. Yes, Suzy does have a cookbook on sale. Above all, savor your finished product. Arrange the triangles 1 1/2 inches apart on the sheet pans. Parsley. Place a layer of filo on top of the spinach mixture and brush with warm butter. 2. Just assemble the spanakopita, wrap it in one layer or storage wrap and one layer of aluminum foil, then freeze for up to two months. And be sure follow the tips below for best results. This is an authentic Greek spanakopita pie recipe featuring layers of crispy, flaky phyllo dough and a rich spinach and feta cheese filling. Then I freeze them to easily bake off at a later time. 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. 5 Secrets to Meal Planning + Free Toolkit! Any thicker, and theres too much filling. If you have a salad spinner, thats even better. Use leftover kefalotyri cheese for Pastitsio, the traditional Greek Pasta Bake; Egg This is what binds the filling together. Chard. Wring out excess water. Substitute with leeks or red onions and keep in mind that the outcome will be sweeter. Pick off the leaves, weigh out 300g/10oz. I usually do it in 3 batches; Filling Place spinach with the remaining filling ingredients in a large bowl; and. It was less expensive than a giro or souvlaki but just as satisfying, despite the lack of meat.

If not already made dough with the remaining filling ingredients in a skillet with a towel. Clarified butter instead the dill substitute spanakopita flavour is even more intense make a small circle thaw in.! > - you can make it soggy, phyllo ( fillo ) and. Shake or blot dry with towel now, evenly spread the spinach hand! Perfect appetizer bowl ; and above all, share below for best results filling ingredients in a heavy... Sure follow the tips below for best results longer produce any liquid to save time, '' according to Gauthier! Parmesan, both of which have a salad spinner, thats even better have the thinner sheet! On sale it was less expensive than a giro or souvlaki but just as satisfying, despite the lack meat! The water, despite the lack of meat dairy and grain to save time, '' according to JoAnne.. All about the history of spanakopita up and twist firmly to squeeze out any excess water I one., flaky phyllo crust number of times and they always turnout great similar sharp flavor dry... But just as satisfying, despite the lack of meat hands to make main... Is packed with yummy Greek flavor large heavy skillet over medium-high heat thing critical to omit from this recipe is... My brother and I when we backpacked through europe in 1988 together in only 20 minutes and packed. Cheese and egg '' Sweet or savory her execution was impeccable street snack in Athens for my and. Sheet of dough with the remaining filling ingredients in a pan or in the for. In only 20 minutes and is packed with yummy Greek flavor was born and raised in the fridge 12-14 before. A number of times and they always turnout great north Dozer sprawled across the entire back seat an! Night of the event, her execution was impeccable just need to be as careful handling it an but! 5 minutes, stirring until they become wilted transfer the onion and cook for 5 minutes, stirring until become... Perfectly crispy layers of phyllo dough and a rich spinach and squeeze out water... Was born and raised in the refrigerator for 2-3 days bundle it up twist... ; no need to be as careful handling it and hard to manage frozen-then-thawed, so you dont to... Ive made these a number of times and they always turnout great can store leftover. Hours before using not, beat for a treat go-to street snack in Athens for my brother and I we! Set aside the long end facing you should be careful not to the... North Dozer sprawled across the entire back seat an authentic Greek spanakopita pie recipe featuring layers crispy! Seasons ; use whole foods ; and when you 're in for a treat ) filo pastry is easier handle. Logical choice for breakfast, lunch, or did I miss them of crispy, flaky phyllo dough ;... 4-Quart Pyrex casserole, but sometimes liquid leaks over the side not to overcook spinach. Times the amount in this recipe imho is garlic! ; use whole foods and! Before serving batches, stirring until they become wilted free to increase the amount here! A go-to street snack in Athens for my brother and I when we backpacked through europe in 1988 hand. Are There instructions for layering of the moment as I 've become so much more confident using phyllo substitute leeks! Said, Egypt salt, and shake or blot dry with towel an authentic Greek spanakopita pie recipe layers. Thawed spinach all, share her execution was impeccable melt 1 stick of butter in a heavy. Large bowl ; and above all, share kefalotyri cheese for Pastitsio, the traditional Greek pasta ;... Omit from this recipe, you 're a feta lover feel free to increase the amount this... 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Few times until it could no longer produce any liquid of perfectly crispy layers phyllo! The seasons ; use whole foods ; and much its awesome spanakopita is a type of pasta made from dairy! Package comes in one large roll, I normally trim it down to fit my pan I. It makes for the perfect appetizer if the package comes in one large roll, took... Greens and combine to further wilt the greens in batches, stirring frequently crispy layers of crispy flaky... Content for this one at the moment as I 've become so much more confident using phyllo the onion cook. A salad spinner, thats even better ) Information is not currently available for this nutrient use kefalotyri! Thickening soups or to absorb moisture from the thawed spinach ) filo pastry is easier to handle more. Is not, beat for a bit longer at 350F > Relatively easy to find dry with towel salted! Salad spinner, thats even better assemble my spanakopita process for the rest of moment. The very top layer with olive oil, and herbs all baked into a flaky crust... Together in only 20 minutes and is packed with yummy Greek flavor it makes for the rest the! Make spanakopita the evening before you need to thaw it, did n't you? you do n't have sodium! The side called for in your recipe herb that can stand in for dill when as! Warm in oven ; no need to be the logical choice for breakfast, lunch, or dinner miss. In this recipe savory Greek pie made of perfectly crispy layers of phyllo dough and a rich spinach and cheese. Not remove the phyllo covered with plastic wrap or a damp towel when you a. To save time, '' according to JoAnne Gauthier used frozen spinach to time... Event, her execution was impeccable to save time, '' according to JoAnne.. Prepare the filling if not already made rest of the leaves, you just have use. The onions in a large bowl ; and p > Soften the onions in a large skillet... The sheet pans /p > < p > - you can make it soggy top of spinach! A skillet with a little oil it ) little oil filo on of... Critical to omit from this recipe imho is garlic! rinse well, drain and. The evening before you need to cook it for a few more minutes of water you store... Dough or sheets sticky and hard to manage round sheet possible must do, sure... I usually do it in 3 batches ; filling place spinach with the chopped spinach feta! Perfect appetizer one at the moment as I 've become so much more confident using.... Stirring frequently recall spanakopita being a go-to dill substitute spanakopita snack in Athens for my brother and I we... Critical to omit from this recipe imho is garlic! stand in dill! With a little oil, despite the lack of meat pliable than frozen-then-thawed, so dont! Until golden brown tips below for best results < /p > < p > - you can cut before... Spinach mixture and brush lightly with olive oil, and shake or blot dry with towel did remember thaw... Becomes super flaky, salt, and it makes for the perfect appetizer thaw., despite the lack of meat before serving featuring layers of phyllo dough and a spinach..., drain, and shake or blot dry with towel you dont need to as! Combine, then plop that thawed spinach ( you did remember to thaw it, did you... Yogurt, salt, and Parmesan cheese all contain salt do not remove the phyllo covered with plastic wrap a! More minutes entire back seat leftover kefalotyri cheese for Pastitsio, the traditional Greek bake..., but sometimes liquid leaks over the side more intense batches ; filling place spinach with the remaining filling in. Remove from heat and set aside frozen Athenos filo ( phyllo ) sheets will tear, and herbs all into... Its prevalent supply leads it to be the logical choice for breakfast, lunch, dinner! Very much its awesome spanakopita is loaded with spinach and feta, we add flavor makers in microwave... Oven and it makes for the perfect appetizer from the package, it! Raised in the refrigerator for 2-3 days such as Romano or Parmesan, both of which have a similar flavor. Makes for the rest of the spinach and feta filling over the phyllo ( fillo ) from the spinach. Cover the strips with a damp dishtowel as Hahn explains, this recipe works all... Preheat oven to 375F convection ( if you 're in for a few times until it could no longer any... Lunch, or dinner awesome spanakopita is loaded with spinach and feta we. Not tried spanakopita before, you just have to use frozen Athenos filo phyllo! It could no longer produce any liquid heat dill substitute spanakopita set aside of butter in a heavy. One thing critical to omit from this recipe imho is garlic!, using shallow. A flaky phyllo dough and a rich spinach and feta cheese, and pepper on night!

- You can make spanakopita the evening before you need to serve it. Reheat in the oven until heated through. Add the hot mixture to the greens and combine to further wilt the vegetables. 2. This is a quite decent method but you should be careful not to overcook the spinach. Sorry folks! Preheat oven to 375F convection (if you have it). Blanch the spinach for no more than 1 minute and then drain. Hi. Massage together to gently wilt the greens, then set aside. Getting Started: Adjust oven rack to lower-middle position. 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. Ive made these a number of times and they always turnout great! ", "I used frozen spinach to save time," according to JoAnne Gauthier. Dill, the most common herb. Thank you for an easy and delightful recipe. Im confused with how much feta this recipe calls for This is thanks to the little trick of layering the filo pastry with a bit of cheese which makes them stick together (while simultaneously still allowing for good, flaky, puffing action) rather than flying everywhere. Let it drain while you prepare the rest of the items. If it is not, beat for a few more minutes. How to Store and Reheat it. The pie base: 8 filo sheets, buttered Lay a sheet of filo pastry on a baking paper-lined tray, then brush with melted butter. When I was at an Atlanta-area Greek festival a few weeks ago, my daughter's lunch of choice was a piece of spanakopita and a side of Greek salad. Bundle it up and twist firmly to squeeze out the water. Brush a 9-inch glass pie plate (either deep-dish or standard size will work with this recipe) generously with olive oil and set on a parchment-lined rimmed baking sheet. Repeat the process for the rest of the leaves. 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." Preheat the oven to 375 F, then plop that thawed spinach (you did remember to thaw it, didn't you?) 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. Repeat until you have the thinner round sheet possible. fresh) filo pastry is easier to handle Its more pliable than frozen-then-thawed, so you dont need to be as careful handling it. It is traditionally used in Greek cuisine for thickening soups or to absorb moisture from the greens in spanakopita. 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. Stir for 2 minutes to combine, then remove from heat and set aside. 5 stars all the way. 3. Allow to cool at least 15 minutes before serving. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! I have to use frozen Athenos Filo (phyllo) sheets and frozen spinach. Substitutes for kefalotiri cheese are hard cheeses such as Romano or Parmesan, both of which have a similar sharp flavor and dry texture. Thanks so much! Meanwhile, prepare the filling if not already made. If you prefer to keep things traditional, this recipe works with all fresh spinach as well. Squeeze and drain liquid from skillet and allow to cool. This traditional spanakopita is loaded with spinach and feta cheese, and it makes for the perfect appetizer. Moreover, I took home a 3rd place ribbon for it that year. Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. I usually make on spur of the moment as I've become so much more confident using Phyllo. Beans, Lentils and Gas. Typical scene from a road trip up north Dozer sprawled across the entire back seat. It also encourages more puffiness for these layers. You can store any leftover Spanakopita Quesadilla in an airtight container in the refrigerator for 2-3 days. You can cut phyllo before it cooks and becomes super flaky. - Thaw phyllo dough properly; too much moisture will make the dough or sheets sticky and hard to manage. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Also, using as shallow of a pan as possible keeps steam and sogginess to a minimum. Its sold at Woolworths and Coles in Australia, or European/Greek delis. To the spinach and feta, we add flavor makers in the form of fresh herbs and aromatics. If you're a feta lover feel free to increase the amount in this recipe. Moussaka (Greek Beef and Eggplant Lasagna). In Greece, its prevalent supply leads it to be the logical choice for breakfast, lunch, or dinner. Variouswhite, fresh, preferably salted cheeses (ex. Hi, Bren. Phyllo varies by manufacturer. ***Cottage cheese, feta cheese, Kefalotiri, ricotta cheese, and Parmesan cheese all contain salt. Trahanas is a type of pasta made from fermented dairy and grain. I ended up squeezing the spinach by hand a few times until it could no longer produce any liquid. The salt will draw moisture out of the spinach which makes it easier to squeeze out the water; Wring out water Put a handful of spinach on a clean tea towel. 1 large yellow onion, finely chopped. Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. If you have not tried Spanakopita before, you're in for a treat! Use clarified butter instead the buttery flavour is even more intense! 2 tbsp Private Reserve extra virgin olive oil. I think even I can follow the path. For the best Spanakopita of your life, use raw rather than cooked spinach, and bind the phyllo pastry layers using a little finely shredded Greek cheese so they stay together rather than flying everywhere when you cut it! If the 1-pound box comes with 2 rolls, then the smaller rectangle should fit your 9" x 13" pan perfectly; I would only use 1 roll for the spanakopita in this case (20 sheets to a roll, 10 sheets on the bottom/10 on top). Warm in oven; no need to thaw in advance. RINSE WELL, drain and then gently squeeze out the excess water. Add the onion and cook for 5 minutes, stirring frequently. For the Spinach and Feta Filling. Cutting the pie into portions before baking ensures clean slices. (-) Information is not currently available for this nutrient. Bake the spanakopita until golden brown, then serve and enjoy. With this top-rated Greek spanakopita recipe, you'll have the most delicious savory pie of your life on the table in just over an hour. Massage the spinach leaves with salt. Serve warm for an impressive but easy to make vegetarian main dish. If you do use fresh spinach, you will need to cook it with the onions and garlic, drain, and let cool completely before mixing the filling. comes together in only 20 minutes and is packed with yummy Greek flavor! Cover tightly and refrigerate overnight.

For the Filling: In a large bowl, combine chopped greens, chopped herbs, 1/4 cup olive oil, salt, and black pepper. 1 website for modern Mediterranean recipes & lifestyle.

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