Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spanakopita pie. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Spanakopita Pie is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Spanakopita Pie is something which I have loved my entire life.
In a medium bowl, mix together eggs, ricotta, and feta. 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'm sharing my family's favorite spanakopita recipe, complete with tips, video, and step-by-step photos.
To get started with this recipe, we have to prepare a few components. You can cook spanakopita pie using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Spanakopita Pie:
- Take phyllo dough, defrosted (my package of phyllo dough contains 2 rolls of 8 oz each)
- Make ready large bunches of fresh spinach
- Take large leeks
- Get red onion
- Make ready garlic
- Get chopped fresh oregano leaves
- Prepare chopped fresh dill
- Make ready bay leaf
- Make ready feta cheese
- Prepare eggs
- Take butter + 1 stick
- Make ready Salt and white pepper
If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Spanakopita (Greek spinach pie) is one of the most popular Greek dishes, that is known and loved around the world. A very versatile and delicious dish suitable for every time of the day, as a main dish, starter or mid-day snack! This is a very easy to follow authentic spanakopita recipe for you to recreate this traditional vegetarian delight.
Steps to make Spanakopita Pie:
- Chop the allium - finely chop the garlic, cut the red onion in half and then into thin half moons. Chop off the the green portion of the leek, cut the rest into thin spirals and wash very well, pushing aside the spiral layers into individual rounds as you wash. Leeks are very gritty so spend time on this or you will regret it when you eat the finished dish.
- Melt half a stick of the butter in a deep pan over low heat and add the allium trio as is it melting. Stir from time to time as you prepare the rest of the dish.
- Since spinach is also very gritty, make sure that you cut of the stems and wash the leaves exceedingly well. Allow to drain and the tip onto a clean dish towel to dry well or spin in your salad dryer.
- Add the chopped herbs and the bay leaf to the allium mixture and stir to combine. Then add the spinach, a large handful at a time, and - as soon as it wilts - add another. Stir to combine and cook all of these ingredients until softened, stirring from time to time. Transfer from the pot to a large bowl, squeezing out and leaving behind, as much liquid as you can. Set aside in the fridge to cool.
- Once the filling is cool, press with the back of a large spoon to see if you can remove any more liquid. Remove the bay leaf. Mix in the eggs and stir very well to combine. Crumble in the feta and stir lightly to combine without turning the feta to paste. Add salt and white pepper to taste, taking into account that the feta is salty.
- When ready to assemble, melt the remaining stick of butter. Yes, it is a lot. Well, you don't eat this every day. Butter the bottom and sides of a 9 inch spring form pan well with some of the melted butter.
- Preheat the oven to 350.
- Open the package of phyllo dough and unwrap. Randomly add layers of several sheets of the dough; allow all of the over flow to hang over the edges. Brush each layer with melted butter before you add the next. Once you have added the final piece of phyllo to the pan, tip in the filling and fold the phyllo dough overhang over the top. With your hands, push the layers on top into waves and whirls and then brush the top well with the remaining butter.
- Bake for one hour and allow to cool to room temperature in the ring before serving. After an hour open the ring and, voilà, crispy buttery goodness.
Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make The star ingredient is spinach, and lots of it (two pounds to be exact) This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach — just be sure to thaw completely and squeeze out all the excess water before using Spanakopita Spinach Pie is a Greek speciality made from wilted spinach and cheese wrapped with flaky pastry, phyllo dough. An easy dish that pairs with anything! I like to rationalize that ordering a slice of Spanakopita, also known as spinach pie, is a healthier choice to other fried options. Transfer all layers of phyllo to pie plate, gently easing dough down sides of pie plate and allowing excess dough to hang over edge. Place beef mixture in pie plate; top with feta cheese.
So that is going to wrap it up for this special food spanakopita pie recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
