Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, spanakopita pie. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Spanakopita Pie is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Spanakopita Pie is something that I’ve loved my entire life. They’re fine and they look wonderful.
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 begin with this recipe, we must first prepare a few ingredients. You can cook spanakopita pie using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Spanakopita Pie:
- Make ready 8 oz phyllo dough, defrosted (my package of phyllo dough contains 2 rolls of 8 oz each)
- Take 3 large bunches of fresh spinach
- Make ready 2 large leeks
- Prepare 1 red onion
- Take 2 cloves garlic
- Make ready 1 Tbsp chopped fresh oregano leaves
- Get 1 Tbsp chopped fresh dill
- Get 1 bay leaf
- Take 8 oz feta cheese
- Prepare 4 eggs
- Make ready 1/2 stick butter + 1 stick
- Prepare Salt and white pepper
Drain and press to remove all water. Spanakopita (Greek Spinach Pie) Recipe by evelynathens. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Use a sharp knife to mark pastry top into diamonds, allowing the knife to pierce the pastry once or twice to allow air to escape during baking.
Instructions 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.
Gently shake the pan and the spanakopita will slide easily when cooked. 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. Add the egg yolk to some melted butter and brush this mixture over the spanakopita.
So that is going to wrap this up for this exceptional food spanakopita pie recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
