Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, spanakopita! a very very good spinach pie!. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
My spanakopita comes straight from my own Greek mamma, and her secret makes it the very best! Spanakopita is a popular Greek spinach and feta pie that makes a great vegetarian meal option. I get requests for this classic dish over and over again.
Spanakopita! A very very good spinach pie! is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Spanakopita! A very very good spinach pie! is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook spanakopita! a very very good spinach pie! using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spanakopita! A very very good spinach pie!:
- Make ready 800 g spinach
- Make ready 6 spring onions
- Get 1 leek
- Prepare 1 tbsp sea salt
- Get 2 large eggs
- Take 200 g feta
- Take 250 g ricotta
- Take 80 g rocket
- Take 1/2 tsp ground white pepper
- Prepare Nutmeg
- Make ready 1 bunch dill
- Make ready Olive oil
- Take 270 filo dough
Spanakopita Pie - an easy, healthy recipe for spanakopita, with double the spinach filling, made in a pie pan! This is because the filling is very thick here (double the thickness than normal spanakopita). So I halved the feta and added greyere which got beautifully melty and mellowed that. Spanakopita is a tasty Greek savory pie filled with spinach, eggs, and feta, daily served as snack, appetizer or light lunch, and particularly appreciated by the kids!
Instructions to make Spanakopita! A very very good spinach pie!:
- You’ll need a very large mixing bowl for this. Wash the spinach well. If using larger leaves it needs to be washed at least three times to remove the dirt. Trim away any large stalks.Trim and finely slice the spring onions and leek. Rinse them in a colander to get rid of any dirt.
- Toss the spinach with the sliced veg (if your colander isn’t large enough, do this in two stages). Sprinkle over the sea salt (or half of it if you are doing this in stages) and toss it in. Leave in the sink. After 15 minutes, use your hands to really scrunch the leaves, onions and leeks together, squeezing out the moisture. Be sure to really get stuck in and use your hands here, a spoon won’t achieve the same thing.
- Once you have scrunched all the leaves, transfer them to your large mixing bowl, and repeat with the remaining ingredients if you are doing it in batches.
- Preheat your oven to 190°C.When the spinach is ready, whisk the eggs in a large mixing bowl. Crumble in the feta and fresh ricotta (draining away any excess liquid from the ricotta) into the bowl. Add the rocket, ground white pepper and finely grate in a generous amount of nutmeg. Finely chop the dill, stalks and all, and mix it in.
- Drizzle a little olive oil into a 25cm×30cm roasting tray and, using a pastry brush,evenly coat the tray. Lay out enough filo to cover the base and drape over the sides, then drizzle with olive oil and brush it all over. Repeat until you have used half the filo; it should be around 3–4 (this will depend on the brand you use) layers thick.
- Spoon the spinach filling into the tray, spreading it out evenly, then top with the remaining filo so it is also around 4 layers thick, brushing each layer with olive oil as you go.
- Scrunch the overhanging filo around the edge of the pie and brush with olive oil. Gently score the top of the pie into 8–12 pieces, being careful not to cut all the way through. Place the tray in the oven, and bake for around 45 minutes, until golden all over, then remove and leave to rest for at least 30 minutes before serving.
This spinach and feta pie has ancient root and probably has been influenced by the Ottoman cuisine. Assemble spanakopita: Place a tablespoon of spinach mixture on the corner nearest you on one strip of phyllo. Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Spinach Pie with Corn Flour Topping (Easy Spanakopita), Greek Spinach and Feta Pie (Spanakopita), Spanakopita Greek Spinach, leeks, onions and herbs covered in a corn flour batter.
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