Best Authentic Greek Spanakopita With Mixed Greens Recipes

TRADITIONAL GREEK SPANAKOPITA

Steps:

• In a small skillet, cook the onions in the olive oil until tender and golden. Remove from the heat, place in a bowl and let it cool.
• Place the chopped spinach in a colander, sprinkle with some salt, and let it sit for about twenty minutes. Squeeze the spinach between the palms of your hands to drain the water. Add the spinach to the bowl with the onions, along with the crumbled Feta cheese, dill, parsley, pinch of salt, ground pepper, and egg. Mix well and set aside.
• Pre-heat the oven to 375° F. Unwrap the filo and arrange it on a work surface with the long side nearest to you.
• Start layering a 13"x9"x2" pan with filo sheets. First, brush some oil on all sides of the pan, then proceed to line the pan with half of the filo sheets, brushing oil on each one of them. Without oiling the top filo layer, pour the mixture over the stacked filo and arrange evenly in the pan. Top with the remaining sheets, brushing each one of them with oil. Fold the edges over the pie, so the filling is enclosed. With a sharp knife, carefully score the top few filo sheets into 24 rectangles, being careful not to cut through the filling. This way, the filo will not crumble when it is cut through.
• Sprinkle some water over the pie and bake for 30 to 40 minutes, until filo is nice and golden. Let it cool for 15 minutes before cutting and serving.

BAKED SPANAKOPITA PASTA WITH GREENS AND FETA

Steps:

• Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
• In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
• Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
• Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
• Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

SPANAKOPITA (GREEK GREENS PIE )

Steps:

• Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside.
• Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside.
• In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside.
• In a 9" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang.
• Over that, carefully layer the onion mixture, then the spinach, then the cheese.
• Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated.
• Roll-up the overhanging dough to form a seal. Brush top with melted butter.
• Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done.
• Allow to cool to room temperature before eating.

SPRING GREENS SPANAKOPITA

Steps:

• Bring a large pan of water to the boil, tip in the greens and cook for 1 min, then drain and leave in the colander to cool a little.
• Melt 1 tbsp butter with the oil in a large pan. Add the leeks and a big pinch of salt, then stir over a medium heat until softened, about 8 mins. Add the garlic and cook for another min, then remove from the heat, tip into a large bowl and leave to cool.
• Squeeze as much water out of the greens as you can; if you don't mind getting a tea towel dirty, the best way to do this is to pile them onto the clean towel, gather the corners and squeeze. Add the greens to the pan with the leeks, then stir in the herbs, nutmeg, cheeses, eggs, zest and seasoning. Heat oven to 200C/180C fan/gas 6.
• You'll need a 23cm springform cake tin to assemble the tart in. Melt the remaining butter in a pan or the microwave and use some of it to grease the tin. Now you're ready to work with the filo. Have a clean tea towel to hand to keep the sheets covered as you work (it can dry out very quickly). Layer the sheets of filo in the tin, brushing each one really well with butter and leaving plenty of pastry hanging over the edge, to close the top with once filled. Scatter the sesame seeds between each layer of pastry as you go. Save a few sheets for the top. Once the tin is lined, fill with the greens mixture. Scrunch a few more sheets of buttery pastry on top and fold in the overhanging sheets to close the tart. Scatter any remaining sesame seeds on top and drizzle over the remaining butter.
• Bake for 40-45 mins until deep golden brown (cover with foil if it starts to brown too much). Remove from the tin as soon as you can to help keep the pastry crisp. Serve warm or cold.