SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
GREEK SPINACH BAKE
Spanakopita is the Greek name for this traditional dish featuring spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. -Sharon Olney, Galt, California
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.
Nutrition Facts : Calories 262 calories, Fat 13g fat (7g saturated fat), Cholesterol 178mg cholesterol, Sodium 838mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
GREEK PIZZA WITH SPINACH, FETA AND OLIVES
Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.
Provided by USA WEEKEND Pam Anderson
Categories World Cuisine Recipes European Greek
Time 42m
Yield 6
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
- Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 39.3 g, Cholesterol 35.9 mg, Fat 29 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 894.4 mg, Sugar 2.9 g
CHICKPEAS WITH SPINACH (GREEK)
Make and share this Chickpeas With Spinach (Greek) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
- Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
- Cover and simmer for about 18 minutes, stirring occasionally.
- Add spinach and cook about 7 minutes longer, or until spinach is cooked.
- Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.
GREEK STYLE SPINACH AND RICE
Make and share this Greek Style Spinach and Rice recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy skillet or wok.
- Add onion and garlic and cook on medium-high until onion is softened and transparent.
- Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
- Toss in basil.
- Add salt and pepper to taste.
- Place in serving bowl and sprinkle with feta cheese.
GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY
Here's what you need: olive oil, green onion, fresh spinach, garlic, feta cheese, ricotta cheese, fresh dill, fresh parsley, salt, pepper, phyllo dough
Provided by Pierce Abernathy
Categories Dinner
Yield 8 triangles
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
- Add half the spinach, giving time for some to cook down before adding the rest.
- Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
- Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
- Set in refrigerator.
- Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
- Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
- Cut your dough into 4 sections using a pizza cutter.
- With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
- Bake in a preheated oven for 25-30 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 190 calories, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams
KITTENCAL'S GREEK SPINACH AND FETA PUFF PASTRY TRIANGLES
I have been making these for years for my get togethers and I sometimes make these using phyllo dough but puff pastry is really just as good and more convenient --- I sometimes add in roasted garlic into the spinach mixture and also a pinch of cayenne pepper for a bit of heat --- these are so good and make wonderful appetizers!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h20m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Thaw the puff pastry at room temperature for 40 minutes.
- Set oven to 400 degrees F.
- Lightly grease a baking sheet.
- In a small cup or bowl whisk together 1 egg with water; set aside.
- In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper.
- Unfold the pastry sheets on a lightly floured surface.
- Roll each sheet into a 12-inch square.
- Cut each into 16 (3-inch) squares (I use a pizza cutter for this!).
- Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
- Brush the edges with egg mixture.
- Fold squares over the filling to form triangles.
- Crimp edges to seal.
- Place on a baking sheet, and brush tops with remaining egg mixture.
- Bake for about 20 minutes or until golden.
- Best served warm or at room temperature.
Nutrition Facts : Calories 103.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 20.6, Sodium 91.4, Carbohydrate 7.7, Fiber 0.5, Sugar 0.4, Protein 2.5
GREEK SHRIMP WITH SPINACH, FETA AND ORZO
Steps:
- Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta; cook according to the package directions. Drain and return to the pot Meanwhile, preheat the oven to 400 degrees. Use a teaspoon of the oil to brush the inside of a medium baking sish (glass or ceramic) Coarsely chop the spinach. Stir in 1 tablespoon of the oil into the pot with the pasta, then add the spinach and the Parmigiano-Reggiano cheese. Crumble in half the feta. Transfer the pasta mixture to the bottom of the prepared baking dish; cover with aluminum foil to keep warm. Cut the garlic into very thin slices. Heat a tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook for about a minute, stirring, only until they start to turn opaque; the shrimp will finish cooking in the oven. Nestle the shrimp into the cooked orzo. Coarsely chop the tomatoes, reserving their resulting juices. Heat the remaining oil in the same skillet used to cook the shrimp, over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomatoes and their juices, the wine, oregano and crushed red pepper flakes. Cook for about 5 minutes, stirring occasionally to form a slightly thickened sauce. Coarsely chop the parsley, then stir it into the sauce. Remove from the heat. Taste, and season with salt and pepper as needed. Spoon the sauce over the shrimp and orzo. Transfer to the oven; bake for about 10 minutes, until the shrimp are cooked through. Sprinkle with the remaining feta. Serve hot.
GREEK PITA BURGERS WITH SPINACH, FETA AND TZATZIKI SAUCE
Easy grilled dinner ready in just 30 minutes! Flavorful ground beef burgers perfect for Mediterranean meals!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Place shredded cucumber in clean dish towel; squeeze to remove any excess liquid. In small bowl, mix cucumber and remaining sauce ingredients. Cover; refrigerate until serving time.
- Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns, tomatoes and lettuce. Shape into 8 patties, 1/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
- Spoon 2 tablespoons sauce on bottom half of each bun. Top with burger, tomato and lettuce. Cover with top halves of buns.
Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 540 mg, Sugar 6 g, TransFat 1/2 g
GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES
Provided by Paula Wolfert
Categories Olive Rice Side Vegetarian Feta Spinach Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish or supper with crusty bread
Number Of Ingredients 11
Steps:
- Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
- Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
- Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.
GREEK LAMB BURGERS WITH SPINACH AND RED ONION SALAD
Provided by Bon Appétit Test Kitchen
Categories Sandwich Onion Quick & Easy Dinner Lunch Feta Mint Ground Lamb Spinach Pan-Fry Cinnamon Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
- Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.
GREEK SPINACH-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
- Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.
GREEK-STYLE SPINACH PIZZA WITH PHYLLO CRUST
If you love phyllo and spinach, then this is one you have to try! Keep the phyllo stacked between two sheets of wax paper, and covered with a damp tea towel until ready to use to keep from drying out. You can use frozen chopped spinach in place of fresh if desired. The amounts listed for the feta and olives are only a guidline, you can use as much as desired.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the spinach in a pot of salted water for about 2-3 minutes; drain in a colinder, then run under cold water to cool.
- Squeeze out any moisture using hands.
- Set oven to 400 degrees (IMPORTANT, use middle oven rack).
- Brush a large baking sheet lightly with melted butter.
- Put one sheet of the phyllo on the buttered baking sheet, then brush the top of the sheet with about 1 tablespoon butter (you will not need more than 7 tablespoons butter since you brushing 7 sheets of phyllo, use the butter sparingly as the phyllo will be too greasy, you might even want to use less than the 7 tablespoons!).
- Sprinkle the buttered phyllo with 2 scant tablespoons Parmesan cheese.
- Lay another sheet of phyllo on top and press firmly so that it adheres to the bottom piece of phyllo.
- Brush the sheet with melted butter, then sprinkle with parmesan cheese.
- Layer the remaining phyllo in the same manner ending with a sheet of phyllo.
- Brush the top sheet lightly with melted butter.
- Bake for about 3-5 minutes.
- For the topping; sprinkle the spinach evenly over the crust, leaving about 1-inch border all around.
- Then season with black pepper and a little salt.
- Sprinkle the sliced red onion over the spinach, then sprinkle with kalamata olives.
- Sprinkle with crumbled feta cheese.
- Drizzle with olive oil.
- Bake the phyllo pizza for about 15 minutes or until the feta is melted.
- Slice into squares using a pizza wheel.
Nutrition Facts : Calories 407.6, Fat 32.9, SaturatedFat 14.9, Cholesterol 61.1, Sodium 801.4, Carbohydrate 19.2, Fiber 3.6, Sugar 1.9, Protein 11.7
GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH
Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
- Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
- Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
- When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g
GREEK SPINACH RICE (SPANAKORIZO)
With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste - don't leave them out!
Provided by Chef John
Categories Rice Side Dishes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
- Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
- Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
- Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
- Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 51.1 g, Cholesterol 16.7 mg, Fat 14.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 917.6 mg
SPANAKOPITA (GREEK SPINACH PIE)
Provided by Cat Cora
Categories main-dish
Time 4h15m
Yield about 10 to 12 servings
Number Of Ingredients 16
Steps:
- In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
- Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
- Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
- Drain the spinach mixture in a colander in the sink and let cool.
- Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
- Remove the pie from the oven, let cool, cut into squares and serve.
IMPOSSIBLE GREEK SPINACH PIE
Make and share this Impossible Greek Spinach Pie recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook onions in butter.
- Mix in spinach.
- In a greased dish layer spinach and cottage cheese.
- Put last 7 ingredients in a blender and mix well.
- Pour over casserole.
- Bake at 350 degrees F for about 35 minutes, until knife comes out clean.
MACARONI AND CHEESE WITH GREEK YOGURT AND SPINACH
An awesome take on macaroni and cheese! Fat-free Greek yogurt and low-fat cream cheese gives the sauce a very creamy and flavorful base--without all the fat found in heavy cream--and shredded cheeses add lots of intense flavor. Fresh spinach and salty prosciutto perfectly complement the dish!
Provided by Katie Mancuso
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Set an oven rack to the top position and preheat to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil. Coat a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni, reserving 2 1/2 cups pasta water. Pour macaroni back into the pot.
- While the macaroni is cooking, place prosciutto on the prepared baking pan.
- Cook prosciutto on the top rack of the preheated oven until dry and crispy, but not burnt, 6 to 8 minutes. Remove from the oven and chop roughly. Lower the oven to 350 degrees F (175 degrees C) and lower the rack to the middle position.
- Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for 1 minute more. Whisk in Greek yogurt and cook until heated through and bubbling, 2 to 3 minutes. Whisk in 1 1/2 cups of the reserved pasta water; cook for 2 to 3 minutes.
- Add cream cheese and stir until melted. Add a generous 1/4 cup each of Gruyere and Cheddar cheeses, stirring until thoroughly melted; repeat until all cheese had been added and sauce is thick. Stir in as much of the remaining pasta water as necessary to reach desired consistency.
- Stir spinach into the cooked macaroni. Add cheese sauce; stir until combined and macaroni is coated. Pour into the prepared baking pan and sprinkle prosciutto over top.
- Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 32.2 g, Cholesterol 49.6 mg, Fat 17.5 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 9.9 g, Sodium 241.4 mg, Sugar 2.6 g
GREEK SPINACH TRIANGLES
Make and share this Greek Spinach Triangles recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 2h5m
Yield 50 serving(s)
Number Of Ingredients 8
Steps:
- * To cut calories, you can use butter-flavored cooking spray in place of the butter.
- Cook spinach according to directions; drain well.
- Mix spinach, eggs, onion, cream cheese, pepper and feta cheese together.
- Refrigerate mixture at least 1 hour.
- Open package of phyllo pastry; cut a strip 2" wide, cutting through all layers.
- Cover remaining dough with a damp cloth to prevent cracking.
- Separate dough so that you have 2 sheets for each triangle.
- Brush the dough with melted butter.
- Put 1 rounded teaspoon of spinach mixture at the top of the strip.
- Fold pastry over like folding a flag.
- Place on well-buttered baking sheet; brush top with butter.
- Bake at 375 degrees Fahrenheit for 20 minutes.
- Serve warm.
- To freeze the triangles before cooking, butter both sides of triangle and wrap well.
- Bake when needed.
SPANAKORIZO (A GREEK SPINACH RISOTTO)
One of our favourite vegetarian (ladera) meals. Most often, it is made 'white' - without the use of tomato paste added to the cooking liquid. I like it both way, though, and alternate.
Provided by evelynathens
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a deep pan heat oil and gently fry onion and leek (if used) until soft.
- Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
- Cook for 5 minutes, stirring frequently.
- Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
- Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
- Remove from heat.
- Leave tightly covered and allow to stand at least 1/2 an hour before serving.
- Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!
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