SPANAKOPITA (SPINACH AND CHEESE PIE)
This is my mother's recipe that she makes every year for Christmas Eve. It's very rich and takes some time, but it is so worth it!
Provided by caetb
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix spinach, feta, cottage cheese, onion, parsley, dill and salt.
- Add beaten agges and combine well.
- Brush bottom and sides of a 9x13 baking dish with the softened butter.
- Unfold the filo leaves and cut in half, crosswise.
- Wrap and refreeze one half of the filo.
- Cover the other half of the filo with a damp towel.
- Gently separate one filo leaf from the stack.
- Place it in the baking dish and fold over the edges to fit the bottom of the dish.
- Brush the entire surface of the filo lightly with melted butter.
- Repeat steps 7-9 until you have used half of the filo leaves.
- Preheat the oven to 350.
- Spread the spinach mixture evenly over the filo in the dish.
- Layer the remaining filo over the spinach mixture in the same manner as the first half of the filo.
- Cut through the top layers of the filo leaves with a sharp knife, making a diamond pattern (this will make it easier to cut the spanakopita later).
- Cook uncovered until golden, about 35 minutes.
- Let stand 10 minutes before cutting.
SPANAKOPITA (SPINACH AND CHEESE PIE)
Several varieties of cheese, herbs and seasonings baked in a flaky phyllo dough creates a delicious Mediterranean dish! I also add in some grated Parmesan cheese, but that is optional. For this recipe creamed cottage cheese can be used in place of the ricotta, but the ricotta is better. You will need a deep-dish 10-inch pie plate for this.
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Lightly butter the inside of the pie plate.
- heat 3 tablespoons of butter or olive oil in a large skillet over medium heat; add in the onion, green onion and garlic and saute for about 3-4 minutes or until softened.
- Add/stir in the chopped spinach and parsley; continue to cook for 3-5 minutes or until the spinach is limp; remove from heat and cool.
- In a large bowl, whisk the eggs until well blended.
- Add in ricotta cheese and feta, then add to the spinach mixture; mix to combine with a wooden spoon.
- Season the mixture with salt and black pepper (at this point I add in about 3 tablespoons grated Parmesan cheese, but that is optional).
- Layer 4 sheets of thawed phyllo dough into prepared pie plate, brushing each layer with melted butter or oil (to prevent drying out, follow the instructions on the phyllo dough package).
- Pour the spinach mixture on top of the dough.
- Repeat the layers of phyllo dough.
- Tuck the overhanging dough into the pie plate and crimp edges.
- Brush with melted butter.
- Bake uncovered for 40-45 minutes.
Nutrition Facts : Calories 662.1, Fat 42.2, SaturatedFat 24.4, Cholesterol 268.9, Sodium 1117, Carbohydrate 47.6, Fiber 7.2, Sugar 4.9, Protein 27.1
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