Pie with spinach and feta cheese from sunny Greece. Spanakopita - Greek Spinach Cheese Pie Step by Step Recipe Greek Spinach Filo Pie

To prepare puff pastry, you need ready yeast-free dough(store or own cooking). It needs to be rolled out as thin as possible so that it is almost not felt and crunchy when biting. For the filling, you can use frozen or fresh spinach. And if you add green onion, dill and parsley, then the filling will be fragrant in spring.

Advice! The cake is delicious, while hot, just out of the oven. As the puffs cool, they will not be as crispy, so carefully calculate the number of servings to make a one-time appetizer.

Total cooking time: 2 hours | Cooking time: 25 minutes
Yield: 12-14 pieces | Calories: 232.23

Ingredients

• frozen spinach - 250 g
• puff pastry without yeast - 250 g
• feta cheese - 200 g
• chicken eggs - 2 pcs.
• onion - 1 pc. (100 g)
• parsley, dill, green onion - to taste
• salt - 1-2 chips.
• vegetable oil - 2 tbsp. l.
• sour cream for lubrication - 1 tbsp. l.

Cooking

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Defrost puff pastry and spinach completely.



Finely chop the onion, fry in vegetable oil until golden brown. While the onion is fried, finely chop the greens (parsley, dill, green onion feathers).



In a bowl, lightly beat the eggs with a fork. Then add feta to them - carefully mash with a fork, mix with eggs until smooth.



Add finely chopped spinach to the filling (squeeze well so that there is no excess moisture), fried onions, herbs, salt to taste. Mix everything well.



Roll out the dough as thin as possible, then cut into 12 cm squares.



Put a portion of the filling on each piece. Form triangles. Tighten the edges tightly (I did a tuck, tuck and tuck again).



Transfer the triangles to a baking sheet lined with baking paper. Top with a little sour cream to brown the baked goods in the oven.



Bake at 180-190 degrees (the oven must be preheated in advance) for about 20-25 minutes, until golden brown.



Serve immediately, piping hot while crispy and warm. In addition, you can serve tzatziki (tsatsaki) sauce. Bon Appetit!

Have some spinach and want to cook something simple and delicious with it? If yes, then you've come to the right place! I recommend cooking and trying a crispy outside and juicy inside spinach pie.

Here are some simple step by step recipes with different fillings and hence tastes. They are united only by spinach and puff pastry.

• Spinach is suitable both fresh (raw) and frozen.
• The recipes use ready-made (purchased) puff pastry. It doesn’t really matter whether it is yeast or without yeast, in the first case the cake will just be a little more magnificent.
• I also advise you to go to the page with recipes. Very tasty!

Recipes

Puff pastry pie with spinach and cheese

Thin layered cake with juicy and fragrant stuffing of spinach and cheese. Easy to prepare and eat!

Ingredients:

• Puff pastry - 450-500 g.
• Cheese (any) - 230 g.
• Chicken eggs - 4 pcs.
• Vegetable oil - for frying;
• Spinach (fresh or frozen) - about 220g
• Salt - 2 pinches;
• Onion - 1 pc.

How to cook

1. First you need to defrost the dough, if it is already soft, then fine - proceed to the next step.
2. Peel the onion, finely chop and fry in vegetable oil until half cooked. Add chopped spinach and fry for another 5-8 minutes.
3. If you took soft cheese (feta, cheese, ricotta), then mash it with a fork until it looks like cottage cheese. If the cheese is semi-hard, then just grate it.
4. Put the spinach and onion into a cup with cheese, beat in 3 eggs, salt and mix well. You should get a juicy porridge-like mass.
5. Roll out the dough thinly with a rolling pin and divide into 2 rectangles.
6. Grease a baking sheet and lay the first sheet of dough, slightly lifting the edges to form sides.
7. Spread the spinach filling in an even layer over the dough.
8. Cover with a second sheet of dough and pinch around the edges.
9. Separate the yolk from the remaining egg, then beat it and spread it on the pie.
10. Heat the oven to 190 degrees, bake for about 25-30 minutes. Until blush.

Puff pastry pie with spinach and cottage cheese

open pie with spinach, cottage cheese and cheese. If desired, it can be made and millet closed, as in the recipe above.

Ingredients:

• Puff pastry - 250-300 g.
• Cottage cheese - 300 g.
• Spinach - 200 g.
• Fresh herbs: dill, onion, parsley - 1 small bunch;
• Eggs - 3 pcs.
• Semi-hard cheese - 100 g.
• Salt - 0.5 tsp;
• Sunflower oil;
• Black ground pepper- 2-3 pinches;

Cooking

1. Defrost the dough.
2. Finely chop the spinach and the rest of the greens, transfer to a pan, add 3-5 tbsp. tablespoons mass and fry over medium heat until soft (10-15 minutes).
3. Mash the cottage cheese with a fork, add salt and pepper. Crack in the eggs and add the spinach.
4. Mix well, and grate the cheese separately on a coarse grater.
5. Roll out the puff pastry, and then put it in a greased form with sides.
6. Put the curd mass on top, and then cover with a cheese layer.
7. Heat the oven to 180 degrees, baking time - 30 minutes.

Puff pastry pie with spinach and egg

Puff with boiled eggs and cheese. This cake will good addition for tea, soup, well, or just as a full meal.

Ingredients:

• Puff pastry - 450 g.
• Spinach - 100 g.
• Boiled eggs - 3 pcs.
• Salt and pepper to taste
• Cheese - 100 g.

Cooking

1. If the dough and spinach are frozen, then they must first be thawed at room temperature.
2. Grease a baking dish with any oil.
3. Now you need to decide with the type of cake - do it open or closed.
4. If open, then simply roll out the dough and lay in a mold.
5. If the cake is closed, you need to roll out and divide into two layers. The first is down, and the second is to cover the filling.
6. Peel and finely chop the boiled eggs, mix with chopped spinach, salt and pepper.
7. Lay the filling, add grated cheese on top.
8. It remains to send the cake to a preheated oven (180 degrees) for 35 minutes.

Greek spinach pie

This pie somewhat duplicates the first recipe, but it still has its own characteristics. It is called "Greek" or "spanakopita".

And the peculiarities are that soft cheeses are used (feta, cheese, ricotta, etc.) and phyllo dough (some people call it phyllo).

Phyllo dough (phyllo) is a very thin stretched dough. It looks like sheets of paper.

If you can’t find something similar in a store, then buy regular puff pastry, and then roll it out thinly.

Ingredients:

• Fresh spinach - 100 g.
• Fresh dill - 20 g.
• Feta cheese - 200 g.
• Green onions - 40 g.
• Chicken eggs - 3 pcs.
• Salt - a pinch;
• Black pepper - a pinch;
• Vegetable oil - 50 ml.
• Phyllo dough - 1 pack (10-12 sheets in it);

Cooking

Pour boiling water over spinach and cook until softened.

Then drain the water, and finely chop the spinach and other greens. Mash the cheese into a pulp, add salt and pepper, and then mix with raw eggs and herbs.

Lubricate the baking dish with oil and turn on the oven so that it warms up to 180 degrees.

Now you need to lay out 6 sheets of dough on a baking sheet, brushing each on top with oil.

Spread the spinach filling in an even layer.

And similarly lay on top another 5-6 sheets of dough, not forgetting to coat with oil between them.

We pinch the edges, smear the remaining oil on top and put in the oven for 35-40 minutes.

The cake will turn out golden in color with many layers soaked in fragrant oil.

Puff pastry "snail" with spinach

This cake looks like a snail shell, as it is prepared using a special technology. Inside are the same spinach, cheese and eggs. The site site will help to cook delicious puff snail with greens!

Ingredients:

• Puff pastry (thawed) - 450 g.
• Spinach - 350 g.
• Boiled eggs - 2-3 pcs.
• Green onions, dill and other herbs - 1 small bunch;
• Cream cheese - 3-4 tbsp. spoons;
• Grated cheese - 2-3 tbsp. a spoon;
• Salt, pepper - 1 pinch each;

Let's cook

1. Rinse all greens and finely chop. Also crumble boiled eggs.
2. Mix spinach and other greens with cheese, seasonings and eggs into a homogeneous tasty mass. The filling is ready!
3. Roll out the dough into a wide thin layer. Then it must be cut into long strips with a width of 7-10 cm.
4. Along each strip of dough, you need to lay out the filling, and then fasten the edges at all to make long sausages.
5. Grease a baking sheet with oil.
6. These "sausages" just need to be laid out in the form of a spiral, a snail. First they rolled one, then another around it, and so on.
7. Now you need to coat the cake on top with butter. If desired, you can sprinkle sesame seeds, some greens and other spices on top.
8. We close in the oven at a temperature of 180 degrees for 35 minutes.

Everyone who has been to Greece will probably agree with my characteristics of the local cuisine: it is very tasty and bright, but the names of the dishes are often impossible to even pronounce correctly, let alone remember.

I confess that I also have difficulties with these names, but I still managed to remember a few, I even wrote down something in order to find the recipe at home and try to repeat it. And this applies primarily to delicious pie called Spanakopita. I don’t know how it is translated, probably something banal, like “spinach pie”, but, in my opinion, it would be more correct to say “narcotic-tasty pastry, on which one becomes addicted”. Crispy crust, cheese, spinach - a magical combination.

There are a lot of variations of this cake, different shapes are possible, from portioned triangles to large ones, for the whole baking sheet. The dough and the filling are also arranged in different ways: in layers, like lasagna, like ordinary pies with filling inside, or like (my favorite option) a snail. There are even more filling options, spinach and cheese are always present, but they are taken in different proportions and supplemented with a variety of ingredients.

I tried many recipes and in the end I chose the most ideal option for myself, I hope you will like it too.

Ingredients:

• 1/2 package filo dough (8-9 sheets)
• 1 large package of spinach leaves (if frozen, then 200g)
• feta or cheese, 300g
• fresh slightly salted cheese, 200g
• butter, 40g
• olive oil, 1 tbsp
• Greek yogurt, 2 tbsp
• ground pepper
• a few sprigs of mint
• sesame seeds for decoration

Notes .

In this recipe, it is not necessary to be precise and use all the ingredients. The key ingredients are filo dough, spinach and cheese. Mint, olive oil, Greek yogurt are all flavor-enhancing additives, but if they're not on hand, it's okay. Yogurt can be replaced with low-fat sour cream, dried herbs can be added instead of mint, etc.

With cheeses, it is also not necessary to use such proportions, the main thing is that the total amount of cheeses is 500g and it is advisable to take 2 different ones. One of them should be crumbly and salty, in the original it is, of course, Greek feta, but you can use cheese or something similar instead. The second cheese is needed young, milky and slightly salty, there are a lot of such cheeses in Greece, each island makes its own varieties, but nothing is delivered to us, and the most suitable option that I found is kachoricotta. Alternatively, you can use lightly salted Adyghe cheeses.

Phyllo dough is not so difficult to buy now, I often come across it in large supermarkets. If you can’t find it at all, then you can replace it with thinly rolled puff pastry, it will no longer be quite spanakopita, but it will still turn out delicious.

Cooking:

Cook spinach over low heat until reduced in volume. If you use frozen, then you need to evaporate the excess liquid. If the leaves were large, then you can tear them with your hands before stewing or only then lightly chop them with a blender.

Crumble the cheeses with your fingers or grind in a blender (not too much). Add finely chopped mint, yogurt, olive oil, pepper and spinach to them. I didn’t specify salt in the recipe, feta / cheese usually contains quite a lot of it anyway, you don’t need to add additional salt.

Filo are thin sheets unleavened dough, rectangular or square. It is not difficult to work with it, but there are some nuances: you need to carefully take out and carry out some actions with these sheets, they are easily torn. And the dough, which is not yet used, must be covered with a towel so that it does not dry out.

Brush each sheet lightly with melted butter, then put the stuffing along one of the edges and roll it up like a roll. It is not necessary to wrap it very tightly, there should be a little air between the layers of dough, so that later airy crispy layers are obtained.

Cover the baking sheet with parchment, roll the prepared tubes in the shape of a snail, it is not necessary to lay it very tightly, leave a little air between the "rings". Lubricate the future cake with butter and sprinkle with sesame seeds. Filo pastry does not rise and spread much, so you can cook it without special forms.

Cook in an oven preheated to 180 degrees for 35-40 minutes.

This pie is delicious both hot and cold. It can be stored in the refrigerator for a couple of days, but this is unlikely :).

Do you like the combination of cheese and spinach? What is your favourite dish from Greek cuisine?

1. For the sorrel pie, you will need Phyllo dough, it can be prepared in advance at home (recipe in the Baking / Dough section) or purchased at the store. Peel and cut the onion into small pieces, wash and chop the green onion. Peel the garlic and chop very finely with a knife.
2. Fresh spinach should be washed and dried, cut into small pieces, frozen spinach should be thawed and carefully squeezed out of the liquid. Pour 3-4 tablespoons into the pan. vegetable oil and put the chopped onion with garlic, fry them over low heat for 2-3 minutes, stirring occasionally.
3. Then add chopped parsley, green onions to the pan, mix and cook the filling until soft for a couple more minutes over medium heat, stirring occasionally. Remove the pan from the heat, cover with a lid and leave to cool completely.
4. In a bowl, rub the cottage cheese through a sieve, add a raw egg, about half a tsp. salt and grind until smooth. Drive the second egg into the curd mass and grind again. Cut the feta into very small pieces, add to the curd mass and mix.
5. Combine the cooled stewed spinach with the curd mass and mix well. Preheat the oven to 180C, prepare a baking dish about 25 * 25 cm. Place a sheet of dough in the form, grease it with a thin layer of melted butter, put a second sheet of dough on top and also grease it with oil.
6. Thus, fold 5 sheets of puff pastry, brushing the surface of each with butter. The edges of the dough should go beyond the sides. Put the spinach and feta filling on the dough, cover it with the edges of the dough that hang from the sides of the mold and grease them with oil.
7. Alternately cover the top of the pie with the remaining 5 sheets of dough, brushing the surface of each with butter. Transfer the pan to the preheated oven and bake the Greek sorrel pie until golden brown, about 35 minutes.
8. Remove the mold from the oven, cover it with a light towel and leave for 15-20 minutes. Cut the pie into bite-sized pieces and serve. Bon Appetit!

• Made with phyllo dough and spinach filling, wrap tightly in cling film and freeze (without baking). When you want to cook