How to make THE BEST Greek Spinach Pie (Spanakopita)
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- Опубликовано: 14 июл 2024
- Watch how to make this authentic Greek spinach pie (SPANAKOPITA). This rich spinach and feta cheese pie is stuffed with onions, cheeses, and herbs that are enfolded in crispy, flaky, phyllo dough.
A super quick and brilliantly simple feta and spinach pie which uses layers of phyllo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
This recipe is widely used in Albania as well - Byrek Me Spinaq
Ingredients
- baby spinach 500g, chopped
- ricotta cheese 300g, at room temperature
- feta cheese 500g, crumbled
- spring onions 5-7, thinly sliced
- black ground pepper 1tsp
- salt 1/2tsp
- fresh dill 1 cup
- olive oil 2 cups, separated
- eggs 3, beaten and at room temperature
- phyllo pastry 1 pack at room temperature
Instructions
Preheat oven to 450°F/ 230°C degrees.
Combine the chopped baby spinach, ricotta and feta cheese, spring onions, fresh dill, and 1 cup olive oil in a large bowl and mix until everything is combined very well.
Taste the mixture and add black pepper and as much salt as you like.
Add the beaten eggs and mix well.
Drizzle some oil all over a half sheet baking tray.
Lay 3 sheets on the bottom of tray and drizzle with a little olive oil.
Place 2 sheets half in the tray and half hanging outside of the pan on all four sides of the pan.
See the video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzle all the remaining olive oil on top. This will create a crisp, light crust.
Use a sharp knife and cut the pie into equal slices.
Place in oven and immediately reduce the temperature to 350°F/ 175°C degrees.
Bake for 1 hour. The pie will be crisp and golden brown.
Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
Serve!
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Хобби
Even if your recipes were a complaint, though I'm sure they arent, I would still like, subscribe, share. A for effort 13/10 for your videos. So awesomely created, it just makes me want to watch them over and over and over...
ძალიან კარგია...გმადლობთ..
Thank you for not talking and making a simple to the point video
I am old...been cooking for a long time and am surprised that many do not saute the onion. I learned in cooking when you saute the flavor is improved, be it onion or meat. Thought I would pass that on.
If the green onions are young and small and tender, there is no need to cook them... If they are old and big and crunchy, it's better to saute in olive oil for a few minutes first, because the filling should be smooth, not full of... However, almost every "Yaya" seems to agree that the spinach should not be precooked.
@@giuseppelogiurato5718
I agree 👍
I always do is like you said here .total agree ❤
It's one of my favourite pie! Thank you for sharing the recipe 😊
It’s my favourite too 😊 Thanks Meli
I love spinach pie so, this is so awesone to know how to prepare and make my own.
Thank you go watching 😊
Superb recipe! Thumbs up No.29!
Lovely recipe delicious spinach in cheese yummy in tasty
Thank you I love spinach pie and your video made it so easy for me to prepared, I also used basil and tomatoe feta cheese along with the regular.
Truly is the best ever!!!❤❤ thank you so much!!
Love this kind healthy food 🍓🍓🍓🍓
Yummy and great cooking 😊👍
Looks yummy 😋
This truly is a labor of love the way you made the spanakopita, wow!! I don’t know if I would dare make it. It seems like a long process. I can’t believe all the phyllo sheets you used. My compliments and thank you for sharing 👍🏼😉
Thank you for watching 😊 Happy new year
Really great delicious recipe ❤! Thanks
Yummy 😋 this looks good
Really great delicious food ❤!Thanks
very good and easy!!! thank you!!!!
Looks good 🙌😋
Nice one!
We made it from Montéal/Canada since 38 years, but your way to layer the phyllo ! nice !!!
That looks so good and great tip to cut in squares before baking.
Thank you for watching 😊 Happy Sunday
Anytime you bake with phyllo you need to score it first otherwise it will crumble if you try after its baked.
@AAA AAA indeed. Enjoy your spanakopita.
@@marykoufalis7666Or it will be soggy on the bottom. Cutting before baking solves most of that.
@@rosezingleman5007 Yes, it grlis release steam but adding a bit if bread crumbs above your bottom layer I'd phyllo (before adding your filling) helps absurd any liquid that may come from your spinach. You can never taste the bread crumbs. However, you would never do that with cheese pie. No excess liquid to worry about.
very nice dear, i will try
Thank you for this recipe. This is one of my favourite foods 😍😍
Thank you for watching 😊
Super like , delicioso y nutritivo, Saludos cordiales
Brawo.
I will try that! Looks amazing. Love from China.
Thank you for watching 😊
Spinash are healthy food guve a lot energy🍇🍇🍇🍓🍓🍓♥️
Yes absolutely! Thank you for watching
Obviously we prefer the best feta and that is anything made in Iperos. However, you can use some (not too much) ricotta as well. Greens can be mixed albeit the wild greens are always best. A little (not too much) rice. salt should always be sea salt. But my late yia yia taught her eldest grand son and I love doing it
Aaa seve muy ricoo!
Very nice recipe 😋😋❤❤❤
This looks so good ! You make everything look spectacular..Thankyou for sharing
Thank you for watching 😊 have a great week
@@delizioso5515 Yes Ma'am, and for you as
well !
Fantastic 👍32
Wow. I've never watched such a labor of Love. So well done with time, care, and patience. Thank You.
Thank you for watching 😊
agreed indeed
This looks great i have made spinach pie alot
Thank you for watching 😊
I made this last night and it was delicious. I'm gluten free and made it with puff pastry. I would love to have tried this laying out method of the filo. It looks really interesting. I plan to pass this on to friends who can give it a try. The filling is the important part of a good spanakopita and I give this one two thumbs up.
Thank you for watching, I’m glad you like it 😊
You’re gluten free but eat puff pastry? I don’t get it
Glad I read your comment, Janet. I'm making it tomorrow for my wife who is gluten free, so I'm substituting filo for g.f Jus-Rol puff (my attempts at making g.f pastry from scratch have been shockingly bad!). Glad to hear it works 👍.
@@SbannmarieI'm guessing she used the G.F Jus-Rol puff pastry you can buy these days.
Amazing. I love it👍👍👍👍👍😍😍😍
Thank you for watching 😊
I used silverbeet (chard) wilted in a hot pan, great video
I admire your patience but the final result is simply fabulous I would like the receipe - Ann
Thank you 😊 You may click on the description box for full recipe.
Thank you for the video dear Gina! Greetings! Ági************
In Albania this is called Pite me spanak. I've never tried it with phyllo dough before. I'm actually making this tomorrow because I love it so much. And never actually made it with Ricotta cheese or feta cheese or eggs. I just make it with cottage cheese & spinach.
Wow it looks amazing 🤩 can’t wait to try it
Thank you. I’ll bring it one day 😊
@@delizioso5515 🥰❤️
I just watched your shrimp and asparagus recipe, looks so yummy 😋
Then I found this video... I think I’m in heaven. Even the way you drizzle the olive oil is so mesmerizing, I had to subscribe lol.
Thank you so much for your support 😊
Witam
Piękne danie
Pozdrawiam Serdecznie
Hi my dear friend Delizioso Beautiful cooking Excellent presentation great footage
Fantastic music and video
Stay safe and Healthy my Friend xoxo
Thank you 😊
You take care and stay safe too!!
WOW AMAZING RECIPE! thanks
It definitely looks delicious. I can taste it in mouth with all those lovely cheeses!
Thanks for sharing your great recipe!!! Have a happy new week ahead!!!
Many thanks for watching! Have a great week too 😊
I simply love it love it love it simple but I could see so much flavour I must try it Thanks for this video
- Ann
Thank you for watching
I love Spinach I put it on all of my sandwiches , have a relaxing Sunday my friend.
Thank you, you too 😊 thanks for stopping by
Thank God no talk at least we can see how it works ❤
❤❤❤❤❤❤
that looks so amazing and yummy!! thanks for sharing and big thumbs up from me!!
Thank you so much
😁🤪👍
I do think you make the best stuffing because everything tastes beta with feta. Do you use some minced garlic a bit as well? I am a fan of the filo burrito style for the portability and cutting that as a slant and using tsiki sauce like a burrito sauce on top of my bites. Yes I am odd.
Your Hands are wonderful 😍❤️
Aww thank you 😊
Estupenda!! Soy nueva en tu cocina!!! Te invito a mi casita y espero tu apoyo!!! 🥰🥰🌷🌷
wow a new delicious recipe here ..thanks for sharing i hope you come and see my new recipes to ..best wishes and a nice Sunday, Tom
Many thanks Tom! Have a good week ahead
@@delizioso5515 is my pleasure, i hope you like my new recipe to day .. best wishes Tom
would it still come out okay if i used a lot less olive oil?
Yes
DELIZIOSO 🍒
WOW. delicious 👍👍👍👍👍👍👍👍👍👍
The subtitles seem to be a strange mix of Indo/Malay Bahasa and German; unfortunately, not much use to me... Why not English?
Excuse me, but we’re you meant to write this comment for another video you’ve seen maybe?! All the subtitles ARE in ENGLISH!! Good day
That music is so loud and annoying the rest is perfect
You’re gluten free but eat puff pastry? I don’t get it
γιατί δεν μιλάς
Einai Ellhnida h kopela???
Thank you but the vedio was vety long
Well it’s baking in oven, we shall see how it goes, it’s not as pretty as yours for sure!
I’m sure it was 😊 thank you for watching
@@delizioso5515 it turned out amazing, I’ve been eating every meal, it’s so good. Next time I will chop the spinach a wee bit smaller than I did, and use a wee bit less oil. So good! 😋
Making it again today!
Making it again! So good,
nice food disgusting music
spinach must be wilted on stove before being mixed with cheeses.