(MUCH!) EASIER SPINACH PIE.
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- Опубликовано: 20 авг 2024
- This is traditional Greek Spinach Pie, or Spanakopita, made SO much faster and easier with my method. No more buttering every layer of phyllo! Simply pour the clarified butter ghee over the cut pastry and bake. Get all of the information you need to know about how to make my easy, DIVINE Spinach Pie:
RECIPE 👉www.maureenabo...
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Absolutely deLICIOUS - thanks so much for this genius recipe! 🤩
Just such an easy way to a fabulous, special dish! Thank you!
Hello Maureen, I wanted to let you know that I tried your easy spanakopita today! Delicious!! Crispy, buttery and savory!! The only thing I may change, is less butter. Thanks so much for making this dish super simple!!
That is great news thank you! Interesting too about the butter.
WOW! I love Spanakopita but am not a huge fan of all of the work so I only make it once a year and freeze some. This tip is a game changer! Thank you so much for sharing.
It really makes a difference doesn't it! Thanks so much!
@@maureenabood I had to come back to thank you again. Wow Happy Easter me LOL I made this for dinner tonight and it was so nice to not spend hours making dinner. It came perfect and everyone loved it. BEST tip I have learned on you tube yet. 🥰
Wow! So easy. And, a great brunch dish. Thank you!
Agreed, perfect for brunch!! Thanks so much!
Such an easy way … I’m on it!!!❤
This looks great! I’ll have to try it some time! I’ve enjoyed making your recipes! Thanks so much for giving us these visuals to go with the written recipes! It’s so helpful!
Thank you Mary, absolute "must-try" on this one! And thank you for appreciating the visuals, really does help me too!
Excellent idea! I LOVE spinach pie but HATE working with phyllo!! EDITED TO ADD: It came out DELICIOUS and was so easy!!
Oh hurray!!! This is a game changer for working with phyllo. I'm so glad you tried it and loved it as much as we do!
I love all your recipes and Lebanon. ❣️
Thank you Mare!
Can’t wait to make it.
Wow game changer. However i would just bunch up remaining phyllo. Thats the best part😮
I put in the oven at 400 for 35 mins, it turned out pretty good
Really easy Short cut. You can also do this same method with Puff Pastry and skip all the Butter poured on top.
Oh nice idea, I will try it!
@@maureenabood I work at a Grocery Store and our Bakery Dept, makes Pastry Sized Spanikopita everyday out of Puff Pastry, personally I like the Puff Pastry version better, it's easy to eat with your hands like a Pastry/Doughnut/Bagel and it doesn't need a fork or shatter and scatter shards of Filo everywhere. Just roll out the Puff nice and thin 1/8" (3mm) and start filling, an Egg Wash makes a nice finish on the Pastry when baked.
Excellent, thank you for the details!@@The_Timinator
Oddly enough, I made the Philo version last night, and while it was very tasty, it made a mess all over the dinner table and the family thought it WASN'T as buttery as my Puff Pastry version...sometimes "Tradition"
loses out no matter how hard you try 😆
That's so funny!!! Yes, innovation can win indeed. Looking forward to trying yours!
Hello Maureen!! I’m your friend in FB! I haven’t been that active for a few years, I’m trying to get more active. We got your book a few years ago! Lovely! I have a question. Are spinach pies and Fatayer the same? Can’t wait to see a video of the Fatayer’s recipe from your book!! Best regards!🥰
Im skeptical about this method but open minded, might try .
Brilliant. Thankyou yummyxx
So so delicious, must make again soon here! Thank you!
I’m making this with a friend tonight; and kind of want to try this as a time saver but am wondering if it with still be crispy throughout?
Oh yes! The phyllo stays crisp and beautiful!
Spot on. We absolutely love your method. I’m part Greek but who doesn’t like to save time? Thank you thank you thank you
@@jonathanandvelvet thank you thank you!
Do we use the above or below burner for this dish ,my oven only performs only by two ways .
Selko in that case use the lower and be sure your rack is in the upper center so as to not be too close to the burner.
@@maureenabood thank you. I shall try this out .😊
Do you think I could make a day head of time and then just cut and put butter on before I bake?
I would bake it all the way a day ahead and then simply re-heat in the oven. Or, you can do everything in advance including pouring the butter over, then hold refrigerated until you bake it the next day. But if you don't coat with the butter immediately after cutting the phyllo, the phyllo will dry out and crumble.
@@maureenabood thank you!! I’ll let you know how it goes
I tried this recipe and had high hopes for it. Taste wise was a flop. My entire family didn’t like it. The filling is very rich, it was like swimming in butter. I heated it up the next day same thing. Will never try again..
Oh no! Not at all my experience in my rigorous recipe development plus making this so many times. I'm so sorry about this. Sounds like too much butter for sure. Thanks for your comments Abir.
I have been making spanakopita for years and would never make it this way...period!
I have never seen this method
You'll have to try it, so easy and wonderful results.
How many eggs do I need to used please?
My recipe calls for 2 large eggs. Get the recipe here: www.maureenabood.com/easy-spanakopita/
I wonder if i added a few more eggs if it would kinda fluff it up and made it seem like a quish ??
@@maureenabood
I would have poured butter on the bottom filo dough and on top 😂
I find a pizza cutter cuts this very easily..
That much butter would make dirt taste good..
Why not fresh spinach?
Great question--I like to use frozen spinach because it is easier to squeeze out excess water and liquids from the spinach than with fresh. A drier spinach keeps the pastry from getting soggy.
The link for the recipe returns as page not found.
Thanks so much and sorry for this glitch--the site is up and running fine again and you'll find the recipe ready to go!
Thanks! I have made the easier method for the baklawa and can’t wait to try this one!
You didn't mention how much feta and cottage.
Hi Bruce, find the full recipe right here: www.maureenabood.com/easy-spanakopita/
Hi Maureen,I love your method for Spanakopita.. will try out…
NB. yesterday I noted on your post,for the
much easier Spanakopita, a spelling glitch(Spanikopita).. and tried to leave a comment, so as to bring it to your attention..
Also now cannot connect to post via link below ..safari.
Please check out situation
Thanks and regards 🇨🇾🇨🇾
Hi there! Thanks so much for all of your comments. My site was down briefly today but the recipe is up and working great now. I so appreciate all of this, thank you!
you are not giving the amount for the eggs, feta cheese and cottage cheese.
Sorry for that! I've referenced the full recipe here: maureenabood.com/easy-spanakopita/
You don’t give exact amounts of your ingredients…
You can find the full recipe for this and many more at MaureenAbood.com! Thank you!
No self respected Greek will ever use cottage cheese or butter in spanakopita. Is almost borderline blasphemy.
OMG frozen spinach your grandma would disown you just imagine the look on her face and that should be enough for you to never do that again
I would still try it but just saying it’s so much better with fresh
@@Spankz617 hahaha! Thank you! Fresh is wonderful and frozen is handy and in the end the flavor is absolutely delicious in either case!
😀
@@liannemoore8286 you get me right here grandma would slap the taste out my mouth only because I know she did such a thing
Lol
Her not here lmfaooooo
Ridiculous not telling us how much to use...
Hi there. I'm sorry to disappoint here. I'd love for you to try this, it's wonderful. Let me know specifically what amount you're looking for and I'll get it to you here! The full recipe is here: www.maureenabood.com/much-easier-spanakopita/
@@maureenabood I was looking for how much feta and how much spinach was needed. I didn't see that in either the video or the recipe...
... although I have been known to miss things.
@@masercot Sure thing! Here's the ingredient list from the recipe:
8-10 oz. frozen chopped spinach, thawed
7 oz. feta cheese, crumbled
1 cup small curd cottage cheese
3 oz. cream cheese, softened
2 large eggs, whisked
4 scallions, finely sliced (both white and green parts)
1 teaspoon kosher salt
A Few grinds black pepper
2 tablespoons chopped fresh dill
1 cup clarified butter, melted
1 pound package frozen phyllo dough, 9”x14”, thawed to room temperature, unopened until just before using
@@maureenabood Very sweet of you. I appreciate it. Hopefully, my Christmas guests will enjoy it...
@@maureenabood Thanks! It turned out great. Nice to have a tasty vegetarian dish for my oldest son.
NEVER EVER EVER ADD COTTAGE CHEESE!!!!!!!!!!!!!! OMG I GREW UP ON THIS AND WE WOULD NEVER ADD COTTAGE CHEESE OH YOU WOULD GET THE STARE OF LIFE IF YOU EVER USED THAT IN MY GREEK HOUSE!!!! best wishes
Oh my! I don't want the stare!!! I know the stare from our Lebanese houses too!!!
@@maureenabood LOL EXACTLY THE GREEKS DO NOT LIKE THAT lol all the best :)
all the best!@@grantnoroyan4083
The guilt, the special Greek Guilt, nothing like it. Lol
@@samanthayoung6031 so funny!