spinach pie recipe

Everybody loves and pizza pie and this quick and easy spinach pie is perfect served with lemon.

Erbazzone (spinach pie)

eschalots, sliced

garlic cloves, roughly chopped

silverbeet, stems removed, shredded

parsley leaves

firm ricotta

egg, lightly beaten with 1 tbs water

Lemon

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This vegetarian spinach and feta filo pie recipe is budget-friendly, costing around £1.50 per person to make.

Spinach and feta filo pie

spinach

butter

onion,

garlic cloves, chopped

feta, crumbled

tbsp pine nuts, toasted

free-range eggs, beaten

4-6 filo pastry sheets

caraway seeds

tomato onion

Preheat the oven to 180°C/fan160°C/gas 4. Wilt the spinach in a large pan over a low heat. Allow to cool, then drain well, squeezing out the excess liquid with your hands.

Melt a knob of butter in a frying pan and add the onion. Cook for 5 minutes, until soft. Stir in the garlic and cook for a further minute.

Remove from the heat and add to a bowl with the spinac, feta, pine nuts and eggs. Mix together and season well. Spoon into the base of a 1-litre baking dish.

Brush 4-6 filo pastry sheets with melted butter, lightly scrunch and lay over the spinach mixture. Sprinkle with ½ tsp caraway seeds and bake in the oven for 25-30 minutes, until the pastry is crisp and golden.

Serve with a juicy tomato and red onion salad.

It doesn’t matter if you haven’t made a pie before. This amazing easy Greek spinach pie recipe (spanakopita) is made in only one hour from scratch!

Easy Greek Spinach pie for Beginners (Spanakopita)

red onions,

spring onion, finely chopped (optional)

garlic,

spinach, washed and roughly chopped (18 ounces)

nutmeg

feta cheese, crumbled (7 ounces)

eggs, beaten

fresh dill, chopped (optional)

salt and pepper

If you choose to prepare this Greek spinach pie recipe with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before start making the spanakopita.

To prepare this spinach pie recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season. This will be the filling of the spanakopita.

For this spinach pie recipe you will need a non stick baking pan, about 20-22cm. Put the first sheet of filo in the pan and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the pastry is used up, tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish. Layer the 4-5 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 4-5 more phyllo sheets.

Butter the top of the spinach pie with melted butter and scar with a sharp knife. Bake in preheated oven for about 30 minutes until the filo is crisp and golden.

Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spinach pie with Greek feta salad. Enjoy!

A vegetarian spinach and ricotta pie encased in layers of crispy filo pastry – it can be cut up small for nibbles or works well, sliced, for lunch or dinner. Instead of pastry, how about making something similar with pasta? Our spinach and ricotta lasagne is well worth a try.

Spanakopita

leeks, finely sliced

onion, finely chopped

garlic cloves, sliced

olive oil, plus extra to drizzle

ricotta

pecorino (or vegetarian alternative), grated

dill

parsley

chilli flakes (optional)

spring onions, finely sliced

lemon

pack good-quality filo (you’ll need 6-8 sheets)

Sea salt and black sesame seeds

You’ll also need…

30cm loose-bottomed tart tin

Boil the kettle and set a very large, deep, frying pan over a high heat. Put a splash of boiling water in the pan, then add as much spinach as will fit and cook until wilted, using tongs to stir it around. Tip it into a colander in the sink and repeat with the remainder and another splash of water. Once all the spinach is in the colander, press down with a plate to squeeze out as much water as you can. Remove and lay the spinach on kitchen paper in a single layer. Cover with more kitchen paper and press down. Leave to dry while you continue with the recipe (see tip).

Meanwhile, over a low-medium heat, soften the leeks, onion and garlic in a frying pan in a drizzle of olive oil for 12 minutes. Transfer to a plate and leave to cool.

Mix the cheeses, herbs, chilli flakes (if using), eggs, spring onions, zest, nutmeg and the onion mixture in a medium bowl. Give the spinach one last squeeze, then chop, add to the bowl and mix well. Season well. Heat the oven to 200°C/180°C fan/gas 6 with a baking sheet inside.

Unroll the filo pastry on a clean work surface and cover with a slightly damp tea towel. Put the 50ml olive oil into a bowl and, using a pastry brush, lightly brush the 30cm loose-bottomed tart/cake tin with oil. Lay one sheet of filo lengthways so its centre is on the edge of the tin, with half the sheet in the tin and half overhanging. Brush the filo sheet lightly with oil, then lay another sheet next to it, partially overlapping the first sheet but a little further around the tin, again overhanging. Brush with oil. Continue with all 6 sheets of filo – like the spokes in a wheel – brushing lightly with oil as you go until the tin is fully lined.

Spoon in the filling, then fold over the hanging filo sheets in the reverse order you laid them, brushing the tops lightly with oil. Sprinkle with sea salt and black sesame seeds. Bake for 35-40 minutes until crisp, covering with foil if it’s browning too much. Leave to cool slightly, then serve warm or at room temperature.

My simplified method for spanakopita, Greek Spinach Pie, is to pour the clarified butter over the assembled filled phyllo. So much faster! And the results are just as crisp, flaky and delicious as if you buttered every layer individually. Cut the pie into however many pieces you&#39;d like, larger for a main dish, medium for a side dish, and small for appetizers for a crowd.

Easy Spanakopita Recipe

frozen chopped spinach, thawed

feta cheese, crumbled

small curd cottage cheese

cream cheese, softened

eggs, whisked

scallions, finely sliced (both white and green parts)

salt

black pepper

butter,

phyllo

Heat the oven to 350°F. Squeeze the spinach in the sink to remove as much liquid as possible.

In a large bowl, combine the feta cheese, cottage cheese, and cream cheese until well incorporated (it helps to stir the room-temp cream cheese in a small bowl first to loosen it and smooth it out).

Add the eggs and mix well. Stir in the scallions, spinach, salt, pepper, and dill.

Brush the bottom of a 13” x 9” x 2”-inch glass or metal (not dark) pan with a teaspoon or two of the clarified butter.

Remove one sleeve of the phyllo from its wrapping and gently unfold it. Trim the long side by an inch so it will fit into the pan. Lay the entire stack in the bottom of the pan and smooth to fit.

Spoon the filling over the phyllo and gently spread the filling evenly over the phyllo.

Remove the other sleeve of the phyllo from its wrapping and do the same as with the first: trim the long side by an inch so it will fit into the pan. Lay the entire stack over the filling layer and smooth to fit.

Use the tip of a sharp chef&#39;s knife to mark where your cuts will be around the edge of the pan: one mark on the short side and three marks on the long side, evenly spaced. Then cut the length of the phyllo down the middle, making sure to cut all the way through to the bottom of the pan. Make three cuts crosswise to get 8 large pieces, again cutting all the way through to the bottom of the pan.

Pour the melted clarified butter evenly over the assembled and cut pie. Use the tip of the knife to again cut through where the cuts were made previously to ensure the butter gets fully absorbed.

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Top Tags

Erbazzone (spinach pie)

Spinach and feta filo pie

Easy Greek Spinach pie for Beginner...

Spanakopita

Easy Spanakopita Recipe

Top 5 spinach pie recipe recipes from across the web

The most viewed spinach pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Erbazzone (spinach pie)

Spinach and feta filo pie

Easy Greek Spinach pie for Beginner...

Spanakopita

Easy Spanakopita Recipe

The most viewed spinach pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine