Tag Archives: spinach

Easy Spinach Pie/Spanakopita

This was my first time ever making a spanakopita. I have seen my mom make them countless times, but it wasn’t until I made my own that I understand how frustrating they are to make. The end result though? Amazing. It’s a great way to get several servings of spinach without compromising taste.

I looked to this recipe for inspiration, but I found myself changing a few ingredients.

Here is what I did:

  • 2 pounds of thawed (or fresh) chopped spinach
  • 1/4 cup olive oil
  • 1/2 small red onion
  • 1/2 small yellow onion
  • 2 cloves of garlic
  • 1/3 cup fresh parsley
  • 2 eggs
  • 3 tablespoons sour cream
  • 1 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • 8 sheets of 9 x 14 inch filo dough
  • salt and pepper to taste

Preheat the oven to 350 degrees. In a pan, put 3 tablespoons of olive oil. Chop the onions, and fry them alongside the garlic. After they are a little brown, put the spinach in the pan. Let this cook for about three to five minutes. Put the spinach mixture into a bowl and let it cool. In a separate bowl, add the feta, mozzarella, sour cream, and eggs. Add the parsley with the cheese mixture. Drain the spinach mixture, and mix it with the cheese mixture. Add some salt and pepper.  In a 7 x 11 inch greased pan, put one sheet of filo dough. Brush with olive oil, and repeat until there are four olive oil-brushed sheets of filo dough. Put the spinach filling inside. Fold any excess filo dough into the pan. Add one sheet of filo dough to the top of the pan, brush with olive oil, and repeat three more times. Put in the oven for 30-40 minutes.

The reason this was so frustrating is because filo dough is so delicate. It dries a few minutes after being exposed to the air, but luckily a package of the stuff comes with many MANY sheets of dough. If it wasn’t for that, I would have messed up my spanakopita. Luckily, I didn’t.

The original recipe calls for ricotta cheese. I used mozzarella and sour cream instead. Ricotta sounds like a great addition, but I did not have any on hand. Even if I did, I love the addition of the mozzarella in the spinach pie. It makes for a creamy filling. The outside is nice and crisp, though! It’s what I love about spinach pie.

It’s best served hot, but don’t be afraid to refrigerate left overs. To reheat, put a slice on a baking tray and leave it on 350 degrees for three to five minutes. I also like to broil the slice for a minute after it’s been baked, as it really makes it crispier. Cheers!

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Sauteed Spinach with Feta Cheese

Spinach is a great way to meet your nutritional goals. It’s filled with vitamin K and fiber, as well as a whole bunch of other good stuff.

Personally, I love spinach because it reminds me of home. Spanakopita (which I swear I will make one day!) is a popular Greek dish that translates to as “spinach and feta pie” in English. That dish is my inspiration for my sauteed spinach with feta cheese. It’s almost a deconstructed spanakopita!

I followed this recipe and then made my own. Here’s what I did (for two servings):

  • 5 oz of frozen of fresh spinach
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 oz of feta cheese
  • salt and pepper to taste
  • lemon juice to taste (optional)

Put the olive oil in a pan and put it over medium heat. Add the spinach and water, as well as the onion and garlic powder. Let it cook for about five minutes. Add the feta cheese and let it cook for one more minute. Put it on a plate and the add the salt and pepper. The lemon juice is optional, some of my roommates did not like the taste of lemon juice when I made it for them. However, I think it adds that extra burst of acidity and flavor.

This dish really reminds of home. I want to make it for my mom one day, and see if she has any improvements.

Sauteed spinach with feta cheese is an easy way to get some nutrients and enjoy them as well. Cheers!