Hi, I am Laura. Today, we’re going to make spinach, wild greens & feta greek pie (a.k.a. spanakopita) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) Recipe
Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook spinach, wild greens & feta greek pie (a.k.a. spanakopita) using 10 ingredients and 22 steps. Here is how you can achieve that.
The ingredients needed to make Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita):
- Prepare 7 - 8 spring onions
- Make ready 300 g spinach (fresh or frozen)
- Take 300 g edible wild greens (dipped in boiling water for five minutes and strained well)
- Make ready 4-5 tbsp dill finelly chopped
- Prepare 1 tbsp mint dried
- Prepare 1/2 tsp salt
- Make ready 1/2 tsp pepper, freshly ground
- Prepare 250 g feta cheese
- Take 100 ml olive oil (app.)
- Take 1 dose Greek phyllo ver. 3 (click on the link above and learn how to prepare them)
Instructions to make Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita):
- With a sharp knife, cut the spring onions into thin slices.
- In a pan, heat 50ml of olive oil and sauté the spring onions for a few minutes to soften.
- Add the spinach and stir until it’s completely thawed (if using frozen) or for about 5min if using fresh. All the liquids from the spinach should evaporate.
- Remove the pan from the heat and add the dill, the mint, salt and pepper. Stir well.
- Cble the feta cheese and mix it with the greens. Set aside to cool completely.
- Take the first stack of disks out of the fridge.
- You’ll need a round baking pan, 38cm/15 inches in diameter.
- Flour your bench and roll out a round pastry sheet, 10cm/4 inches bigger than your pan.
- Brush your pan with olive oil.
- Wrap the sheet around the rolling pin and transfer it to the pan.
- Unwrap carefully and arrange it with your hands, so that the sides of the pan are evenly covered.
- Press the edges with your rolling pin and trim the excess dough. Cut it in smaller pieces and use them for a second layer.
- Spread the filling all over the surface.
- If you find that the filling is too wet, add two tbsps of semolina and mix well. This will suck all the excess moisture. Otherwise you’ll end up with soft and soggy pastry sheets.
- If you end up with leftover filling, put it in a container and keep it in the freezer up to 3 months.
- Take the second stack of disks out of the fridge and roll out another round sheet, 38cm/15inches in diameter.
- Transfer it and cover the filling.
- Pinch the edges to seal and decorate the pie.
- Brush with olive oil.
- Take a knife and carefully cut the pie into pieces but not all the way to the bottom! This way, you’re creating vents, to allow the steam to escape.
- Bake in a preheated oven, at 200°C/400°F for 45min, low position, until it’s golden brown.
- Don’t cover the pie until it’s completely cooled, if you want the sheets to stay crunchy!
So that is going to wrap this up for this exceptional dish spinach, wild greens & feta greek pie (a.k.a. spanakopita) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
