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σπανακόπιτα Do you need a baking pan for this recipe? Get it here:🤍 Get the entire recipe on my website: 🤍 INGREDIENTS 1 pack phyllo pastry, at room temperature 1 pound baby spinach, chopped 2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill about 6 scallions, thinly sliced 15 ounces ricotta cheese, full fat and at room temperature 1 pound feta cheese, crumbled 3 eggs, beaten and at room temperature about 2 cups olive oil, separated 1/2 teaspoon salt 1 teaspoon ground black pepper, or to taste Baking tray dimensions used for this recipe: 18" x 13" x 1" INSTRUCTIONS Here are some very important tips before we go on: 1) I can't stress enough how important it is that the phyllo stays in it's packaging until it is at room temperature! Very important. The best way to do this is by thawing it overnight in your refrigerator (since it's usually sold in the freezer section). Take it out in the morning or at least 2 hours before you use it and leave it in it's packaging to come to room temperature. Do not take it out of the airtight plastic packaging that comes in!!! It will be completely useless if it sits out for a long time, it will crumble and nothing will save it. 2) Please do not use low fat or fat-free cheese. 3)If you cannot find fresh dill, you may use the dried form, but less. So for this recipe, if using dried dill, use about 2 tablespoons or enough to suit your taste. 4) Add the eggs to your mixture last so that you can adjust the seasoning if you're worried about consuming raw egg. 5) Baby spinach is very easy to find over here where I live. It comes in all different amounts. You can buy regular spinach that is sold in bunches. Just make sure to wash it very well. Baby spinach is really convenient since it is already washed and ready to use. That said, use what you can find. Preheat oven to 450 degrees. Combine the chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well. Taste the mixture and add as much salt and pepper as you like. Add the beaten eggs and about 1 cup of olive oil and mix well. Rub some oil with your hands all over a half sheet baking pan. Lay 3 sheets on the bottom of pan and drizzle with a little olive oil. Place 2 sheets half in the pan 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. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust. Using a very sharp knife cut the pie into 12 equal slices. Place in oven and immediately reduce the temperature to 350 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! Homemade Ricotta Cheese Recipe: 🤍 Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: 🤍 Kitchen Aid Mixer: 🤍 Food Processor: 🤍 Microplane: 🤍 Madeleine Pan: 🤍 Cheesecake Pan: 🤍 Vitamix Blender: 🤍 Nonstick pan: 🤍 Cast iron pan: 🤍 Pastry Bag: 🤍 Half sheet baking pans: 🤍 Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious! Share pics with me on my Facebook Page: 🤍 Thanks for watching! Remember to SUBSCRIBE and like too :)
Spanakopita – traditional Greek spinach pie that is made with crispy phyllo dough layers at the top and bottom, in between there is delicious spinach-cheese-herbs mixture. This savory pie recipe is super easy to make. This this is perfect for holidays, weekends, parties or any other occasion. Full written and printable recipe: 🤍 (use the search bar at the top-right of the page to find the recipe you are looking for) More recipes you may like: Greek Moussaka: 🤍 Spinach & Ricotta Stuffed Pasta Shells: 🤍 Vegetable Curry Puffs: 🤍 Samosa: 🤍 FOLLOW ME: Instagram: 🤍 Facebook: 🤍 Website: 🤍 Ingredients: 7-10 Phyllo (fillo) sheets, at room temperature 1/3-1/2 cup (80-120ml) Olive oil 2 pounds (900g) Spinach 1 Large onion, chopped 2-3 Spring onions, chopped 1/4 bunch Parsley, chopped 1/4 bunch Dill, chopped 12oz (340g) Feta cheese 12oz (340g) Ricotta cheese Salt to taste Pepper to taste 1/4 teaspoon Nutmeg 1 teaspoon Dried oregano Lemon zest from one lemon Directions: 1. Preheat oven to 350F (180C). 2. Make the filling: in a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted. 3. Drain excess liquids and transfer to a large bowl. Crumble the feta cheese and ricotta cheese into the bowl, then add chopped spring onions, parsley, dill, lemon zest and spices. Mix until well combined and set aside. 4. Assembly: brush the bottom of a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with olive oil. Take a sheet of pastry and place in the baking dish, that way so that some of the pastry hangs over the side. Brush with olive oil. Add 2-3 more sheets in the same manner, and brush them with olive oil between every layer. 5. Evenly spread the spinach and feta filling over the phyllo crust. Then, cover with 3 layers of phyllo, brushing with olive oil in between the layers. Fold the flaps or excess from the sides and brush the top layers with olive oil. 6. Using a very sharp knife cut the pie into rectangles or any other shape. 7. Bake for 40-45 minutes or until golden brown. 8. Allow to cool for 15 minutes before serving. Serve with fresh Greek salad: 🤍 If you like my videos, please subscribe to my channel for new cooking videos: 🤍
A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day. Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 🤍channel4.com Links from the video: Summer Vegetable Lasagne | Jamie Oliver | 🤍 5 Things... Vegetarian | Food Tube Classic Recipes | 🤍 For more information on any Jamie Oliver products featured on the channel click here: 🤍 For more nutrition info, click here: 🤍 Subscribe to Food Tube | 🤍 Subscribe to Drinks Tube | 🤍 Subscribe to Family Food Tube | 🤍 Twitter | 🤍 Instagram |🤍 Facebook | 🤍 More great recipes | 🤍 Jamie's Recipes App | 🤍 #FOODTUBE x
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 👉🤍 👉 SUBSCRIBE TO MY CHANNEL! 👉LEBANESE ingredients including artisanal Butter Ghee at 🤍 🤍 🤍 🤍
Spanakopita - Greek Spinach Pie Full Recipe: 🤍 Spanakopita, or Greek Spinach pie is a quintessentially Greek dish that's a delicious combination of spinach, dill, scallions, and feta kissed with lemon and wrapped in crispy paper-thin filo dough layers. Filo, or phyllo, dough is amazing… so is butter! Spanakopita has both! For those of you who do not know, spanakopita is a simple, but oh so tasty, Greek dish made with spinach and feta, fresh dill, lemon, parsley, and scallions. It’s encapsulated in a flaky, paper-thin pastry shell and is a total crowd pleaser! A FEW TIPS AND POINTERS * This is a pretty easy recipe to make vegan, sub olive oil for the butter. Aquafaba for the egg whites, use a tasty vegan cheese (I like Kite Hill) some silky tofu can replace the yolks. *If you’re a cheese lover try adding 3/4 cup of parmesan and an extra 1/4 cup of feta. *You can substitute olive oil for butter if you’re watching the sat fats. *Keep your butter warm! As is cools you will add more on with each stroke. *For an extra dimension of flavor try melting the butter in a small pot with a few bay leaves. *This is an AMAZING make ahead dish. Just wrap well and keep in the freezer until you have some unexpected *You will have to make about a thousand of them because they get eaten SO FAST! These are as great as a canapé. These make for a great side to the main course! You can make these ahead and freeze them for an easy make ahead meal. SUBSCRIBE ►🤍 ADD ME ON: Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍 cake recipes
Spinach & Feta Cheese Pie | Akis Petretzikis Subscribe: 🤍 Recipe: 🤍 Chef: Akis Petretzikis Director: Leonidas Pelivanidis Production: Akis Petretzikis Ltd. Powered by: Whatever Productions Official website: 🤍 Facebook Page: 🤍 Twitter: 🤍 Instagram: 🤍 Pinterest: 🤍 Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou, Michael Barbaris, Kellina Dimitriadi
Print this recipe here: 🤍 Ingredients 2 pounds #4 phyllo pastry, at room temperature 1 pound or 3 bunches baby spinach, chopped 2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill 6 scallions, thinly sliced 15 ounces ricotta cheese, full fat, and at room temperature 1 pound feta cheese, crumbled 4 eggs, beaten and at room temperature 1 pound butter, melted 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper to taste Instructions Preheat your oven to 375 °F, 190 °C. Line 2 half-sheet baking pans with parchment paper. Make the filling: Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined. Add the scallions and beat until combined. While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated. Mix everything together with a spatula and set it aside Assemble the triangles: While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out. Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top. Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video. Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out. Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt. Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is. Notes Sometimes the phyllo sticks together. You don't have to be precise and fight with it to stick to the 2 layers of phyllo rule. I promise, if you roll it up with 3 layers or even 4, it will taste just as good or maybe better. Freezer Instructions: Remove the plastic wrap and brush the pies with melted butter or oil and then sprinkle the tops with salt. Cover loosely with foil and bake at 375 °F for 40 minutes. Remove foil and bake uncovered until golden and crisp. About 15 minutes. Official Facebook Page: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: 🤍 Kitchen Aid Mixer: 🤍 Food Processor: 🤍 Microplane: 🤍 Madeleine Pan: 🤍 Cheesecake Pan: 🤍 Vitamix Blender: 🤍 Nonstick pan: 🤍 Cast iron pan: 🤍 Pastry Bag: 🤍 Half sheet baking pans: 🤍 Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
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! Follow us: - INSTAGRAM - 🤍 - FACEBOOK - 🤍 - TWITTER - 🤍 - PINTEREST - 🤍 - OUR WEBSITE - 🤍 Song: Jarico - Landscape (Vlog No Copyright Music) Music promoted by Vlog No Copyright Music. Video Link: 🤍
Chef Jeff Freehof steps into the Pizza Today test kitchen to whip up some Spinach Pies to accompany his feature in the September Event in Print, "I didn't know my pizza dough could do that ... part 2."
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar. Printable Version: 🤍 More Delicious Recipes: Salmon and Broccoli Quiche: 🤍 Pizza Quiche: 🤍 Greek Moussaka: 🤍 Crispy Fried Eggplant: 🤍 Garlic Parmesan Dinner Rolls: 🤍 FOLLOW ME: Instagram: 🤍 Facebook: 🤍 Website: 🤍 My favorite kitchen equipment: 🤍 Ingredients: For the crust: 2¼ cups (280g) flour 3/4 cup (170g) cold butter, cubed 1 teaspoon salt 4-6 tablespoons cold water For the filing: 14 oz (400g) fresh spinach 1 yellow onion 1 red onion 2 garlic cloves, crushed (optional) 3 eggs 1 cup (240 ml) heavy cream 7 oz (200g) gruyere cheese 3oz (90g) blue cheese such as gorgonzola 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg Butter + olive oil for frying Method: 1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix. 2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. 3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain. 4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside. 5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes. 6. Preheat oven to 350F (175C) 7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven. 8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese. 9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly. If you like me recipes, please join to "The Cooking Foodie" YouTube membership: 🤍 you can get access to special content, behind the scenes photos, videos and more cool stuff! Hit the JOIN button. Kitchen Equipment: Nonstick 9-Inch Tart Pan with Removable Loose Bottom: 🤍 Cake stand: 🤍 Food Processor: 🤍 *some links provided above are affiliate links
AMAZING SPANAKOPITA! INGREDIENTS: PREHEAT OVEN TO 375° TO A 9X13" BAKING DISH 1 BOX PHYLLO DOUGH 5oz's CHOPPED SPINACH(BUNCH) 1 ONION HANDFUL CHOPPED PARSLEY 2 CUPS CRUMBLED FETA CHEESE 15oz's OF RICOTTA CHEESE ZEST OF 1 LEMON 3 LARGE EGGS DASH OF SALT AND PEPPER AS DESIRED USE MELTED BUTTER OR OLIVE OIL °Cooking made simply from the World's Table
Who doesn't love crunchy flaky pastry enveloping cheesy salty spinach? It's even better when you make your own spinach pie, or spanakopita, and Alexandra shares her recipe from the mountain town of Florina, which is on the Greek /North Macedonia border - the ingredients are listed below. Let me know if you occasionally like to see pasta/pastry/dough based recipes from other countries. Filo 400g all purpose flour plus extra for flouring surface etc 1 Tablespoon oil- corn or olive oil 1 tsp salt 250ml of lukewarm water around 400g salted butter, melted - clarified if possible - for spreading between the layers of dough 1/2 teaspoon dry yeast Filling 1 350g bag of washed fresh baby spinach 1 large leek washed very well and finely chopped 2 bunches scallions(spring onions) finely chopped (1 small regular onion finely chopped, optional) 1 lb feta- good quality like Dodoni 2 tablespoons small curd cottage cheese or ricotta cheese (or mizythra if you can get hold of it) 50g cream cheese 5 eggs 2 Tablespoons melted butter 1 T olive oil Pepper to taste
Print this recipe here: 🤍 Ingredients 1 pound (#4) phyllo pastry at room temperature 12 ounces salted butter, melted 1 cup panko breadcrumbs 1 pound spinach leaves, coarsely chopped 3 teaspoons dried dill 6 scallions, thinly sliced 15 ounces ricotta cheese 1 pound feta cheese, crumbled 3 eggs 3-4 tablespoons olive oil 1/2 teaspoon salt 1 teaspoon freshly cracked black pepper Instructions Preheat the oven to 400 °F, 200 °C. Make the filling: In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined. Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated. Assemble the Pie: Sprinkle the breadcrumbs into a large baking pan to create an even layer. Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter. Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. 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. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers. Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter. Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces. Pour the remaining melted butter on top and brush all around. Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack. Allow the pie to rest at room temperature for 15-20 minutes and then serve. Kali Orexi! Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes Official Facebook Page: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: 🤍 Kitchen Aid Mixer: 🤍 Food Processor: 🤍 Microplane: 🤍 Madeleine Pan: 🤍 Cheesecake Pan: 🤍 Vitamix Blender: 🤍 Nonstick pan: 🤍 Cast iron pan: 🤍 Pastry Bag: 🤍 Half sheet baking pans: 🤍 Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Today I would like to share with you my Spinach and Ricotta Pie recipe. Written recipe: 🤍 ~MERCH~ 2020 recipe calendar: 🤍 My t-shirts: 🤍 My aprons: 🤍 Support OrsaraRecipes for FREE by doing your Amazon shopping through this link (Affiliate link): 🤍 ~Social Networks~ Facebook: 🤍 Twitter: 🤍 Instagram: 🤍 ~My PO Box info~ PO BOX 4129 Long Branch NJ station B 07740
This Crustless Spinach Quiche is easy to make and full of delicious flavor! You'll love the combination of spinach, sweet onion, mushrooms, and cheddar and feta cheeses. ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ _ PRINTABLE RECIPE: 🖨️ 🤍 🖨️ 🍴🍴🍴🍴🍴🍴🍴🍴🍴 ✅Ingredients • 1 tablespoon extra virgin olive oil • 1 small sweet onion, diced • 4 ounces mushrooms, sliced • 2 cloves minced garlic • 10 ounces chopped frozen spinach, thawed and drained • 6 ounces crumbled feta cheese • 8 ounces shredded cheddar cheese • 5 large eggs • ½ cup milk • ¼ teaspoon salt • ¼ teaspoon black pepper ✅Instructions 1️⃣ Preheat oven to 350 degrees Fahrenheit and lightly grease a 9 inch deep dish pie plate. 2️⃣ Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate. 3️⃣ In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate. 4️⃣ Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving. 🍴🍴🍴🍴🍴🍴🍴🍴🍴 Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. SUBSCRIBE to my channel: 🤍 FACEBOOK: The Stay At Home Chef INSTAGRAM: TheStayAtHomeChef PINTEREST: The Stay At Home Chef TWITTER: TheStayHomeChef CONTACT ME: rachel🤍thestayathomechef.com ⭐⭐⭐⭐⭐ The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more! ⭐⭐⭐⭐⭐
So easy to love Spinach Pie! Wrapped up in the Phyllo dough with all the crispness, makes it hard just to have one. You'll be so happy you took the little extra time to make these and they also freeze well. Recipe: 10 Ounces frozen Spinach 6 Ounces Feta Cheese, crumbled 1 Cup Cottage Cheese 1/4 Cup Onion 2 Tablespoons fresh Parsley 1 Tablespoon fresh Dill Salt 3 Eggs, beaten 1/2 Package Phyllo dough 1 stick of butter, melted Thanks for watching and hope you enjoy!
Get the 5-star recipe 🤍 🤍 Watch how to make this authentic, rich pie stuffed with spinach, onions, cheeses, and herbs that are enfolded in crispy, flaky, phyllo dough. Get tips for working with delicate phyllo, as well as how to avoid a soggy spinach mixture. Facebook 🤍 Twitter 🤍Allrecipesvideo Pinterest 🤍
I walk through the step by step process of making super crisp, hand made phyllo and then filling it with a delicious Greek combination of spinach, feta cheese, dill and green onions to make the world wide favourite Spanakopita or spinach phyllo (filo) pie. FULL RECIPE BELOW. Links for spinach feta filling or just cheese filling: Spanakopita triangles - Greek Spinach Pies: 🤍 Mastering Cheese Phyllo Triangles - Tiropites: 🤍 Check out these other amazing #GreekFood videos : Galaktoboureko Greek Custard Dessert: 🤍 Best Baklava Recipe: 🤍 Greek Easter Bread -Tsoureki: 🤍 Mastering Greek Pita Bread: 🤍 Grilled Souvlaki Like in Greece: 🤍 Greek Chicken Gyro: 🤍 Greek Tzatziki Sauce: 🤍 Greek Moussaka - my Dad's 5 Secret Recipe: 🤍 Roast Leg of Lamb: 🤍 Perfect Lamb Chops - 5 Do's & Don'ts: 🤍 Greek Fries in Olive Oil with Feta Cheese: 🤍 Greek Lemon Potatoes: 🤍 Pastitsio, my Dad's special - Greek Lasagna: 🤍 Rice Pudding: 🤍 Saganaki - Greek Flaming Cheese OPA: 🤍 Best Garlic Shrimp Greek Style in 30 min: 🤍 Avgolemono - Greek Chicken Lemon Soup: 🤍 Greek Dolmades - Stuffed Grape Vine Leaves: 🤍 Loukoumades - Greek Honey Donuts: 🤍 Subscribe for more video recipes: 🤍 RECIPE: SPANAKOPITA - Hand Made Phyllo Spinach Pie - PHYLLO DOUGH : 310 gm organic bread flour ( 2 cups ) Pinch salt 25 ml extra virgin olive oil ( 2 Tbsp. ) 175 ml lukewarm water (3/4 cup ) 5 ml apple cider vinegar (1 tsp. - FILLING Large handful fresh spinach, leaves only ( about 1 cup ) 90 gm Greek feta cheese (3 oz.) 10 ml olive oil ( 2 tsp.) 3 green onions, chopped 30 ml freshly chopped dill (2 Tbsp.) or to taste 2 eggs, beaten 60 ml extra virgin olive oil (1/4 cup ) Salt and pepper to taste Pinch freshly grated nutmeg For phyllo, in a medium bowl combine the four and salt and stir. Drizzle with water, olive oil and vinegar and stir to blend. Turn onto a board and knead until tender and fully smooth and gluten has developed. ( approx 10 minutes). If dough seems too sticky wait until the middle of your kneading process to add more flour or it will be too dry when finished. Cover and let rest for 30-60 minutes at room temp. Meanwhile, immerse washed spinach in boiling slated water for 1 minutes. Drain and squeeze out excess liquid. Set aside. Heat 2 tsp. Olive oil in a skillet with onion, spinach and dill and toss on high for 2-3 minutes or until onions soften. Remove and cool. Combine in a bowl with feta, eggs and pepper. Set aside. Preheat oven to 375 D F To stretch phyllo, lightly flour a tea towel or table cloth . It is easier to try with 1/2 the dough , as I did in video, and you are looking for a final dimension of 21x 29 1/2 inches (53.5 cm x 74 cm) for each spiral. If you want to make one larger one, dough should be doubled in size. Roll the dough first with a pin to get an even oval then using your knuckles stretch, as per video to start relaxing the dough to achieve a thinner dough. Left and stretch the dough until super thin and evenly stretched, as per video, moving around the entire surface, turning the towel if needed. Trim the thick edges with pastry cutter. Drizzle with olive oil and brush lightly. Spoon filling in a thin row along the horizontal edge of pastry, closest to you. Using the sheet, pull to roll the pastry. Brush top with more olive oil and pierce a few holes to let steam escape during bake. Place on a parchment lined baking sheet at 375 D F in middle rack of oven fro about 30-35 minutes or until golden and crispy. Makes 2 small spirals or 1 larger one. #spanakopita #greekspinachpie
Fatayer are savoury pies, which are filled with all sorts of delicious fillings. They are a great make ahead and freeze food, perfect for snacking on or serving at a party. Today I'll show you the perfect dough, and we'll be making the 4 classic flavours, Spinach, Cheese, Meat and Za'atar. _ 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron or supporting us on Ko-Fi. You can get your name in the video credits as well as some behind the scene updates 🤍 🤍 _ 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram 🤍 ➥Facebook 🤍 _ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Food Thermometer: 🤍 Ooni Pizza Oven: 🤍 Food Processor: 🤍 Smaller food processor: 🤍 Citrus Juicer: 🤍 Stainless Steel Cookware: 🤍 Pyrex Jugs: 🤍 Stick blender: 🤍 📷 My Filming Equipment 🎥 Sony a6400: 🤍 Sony F1.8 Lens: 🤍 Music by Epidemic Sounds - Referral link for a free trial here 🤍 _ 0:00 Intro 0:47 Cheese Filling 1:45 Spinach Filling 3:33 Meat Filling 4:35 Zaatar topping 4:45 Making the dough 7:35 Spinach pies 8:23 Meat pies 9:04 Cheese pies 9:28 Zaatar pies 9:37 Cooking 10:06 Outro _ Cheese Filling: (makes 24) 250g Mozzarella, Akkawi, or Nabulsi cheese 200g Feta Cheese 20g Parsley 2 Eggs 1 Tbsp Nigella Seeds 1 Tsp Dried Mint Spinach Filling: (makes 24) 250g Spinach 250g Onion 30g Pine nuts 2 Cloves Garlic 4 Tbsp Olive oil 2 Tbsp Lemon juice 1 Tbsp Sumac 1 Tbsp Pomegranate Molasses 1 Tsp salt 1/4 Tsp Pepper 1/4 Tsp Cayene pepper 1/4 Tsp Paprika Meat filling: (makes 24) 250g Lamb mince or high fat beef 175g Tomatoes 125g Onion 1.5 Tbsp Tomato Paste 1 Tsp Salt 1 Tsp Paprika 1/2 Tsp Sumac 1/4 Tsp Pepper 1/4 Tsp Cayenne Zaatar: (makes 8) 2 Tbsp Zaatar 2 Tbsp Olive Oil Dough: (makes ~68) 1kg All Purpose Flour 540g Whole Milk or water 240g Vegetable Oil 4 Tsp Sugar 4 Tsp Dry Active Yeast 2 Tsp Salt Directions: Cheese filling: Shred the cheeses, then roughly chop the parsley. Whisk the eggs, and then add to the cheese with remaining ingredients. Mix well to combine Zaatar: Mix to combine Spinach filling: 1- Roughly chop the filling then add 1/2 Tsp salt and massage in. Allow to sit for 15-30 mins, then squeeze out all the water 2- Add half the oil to a pan, and toast the pinenuts until golden 3- Add the other half of oil to a pan, and add the onions, chopped to a small dice. Saute until soft and just turning golden 4- Once cooled add the onion, pinenuts and remaining ingredients to the spinach and mix together Meat filling: 1- Dice your tomatoes and onions small, then place the tomatoes in a sieve to drain. Once drained add to a bowl with the meat and other ingredients 2- Knead together until well incorporated and the mixture can form a smooth log Dough: 1- Heat your milk to a warm temp (28c) and then add the sugar and yeast. Mix together and let rest somewhere warm until frothy (15-30m) 2- In your stand mixer, add the flour and salt. Mix together briefly 3- Pour in the oil and mix to combine with the flour, until it is sandy and clumpy 4- Add the milk and combine, then knead for about 3 minutes until soft and it leaves no trace on your hands 5- Oil a bowl, and add the dough, then allow to rest for 30 minutes 6- After resting portion out into 25g pieces then shape and top them To cook: Run a timed test batch at your highest oven temperature. You want them to be turning golden on top, with a golden underside. Don't forget to oil the tray after every batch to ensure you get a lightly fried bottom
Special thanks to our sponsor Made In Cookware for this video - Visit 🤍 to check out all of their cookware and subscribe to their YouTube Channel for more recipe inspiration: 🤍 Creamed Spinach Pie & Baked Eggs With Claire Saffitz | Dessert Person This recipe, like many others in the book, represents my attempt to combine a few ideas into one ultra-satisfying dish. Inspired by the Italian dish torta pasquialina, a thin double crust tart filled with greens and eggs, this open-faced version also takes a few cues from my favorite steakhouse side dish, creamed spinach. Follow along and watch Claire Saffitz cook down a ton of hardy greens into one delicious pie, perfect for Breakfast, Lunch or Dinner. #CreamedSpinach #Pie #ClaireSaffitz Ingredients: Flaky All-Butter Pie Dough (page 333) All-purpose flour, for rolling out Diamond Crystal kosher salt 8 cups loosely packed torn Tuscan kale leaves (stripped from 2 medium bunches, about 1 lb / 454g total) 8 cups loosely packed torn green or rainbow Swiss chard leaves (stripped from a lb / 454g bunch) 3 tablespoons unsalted butter (1.5 oz / 42g) 2 shallots (4 oz / 113g) 1 tablespoon all-purpose flour (0.28 oz / 8g) 1 (10 oz / 283g) package frozen spinach, thawed and squeezed to remove moisture Freshly ground black pepper 7 large eggs (12.3 oz / 350g), at room temperature 2/3 cup heavy cream (5.6 oz / 160g), at room temperature 2 ounces (57g) finely grated parmesan cheese (about 1/2 cup)1 tablespoon finely chopped fresh dill 1/4 teaspoon ground nutmeg (preferably fresh grated)Hot Sauce, for serving Video Breakdown: 0:00 Start 0:01 Creamed Spinach Pie Thanks for watching! Subscribe To Made In's YouTube Channel 🤍 Dessert Person Online: 🤍 Claire on Instagram: 🤍 Claire Merchandise: 🤍 Penguin Random House Books: 🤍 Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: Vincent Cross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar
Here is a great Spanakopita interpretation and making process. This Greek classic spinach pie is definitely the one you want to enjoy with family and friends... To get the full recipe go to 🤍 Recipes / Shop / Gallery / Events / Blog / Food Reviews 🤍 🤍 Instagram🤍 🤍 Facebook🤍 🤍 Pinterest🤍 🤍 Twitter🤍 🤍
In this video I will be showing you how to make spinach pies using the 10 minute dough ! In this video i made spinach pies using the 10 minute dough but you can use this dough for anything you like! INGREDIENTS: Dough: 5 cups flour 1/2 cup canola oil 1 tsp baking powder 1 tsp salt 2 tbsp sugar 1 tbsp yeast 1 cup warm water ( make sure only warm not hot or it will kill yeast) 1 cup warm milk ( make sure only warm not hot or it will kill yeast) Spinach stuffing: 40 oz preached spinach ( they come prewashed in the bags) 2 large onions 1/2 cup olive oil 1 tbsp sumac ( you can add 2 if you like the sumac flavor) 1/2 tbsp citric acid 1 tbsp salt 1/2 tbsp red pepper flakes ( this is optional or you can add 1/4 tbsp for just a tiny bit of spice)
I hope you enjoy this recipe. It is one of my favorites! Please send me your feedback. Make it! Try it! Enjoy it!
I show you why Greek moms make perfect spanakopita triangles. My mom Georgia's are the best by far with crispy golden phyllo triangle bundles wrapped around Greek feta cheese and sautéed spinach, fresh dill and green onions. I share with you her old world secrets plus some modern tricks. They are so popular that we inhale them in a flash. FULL RECIPE BELOW. Check out these other amazing videos with #GreekFood : Spanakopita - Hand Made Phyllo Spinach Pie: 🤍 Pastitsio, my Dad's special - Greek Lasagna: 🤍 Greek Moussaka - my Dad's 5 Secret Recipe: 🤍 Mastering Cheese Phyllo Triangles - Tiropites: 🤍 Grilled Souvlaki Like in Greece: 🤍 Greek Chicken Gyro: 🤍 Greek Tzatziki Sauce: 🤍 Mastering Greek Pita Bread: 🤍 Roast Leg of Lamb: 🤍 Perfect Lamb Chops - 5 Do's & Don'ts: 🤍 Greek Fries in Olive Oil with Feta Cheese: 🤍 Greek Lemon Potatoes: 🤍 Best Baklava Recipe: 🤍 Galaktoboureko Greek Custard Dessert: 🤍 Greek Easter Bread -Tsoureki: 🤍 Rice Pudding: 🤍 Saganaki - Greek Flaming Cheese OPA: 🤍 Best Garlic Shrimp Greek Style in 30 min: 🤍 Avgolemono - Greek Chicken Lemon Soup: 🤍 Greek Dolmades - Stuffed Grape Vine Leaves: 🤍 Loukoumades - Greek Honey Donuts: 🤍 Subscribe for more video recipes: 🤍 RECIPE: SPANAKOPITA TRIANGLES 1 cup washed spinach leaves, packed ( 250 ml) 1Tbsp. olive oil (15 ml) 3 green onions, chopped 2 tbsp. fresh, chopped dill (30 ml) 1/4 cup good quality feta cheese, crumbled (60 ml) 2 eggs, beaten 1/4 cup melted butter or Greek olive oil (60 ml) 6 sheets phyllo pastry cracked black pepper to taste pinch freshly grated nutmeg Instructions Preheat oven to 375 degrees F Wash spinach and immerse into boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and reserve. Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 2 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside. Stack 6 sheets of phyllo on top of each other. Cut into 5 equal strips. Work with 1 pile of phyllo at a time. Wrap remaining phyllo up in tea towel . Brush 1 strip with butter and cover with a second strip and butter again.* Note if using a thicker kind of phyllo use only one sheet per triangle. Lay strip down vertically in front of you. Spoon a heaping teaspoon of filling in bottom corner of strip and fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more olive oil. Place triangles on a baking sheet and bake at 375 D in middle rack of oven for about 20 minutes or until golden. Serve warm as appetizer or along with your main course. Makes about 20 triangles Connect with Chef Christine on social media: Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 Christine's Website: 🤍 Linkedin: 🤍 #Spanakopita #greekspinachcheesepie
Spinach Feta Pie with Pizza Dough 00:00 Intro 01:12 Making the Dough 03:48 Rising the Dough 04:45 Understanding the Filling Concept 05:30 Filling Recipe 08:20 Shaping and Baking Here is the parchment paper that I use (affiliate link): 🤍 Makes 2 pies / Serves 4 Dough: = (make 1 to 4 days before serving ) 226 grams unbleached all-purpose flour (I use King Arthur) 1 tsp SAF instant yeast (or 1 and 1/4 tsp active dry yeast) 1 tsp sugar 1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) (5.7g on a 0.01g precision scale) 158 grams water at 70-90F (21-32C) 24g olive oil divided between 2 containers of 2 cup capacity each (12g per container) By hand: In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Add the water. Fit the mixer with a paddle attachment and run it on low speed. Mix until the dough starts to form. Scrape down the bowl, and mix another few seconds just until no dry flour remains. Both methods: Cut the dough in half with an oiled spoon. Place each half into a container with oil. Flatten the top. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 4 days. The dough should be roughly doubled in size before shaping. Filling (can be made a day ahead): 1 diced yellow onion cooked in 2 Tbsp butter until translucent and golden brown 150g (5 oz box) baby spinach, chopped 30g herb mix (parsley, dill, tarragon, cilantro), chopped 2 scallions, sliced Salt to taste (I used 1/2 tsp Diamond Crystal Kosher salt) 1/2 tsp pomegranate molasses 2 oz feta, crumbled (I like sheep milk feta from France, Valbresso brand) Mix everything with your hands aggressively to wilt the greens. Taste and correct for salt and acidity. If you want to use Swiss Chard, here is how to cook it: 🤍 Shaping and Baking: Position the racks in the bottom and top of your oven. Preheat the oven to 500F (260C) for at least 30 minutes (45 min if using a stone or steel placed on the bottom rack). Get the dough out of the fridge 10 min before shaping. Shape on parchment paper as shown in the video. Divide the filling between 2 doughs. Spread the filling leaving a 1.5 inch border. Fold the dough towards the center leaving a little hole in the middle. Wipe the oil from the parchment paper around the pie. Slide the parchment onto a rimless baking sheet and slide the parchment with the pie onto the bottom rack of the oven. Bake for 8 min. Move to the top rack for 2 min (or leave it on the bottom rack, turn on the convection fan, and bake 2 more minutes). Slide onto a cooling rack, pull out the parchment. Brush with butter. Cool for 7 minutes while baking the second pie. Ideally, serve immediately. If necessary the pie can be rewarmed at 500F (in the middle of the oven for 5 min and rebuttered). Other filling ideas: Mashed potatoes from my pirozhki video: 🤍 Caramelized cabbage: 🤍 Support my channel 🤍 My cooking classes in the Boston area: 🤍 FACEBOOK: 🤍 INSTAGRAM: 🤍
I filmed my dad while he made this amazing traditional Greek spinach pie recipe with homemade phyllo dough! The pan used in the video is 35x28cm Phyllo dough recipe: 280g water ~400g all purpose flour 2 tablespoons olive oil 1 teaspoon salt Mix all the ingredients together to form a soft and elastic but not sticky dough. I suggest you add the flour gradually as you might need to add more or less flour depending on the amount of water your flour can absorb. Once everything is incorporated knead the dough for at least 5 minutes and let it rest for at least 45 minutes in a cool place covered with a towel. While you wait you can prepare the filling. Split the dough in 3 balls. One has to be larger from the other 2. Roll the bigger dough first into a big oval that should be longer than the size of your oven pan. Spread olive oil at the bottom and the sides of the pan and place the phyllo carefully on top. Also spread olive oil on top of the phyllo you just placed in the pan. Roll one of the smaller balls into an oval and place it on top of the phyllo you just added. Place the filling evenly on top of it and cover it with the larger phyllo that you placed first. Sprinkle water on top of the cover, roll the last ball into an oval phyllo and place it on top of everything. Mark the pita into pieces with a knife but don't cut all the way to the bottom of the pan. Coat the pie with a generous amount of olive oil. Bake in the oven until the phyllo starts turning golden brown and crisp on all sides. For our oven it was about one hour at 180C(356F). Spinach and feta filling: 1kg of spinach 500g feta cheese 2 eggs spring onions dill Clean the spinach, cut it into chunks and place it in a large pot. We want to dehydrate the spinach from all the water it contains before adding it inside the pie. Place the pot on medium to high heat and stir in the spinach until it releases its water. Drain the water so that the spinach doesn't boil. Repeat the process until the spinach has decreased in volume at least 3 times. Remove the spinach from the pot and add some olive oil to sauté the spring onions and dill. Once you sauté them for 2-3 minutes add the spinach and crushed feta in the mix. Let it cool for a bit and then mix in 2 beaten eggs.
I hope you all enjoy this recipe! It has brought my family warmth, joy, and full tummies throughout the years. Don't forget to give this video a thumbs up if you want to see more recipes in the future. INSTAGRAM: taloresmithe TWITTER: taylorlynntalks SNAPCHAT: taloresmithe EMAIL: taylorlynntalks🤍gmail.com
Would you like to Support my channel ? 🤍 Black pudding recipe - 🤍 My Amazon Store for Products and equipment used on my show - 🤍 Feel free to add cheese or any other vegetables to the filling. 5oz spinach 1/4 cup finely Onions 2 pimentos finely chopped 2 tsp minced Garlic Pinch of salt 1tsp golden ray 1 cup flour Pinch of salt Water to knead 2 oz unsalted butter - Tag me on Instagram 🤍trinicookingwithnatasha I will repost your pictures. Email me all your questions natashaskitchen19🤍gmail.com, I do respond :))) - Green Seasoning for curried dishes - 🤍 Basic green seasoning - 🤍 Best Buss up Shut Recipe - 🤍 Dhalpuri Roti - 🤍 To have me review or feature your product on my channel please send an email to natashaskitchen19🤍gmail.com OR send product to P.O. Box 🤍 Trini Cooking with Natasha P.O. Box 292474 Davie, FL. 33329
Crispy crusts, juicy stuffing with parmesan and spinach! This is the ultimate spinach pie with filo pastry! Food channel L - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food! Ingredients for 8 servings: 10 sheets of filo pastry 500 g spinach 250 g white brined cheese 150 g butter 3 eggs 100 g yogurt ¼ tsp nutmeg 50 g parmesan cheese Salt and black pepper Music: 🤍epidemicsound.com
Spanakopita (Greek Spinach Pies) #Shorts Watch full video for more recipes: 🤍 #buzzfeed #tasty #recipes
My mom's back with one of her favorite Greek recipes, snapakopita, or Greek spinach pie. You need Four frozen chopped spinach packages, extra virgin olive oil, 1 lb crumbled feta cheese, 4 bunches chopped green onions, pepper, dill, 4 eggs, filo dough #4, and 1 cup kefalograviera cheese. Follow along, coat each layer of filo dough with olive oil, and bake at 350 degrees for one hour. PO Box 3394 295 N Glebe Rd Arlington, VA 22203 Support us on Patreon: 🤍 Support us on Streamlabs: 🤍 Twitter: 🤍 Facebook: 🤍 Buy merchandise: 🤍 I'm Angelo, creative director here at FlyingOverTr0ut. I make a lot of videos with my Greek immigrant mom, go on rants, short films, sleeping videos, and parodies. Cooking with Angelo's Mom playlist: 🤍 The Pitzman's Saga™-my mom's feud with Tim Heidecker: 🤍 My videos about what a dump Annandale, VA is: 🤍 My videos with Angry Grandpa: 🤍 Moist Andy collaborations: 🤍 Angelo's Mom Loves Logic videos: 🤍 My videos with TJandFriends: 🤍 Angelo's Mom's Weight Loss series: 🤍 My videos with Shoenice: 🤍 The Room, Tommy Wiseau, and Greg Sestero series: 🤍 Angelo Sleeping series: 🤍
Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch! FULL RECIPE BELOW 👇 Get recipe FAQs and a printable version here: 🤍 INGREDIENTS 1 sheet puff pastry ($2.40) 1 lb. frozen chopped spinach ($1.99) 1 yellow onion ($0.32) 1 clove garlic ($0.08) 1 Tbsp olive oil ($0.16) 1 cup cottage cheese ($0.40) 1/4 cup grated Parmesan ($0.44) 1/8 tsp nutmeg ($0.02) 1/2 tsp salt ($0.02) 1/4 tsp freshly cracked black pepper ($0.02) 3 large eggs, divided ($0.63) INSTRUCTIONS 1. Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375ºF. 2. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly. 3. Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking). 4. Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again. 5. Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches. 6. Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay (see step by step photos below). 7. Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown. 8. Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve. See how we calculate recipe costs here: 🤍 Instagram: budgetbytes Facebook: budgetbytes1 Pinterest: budgetbytes Twitter: budget_bytes TIMESTAMPS 0:00 Introduction 0:07 Sauté onion & garlic 0:12 Combine cheese, seasoning, and egg 0:23 Thaw and squeeze spinach 0:25 Combine spinach, onion, and cheese 0:31 Roll out pastry 0:38 Fill pastry 0:46 Brush with egg 0:47 Bake pie 0:52 Serve and enjoy
Get the recipe here: 🤍 Ingredients 1 sheet puff pastry 1.5 pounds (680g) mixed baby greens (spinach, chard, kale) 1 pound (455g) baby spinach leaves 1/4 cup olive oil 6 scallions, thinly sliced 2-3 garlic cloves, grated salt, to taste freshly cracked black pepper, to taste 1/4 cup all-purpose flour 1 heaping teaspoon dried dill 8 oz (230g) cream cheese, softened 8 oz (230g) feta cheese egg wash: 1 egg yolk plus 2-3 tablespoons water Instructions Preheat the oven to 375 °F, 190 °C. Heat a cast-iron skilllet (12-inch) over medium heat and add the scallions with the olive oil and a pinch of salt. Cook until softened about a minute or two. Add the garlic and warm through until fragrant, a few seconds. Add the greens in a few batches and cook over high heat so that most of the liquid evaporates. Season with salt and pepper. Add the flour and toast for a few minutes. Remove the pan from the heat and add the dill and cream cheese. Mix until smooth. Crumble the feta and add it to the mixture. Taste and adjust seasoning if needed. Roll out the puff pastry so that it covers the filling. Place the pastry over the filling and cut some slits on top so that the steam escapes. Brush with the egg wash. Bake on the center rack of the preheated oven for about 35 minutes or until golden. Allow the pie to rest for 20 minutes before serving. Kali Orexi! Enjoy. Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes
Domaća PITA Zeljanica, Jednostavan Način Napravite i vi pitu zeljanicu kod kuce na jednostavan nacin Subscribe: 🤍 #zeljanica #pita #burek #spinachpie
Ina Garten teaches you how to cook a quick spinach puff pastry with frozen pastry from the market. 🇬🇧Viewing from the UK? Watch full episodes from all your favourite Food Network shows here: 🤍 Subscribe to Food Network UK for more great clips: 🤍 Like Food Network UK on Facebook: 🤍 Follow Food Network UK on Twitter: 🤍 Follow Food Network UK on Instagram:🤍 Visit our website: 🤍
My all time favorite. To learn how to make the dough, click here: 🤍 Muajannat, or savory pies, are a staple at Palestinian family gatherings. Spinach pies are one of the classics. Here's how I make mine, with lots of spinach and garlic. They are perfect for an appetizer, a quick and easy snack, or to bring with you to picnics and on the go. Wholesome, filling, nutritious and delicious - these are very special. Let me know if you make these, I hope your enjoy and I hope you too are inspired to make these! Find me on Instagram: 🤍 Camera: Katelyn Rebelo Music: David Britton
HOW TO MAKE SPINACH FATAYER | Lebanese Spinach Pies | Fatayer Dough | Ramadan Recipes for Iftar 2021 In this video, we show you How to Make Spinach Fatayer. Fatayer are little appetizers that are popular in Lebanon that can be filled with various fillings including spinach, cheese, and lamb mince. Here we have made Spinach Fatayer, which are small Lebanese Spinach pies with a soft bread-like dough. We show you how to make the Fatayer Dough that can also be used to make Feta Cheese Fatayer and Meat Sfeeha (links to recipes coming soon. They are perfect Ramadan Recipes for Iftar 2021. To make the Fatayer Dough you will need: 50ml warm water 1 sachet yeast (7g) 1 tbs sugar 2 cups warm milk 1/4 cup olive oil 1 cup strong bread flour 1 tsp salt (or to taste) Enough All-Purpose flour to form into a dough (we used 4 and a half cups) *if you don't have bread flour then you can use just all-purpose flour (total 5 and a half cups of flour for this recipe) To make the Spinach filling: 3 tbs olive oil 1 cup finely chopped onions salt to taste 1 medium-sized tomato 300g of wilted spinach 1 tbs sumac 1/4 tsp black pepper 1/2 tsp paprika 1 tsp Lebanese 7 Spice 2 tbs lemon juice 1 tbs pomegranate molasses (*use extra lemon juice instead if you don't have molasses) *Lebanese 7 spice is a blend of spices that includes: cinnamon, cloves, cumin, fenugreek, caraway, cardamom, ginger, nutmeg, garlic, salt, coriander, turmeric, fennel, bay leaves, pimento, and chilies). Lebanese 7 Spice is available in Middle Eastern shops and most supermarkets in the UK. If you can not find it then you can add some of the spices listed above as per your taste. We would add 1/4 tsp cumin powder, a pinch of cinnamon powder, a pinch of turmeric, chilies to taste, and 1/4 tsp garlic powder) Coming soon: Feta Cheese Fatayer Recipe: 🤍 Lamb Sfeeha Recipe: 🤍 You can find more amazing Middle Eastern Recipes in our playlist here: 🤍 You can also find more Ramadan Recipes for Iftar 2021 in our playlist here: 🤍 Join our FB page: 🤍 Instagram: donimranfamilykitchen Website: 🤍donimranfamilykitchen.com #DIFK #MiddleEasternRecipes #RamadanRecipes
Spinach pie without the added carb load from the phyllo dough... its your new favorite pasta dish: spinach pie pasta! This creative dish combines leeks, spinach, and fresh dill with Feta and Parmesan cheeses and low-carb, low-cal It's Skinny Angel Hair pasta. This crave-worthy spinach pie pasta is perfect if you're craving something healthy with fresh flavors and NO GUILT. Find the full recipe here: 🤍 Shop It's Skinny Angel Hair pasta: 🤍 Spinach Pie Pasta timestamps: 0:01 - Ingredients for Spinach Pie pasta 0:09 - Add olive oil to pan, saute leeks 0:15 - Add spinach, saute until it wilts 0:23 - Add dill, juice of half a lemon 0:28 - Add It's Skinny Angel Hair pasta 0:30 - Add feta and Parmesan cheese, toss well 0:41 - Dish up & dig in Meet It's Skinny Pasta! With only 9 calories and 0 net carbs per bag, It's Skinny allows you to load up on the stuff you really love—sauces, toppings, the works. Learn more at 🤍 Shop flavorful, healthy low-carb pasta here: 🤍 What is Konjac? Konjac is a humble, ancient root vegetable meets modern-day nutrition. It also happens to make excellent, light, low-carb pasta! Learn more about the wonders of konjac here: 🤍 Looking for more healthy, low-carb, keto-friendly pasta recipes? We've got you covered! There's no shortage of deliciousness happening on our website. Find all our recipes here: 🤍 What's the Skinny? Stay in the know! Follow us on social media: Tiktok - 🤍 Instagram - 🤍 Facebook - 🤍
Get the full recipe here: 🤍 Subscribe to Munchies here: 🤍 Allow Andy Milonakis to give you a lesson in how to cook real shit from the village of fuckin' Crete. Though his knife skills may suck, Andy shows us how to make a Cretan spinach pie, packed with lots of fresh herbs, from his motherland of Greece. It's a lot of work, but as Andy says, "You gotta fuckin' burn some calories before you put some in your fat mouth." London's Dining Scene Is Killing Off Jellied Eel Shops: 🤍 Check out the How-To playlist here: 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍