Hello, I’m Kate. Today, we’re going to make spinach, wild greens feta greek pie (a.k.a. spanakopita) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to 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 in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Spinach, Wild Greens Feta Greek Pie (a.k.a. Spanakopita) is something that I’ve loved my whole life.
To bewith this recipe, we have to prepare a few components. You can have spinach, wild greens feta greek pie (a.k.a. spanakopita) using 10 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make Spinach, Wild Greens Feta Greek Pie (a.k.a. Spanakopita):
- Prepare 7 - 8 spring onions
- Get 300 g spinach (fresh or frozen)
- Prepare 300 g edible wild greens (dipped in boiling water for five minutes and strained well)
- Take 4-5 tbsp dill finelly chopped
- Take 1 tbsp mint dried
- Prepare 1/2 tsp salt
- Prepare 1/2 tsp pepper, freshly ground
- Get 250 g feta cheese
- Make ready 100 ml olive oil (app.)
- Get 1 dose Greek phyllo ver. 3 (click on the link above and learn how to prepare them)
Steps 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 it up for this distinctive dish spinach, wild greens feta greek pie (a.k.a. spanakopita) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
