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Before you jump to Spanakopita Pie recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
Healthy and balanced eating helps bring about a feeling of wellness. We are likely to feel way less gross whenever we increase our consumption of healthy foods and decrease our consumption of junk foods. A salad tends to make us feel better than a piece of pizza (physically in any case). Deciding on healthier food choices can be tough when it is snack time. Shopping for goodies can be a struggle because you have so many options. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack food.
Probably the most popular treats is yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. Low fat yogurt helps make a fantastic snack, however. It is a protein-rich resource of nutritious vitamins and minerals. Easily digestible, yogurt can even help your gastrointestinal system work appropriately depending upon the culture used to produce it. Yogurt unites beautifully with nuts as well as seeds. This minimizes your sugar absorption without reducing the taste of your snack.
You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to spanakopita pie recipe. To make spanakopita pie you only need 12 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Spanakopita Pie:
- Take 8 oz phyllo dough, defrosted (my package of phyllo dough contains 2 rolls of 8 oz each)
- Prepare 3 large bunches of fresh spinach
- Prepare 2 large leeks
- Use 1 red onion
- Take 2 cloves garlic
- Take 1 Tbsp chopped fresh oregano leaves
- Take 1 Tbsp chopped fresh dill
- Prepare 1 bay leaf
- Get 8 oz feta cheese
- Prepare 4 eggs
- Use 1/2 stick butter + 1 stick
- Prepare Salt and white pepper
Instructions to make Spanakopita Pie:
- Chop the allium - finely chop the garlic, cut the red onion in half and then into thin half moons. Chop off the the green portion of the leek, cut the rest into thin spirals and wash very well, pushing aside the spiral layers into individual rounds as you wash. Leeks are very gritty so spend time on this or you will regret it when you eat the finished dish.
- Melt half a stick of the butter in a deep pan over low heat and add the allium trio as is it melting. Stir from time to time as you prepare the rest of the dish.
- Since spinach is also very gritty, make sure that you cut of the stems and wash the leaves exceedingly well. Allow to drain and the tip onto a clean dish towel to dry well or spin in your salad dryer.
- Add the chopped herbs and the bay leaf to the allium mixture and stir to combine. Then add the spinach, a large handful at a time, and - as soon as it wilts - add another. Stir to combine and cook all of these ingredients until softened, stirring from time to time. Transfer from the pot to a large bowl, squeezing out and leaving behind, as much liquid as you can. Set aside in the fridge to cool.
- Once the filling is cool, press with the back of a large spoon to see if you can remove any more liquid. Remove the bay leaf. Mix in the eggs and stir very well to combine. Crumble in the feta and stir lightly to combine without turning the feta to paste. Add salt and white pepper to taste, taking into account that the feta is salty.
- When ready to assemble, melt the remaining stick of butter. Yes, it is a lot. Well, you don't eat this every day. Butter the bottom and sides of a 9 inch spring form pan well with some of the melted butter.
- Preheat the oven to 350.
- Open the package of phyllo dough and unwrap. Randomly add layers of several sheets of the dough; allow all of the over flow to hang over the edges. Brush each layer with melted butter before you add the next. Once you have added the final piece of phyllo to the pan, tip in the filling and fold the phyllo dough overhang over the top. With your hands, push the layers on top into waves and whirls and then brush the top well with the remaining butter.
- Bake for one hour and allow to cool to room temperature in the ring before serving. After an hour open the ring and, voilà, crispy buttery goodness.
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