What is Spanakopita (Greek spinach pie)?

Spanakopita is a traditional Greek dish that combines spinach and feta cheese in a pastry filling. It is often made with phyllo pastry (spanakopita with phyllo) but I went for puff pastry here because it is easier to work with! If you have the time, you can also make it with homemade phyllo (spanakopita with homemade phyllo).

Sometimes you see the spanakopita made into small pies (spanakopitakia) as well as in larger casserole dishes like this one. In Northern Greece, it is known as spanakotiropita (spinach feta pie) while the term spanakopita tends to be used in Southern Greece but both are referring to a tasty spinach and cheese pie.

• Classic Greek dish: Ideal for larger family gatherings.
• Delicious combination: Spinach and feta cheese are at the heart of the dish.

Tip: During religious fasts, a version of the recipe is often made without using cheese and eggs.

What you’ll need to make Spanakopita with Puff Pastry

You will want good quality feta cheese for this recipe to bring out the best of the flavors. Don’t be tempted to go for something lesser quality or even try a different cheese as it won’t produce the same results as feta does.

Key Ingredients for Spanakopita with Puff Pastry 

Filling: For the spanakopita pie filling, you need leeks, garlic cloves, fresh spinach and then some spring onions, mint, lemon zest and nutmeg. Feta cheese is added for the classic Greek flavor.

Pastry: You’ll need eggs, puff pastry and some flour for rolling to prepare the pastry for the dish.

Key Preparation Tips

There are three main steps involved with making spanakopita with puff pastry:

1. Prepare the filling
2. Prepare the puff pastry
3. Finish the spinach pie

Prepare the filling

Heat some olive oil in a large frying pan or skillet over medium heat. Trim the leeks into 1cm or ⅓ inch pieces then fry in the pan with some salt until soft and starting to color, usually around 10 minutes.

Peel and crush the garlic clove then add to the pan, cooking for another minute until soft.

Chop the spinach roughly and add to the pan, a handful at a time. Stir it frequently and let it wilt then add more. Cook the spinach until almost all of the liquid has evaporated from it, around 15-20 minutes then remove from the heat.

Prepare the spring onions and add them to the mixture with roughly chopped fresh mint, lemon zest and nutmeg. Crumble in the feta cheese, season with salt and black pepper then leave to cool.

Prepare the puff pastry

Preheat the oven to 200 degrees (390 F). Lightly flour a surface or board and divide the pastry block into two.

Generously grease a 20 x 20cm baking tray that can hold at least 4 inches of filling with butter then roll out one piece of pastry making sure it can line the dish. Press into the corners with your fingertips for complete coverage.

Finish the Spanakopita (Greek spinach pie)

Beat an egg and stir into the spinach mixture before spreading it across the pastry, pushing into corners and using a spoon to have a smooth surface.

Beat the other egg and brush it across any exposed pastry above the filling.

Roll out the second sheet and add it to the top, using fingers to pinch the two sheets together. Trim off any excess and brush with the rest of the egg.

Cook for 30 minutes until the pastry is crisp and golden. Remove from the oven and leave for another 30 minutes before slicing and serving. Warm or room temperature is perfect for this recipe.

Can you Use Frozen Spinach?

I prefer to use fresh spinach when making this Spanakopita with puff pastry recipe but you can use frozen spinach too.

Spinach is a great leafy green to keep in your freezer for when you need it. It can work for this recipe too because you don’t need to cook it in advance, just as part of creating the filling.

Just make sure to fully thaw the spinach and squeeze out all the liquid before adding it to the rest of the filling ingredients. This will help to prevent the spanakopita from becoming too waterlogged.

Making ahead of time and storing

You can make the Spanakopita with puff pastry ahead of time and store it until you want to serve it. Follow the instructions for assembling but don’t bake it. Cover it tightly and store it in the refrigerator until you are ready to bake it then follow the instructions.

It will also store in the refrigerator for 2-3 days after cooking. You can heat it back up in the oven.

To freeze it, take the cooked recipe and cut it into portions then freeze it like this. Once cooled pop into an airtight container. Defrost overnight then heat up in the oven.

Serving suggestions

This delicious Spanakopita with puff pastry works well on its own as a standalone dish, but is also great if you have a few people to feed alongside dishes such as Greek lemon chicken or a lamb recipe. You can serve it with Greek salad and some dips such as Tzatziki or garlic hummus.

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Meat Pie (Kreatopita)
2. Greek Chicken Pie Recipe (Kotopita)
3. Traditional Greek Leek Pie Recipe (Prasopita)
4. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
5. Greek Feta Cheese Pies Recipe (Tiropitakia)
6. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
7. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Easy Greek Spanakopita with puff Pastry

(89 votes, average: 4.79 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 25 min
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 4-6 portions
• Category: Side dish
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

Making spanakopita sounds too complicated? Well not anymore with my super easy spanakopita with puff pastry recipe!

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Ingredients

• 1 tbsp olive oil
• 2 leeks 
• salt
• 2 large garlic cloves
• 400g-500g fresh spinach (roughly 1 lb)
• 4 large spring onions
• large handful fresh mint
• zest of 1/2 lemon
• generous pinch ground nutmeg
• 150g feta (5 1/4 oz)
• black pepper to taste
• 2 eggs
• 1 x 500g block puff pastry (1 lb 1 1/2 oz)
• flour, for rolling out the pastry 
• softened butter, for greasing the baking dish

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Instructions

1. To prepare this super easy spanakopita with puff pastry recipe, start by making the filling first.
2. Heat the oil in a very large frying pan or skillet set over a medium heat. Trim and slice the leeks into 1 cm (1/3 inch) pieces and fry with a pinch of salt for about 10 minutes until they’re soft and just starting to colour.
3. Peel and crush the garlic into to the pan, cooking for a further minute until it has turned soft and aromatic. 
4. Roughly chop the spinach and gradually add handfuls to the pan, stirring often until it has wilted enough to allow you to fit more. Then, continue to cook the spinach until almost all of its liquid has evaporated; this should take around 15-20 minutes, depending on the size of your pan. Remove it from the heat.
5. Top, tail and finely slice the spring onions before stirring them into the spinach mixture along with the fresh mint, roughly chopped, the lemon zest and the nutmeg. Crumble in the feta, before seasoning to taste with more salt and a little black pepper. Leave the spanakopita filling to cool.
6. Meanwhile, pre-heat the oven to 200 degrees C (390 fahrenheit).
7. On a lightly floured surface, divide the pastry block into two. Generously butter a 20x20cm (roughly 8×8 inch) baking dish and roll out one piece of pastry to be big enough to line the dish allowing the filling to take up at least 4cm (1 1/4 inches) of depth, and the other to form a lid. Line the dish, pressing the pastry into the corners carefully with your fingertips.
8. Lightly beat the first egg, and stir it into the spinach mixture before spooning the cooled filling into the prepared pastry case, pushing it into the corners and smoothing the surface with the back of the spoon. 
9. Beat the other egg, and brush the egg wash across the exposed lip of the pastry, just above the filling. Top with the lid, and again use your fingertips to press the edges together. If necessary, trim off any excess that overhangs the dish with a sharp knife before folding the pastry over and crimping it with your fingertips to seal the pie. Brush with the remaining egg wash and cut two small slits in the middle of the pie to allow steam to escape.
10. Bake for 30 minutes until the pastry is crisp and golden. Remove from the oven, and rest for a further 30 minutes at least before slicing and serving either warm or at room temperature. Enjoy!

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Keywords: spanakopita with puff pastry, spinach pie with puff pastry, spinach pie, easy spinach pie, easy spanakopita

The post Easy Greek Spanakopita with puff Pastry appeared first on My Greek Dish.

So go ahead, read along to discover how to make it to perfection with my delicious recipe, step by step photos, tips and tricks, variations and ingredient suggestions!

What is Greek Orzo Salad?

Greek Orzo Pasta salad is a traditional dish that is used as a side for parties, gatherings and even as a light mid week dinner! It is a simple recipe that can be adapted to whatever vegetables you have around the kitchen but is usually made with tomatoes, cucumber, onion and olives.

• Easy to make: There’s just a short preparation time and a little cooking needed to make this recipe. Then simply chill it and it will be ready to serve.
• Use up ingredients: Once you’ve tried it the traditional way, mix up those ingredients for a great use-up recipe.

Greek Orzo Pasta Salad Key Ingredients

There are a few key ingredients needed to make this salad recipe:

1. Orzo salad: As well as the orzo pasta, you’ll want some cherry tomatoes, red onion, English cucumber and Kalamata olives to mix in. Season with olive oil, fresh basil and dill.
2. For the dressing: A simple dressing made with olive oil, red wine vinegar, a little lemon zest and oregano works perfectly.
3. To finish: As well as salt and pepper, adding some cubed feta is always my favorite option.

Tip: Use good quality Greek dried oregano here for the best results as some of the big-name brands tend to be very dry. If you can’t get Greek oregano, the next best would be a quality Mexican oregano.

Key Preparation Tips

There are three main steps involved with making this orzo salad:

1. Cook the orzo pasta
2. Prepare the dressing
3. Make the salad and finish

Cook the Orzo pasta

Boil up your kettle full of water and, at the same time, heat some olive oil in a large saucepan over a medium-high heat. When the oil is shimmering, add the orzo and cook until it starts to color, stirring regularly.

Then add the boiling water from the kettle with a teaspoon of salt and cook for 10-12 minutes until just tender and al-dente.

Drain the orzo and rinse it under a cold tap until the water flowing out of the pasta is clear. This will cool the orzo down, stopping it from cooking any further and preventing it from getting too soft and soggy.

Finally, set aside to drain any extra moisture, stirring occasionally to prevent the pasta from sticking together.

Make the dressing for Greek Orzo salad

For the dressing we keep it nice and simple using classic and earthy Greek flavours. Just make sure you use good quality and fresh ingredients!

My favourites are some extra virgin olive oil, a little red wine vinegar to add some acidity, lemon zest for some delicious freshness and of course some Greek oregano. In a small dish, combine all the ingredients together, season and whisk to combine.

Prepare the Orzo feta salad

Prepare the salad ingredients by quartering the cherry tomatoes, peeling and finely chopping the onion and cucumber and cutting the olives into quarters. If you find red onion is a little sharp in flavor, run it under the cold water tap before adding it to the salad mix.

Pour the orzo pasta into a large mixing bowl and add the salad vegetables. Roughly chop the fresh herbs and add them to the mix as well. Pour in the salad dressing and toss.

Stir in the cubed feta and gently stir so your feta doesn’t break apart. Taste and if needed, season with some more salt and pepper before serving. Just be careful not to add too much salt as both the feta and olives are usually quite salty on their own.

Tip: For maximum flavour, allow your salad to marinate for about an hour before serving so that the orzo absorbs the sauce.

What is Orzo?

If you’ve ever eaten orzo before, it is easy to confuse it with rice due to its shape! However, Orzo is, in fact, pasta and you can find it at the grocery store alongside other shaped kinds of pasta.

Flavor wise, Orzo tastes mild, making it the perfect match for pasta salads like this Greek Orzo Salad, but also it is a wonderful pairing for soups and even risotto-like dishes.

You’ll also find whole wheat orzo, much like most kinds of pasta. If you want to increase the fiber and protein in this dish, use the whole wheat variety instead.

Can I Use Another Type of Pasta?

While there’s something just perfect about orzo for this recipe, you can swap it for other types of pasta if that’s what you have. Spiral, bowtie, penne or even macaroni pasta will work the same, just use the same weight. You could even test something like a cheese-filled tortellini but use double the weight listed.

Variations

Many traditional Greek recipes will use green bell peppers in this dish but it is a controversial flavor in our house! So we left it out but if you want to add some, finely chop one pepper and add it to the salad. They will add some extra crunch to the orzo salad together with some additional freshness.

Finally, you could also add artichoke hearts which will add some delicious tenderness to the dish or some salad greens such as spinach or arugula.

Making ahead of time and storing

You can keep the pasta salad in the refrigerator for 2-3 days in an airtight container. If it feels a little dry when you take it out, mix some olive oil into it to refresh it.

Can You Freeze Greek Pasta Salad?

While you can freeze pasta salads, some of them don’t freeze as well as others. It all depends on the components in the dish.

In general, if you use raw crisp vegetables such as cucumbers or tomatoes, I don’t suggest freezing them since they won’t work well when frozen.

Therefore, this dish is best eaten fresh, rather than frozen. Alternatively, wait to add the veggies until after it’s thawed!

Serving suggestions

You can serve the dish as a side salad, where this recipe will make around 8 portions. It works well alongside burgers, chicken souvlaki, beef souvlaki, pork souvlaki and of course chicken gyros and pork gyros as well as other side dishes such as briam (mixed roast vegetables).

Finally, you can make this into a more substantial meal by adding something like some grilled shrimp or shredded chicken to the recipe once you have made it. Serve it with some homemade crusty bread for a simple and filling meal.

Other delicious Greek salads

If you love my Greek orzo pasta salad, then you’ll also love my following handpicked recommendations!

1. Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata)
2. Refreshing Watermelon Feta Salad recipe
3. Grilled Halloumi and Roasted Vegetables Salad Recipe
4. Traditional Greek Salad recipe (Horiatiki / Xoriatiki)
5. Greek Pasta Salad recipe
6. Potato Salad (Greek Patatosalata)
7. Greek chickpea salad 

Greek Orzo Salad (Orzo feta salad)

(113 votes, average: 4.58 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 minutes (plus 1 hour chilling time)
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 as a main, 8 as a side
• Category: Salad
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

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Description

Greek Orzo Salad with feta cheese is one of those super simple dishes that take just so little effort to prepare! Short cooking time, little preparation and you will have a delicious light meal or side dish in 30′!

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Ingredients

For Greek orzo salad

• 3 tbsp olive oil
• a kettle of boiling water
• 300g orzo (1 3/4 cups)
• 400g cherry tomatoes (14 oz)
• 1 small red onion
• 1 English cucumber
• 2 handfuls Kalamata olives
• 30g fresh basil leaves (1 oz)
• 15g fresh dill (1/2 oz)

For the orzo salad dressing

• 3 tbsp extra virgin olive oil
• 4 tsp red wine vinegar
• 1 1/2 tsp dried oregano
• zest of 1 lemon

To season and decorate

• salt to taste
• black pepper to taste
• 180g cubed feta (6 oz)

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Instructions

1. To prepare this delicious Greek orzo salad recipe, start with cooking the orzo pasta. Boil the water in the kettle. At the same time heat the olive oil over a medium high heat in a large saucepan. Once the oil is shimmering, add the orzo and cook, stirring often until the orzo starts to color. Fill the pan with boiling water, stir in a of teaspoon of salt and cook the orzo for 10-12 minutes, until just tender and al-dente.
2. Drain the orzo and rinse under a cold tap until the water running out the pasta runs clear. Set aside to drain away any excess water, stirring occasionally to prevent the pasta sticking to each other.
3. Meanwhile, quarter the cherry tomatoes, peel and finely chop the onion and the cucumber, and quarter the olives.
4. Transfer the cooked orzo to a large bowl and stir in the salad vegetables. Roughly chop the fresh herbs and add those too.
5. To make the dressing, in a small bowl combine the extra virgin olive oil, red wine vinegar, dried oregano, lemon zest, and a generous amount of salt and pepper. Stir this into the orzo mixture.
6. Add the cubed feta and stir carefully, making sure the cheese pieces don’t break up too much. Season to taste with more salt and pepper, if needed, and leave to stand in the fridge for roughly an hour before serving to allow the orzo to soak up the dressing. Enjoy!

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Keywords: greek orzo salad, greek orzo pasta salad, orzo feta salad

The post Greek Orzo Salad (Orzo feta salad) appeared first on My Greek Dish.

What is Greek Saganaki

“Saganaki” refers to various Greek appetizers, which are prepared in a small, two handled heavy bottomed frying pan, itself called a saganaki or sagani. The most common traditional Greek recipes cooked in that kind of pan include cheese saganaki, mussels saganaki and shrimp saganaki.

How to make traditional Greek feta Saganaki (pan fried feta)

For this feta saganaki recipe you will need just a few ingredients that you already have in your kitchen.

For coating the feta saganaki I am using a very simple egg and flour coating. Just dip the feta cheese inside the beaten egg and then roll into the four. Make sure the feta cheese is coated entirely with the egg and flour.

Tip: You could season the flour with pepper and with spices you fancy, like paprika for that extra kick.

To pan fry feta saganaki you will need some olive oil, enough to cover the bottom of the pan and a bit more. What we are looking for is a nice extra crispy crust and a soft slightly melty interior. Don’t forget to flip the feta saganaki over using a slotted spatula. Just be careful not to break it!!

What feta to use for your Feta Saganaki?

There are many varieties of Feta available to buy at your local supermarket. My personal favourite is a mild, creamy feta, made from 100% sheep’s milk, as its the most traditional one. Plus it is are higher in fat than your typical cow’s or goat’s milk, making it softer and creamier. Also when pan fried, it turns deliciously soft and melty on the inside! 

If you can’t find feta cheese made from pure sheep’s milk, then a blend of sheep and goat milk should be your second choice as it still retains most of that delicious creaminess without being a bit rubbery, like the cow’s milk variety can be.

How to finish and serve your Feta Saganaki?

There are two ways to finish your Feta Saganaki – one is with good squeeze of lemon or alternatively with a drizzle of honey and sprinkled with some sesame seeds. 

Serving your Feta Saganaki with lemon cuts through the greasiness of the oil and makes your Saganaki more refreshing to the taste. But on the other hand, the saltiness of the feta is a perfect match to the sweetness of honey and they complement each other beautifully.

I love both so much that I cannot decide which one I prefer the most so I’ll leave it up to you to pick the one you like best! 

How to Serve Feta Saganaki

Greek Feta Saganaki (pan fried feta) is best served hot while still melty on the inside. Other appetizers that you can serve alongside it are:

Feta Saganaki (Pan fried Feta cheese)

(98 votes, average: 4.67 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 portions
• Category: Appetizer
• Method: Fried
• Cuisine: Greek

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Description

Tangy feta cheese melting inside an extra crispy coating and finished with a touch of lemon! A super quick and easy Greek feta saganaki recipe to impress your guests and family, ready in less than 10 minutes!

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Ingredients

• a block of feta cheese ideally made from 100% sheep’s milk (approx. 190g/ 6.5 oz.)
• 1 egg, beaten
• 1/2 tsp of freshly ground pepper
• 40g flour, enough to coat the feta cheese (1.5 oz.)
• olive oil for frying
• 1 lemon
• Alternatively, a tablespoon of honey and sesame seeds

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Instructions

1. To prepare this super easy feta saganaki, start by cutting the feta cheese into 1 block approx. 2cm  or 1 inch thick.
2. Crack the egg into a bowl and whisk it with a fork.
3. In another bowl add the flour and the pepper and using a spoon mix to combine.
4. Dip the feta cheese into the whisked egg and then roll into the flour. You want the feta cheese entirely coated with flour.
5. Pour your oil to the frying pan until it is about 1 cm / 0.5 inch full.
6. Heat the oil over medium-high heat until it has reached 180C/350F. If you don’t have a kitchen thermometer, drip a drop of the egg in the pan. If it sizzles immediately your oil is about the right temperature.
7. Fry the feta until nicely coloured. Use a slotted spoon to flip the feta saganaki over carefully, so that it is nicely coloured on both sides. (about 2 minutes each side)
8. When done, place on some kitchen paper to absorb the extra oil.
9. Squeeze a few drops of fresh lemon on top (or the honey and sesame seeds) and serve your feta saganaki while still warm!

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Keywords: feta saganaki, pan fried feta cheese

The post Feta Saganaki (Pan fried Feta cheese) appeared first on My Greek Dish.

This is a recipe for tiropitakia I use all the time as they require only ingredients I usually have in hand. They are my number one choice for unexpected guests. Real life savers! 

These tiropitakia are actually little balls made with flour (yes no phyllo dough is required!), feta cheese and olive oil. 

Tip: The flour should be self rising flour so that they rise when baked and become fluffy.

Greek yogurt and eggs give them a really nice moist texture. And of course you can use any herbs you like. Dried oregano is my favourite. The combination of feta cheese and oregano makes them super fragrant!

Tip: It is best to use half olive oil and half vegetable oil so that they don’t taste heavy. Plus they are cheaper this way.

All you have to do to make them is mix all the ingredients together by spoon and hand until you have a smooth dough and form the tiropitakia into balls. Then bake and ready!! Enjoy!!

Grandma’s Tiropitakia with flour in 5 minutes

(123 votes, average: 4.51 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 25 min
• Total Time: 30 minutes
• Yield: 30 pieces
• Category: Sides
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

Golden and crispy on the outside fluffy in the inside and amazingly fragrant! This super easy 5 minute recipe for Grandma’s tiropitakia with flour and feta cheese will become your kids favorite!

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Ingredients

• 500g/ 17.5oz self rising flour
• 200g/ 7oz Greek yogurt
• 200g/ 7oz oil (100g olive oil and 100g vegetable oil)
• 400–450g/ 15oz feta cheese (crumbled)
• 2 eggs
• salt and pepper
• dried oregano (optional)

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Instructions

1. To prepare this super easy tiropitakia recipe add all the ingredients in a large bowl.
2. Mix the ingredients using a spoon until almost incorporated.
3. Knead a little bit with your hands until you have a smooth dough.
4. Line a large baking tray with parchment paper.
5. Form the dough in round balls and place on the parchment paper. (about 30 tiropitakia)
6. Flatten a little bit the tiropitakia with your hands.
7. Bake in preheated oven at 180C for about 25-30 min, depending on the oven, until nicely coloured and cooked through. Enjoy!

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Keywords: tiropitakia with flour

The post Grandma’s Tiropitakia (cheese pies) with flour made in 5 minutes! appeared first on My Greek Dish.

It all started when I was in the process of making a Greek feast with friends and family. Greek salad was ready, and so were the gyros and pitas. The smell of the souvlaki grilling was making everybody super hungry. But something was missing.. Fries! Some good old fashioned fries would be good enough but not today!

So I went ahead and made these delicious Greek fries with a twist!! What makes these fries “Greek”? Well nothing else than the earthy flavors used for the topping and seasoning; Greek ingredients that you will find in every mom’s kitchen. So let’s get started!

Greek fries recipe – Fried vs. baked

To prepare this Greek fries (chips) recipe you can either fry the potatoes or go healthier and bake them in the oven. Baking the potatoes may be a little more time consuming but is much healthier and if you bake them the right way they will truly reward you.

If you choose to bake your Greek fries try spreading some olive oil in the baking tray and pre-heat it in the oven, before adding the potatoes. This will stop the potatoes from sticking on the baking tray, which is a very common pitfall for when preparing baked fries. Also make sure to coat the potatoes well with olive oil to help them get that golden, crispy texture.

If you choose to fry your Greek fries they will be a little less healthy but equally (or even more) delicious! You can fry them once or double fry them for crispier results.

The secret in my delicious Greek fries recipe is nothing else than the topping! Go and get yourself some good quality Greek feta cheese, which will give them deliciously a bold flavour. Also add some chopped red onions and juicy tomatoes for that extra mediterranean twist.

Those key ingredients are very flavoursome on their own so remember to keep the seasoning sparse with just a sprinkle of dried oregano and a last minute squeeze of a lemon. Be careful if you choose to add extra salt, as feta cheese is already salty enough and remember you can’t undo an over seasoned dish!

So go ahead give this baked Greek fries recipe try and enjoy with some good old fashioned chicken souvlaki aside! Oh and you can always read this delicious recipe in Greek here Τραγανές Πατάτες Τηγανητές Φούρνου

Homemade Baked Greek Fries recipe with feta cheese

(581 votes, average: 4.85 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 50 min
• Total Time: 1 hour
• Yield: 6 portions
• Category: Side
• Method: Baked
• Cuisine: Greek

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Description

This extra crispy, extra golden and super delicious Greek homemade Greek fries recipe will surely become your newest favorite! A super simple recipe that will elevate your usual chips to a whole new level!

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Ingredients

• 5 Russet potatoes, cut into strips
• 150g feta cheese (5 oz.)
• 1/2 red onion, chopped
• 1 tomato, diced
• juice of half a lemon
• 1 tsp dried oregano
• chopped parsley for garnish
• salt
• olive oil
• vegetable oil for frying (optional)

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Instructions

1. To make this super easy Greek fries recipe, start by preparing the potatoes. Wash and peel the potatoes and cut into strips. At first slice the potatoes lengthwise into 1/2 cm (1/4 inch) slices and then cut each slice into strips. Place the potatoes in a large bowl with plenty of water to cover them.
2. Now it’s time to make a decision. Greek fries can be either fried or baked (for a healthier version).
3. If you choose to bake your Greek fries, then layer a large baking tray with parchment paper and pour in 2-3 tbsps of olive oil. Place the tray in the oven and preheat at 200C.
4. As soon as your oven is well preheated, drain and dry the potatoes and remove the baking tray from the oven. Place the potatoes on the baking sheet and season with salt and dried oregano. Toss the potatoes around to get them coated with the oil (add some more oil if necessary) and layer them evenly on the baking sheet.
5. Bake the potatoes for about 45 minutes to 1 hour, depending on size, until golden and crispy.
6. For the topping of the Greek fries use crumbled feta cheese, chopped red onions, and chopped tomatoes. Sprinkle with dried oregano and chopped parsley and squeeze over just a little bit lemon juice.
7. Enjoy your Greek fries while still warm with some gyros and tzatziki sauce!

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Nutrition

• Serving Size: 1 portion
• Calories: 255kcal
• Sugar: 3.2g
• Sodium: 627.2mg
• Fat: 10.2g
• Saturated Fat: 4.5g
• Unsaturated Fat: 5.2g
• Trans Fat: 0g
• Carbohydrates: 35.1g
• Fiber: 2.8g
• Protein: 7.7g
• Cholesterol: 22.3mg

Keywords: Greek fries recipe, Greek Fries seasoning, Baked fries with feta

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The post Homemade Baked Greek Fries recipe with feta cheese appeared first on My Greek Dish.

Spanakopita recipe – What is spanakopita made of?

To prepare an authentic spanakopita recipe, feta cheese is crumbled and mixed with spinach into a herby spinach-feta mixture and then wrapped or layered in phyllo (filo) pastry, brushed with melted butter or olive oil and baked until golden and crispy perfection.. Simply delicious!

In the spinach-feta filling we use onions, dill, spring onions and eggs. The eggs hold the mixture together and help achieve the right texture for the spanakopita filling.

Spanakopita is a very popular dish in Greece, that comes into a variety of shapes and sizes. It can be made either in large pan and cut into individual portions (pan-sized spanakopita) or rolled into individual triangular servings (spanakopitakia).

The main ingredient you will need to make this spanakopita recipe is of course spinach. Most spanakopita recipes also use feta cheese which is a favourite ingredient in all types of dishes in Greece, be it fried, baked or used for stuffing until nicely softened and slightly melty.

Tip: A mature feta cheese gives this traditional spanakopita recipe a bold and salty flavour, so be careful to just a little salt in the seasoning!

Traditional Greek Spanakopita recipe – Make your own Homemade phyllo!

When in Greece, making a traditional spanakopita recipe requires using either homemade phyllo dough or commercial ‘village’ dough (xoriatiko phyllo), which is a little bit thicker than the usually paper thin phyllo and gives a more rustic touch.

As ‘village dough’ is a little bit difficult to find, you can make this traditional spanakopita recipe using either commercial phyllo dough, or, if you are feeling adventurous enough, make your own homemade phyllo! Roll each sheet of dough with passion for good food and it will truly reward you with a crispy, flaky and delicious crust on your traditional Greek spinach pie!

So go ahead, give this super easy and delicious spanakopita recipe a try and amaze your friends and family with its crispy and tangy flavour. Enjoy!

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Meat Pie (Kreatopita)
2. Greek Chicken Pie Recipe (Kotopita)
3. Traditional Greek Leek Pie Recipe (Prasopita)
4. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
5. Greek Feta Cheese Pies Recipe (Tiropitakia)
6. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
7. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Spanakopita recipe (Authentic Greek spinach pie)

(672 votes, average: 4.62 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 min
• Cook Time: 60 min
• Total Time: 1 hour 30 minutes
• Yield: 8
• Category: Sides
• Method: Baked
• Cuisine: Greek

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Description

The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia

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Ingredients

For the filling

• 2 red onions, halved and sliced
• 1 spring onion, finely chopped (optional)
• 2 cloves of garlic, crushed
• 500g spinach, washed and roughly chopped (18 ounces)
• a pinch of grated nutmeg
• 200g feta cheese, crumbled (7 ounces)
• 2 eggs, beaten
• 1–2 tbsps fresh dill, chopped (optional)
• butter
• salt and pepper to taste

For the phyllo dough

• 300g all-purpose flour (10.5 ounces)
• 5 tbsps olive oil
• 1 tbsp red wine vinegar
• 1 tsp salt
• 130–150g water (1/2– 3/4 of a cup)

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Instructions

1. To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.
2. When done, heat the oven to 200C/fan 180C/gas 6.
3. To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season.
4. For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. Tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish. Layer the 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets.
5. Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden.
6. Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!

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Nutrition

• Serving Size: 1 piece
• Calories: 337kcal
• Sugar: 2.7g
• Sodium: 880.4mg
• Fat: 17.4g
• Saturated Fat: 6.5g
• Unsaturated Fat: 9.9g
• Trans Fat: 0g
• Carbohydrates: 35.1g
• Fiber: 3g
• Protein: 11.2g
• Cholesterol: 72.6mg

Keywords: Authentic Spanakopita recipe, Homemade Phyllo dough , Spanakotiropita, Greek spinach pie

The post Spanakopita recipe with homemade phyllo (Authentic Greek spinach pie) appeared first on My Greek Dish.

So go ahead, read on to discover how to make them to perfection with my delicious recipe, tips and tricks and step by step photos!

What is Mini Spanakopita?

Spanakopita (Greek spinach feta phyllo pie) is commonly prepared in a large pan and then cut into individual portions. This spanakopitakia recipe is a variation of the traditional Greek spanakopita recipe, served as individual mini triangles. The itemised portions are far more versatile – they are the perfect finger food that is perfect to serve on a platter and also fits in your kids’ lunch box!

• Perfect finger food: Smaller sizes mean you can add to a lunch box or they work great as party food
• Vegetarian: This recipe is great for vegetarians or when you want to cut back on the meat!

What you’ll need to make Greek Spinach Triangles the traditional way

If you haven’t tried Greek spanakopita triangles before, then you are certainly missing out! Why? Because they are crispy, juicy and stuffed with a herby, tangy spinach-feta mixture! These mini spanakopita triangles are like no other vegetarian pie you’ve ever tried before!

• Spinach: The main ingredient you’ll need to make this spanakopita triangles recipe is -what else- spinach. Fresh works best but you can also use frozen. Just make sure to defrost it in the microwave or in your hob before adding into the pan
• Filling: Spinach is the key ingredient but not the only thing in these triangles. There’s garlic, cheese, eggs, nutmeg, spring onion in it as well as some butter to cook the ingredients with
• Fresh herbs: You can play around with fresh herbs in the mixture but my favorite is fresh dill.
• Phyllo dough: You’ll want ten sheets for this recipe, either store-bought or homemade.

Key Preparation Steps and Tips

My spanakopitakia recipe is super simple with just a few steps involved:

1. Prepare the filling
2. Prepare the dough and shape them
3. Bake the spinach pie triangles

Tip: If you’re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.

Prepare the spinach filling

To make this spanakopita triangles recipe, start by preparing the filling. Sauté the onions in a large knob of butter or olive oil until soft and golden brown.

Add the garlic and cook for a couple of minutes longer. Stir in the spinach one portion at a time and allow it to wilt before adding more.

Remove from the heat and set aside to cool for a few minutes. Tip into a mixing bowl, taking care not to add much of the spinach liquid – you don’t want your spanakopita triangles to get mushy!

Finally, add the feta cheese, eggs, nutmeg and spring onion in the bowl, then season. This is where you can add the fresh herbs you chose as well.

Prepare the phyllo dough and shape the spanakopitakia

Once your filling is ready, its time to start preparing the phyllo dough. Start by placing one sheet of phyllo on a work surface and brush it with melted butter or olive oil using a cooking brush. Spread another sheet of phyllo dough over the top and drizzle with some more butter.

Cut the phyllo into 3-4 “lanes”, depending on whether you want the spanakopita triangles to be small or larger. At the end of each lane, add one tablespoon of filling.

Fold one corner to create a triangle and fold the triangle again onto itself until the entire piece of phyllo is used. Continue with the other phyllo sheets and filling.

Bake your spinach pie triangles

Once you’re done shaping your spanakopitakia, get your baking tray out and brush generously with some melted butter. Layer the spanakopitakia on your baking tray and then brush them with some melted butter on top.

Finally its time to bake them! Preheat your oven to 180C/350F and bake for 25-30 minutes until golden and crisp!

How do you make your own phyllo pastry?

To prepare this spanakopita triangles recipe you could use either commercial phyllo dough or, if you are feeling adventurous, give a more rustic touch with your own homemade phyllo dough with my homemade phyllo for beginners recipe. Whichever you end up using, there is one thing for sure! That they will reward you with a crispy, flaky and simply delicious crust!

So go ahead, prepare these mini spanakopita triangles and you will surely agree that there is nothing better than the smell of a freshly baked, hot from the oven, homemade pie!

Variations

Spinach, feta, and phyllo dough are the typical spanakopita ingredients. However, if you don’t have all of them on hand, there are alternatives.

Ricotta cheese is a popular substitute for feta cheese. Ricotta, even though it is sweeter than feta, crumbles similarly. To achieve a salty-sweet taste, use a balance of equal parts feta and ricotta.

For a puffier, more buttery crust, try using pastry puff instead of phyllo dough. Cut the pastry puff into triangle shapes. Spoon the spinach and cheese mixture between two layers of pastry puff and press down the edges with a fork. Instead of olive oil, brush with an egg wash.

Making ahead of time and storing

Spanakopita that has been baked may be kept at room temperature for up to six hours before serving. They could also be refrigerated but they will loose some of that crispiness that I love.

If you want to make them in advance, there are two ways you can do that:

1. Prepare the filling in advance and keep it refrigerated for up to a day. Then shape and bake on the day
2. Prepare them up to the point of baking and freeze them. To make sure they don’t stick to each other when frozen, I add the triangles to a baking tray with parchment paper and put them in the freezer for about 30 minutes uncovered. This firms them up as the liquids turn into ice. Then remove them from the freezer and place them in a large airtight container, layer by layer. In between the layers, use pieces of parchment paper to prevent them from sticking together. Then pop them in the freezer, where they will last for up to 1-2 months.

If you have chosen to freeze them, you don’t need to defrost them before baking. Simply remove your spanakopitakia from the freezer, place them on a large baking tray and bake in a preheated oven (180C/350F) for 30-40 minutes.

Serving suggestions

Serve these delicious traditional Greek spanakopita triangles as a great starter together with a Greek feta salad aside.

More delicious Greek Pies and Spinach Recipes!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Spinach and Rice recipe (Spanakorizo)
2. Greek Meat Pie (Kreatopita)
3. Greek Chicken Pie Recipe (Kotopita)
4. Traditional Greek Leek Pie Recipe (Prasopita)
5. Spanakopita Recipe With Homemade Phyllo (Authentic Greek Spinach Pie)
6. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
7. Greek Feta Cheese Pies Recipe (Tiropitakia)
8. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
9. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
10. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
11. Delicious Little Cheese Pies! (Pitarakia Milou)

So go ahead, prepare these mini spanakopita triangles and you will surely agree that there is nothing better than the smell of a freshly baked, hot from the oven, homemade pie!

Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek spinach triangles)

(754 votes, average: 4.66 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: 18 pieces
• Category: Appetizer
• Method: Baked
• Cuisine: Greek

Print Recipe

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Description

A super versatile, traditional Greek spanakopita triangles recipe (spanakopitakia)! These little treats are perfect for every time of the day as delicious starter, mid-day snack or light dinner! Discover how to make them to perfection with this traditional recipe.

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Ingredients

• 10 sheets of phyllo dough
• 500g spinach, washed and roughly chopped (18 ounces)
• 2 red onions, finely chopped
• 1 spring onion, finely chopped (optional)
• 2 cloves of garlic, crushed
• 2 eggs, beaten
• 200g feta cheese, crumbled (7 ounces)
• a pinch of grated nutmeg
• 1–2 tbsps fresh dill, chopped (optional)
• some melted butter or olive oil for brushing
• salt and pepper to taste

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• 

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Instructions

1. If you’re a beginner with phyllo, check out some helpful handling tips before start preparing this spanakopita triangles recipe.
2. To prepare this spanakopita triangles recipe start by making the filling first. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
3. Let the mixture cool down for a while and then tip into a bowl, leaving behind any excess liquid from the spinach (you don’t want your spanakopita triangles to become mushy). Mix in the feta cheese, eggs, nutmeg, spring onion and season. At this point you can add some chopped fresh herbs if you like; some fresh dill will surely lift the flavour. This will be the filling of the spanakopita triangles.
4. Preheat the oven to 180C and start shaping your spanakopita triangles.
5. Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
6. Cut the phyllo sheets in 3-4 lanes (depending on if you like the spanakopita triangles to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
7. Oil the bottom of a large baking tray, place the spanakopita triangles and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.
8. Serve these delicious traditional Greek spanakopita triangles as a great starter with a Greek feta salad aside. Enjoy!

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Nutrition

• Serving Size: 1 triangle
• Calories: 90kcal
• Sugar: 1.2g
• Sodium: 315.9mg
• Fat: 4.7g
• Saturated Fat: 2.6g
• Unsaturated Fat: 1.8g
• Trans Fat: 0g
• Carbohydrates: 8.4g
• Fiber: 1.1g
• Protein: 3.9g
• Cholesterol: 30.2mg

Keywords: Spanakopita triangles, Spanakopitakia recipe, Mini Spanakopita parcels, Greek Spinach and Feta triangles

The post Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek spinach triangles) appeared first on My Greek Dish.