Greek Spinach Pie-The only one


Greek Spanakopita (Greek Spinach Pie) is one of the most well-known Greek traditional dishes. It is well-known to people who love the Greek Cuisine.

In Greece, you can taste Spanakopita practically everywhere, in a house, in the restaurant, as a snack to take out etc.

In my recipe the quantity of ingredients is large. I advice those of you who will venture it to do the same and enjoy a rich,

juicy spinach pie that can stand proudly in the dish. Any time is a good time to go for a Spanakopita together with your main course or as the main dish.

Not to mention that a piece of homemade Spanakopita is perfect for school or a day at work. Enjoy!

GREEK SPINACH PIE

 INGREDIENTS:

1 1/2 kilo of fresh spinach

1 cup of fresh dill finely chopped

1 cup of parsley finely chopped

1 cup of fresh onions finely chopped

1 large onion finely chopped

400-500 gr of crumbled feta cheese

1 cup of Extra Virgin Olive Oil (EVOO)

1/2 a cup of evaporate milk

5 eggs

1 pack of fillo pastry

salt and pepper to taste

HOW TO:

First clean the spinach and discard all the hard outer parts,

leaving the leaves and the soft stems.

Wash it well under plenty of running cold water and cut it in small pieces.

Using your hands, squeeze the cut spinach to get as much water out of it.

Pour half of the olive oil in a large frying pan and sauté the chopped onion.

When the onion becomes translucent, add the chopped fresh onions to be sautéed a little bit as well.

Add the spinach, stirring and mixing with the sautéed onions.

Add the dill, parsley, salt and pepper to taste and mix with the rest of the ingredients.

Lower the heat and simmer until there is no more water in the spinach.

Remove from heat, transfer the spinach in a bowl and pour over the milk to cool it down a bit.

In another bowl, crack the eggs, beat lightly with a fork and add the crumbled Feta cheese and mix with the beaten eggs.

When spinach is half cold pour over the eggs (not sooner because the egg will fry), the feta mixture and mix together.

Divide the fillo sheets into two parts (eg. if they are 8 in total, put 3 at the bottom and the rest on the top).

Start placing the sheets at the bottom of the pan, one by one.

Make sure that you oil each fillo with a brush. If you don’t do that, the sheets will stick together…sheer disaster!

Pour in the mixing and finish with the last fillo sheets, oiling again each one, even the last one.

Sprinkle with a few drops of water on the top fillo to give it a little moisture and put the pan in the oven.

Bake in a preheated oven at 350 degrees for about 30-45 minutes or until the top is golden brown.

Remove from the oven, let it cool down for about 30 minutes and serve.

Greek Spanakopita (Greek Spinach Pie) can also be done without sautéing the spinach.

The only deference is that is going to take about an hour to cook on lower temperature.

Homemade filo pastry can also be used, making two sheets,

one to use for the bottom of the baking pan and one for the top, having the filling in between.

Chickpeas with spinach

Don’t waste your money for your dinner…

With only a few, you can prepare a delicious,healthy,tasteful dish for you and your loved ones.

It’s an easy, healthy and cheap recipe. Plus, it’s perfect for kids as it combines pulses with vegetables, rich in carbohydrates, vitamins and fibres.

Directly from Greece… with love. Enjoy!

 

 INGREDIENTS:

For four persons

500 gr chickpeas

600 gr fresh spinach

3 spring onions, chopped

1 red onion, chopped

1 tomato, chopped

½ cup of tomato paste

1 cup of dill

1 lemon, the juice (if you don’t like lemon, use half)

Extra virgin olive oil (EVOO)

Salt, freshly ground pepper

HOW TO:

The previous night, soak the chickpeas into a large bowl full of water and leave them overnight.

The following day, take them out of the bowl and pour them into a casserole.

Cover them with water and boil for 1 hour or until they soften enough.

When ready, drain them and leave aside.

In a deep frying pan or another pot heat the olive oil (app.3 tbsps)

and sauté all the onions together.

Make sure the heat is not too high, we don’t want to burn them.

When they change their color, add the tomato and let it drain for a couple of minutes.

Pour in the tomato paste. Add the fresh dill, the spinach and the chickpeas.

Here, a few Greek recipes claim that the chickpeas should go into the pot only the last 5 minutes.

Well, I don’t agree. I always put them along with the dill and spinach

and I leave them there until the spinach is soften and ready.

This way, the chickpeas “borrow” aroma from all the vegetables.

Five minutes before turning off the heat, add the lemon juice.

That’s it… Enjoy !

EXTRA TIP: You can combine this tasteful dish with spaghetti, too.

Boil the pasta according to the package instructions (we want them al dente).

When your chickpeas are ready to be served,

turn off the heat and pour the spaghetti in the same pot.

Mix all the ingredients well and serve and of course…

Don’t forget to sprinkle with your favorite cheese.