Greek Pie

Greek Cooking: Spanakopita (spinach and feta cheese pie)

Описание:

Probably the best spanakopita video out there. I've been making spanakopita for years. I finally decided to make a video tutorial on it. This is the only way my kids will eat spinach. They love it! I know that you're suppose to roll your own phyllo but I simply don't have that much time. The whole thing took about an hour to make and about 40 minutes in the oven.

Ingredients:
- 2.5 lbs spinach
- 5 green onions
- 11oz feta cheese
- 2 eggs
- 2tbsp fresh parsley
- 1 tbsp fresh dill
- About 10-20 phyllo pastry sheets (you end up using the whole box since you can't reuse the leftover sheets)
- Half cup olive oil, maybe more.
- Salt Optional

Notes:
- You don't really need to add eggs if you don't want to. It will still turn out just fine.
- Remember to squeeze out all the water from the spinach after you take it out of the pot
- You should not replace oil with butter since the butter will burn.
- Bake it for 40mins in the oven or until the top and bottom are golden brown as in the video. Use a glass dish so you can see the bottom.

Here's a list of some olive oil dispensers you can buy: http://amzn.to/XU8dcx

Комментарии:

TheCharisseAcosta пишет: will be making this soon! :)

zaanahraf пишет: wow more recipes from u great simple and easy

zodiacair пишет: Yasou! Oraou!

Big Dawg пишет: Very good Job! I love this stuff and your way was awesome! I'll try it! Thanks for sharing!

chaxta пишет: Not enough oil!

Evi Ntouliou пишет: @rangvi it does have many calories but it's vegetable fat, not butter so it's not that bad. olive oil is very good for health too

Vlum88 пишет: Thank you. But how much spinach do I need?

miriamssssss пишет: @Donnabbb YUCK! NO PLEASE!

Michael Aivaliotis пишет: @ericabear1122 I haven't noticed it there.

dahwang12 пишет: It is the best way to eat spinach.

Fontrella Cole пишет: I will have to try this recipe.

annec86 пишет: You're right..not many people could pull it off..this vid is great for beginners who want to give it a go so thankyou for posting it..sorry if i sounded harsh..keep up the good work :)

Michael Aivaliotis пишет: @taylordesignsllc About 40 minutes in the oven or until the top and bottom are a golden brown. You should use a see-thru glass dish so you can see the bottom.

Donnabbb пишет: Any way to make it with spinach and ground turkey or beef?

Michael Aivaliotis пишет: Frozen spinach is not as tasty. Use fresh.

SDA1976 пишет: Cute Kids!

choorijamadar пишет: how many layers of pastry did u use on the top and botom??

LaChatteGrise пишет: Mmmmm one of my favorite dishes!!

Mandie Cm пишет: this a really good video and receipe

Nancy Dias пишет: Hey Michael, you did make a good traditional dish, easy to make, so we can all enjoy it, thank you! And the Spinach is fresh! I faved it so I can try it sometime.^_^

Tom Coady пишет: Has anyone tried turning it upside down half way through baking or is the soggy bottom part of the experience?

NACANTWO пишет: kala re xristiane mou pline ke kana laxaniko telika ...

J4Rubz пишет: how long do you cook for.

ec0ne пишет: EGW TI SINTAGI TIN AKOUW MONO ME GIAGIA APO XWRIO ME MANTILA STO KEFALI! KAI VALE KAI LIGO KAFTERI PIPERIA RE!

GMAespiritu пишет: thanks' its an easy steps' most people i know squeeze all the juices by using cloth..a hardcore way.. =P
i loooooooove spinach pie...i miss athens..
its hard to find good cheese and phyllo dough here in philly.. =(

bouxesas пишет: "Εζήσα την ιδεατή ατμόσφαιρά της, την έσχατη πικρία"

-Κωστας Καρυωτακης-

MikeTheBarber63 пишет: I want that now! I just found you, I subscribed!

Iria Enahoro пишет: what do you do with the herbs? do you mix them into the bowl of spinach and cheese?


oldphoque пишет: I make a 50/50 blend of olive oil and skimmed butter (ghee) for brushing. I sometimes infuse garlic or other flavors for this. You can also add some flax seed oil to boost health benis. It will not alter the taste.

aspire2535 пишет: hey is Greek and Italian Langueue differnt? and is the food diferrnt

Decbabe85 пишет: Also..what's a good side dish?--I think I'm making this tonight lol

georgetia пишет: Good job Michael :)

Daydreamer717 пишет: Our family friends are greek, and I grew up eating this, they would always make it for parties and such. I've always loved it, and now thanks to YouTube, I just may try making my own. Thanks so much for the tutorial!

dc28379981 пишет: I made this @ 3a ( I'm an overniter in a group home ) Oh My Goodness. It turned out just GREAT. Thank you for making this video showing technique !

superlovlyhousewives пишет: if you use butter will it be more crispy/flaky on the outside ?

GZarina пишет: Thank you so much for sharing, I made it today, and it was beyond successful, everyone loved it, thank you so much :-)


superlovlyhousewives пишет: easy to follow recipe wonderful thank you


Nick Corcodilos пишет: 2. Fresh herbs are key, as is the spinach. A little more trouble, but key. The fresh dill gives it that magic Greek flavor!\r
3. You'll use more olive oil than you think... but it's good for you. Butter will burn.\r
4. Tip: Keep a wet tea towel on the open filo while you're laying sheets in your pan. I left it uncovered for just a few seconds while with one sheet only to find it was already drying out and sticking. The wet towel keeps it from tearing.\r
\r
Continued....

oldphoque пишет: Bulgarian feta is the best IMO. I do blend in other cheeses when I make spanakopites or bani. Ricotta or ricotta salata, pecorino or Parm. Sometimes Sardo or dry monterrey, and a little mozzarella. I usually skip the dill and green onions. Minced clams are a great addition.

Dennis McGrath пишет: I love this pie. Really really good. I met my Cypriot wife 20 years ago when i was a Nth London boy and she opened my eyes to Greek food. I have had this pie in 100 different places and they all taste lovely but quite often very different. I remember once in a small cafe on a beach in Crete where i had this pie and it was the best i have ever tried. So simple but delicious. It was cooked fresh by a delightful old Greek lady who looked like she has cooked forever. For me a simple happy memory.

rabiahibetullah ugur пишет: IT IS CALL BOREK ,evryone knows that sorry guysssssssssss

Alya Rami пишет: I luv greek and italian food...thanx

William Ross пишет: Thanks, I have been wanting to make this.

Spinach is soooo expensive, but this will be inexpensive and wonderful when my garden comes in.

In the mean time, is it out of the question to use frozen, thawed out?

RockLovePrincess пишет: @MariaaTKD no wayy hosee!!! dont@@@

GrapeLola пишет: Thanks for this post. I usually make the squares/triangles, but I like this method better. Very clear instructions; good job! Oh, and I really enjoyed the music. :o)

keyamusic пишет: yumm...i can almost smell it!

nwbratanova83 пишет: Great Video!!!

Michael Aivaliotis пишет: Well, You can roll your own phyllo but you still need olive oil. I wouldn't call this greasy. Grease is made from animal fat! Olive oil is not greasy. In fact it's the healthiest oil you can eat. Look it up:)

NikiBabyDoll пишет: *drooolll*

margot980 пишет: I want to try this with chopped and wilted young dandelion leaves. It works with stinging nettle tips, why not dandelions?

969jasper пишет: @469jasper oh yeah, so you go around telling ppl you into alf ............suuuuuuure!

Harold Bishop пишет: YUMMMM

inoriite5698 пишет: @ericabear1122
Yes you can I bought it there yesterday.

Rowena Aguirre пишет: DO WANT omnomnomnomnomnom :[

Almondjoyinit пишет: I made this last night and it turned out fantastic! For everyone asking cooking time should be between 35 and 40 minutes. Thank you for the recipe!

slmnkh пишет: what spices if any , can i add? as i like chilli and spices

lebaneseprince25 пишет: iam lebanese and its also a lebanese and turkish dish

Bigatinius пишет: "Τι να τα κανεις τα πλουτη"

-Τόλης Βοσκόπουλος-

pickardtown пишет: I just purchased a box at my local whole foods

babzluv пишет: What a Great recipe.... and yes Phyllo is the only way to make spinach pie, AKA spanikopita

MikeTheBarber63 пишет: I thought you were a cooking show?

Michael Aivaliotis пишет: @jazzthieve1 You should eat it warm. Tastes the best. Even if you refrigerate the leftovers, you should still heat it up before serving.

Maria S пишет: hey ! I HAVE AN IMPORTANT QUESTION...\r
my friend never tried spanakopita, hes a veggeterian.\r
& hes not allowed having eggs.! soo... spanakopita without eggs= never tried it but, is it a good idea?

ilmedico100 пишет: despite arguments for details or alterations, this is the freaking greek spinach pie\r
\r
I love it and I miss it here in the uk

UdealtIt пишет: I will be making it THIS way! Looks easy, loved the folding of the phyllo (pretty interesting and makes sense to keep all the delish mix in) thank YOU Michael! Great Vid! Your steps and expertise with the Video process too! :) Do you have your own site? Can you add (would you add) chopped mushrooms to the mix? Peace and Blessings!

MysticDesertBreeze пишет: First, thank you so much for this recipe :)

I just made this and it is baking in the oven, but I bought some organic whole wheat fillo dough and the sheets were horrible... it was already tearing just unfolding them... the sheets were stuck together in random places... Some I couldn't get just 1 sheet... there are several layers that have maybe 3-4 sheets because I couldn't get them to come apart... and other layers were just laying torn pieces to cover... shoudn't affect the flavor...

valiot пишет: @MariaaTKD You don't have to add eggs. That's optional. It still comes out great!

Georgios Andreou пишет: @rabiahibetullah Nope...nothing to do with Turkish borek...

fishsaywhat пишет: this is a very well-edited, informative video! many thanks for sharing!!!

Nahoum Abara пишет: im eating some rite now :)

limba21 пишет: bravo poli kalo

Chris Vassilico пишет: Thanks Michael, I refer to this vid often. Your's tastes just like I remember my aunt Georgia's (100% Greek lady). I don't change a thing.


Bigatinius пишет: "Πραγματικα Σπουδαιο"

Μιχαλης Λιαπης

Michael Aivaliotis пишет: The reason it crumbled was because you took it out of the plastic bag too long before you were ready to use it. You need to take the phyllo out of the wrapping only when you are ready to use it. It dries up and crumbles if you leave it exposed to air. This is why we brush oil on it.

teemell19 пишет: Looks so gooooood

9aspengold5 пишет: thank you for the information. I will do better next time.

chavedappelle пишет: Spanakopita!

Trish Sanders пишет: Thank you so much for posting this! I am making this for my greek boyfriend of two years for the first time tonight and was really confused about the phyllo dough. Seeing it being put down in action really helped. I hope this goes well! :)

nylotus пишет: I love spanakopita! I try to add spinach to almost anything haha

Michael Aivaliotis пишет: @Donnabbb You can do whatever you want. But then it's a completely different dish. It's not spanakopita anymore.

blueshirt06 пишет: I've been on a quest to find the best spanakopita in Los Angeles this one looks great!

pennypoo70 пишет: Good video, however, I did soak up A LOT of water from the spinach after i boiled it with a paper towel. That much water can't be good for the taste.

Michael Aivaliotis пишет: @mzshelly You can control the oil. You don't need that much. I use much less nowadays.

Almondjoyinit пишет: @taylordesignsllc You're welcome ;)!

andyrockevo пишет: Φιλε μου Μιχαλη ολα καλα ολα ωραια αλλα δυστιχως το φυλλο που χρησημοποιεις δεν ειναι για παραδοσιακη σπανακοπιτα..
Νομιζω οτι πρεπει να μαθεις να ανοιγεις φυλλο ειναι πανευκολο ,και μετα να παρουσιασεις μια παραδοσιακη χωριατικη σπανακοπιτα..

corazonalegria пишет: Much better recipe than Jamie Oliver's!!!

lynpinkista пишет: thank you so much...

Michael Aivaliotis пишет: Yes, wringing the water out is important.

Sharon La Tour пишет: I wish my computer screen had a door! I love spanakopita!!

WilliamBrothers пишет: aaah just made this, simple! only quirk.. the way they packaged the dough was terrible. someone at the factory should be shot. i had to improvise by criss crossing the dough over each other and it came out just fine. (it was all torn up into pieces aahhh)

StudioMallory пишет: My mouth is watering so much. I can't wait to try this. I hope I can find phyllo premade... stuff like that is rare where I live.

Finn J пишет: awesome video! Thanks so much! I have been google-ing a recipe and stumbled across this- PERFECT!

slmnkh пишет: love the music! and great dish i will try it!

madmuffninja пишет: Fantastic thanks!

tkkva пишет: it's really good, but takes a lot of oil!

Emily FitzGerald пишет: Your Spanakopita looks mouth watering!
I am officially requesting a baklava video
if you haven't already done one :)


DAQUAN88 пишет: DAM,THAT SHIT LOOK'S GOOOOOOOD!

TheCharisseAcosta пишет: will be making this soon! :)

zaanahraf пишет: wow more recipes from u great simple and easy

zodiacair пишет: Yasou! Oraou!
You'll Need:

2 cup(s) , Flour
1 cup(s) , Sugar(plus 3 teaspoons)
1 cup(s) , Butter Melted
16 ounces , Cream Cheese
1 packet(s) , Lime Jello
8 ounces , Whipped Topping
2 teaspoon(s) , Vanilla

Procedures : Mix thoroughly first three ingredients (3 teaspoons of the sugar).
Press into bottom of 13 by 9 inch pan (not sides).
Bake about 30 minutes at 350 F, or until lightly brown.
Let cool slightly.
Prepare jello in 2 cups boiling water.
Cool.
Cream the cheese, 1 cup of sugar and vanilla.
Mix well with cooled jello and cool whip on low speed.
Pour into baked crust.
Sprinkle with finely chopped pecans.
Put into refrigerator until firmly set