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Old 12-28-2006, 10:40 PM   #1
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Spanokopita Revisited

I FINALLY had a few minutes to spend on making this. Ayrton, I took your advice and I used a pie dough. And I kept it simple, I used spinach (frozen), feta, rice, 2 small chopped onions, and 2 eggs. It came out absolutely DELICIOUS!!!!

We decided that next time I'll use a 2 pie pans instead of one long 9x12 pan. I made it a bit thick (too high), the insides were just warm, not hot. LoL

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Old 12-28-2006, 11:11 PM   #2
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Wow - pie dough? That's a different way to make it and apparently it worked!

I'd love to see your recipe as I've never seen one with rice either. Ya' learn something new everyday here!
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Old 12-29-2006, 07:56 AM   #3
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First off, do a search on Spanokopita, Ayrton gave a great explanation, along with ingredients. Why am I sending you there? Cuz I'm not good at using exact measurements. LoL I usually go on ideas.

I bought the Pillsbury already made pie crusts. I used the whole package, melding together two crusts for the bottom and two crusts for the top (because I used such a large baking pan). I brushed both the bottom of the pan, and each pie crust, w/melted butter.

Here's where I'm not sure, I think I used TWO of the BAGS of frozen chopped spinach. It might have been one, but I'm pretty sure I used two. Why don't I just write these things down when I do them, even if they do come out bad, so I know not to try that one again. LoL Dropped these into a wire strainer and let them drip dry, and even squeezed them some too.

2 eggs, well stirred
2 onions, diced and cooked

FETA: I used what looked right to me. Ayrton said SOFT feta, so I squished the might out of that feta and added a little light cream. By the time I got thru with that, it almost looked like ricotta. I'm gonna try ricotta in it at another time.

I cooked rice about one half the time I usually cook it, as I knew when I put it in the oven, it would cook the rest way. I would say that it was about 2 cups half way cooked rice.

I didn't have dill, fresh or dry. I put a bit of pepper, and a little oregano. Feta goes good with oregano, figured it wouldn't hurt to try it.

Mix these ingredient all together, taste, add extra seasoning if needed.

Put it inside the baking pan that was already lined with the bottom crust, put the top crust on, brushed it with melted butter like I said before.

350 degrees. It was supposed to be in 20 minutes, but I made that sucker so thick, that it took about 45 minutes to cook it thru. hehe


You would think this combination would be a bit soggy because of the light cream, but it wasn't.

Let me know how it turns out. :-)
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Old 12-29-2006, 08:31 AM   #4
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I make this all the time. You could probably add a crust to it, but it's also good as is.
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Old 12-29-2006, 09:07 AM   #5
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Quote:
Originally Posted by Gossie
I FINALLY got a few minutes to spend on making this. Ayrton, I took your advice and I used a pie dough. And I kept it simple, I used spinach (frozen), feta, rice, 2 eggs. It came out beautiful and was DELICIOUS!!!!

We decided that next time I'll use a 2 pie pans instead of one long 9x12 pan. I made it a bit thick (too high), the insides were just warm, not hot. LoL
Hey Gossie!

Obviously, I'm both thrilled and honored by your post. And since I'm also not an exact-measurements sort of cook, happy to hear that my instructions allowed you to substitute and wing it and still get great results. Isn't a good spankopita a lovely thing?!

As for your later post, just wanted to say that I might not use frozen spinach, but of course not only can I source fresh spinach incredibly easily (twice-weekly neighborhood farmers' market) but I live in a community and within a family for whom the more labor-intensive option of fresh spinach is the norm, not the exception. I have no doubt that subbing frozen spinach but still paying attention to other details would result in a delicious spankopita!

Your softening of the feta with cream sounds like a brilliant idea. How was the result? DID it melt down among the greens?!

By the way, until the last year or so, I always did what you do -- made all sorts of changes to recipes I failed to note down and thereafter, like you, regretted. Obviously I don't need to tell you to try to mend your ways, do I?

Again, thanks for your post. Bon apetit!
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Old 12-29-2006, 03:47 PM   #6
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It sorta all melted through. All I know was that it was incredibly delicious and I had two large pieces in one serving, which I usually don't.
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Old 12-29-2006, 04:58 PM   #7
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This is making my mouth water sooooo bad!!! I'll have to try this soon!!!
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Old 12-29-2006, 08:45 PM   #8
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Quote:
Originally Posted by Gossie
First off, do a search on Spanokopita, Ayrton gave a great explanation, along with ingredients. Why am I sending you there? Cuz I'm not good at using exact measurements. LoL I usually go on ideas.
I've used the same recipe for about 25 years, I've just never seen a recipe that calls for using pie dough. I've also always used sauteed onions and dill.

And, with proper sqeezing of water, frozen spinach works just fine.

Now, I wonder how adding a little arugula to the spinach would work? I have been using this mix in my salads and love the bite of arugula - mmmm....I may have to make this soon!!!!!!!!!!
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Old 12-30-2006, 06:07 AM   #9
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Quote:
Originally Posted by kitchenelf
I've used the same recipe for about 25 years, I've just never seen a recipe that calls for using pie dough. I've also always used sauteed onions and dill.

And, with proper sqeezing of water, frozen spinach works just fine.

Now, I wonder how adding a little arugula to the spinach would work? I have been using this mix in my salads and love the bite of arugula - mmmm....I may have to make this soon!!!!!!!!!!
The pie you have been doing using phyllo sheets is the traditional Spanakotiropita that I make and yes, onions and dill should be added to it at all times to give it a more balance taste. Adding arugula sounds a great idea and I am sure it will really taste yummy. BTW Spanakopita is usually referred to as Spinach Pie (without feta cheese).
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Old 12-30-2006, 10:35 AM   #10
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I agree Boufa - my grandmother always added a little chopped onion & chopped fresh dill to her Spanokapita. She always used phyllo & made them in long rolled "strudels", rather than the little triangles that are so popular these days.

Of course, like with nearly everything having to do with food & cooking, there are probably a gazillion variations that are equally delicious.
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