"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 11-08-2004, 10:41 PM   #1
Senior Cook
 
Charlotte's Avatar
 
Join Date: Oct 2004
Location: near Niagara Falls, Ontario
Posts: 316
Spanakopita - (Spinach Pie)

Would you categorize Spanakopita as an egg and cheese dish or as a vegetable dish?

I have been asked to take a cooked vegetable dish to a 40th wedding anniversary this coming weekend and I would like to know if this dish would qualify please.

Thank you
Jocelyne

__________________

__________________
Charlotte is offline   Reply With Quote
Old 11-11-2004, 06:11 AM   #2
Senior Cook
 
Join Date: Sep 2004
Location: Northern Florida
Posts: 115
Cooked vegetable, according to this Recipe:

Spanakopita
A classic vegetarian recipe from Greece: rich and delicious spinach-cheese pie.
__________________

__________________
bev kile
bege is offline   Reply With Quote
Old 11-11-2004, 06:41 AM   #3
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
This came from a friend of mine, she is mostly greek:

"Ok, here is a recipe I learned from my Yia Yia("grandma" in Greek)
...it is feta cheese and spinich wrapped in fillo dough (a Greek pastry)

Spanakopita
***NOTE***Before starting, do not open the fillo dough until you are absolutely ready to use it (after you have made inside mixture) because it is very thin and dries quickly. While working with it, keep it covered with a damp paper towel and work fast...you will improve at this with time, I promise)****

Preheat oven to about 350 or so
Ingredients:

1 box of fillo dough (usually this is found in the frozen desert section and it's called "puff pastries" sometimes.)

2 large bunches of fresh spinich

4 green onions

2 packages of traditional feta cheese blocks

2 eggs

salt and pepper to taste

a scoop of butter or margerine in a small bowl

Preparing:

Wash all of the spinich leaves and cut all the stems off. (this is the worst part for me) Put the spinich in a pot with a bit of water and boil it for about 5 minutes. Drain in collander, rince with COLD water and squuze dry.

While spinich is cooling off, cut the onions and put them into a bowl. Crumble the feta into tiny pieces into the bowl. Add the spinich and sort of break it up and mix everything together. Then beat the 2 eggs in a small bowl and add that to spinich. Dust with pepper and a PINCH of salt.

when it's all mixed together, put it aside.

Now melt the butter in the microwave and brush the melted butter into the pan you are going to use...cover every part of the inside. (I use a glass 9X11 pyrex baking dish, actually) Unwrap the fillo dough and carefully lay one sheet of fillo into the dish. Gently brush it with more butter and add another layer. Do this until you are at 4 sheets. ALWAYS BRUSH WITH BUTTER BETWEEN SHEETS! Add mixture and evenly spread it out. Then add a sheet of fillo. Butter and another sheet. It's ok to let the edges hang over right now. When you are at 4 sheets again butter the top and wrap the sides neatly like you would a package, or as close to that as possible. Brush butter to smooth the edges down.

Place in the oven and bake it for 30-45 minutes. this is why I like to use the glass dish because I can look at the bottom to make sure it is browning down there too.

When it comes out, let it cool for 30 minutes or so and then you can either eat it or chill it. I like to eat it warm, though.

More NOTES*** you can fold the fillo back up and put it back into it's original wrapping and store in the freezer for futher use."
__________________
Juliev is offline   Reply With Quote
Old 11-11-2004, 06:49 AM   #4
Sous Chef
 
Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
Send a message via Yahoo to Erik
I love the combo of Feta, Spinach, and Phyllo melting in your mouth, when it just out of the oven.
__________________
Erik is offline   Reply With Quote
Old 11-11-2004, 11:26 PM   #5
Senior Cook
 
Charlotte's Avatar
 
Join Date: Oct 2004
Location: near Niagara Falls, Ontario
Posts: 316
sorry and thanks

Well sorry for coming back so late to this forum... my time has been at a premium lately....

thank you for your replies... it looks like it's too complicated to try and keep this dish hot during the one hour long car ride over to where the meal will be on Saturday...

Looks like I will have to fall back on some old stand by...

thanks
Jocelyne
__________________
Charlotte is offline   Reply With Quote
Old 11-13-2004, 04:18 AM   #6
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
Re: sorry and thanks

Quote:
Originally Posted by Charlotte
Well sorry for coming back so late to this forum... my time has been at a premium lately....

thank you for your replies... it looks like it's too complicated to try and keep this dish hot during the one hour long car ride over to where the meal will be on Saturday...

Looks like I will have to fall back on some old stand by...

thanks
Jocelyne
Sorry.. I posted this because it came a friend that is always yappin about her greek recipes. I realize that it looks that way. Good luck with finding something. :D
__________________
Juliev is offline   Reply With Quote
Old 11-13-2004, 09:48 PM   #7
Senior Cook
 
Charlotte's Avatar
 
Join Date: Oct 2004
Location: near Niagara Falls, Ontario
Posts: 316
@@ JulieV

No don't say sorry, I am GLAD that you posted the recipe as when I was thinking of making it I did not remember it being that complicated... It helped me! and I will make it soon when I have more time to do so...

About the dish I chose to make, it's as I said, an old standby, a hot veggie and milk/cheese/egg casserole that can be done with any combination of veggies... I chose the easy way out and blanched a small bag of mixed veggies, namely mini corn, snow peas, green beans, mini carrots, green peas and corn. It's layered with bread cubes on the bottom as well as on the top, and parmesan added after one pours the liquids into it... Let it sit a couple of hours in the fridge then bake at 325F for 45 minutes.


Thanks again!
Jocelyne

Edit:
I forgot to say that the original recipe calls for broccoli and mushroom but states that you can substitute almost any other vegetable. I also added about one cup of chopped fresh curly parsley.
__________________

__________________
Charlotte is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spicy Peanut and Spinach Dip Raine Appetizers & Hors D'oeuvres 0 02-01-2005 11:22 AM
Seafood and Spinach Turnovers kansasgirl Fish & Seafood 1 11-08-2004 01:05 AM
SPINACH MANICOTTI ala Weight Watchers RAYT721 Pasta, Rice, Beans, Grains... 0 06-25-2004 11:58 AM
Individual Spinach Timbales oldcoot Vegetables 1 10-17-2003 03:53 PM
Spinach And Orange Salad...Low Fat Filus59602 Health, Nutrition and Special Diets 0 11-17-2002 11:29 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:19 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.