How to make Spinach pie?

Question

I want to make it at home, the ingredients on the bag that I normally buy my Spinache pie gives some of the ingredients but then it says something like ethnic spices, like I'm suposed to know what that means. I'm not sure if the company is Lebanese or Greek, but I think its Lebanese.

Answer 1

Lebanese Spinach Pies
Thursday, May 26, 2005

Lebanese Spinach Pies
Pie dough:
1 small cake yeast, diluted with lukewarm water
1/2 teaspoon salt
1 teaspoon sugar
2 pounds flour
2 tablespoons corn oil

Spinach filling:
3 10-ounce bags cleaned spinach, chopped coarsely
2 bunches green onion, cleaned, trimmed and chopped coarsely
1/4 cup corn oil
1/4 cup lemon juice, or more or less to taste
Salt and pepper
1 tablespoon dried sumac (available at ethnic groceries)
1/8 cup dried mint or several springs of fresh mint
Dough: Mix diluted yeast with salt and sugar, and let sit.

Add corn oil to flour and mix well using an electric mixer (you can also mix by hand). Add water/yeast mixture and knead until it has consistency of bread dough. Pat into small balls and cover with a dry towel.

Let the dough rise in a warm spot for approximately 1/2 hour to 45 minutes. While dough is resting, make spinach filling.

Spinach filling: Mix chopped spinach and green onions and add corn oil. Add lemon juice to taste (more than 1/4 cup if you prefer a tart taste, less if you prefer milder). Season with salt and pepper. Add dried sumac and mint. Allow mixture to sit 10 to 15 minutes to absorb flavors.

Assemble: Once dough has raised, punch it down and roll into bocce ball-sized balls (larger than a golf ball but smaller than a tennis ball). Place on baking pan and cover, allowing each to raise for about 15 to 20 minutes.

Roll each ball out to a disc about 6 inches in diameter, using a small amount of flour.

Place about 1/2 cup of spinach mixture in the center of each disc. Bring two sides together in the center, forming a triangle, and pinch the edges shut. Bring third side up and pinch that edge shut. If dough won't stick, dampen fingers with a little water.

Place on parchment paper or a lightly greased baking tray and bake at 350 degrees until golden brown, about 20 to 25 minutes. Check bottoms carefully to make sure they are also brown.

Set on rack to cool.

Makes 10 to 12 pies.

Testers note: Not so nimble with dough? The spinach filling is tasty enough on its own to be served as a salad.

Answer 2

I make spinach pies quite often. There are many different ways to make it. You buy that Phyllo dough that is in your grocer's freezer, and let it thaw before trying to use it. I first brown ground lamb and/or beef in a frying pan, and drain. Then I add pine nuts, cooked couscous, spinach, a scrambled egg, fresh lemon juice (Florida ponderosa lemons have the best flavor)- and chopped onions--I prefer shallots or green onions...continue frying at medium heat for a few minutes. Then I bake it wrapped in the phyllo dough, which you have to coat each sheet with butter, just follow the instructions on the phyllo dough package for use and baking of the phyllo dough. This is actually the trickiest part and hard to explain. I am a big experimenter in the kitchen, so I can't tell you amounts exactly of each ingredient, just use your imagination. Easy on the lemon, though. As spices, use seasoned salt and I like the mint idea, but I wouldn't overdo it. I know parmesan cheese is a must on most of my recipes, even on this I use it instead of feta, because I am not a feta fan.

Answer 3

Trust me, it doesn't get any better than this. Everybody who has tried it says its the best they ever had!

2 lbs. spinach, drained and squeezed
1.25 lbs Bulgarian Feta Cheese, must be Bulgarian Feta!
1 medium vidalia onion diced
2.5 Tablespoons parsley
2.5 Tablespoons mint
5 Tablespoons dill
2.5 Tablespoons fresh diced garlic
salt, pepper to taste

Easiest to just lay out phyllo in a glass 13x9 baking dish, but you could do triangles or cut 3 sheets phyllo into six squares and putting 2-3 tablespoons of spinach/feta mix into middle and wrapping phyllo around it forming a purse.
If done in baking dish, cook at 350 for 30-35 minutes
If done in triangles or purses, 350 for 20-25 minutes
Either way, brush some beaten egg on top of phyllo just prior to cooking.

Answer 4

Spinach Pie

Ingredients

1/4 cup olive oil, plus 2 tablespoons for the dough
4 garlic cloves, thinly sliced
6 bunches spinach, steamed, or 3 boxes frozen whole leaf spinach, defrosted, squeezed of any excess water
Salt and pepper
2 tablespoon golden raisins, soaked in water to cover (optional)
2 tablespoon pine nuts (optional)
1 recipe Pizza Dough

Directions

Preheat the oven to 375°F.

Heat 1/4 cup of oil in a large skillet over medium heat. Add the garlic and saute until golden, about 2 minutes. Add the spinach, salt and pepper to taste, raisins and pine nuts, if desired, and toss until the spinach is thoroughly coated and flavorful. Transfer the spinach mixture to a colander and let drain.

To make 2 large pies, divide the pizza dough into two equal rounds. Roll out one round into a 14-inch circle. Spread 1 tablespoon of the oil over the dough and place half the spinach mixture onto half of the rolled out dough. Fold the dough over the mixture to form a half moon, and seal the edges with the tines of a fork. Repeat with the remaining ball of dough. To make 8 small pies, divide the dough into 8 equal pieces, rolling them each into a 4- to 5-inch circle and dividing the spinach mixture equally among them. Fold and seal as directed above.

Transfer the pies to an oiled rimmed baking sheet. Bake for 20 to 25 minutes, until the crust is lightly golden. Remove from the oven, cut into slices, and serve.

Makes 2 large pies or 8 small pies

Answer 5

Spanakopita (Spinach Triangles or Pie)
c.1997, M.S. Milliken & S. Feniger, all rights reserved





1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

Answer 6

Spinach pie is referred to as Spanikopita in Greek cuisine.

FoodTV has recipes for this dish. An example is provided below:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21360,00.html?rsrc=search

Answer 7

There are some good spinach recipes on this linki. just type spinach in the search box.
X D

Answer 8

http://search.yahoo.com/search?search=spinach+pie+recipe&ei=UTF-8&fr=ks-ans&ico-yahoo-search-value=http%3A%2F%2Frds.yahoo.com%2F_ylt%3DAkfT3DH7BQf4j133rGM2gLQazKIX%2FSIG%3D11iqsku7b%2FEXP%3D1182376691%2F*-http%253A%2F%2Fsearch.yahoo.com%2Fsearch&ico-wikipedia-search-value=http%3A%2F%2Frds.yahoo.com%2F_ylt%3DAnyL.62S6qgNtzcRDFDPteIazKIX%2FSIG%3D121m1uklj%2FEXP%3D1182376691%2F*-http%253A%2F%2Fen.wikipedia.org%2Fwiki%2FSpecial%253aSearch&p=spinach+pie+recipe