Spinach
03-22-2011, 03:32 PM
#42
Super Member
Join Date: Oct 2010
Location: Fox Valley Wisconsin
Posts: 1,920
Was going to post this recipe a couple of weeks ago...then couldn't remember what cookbook it was in (which means I have too many cookbooks!)...finally found it so here it is:
Greek Spinach Quiche
1 refrigerated pie crust
3 large eggs, lightly beaten
1 cup milk
¼ cup melted butter
2 Tbls flour
½ tsp. salt
¼ tsp. ground pepper
1-10 oz pkg frozen spinach, thawed and well drained
1-4 oz package crumbled feta cheese
Fit piecrust into a 9” pie plate or quiche dish. Prick bottom and sides of piecrust with a fork. Bake at 400 degrees for 8 minutes. Set aside. Reduce oven temperature to 375 degrees.
Combine eggs, and next 5 ingredients. Stir with a wire whisk. Stir in spinach and feta cheese and pour into piecrust.
Bake at 375 degrees for 30 minutes or until set. Let stand 10 minutes.
Serves 4-6
Greek Spinach Quiche
1 refrigerated pie crust
3 large eggs, lightly beaten
1 cup milk
¼ cup melted butter
2 Tbls flour
½ tsp. salt
¼ tsp. ground pepper
1-10 oz pkg frozen spinach, thawed and well drained
1-4 oz package crumbled feta cheese
Fit piecrust into a 9” pie plate or quiche dish. Prick bottom and sides of piecrust with a fork. Bake at 400 degrees for 8 minutes. Set aside. Reduce oven temperature to 375 degrees.
Combine eggs, and next 5 ingredients. Stir with a wire whisk. Stir in spinach and feta cheese and pour into piecrust.
Bake at 375 degrees for 30 minutes or until set. Let stand 10 minutes.
Serves 4-6
05-05-2011, 08:30 PM
#46
Junior Member
Join Date: Apr 2011
Location: NC
Posts: 162
GREEK SPINACH PIE (SPANAKOPITA)
1 lb. filo, frozen
FILLING:
2 (10 oz.) pkgs. frozen spinach or 1 lb. fresh
1 lb. cheese: feta,
1/4 tsp. salt
nutmeg
pepper
6 eggs, well beaten
1/2 c. oil
1/4 lb. butter
If using frozen filo, defrost 2 hours ahead of time.
FILLING: Thaw out frozen spinach. If using fresh, steam for 5 minutes until wilted. Crumble cheese, using fork to break feta cheese up. Add more salt if using hoop or cottage cheese as substitute. Mix in eggs. Set aside.
Heat oil and butter in a small pot. Unwrap filo and smooth creases out. Plan to use half of the filo sheets for the bottom layer and the other half for the top. (Keep covered while using, filo dries out quickly.) Oil pan generously, bottom and sides, using pastry brush.
Lay first sheet of filo in square or rectangular cake pan, letting excess lap over edges. Sprinkle with warm oil. Lay a second layer and sprinkle with a little more oil. Continue until half of the filo is used. Spread all the spinach mixture evenly over the filo, including the corners. Cover with remaining filo, oiling between sheets. Do not throw any filo away; include it in; it is all edible.
Roll and tuck all the filo around the inside edges of the pan. Do not trim with scissors or knife as one would for pie crust. Brush top and edges with remaining oil. Bake at 350 degrees for 40 - 50 minutes. Serve hot, cut into square pieces like a cake. Reheat when necessary; never serve cold.
This can be made up (don't bake) and frozen successfully. Remove, thaw and cook.
1 lb. filo, frozen
FILLING:
2 (10 oz.) pkgs. frozen spinach or 1 lb. fresh
1 lb. cheese: feta,
1/4 tsp. salt
nutmeg
pepper
6 eggs, well beaten
1/2 c. oil
1/4 lb. butter
If using frozen filo, defrost 2 hours ahead of time.
FILLING: Thaw out frozen spinach. If using fresh, steam for 5 minutes until wilted. Crumble cheese, using fork to break feta cheese up. Add more salt if using hoop or cottage cheese as substitute. Mix in eggs. Set aside.
Heat oil and butter in a small pot. Unwrap filo and smooth creases out. Plan to use half of the filo sheets for the bottom layer and the other half for the top. (Keep covered while using, filo dries out quickly.) Oil pan generously, bottom and sides, using pastry brush.
Lay first sheet of filo in square or rectangular cake pan, letting excess lap over edges. Sprinkle with warm oil. Lay a second layer and sprinkle with a little more oil. Continue until half of the filo is used. Spread all the spinach mixture evenly over the filo, including the corners. Cover with remaining filo, oiling between sheets. Do not throw any filo away; include it in; it is all edible.
Roll and tuck all the filo around the inside edges of the pan. Do not trim with scissors or knife as one would for pie crust. Brush top and edges with remaining oil. Bake at 350 degrees for 40 - 50 minutes. Serve hot, cut into square pieces like a cake. Reheat when necessary; never serve cold.
This can be made up (don't bake) and frozen successfully. Remove, thaw and cook.
05-05-2011, 08:45 PM
#47
Google Goddess
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
thanks for the recipe
Originally Posted by red-warrior
spinach casserole- that my kids love(all 5)
1box chopped spinach ( thaw and squeeze out water)
1 small container of cottage cheese (small curd best)
3 eggs
small bag of grated sharp or extra sharp chedder (or do your own apx 8 oz)
Mix together and bake circular pyrex ring or bunt pan or pyrex bowl with smaller pyrex set in larger bowl to make a ring. bake at 350 for apx 30 min
0r microwave (not bunt pan) apx 18 min or until firm
1box chopped spinach ( thaw and squeeze out water)
1 small container of cottage cheese (small curd best)
3 eggs
small bag of grated sharp or extra sharp chedder (or do your own apx 8 oz)
Mix together and bake circular pyrex ring or bunt pan or pyrex bowl with smaller pyrex set in larger bowl to make a ring. bake at 350 for apx 30 min
0r microwave (not bunt pan) apx 18 min or until firm
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