Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita)
Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, spinach, wild greens & feta greek pie (a.k.a. spanakopita). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is something which I’ve loved my entire life. They are nice and they look wonderful.

In my family, we call it "the queen of greek savoury pies". This is a delicious pie, made with crunchy homemade pastry sheets and a filling full of flavors. There are many ways to cook wild spinach and in Australia the variety is known as warrigal greens.

To begin with this recipe, we have to first prepare a few components. You can have spinach, wild greens & feta greek pie (a.k.a. spanakopita) using 10 ingredients and 22 steps. Here is how you can achieve that.

The ingredients needed to make Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita):
  1. Make ready spring onions
  2. Make ready spinach (fresh or frozen)
  3. Get edible wild greens (dipped in boiling water for five minutes and strained well)
  4. Prepare dill finelly chopped
  5. Prepare mint dried
  6. Take salt
  7. Make ready pepper, freshly ground
  8. Get feta cheese
  9. Make ready olive oil (app.)
  10. Make ready dose Greek phyllo ver. 3 (click on the link above and learn how to prepare them)

Download Wild spinach stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Vegetarian Turkish Pide (Flatbread) - WILD GREENS & SARDINES. Boat-shaped Turkish flatbreads are a common snack in Turkey. This vegetarian version is stuffed with eggplant, tomatoes, garlic, and. wild harvest-organic-mixed-greens-spinach nutrition facts and nutritional information.

Instructions to make Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita):
  1. With a sharp knife, cut the spring onions into thin slices.
  2. In a pan, heat 50ml of olive oil and sauté the spring onions for a few minutes to soften.
  3. Add the spinach and stir until it's completely thawed (if using frozen) or for about 5min if using fresh. All the liquids from the spinach should evaporate.
  4. Remove the pan from the heat and add the dill, the mint, salt and pepper. Stir well.
  5. Crumble the feta cheese and mix it with the greens. Set aside to cool completely.
  6. Take the first stack of disks out of the fridge.
  7. You'll need a round baking pan, 38cm/15 inches in diameter.
  8. Flour your bench and roll out a round pastry sheet, 10cm/4 inches bigger than your pan.
  9. Brush your pan with olive oil.
  10. Wrap the sheet around the rolling pin and transfer it to the pan.
  11. Unwrap carefully and arrange it with your hands, so that the sides of the pan are evenly covered.
  12. Press the edges with your rolling pin and trim the excess dough. Cut it in smaller pieces and use them for a second layer.
  13. Spread the filling all over the surface.
  14. If you find that the filling is too wet, add two tbsps of semolina and mix well. This will suck all the excess moisture. Otherwise you'll end up with soft and soggy pastry sheets.
  15. If you end up with leftover filling, put it in a container and keep it in the freezer up to 3 months.
  16. Take the second stack of disks out of the fridge and roll out another round sheet, 38cm/15inches in diameter.
  17. Transfer it and cover the filling.
  18. Pinch the edges to seal and decorate the pie.
  19. Brush with olive oil.
  20. Take a knife and carefully cut the pie into pieces but not all the way to the bottom! This way, you're creating vents, to allow the steam to escape.
  21. Bake in a preheated oven, at 200°C/400°F for 45min, low position, until it's golden brown.
  22. Don't cover the pie until it's completely cooled, if you want the sheets to stay crunchy!

Wild spinach is a common name for several plants with edible leaves and may refer to: Species in the genus Chenopodium: Chenopodium album, a common weed with global distribution. Spinach is a leafy green vegetable that grows best in cool weather. Spinach is typically grown for its dark green leaves. While there are many different spinach varieties with an assortment of leaf. Longevity spinach is related to but not the same as "Okinawa spinach", with the scientific name of Gynura procumbens, from the family Asteraceae.

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