Greek spinach and cheese pie

Spinach and cheese pie - general cooking principles

Spinach and cheese are a great filling for any pie. It is prepared from both fresh and frozen spinach. Fresh leaves are washed well with water, dried and cut into strips. They must be stewed with other filling ingredients or in a dry frying pan. Frozen spinach just needs to be defrosted properly and the moisture drained from it.
Cheese is most often used in brined varieties - feta cheese or feta cheese. With such cheeses, the filling turns out crumbly, since they do not melt. Often pickled cheeses and spinach are mixed with cottage cheese. Hard cheese is used less often for filling; it is sprinkled on open pies before baking so that the filling does not lose its juiciness.
For pies with spinach and cheese, both butter and unleavened dough are kneaded. The choice depends on the recipe of the particular pie.

Egg and spinach pies recipe – Eat at Home

Spinach is a beautiful juicy green plant, the leaves of which are most often added to salads, soups, and sandwiches. But its potential doesn’t end there - in this article you will learn three recipes for spinach pies.

Why should you try spinach pies? Yes, because it is not only tasty, but also very healthy! Detailed chemical composition in the picture below.

Since spinach is essentially an ordinary green, in addition to it, you should add all sorts of other ingredients to the filling. For example: cheese, eggs, cottage cheese, etc.

By the way, be sure to check out the recipe for pies with green onions and eggs.

https://www.youtube.com/watch?v=GF2XCFcnMXY

Spinach suits us both fresh and frozen.

Well, now you can move on to the selection of recipes itself.

Spinach pies with yeast dough: step-by-step recipe with photos

I want to share with you a recipe for making spinach pies with yeast dough. Lately, more and more people are choosing spinach as a filling for their culinary delights, and for good reason. It would take a long time to list all the beneficial properties of spinach, so it will suffice to dwell on the most important ones.

Spinach contains a large amount of proteins and carbohydrates, unsaturated fatty acids, as well as B vitamins. Spinach also contains sodium, calcium, iron, phosphorus and selenium. Spinach helps the body remove toxins and waste, supplies the body's cells with oxygen, normalizes metabolism, and also activates hemoglobin, so spinach dishes are suitable for those suffering from anemia.

So, I will bake pies filled with spinach, which is pre-fried with onions in vegetable oil. As for the dough, we will have yeast dough, and I choose “live” yeast, not powder.

Ingredients for the dough:

0.5 kg flour
1 glass of milk
1 egg
0.5 packets of yeast
1/4 cup sugar
1/4 cup vegetable oil
A pinch of salt

Source: https://foodszone.ru/prigotovlenie/pirozhki-s-yajtsom-i-shpinatom-retsept-prigotovleniya.html

Quick layer pie with spinach and cheese

Ingredients:

half a kilo of purchased puff pastry;
150 gr. lightly salted cheese;
small onion;
300 gr. fresh juicy spinach;
two eggs;
150 gr. natural “Dutch” cheese;
refined oil, lean.

Cooking method:

Remove the dough from the freezer.
Sort out the spinach leaves to remove debris and damaged greens, rinse thoroughly with a stream of cold water and lay out on a towel to dry. Then cut the leaves into strips.
Chop the onion and lightly fry it in vegetable oil. Do not overdry or overcook the onions; the slices should be transparent with a slight golden tint.
Add spinach and simmer for five minutes, stirring well.
Grate hard cheese and feta cheese alternately on a coarse grater. Add them to the stewed vegetables and immediately pour in one egg. Stir quickly and simmer for another 5 minutes at the same temperature.
Remove the thawed dough from the package and divide it into two equal halves. Using a rolling pin, roll each into a square layer, at least 0.7 cm thick.
Place one such layer in a roasting pan moistened with vegetable fat and place the cooled spinach and cheese filling on it. Cover with a second layer and pinch all seams tightly.
Prick the surface of the pie evenly with a fork and cover it with a layer of beaten yolk.
Place the roasting pan in the oven and bake the pie at 180 degrees. Cooking time 25 minutes.

Pies with rice and spinach

The most unusual spinach pies can be made using this recipe. The simplicity and quick preparation time will especially delight you, and the delicious taste will not leave you indifferent. In addition, with the addition of rice they become even more satisfying and nutritious.

List of ingredients

To prepare you will need the following

Puff pastry, ½ kg;
Spinach, 300 grams;
Rice, 100 grams;
Onion, 1 piece;
Cheese, 50 grams;
Eggs, 2 pieces;
Salt to taste.

Step by step recipe

The procedure for making rice pies is as follows:

Cook the rice and drain the water.
Finely chop the onion, lightly fry, then add chopped spinach to the pan.
Boil the eggs and grind in a blender along with the cheese.
Combine the preparations into one filling and add salt.
Roll out the dough and cut into small portions.
Place filling on each layer of dough and wrap.
Bake at 180 degrees in the oven for half an hour.

Crumbly puff pastry with spinach and cheese from Filo dough

Ingredients:

Into the dough:

high gluten flour - three cups;
olive or other very pure oil - 2 tbsp. l.;
a teaspoon of 9% vinegar;
fine salt – 2 tsp;
200 ml of drinking water;
three raw yolks.

For the filling:

two bunches of spinach;
young dill and green onions;
three eggs;
small salad onion;
70 ml drinking water;
olive oil;
half a kilo of feta cheese;
2 tsp. black, peas, pepper.

Cooking method:

Dissolve fine table salt well in warm, non-hot water. Do not use coarse salt; it may not dissolve completely and its grains will tear the tender dough.
Pour table vinegar into the saline solution, add lightly beaten eggs and stir vigorously.
Sow the flour into a deep bowl and make a wide depression on its surface. Pour the prepared mixture into it and mix gently with a spoon.
Add oil and knead the dough with your hands. Beat it well on the table surface. Drop the dough sharply from a small height onto the table at least 50 times, maybe more. This is done to make it dense and more elastic.
Then wrap it in film or put it in a bag and let it “rest” on the table for about an hour.
Cover the table with a well-ironed cloth and sprinkle it with flour.
Release the dough from the film, roll it into a sausage and cut into 12 equal pieces.
Take one such piece, and for now cover the rest with a damp cloth or wrap it individually in film and leave it on the table.
Using a rolling pin, roll out the dough on a floured cloth as thinly as possible. Make sure that the cloth is well floured, otherwise the dough will stick to it.
Lightly stretch the rolled out layer with your hands, trim its edges evenly and transfer to dry parchment. The finished dough layer should be no thicker than a paper sheet. Roll out the remaining pieces of dough in the same way.
Transfer each new layer to parchment paper of the appropriate size and place it in a stack, which is covered with a damp linen napkin.
When you have rolled out all the pieces, carefully roll the entire stack together with the parchment into a tube and leave it on the table. Don't forget to cover with a damp cloth.
Grind the peppercorns into powder in a mortar or mortar.
Rinse the spinach with warm water and trim the leaves from the stems. Then spread the spinach on a towel and pat dry.
Cut the green onion feathers into small rings. Chop the bitter onion as finely as possible with a knife.
Pour about two-thirds of 200 grams into a deep saucepan. cups of oil and heat it. Then dip the green and bitter onions into the oil. Stirring constantly, cook over medium heat.
As soon as the green onion rings darken and soften well, add the spinach to the saucepan and stir well. Continue simmering until the leaves have reduced in volume. Don't add salt!
Transfer the hot filling to a sieve or fine colander and cool well.
Chop the dill and place it in a separate plate, beat the eggs separately.
In a large bowl, crumble the cheese. Add the eggs and immediately mix everything with a spoon.
Then add the cooled spinach, dill and mix again.
Wipe the bottom and sides of the rectangular shape with a cotton swab and vegetable oil.
Place one sheet of dough in it and grease it well with the same olive oil. Place the next layer on it and grease it just as well with oil. Thus, place six layers of prepared dough in the mold and place the filling on the last one, smoothing it out.
Place the remaining layers on top of the filling, making sure to coat each one with oil. Do the same with the surface of the pie.
Using a sharp knife, carefully cut the pie into squares and place in a hot oven (at least 200 degrees).
After 20 minutes, lower the temperature to 175 degrees and cook the pie for a quarter of an hour.

Making phyllo dough

The pie dough is prepared in advance. The recipe is very simple (quantities are based on the largest pie, on a baking sheet with a diameter of at least 60 cm):

900 g soft flour
1 cup (200 ml) olive oil
1 tablespoon without a slide of salt
1 tbsp vinegar
How much water will he take?

The remaining products are added to the sifted flour and water is gradually poured in. Knead until you get a soft, elastic dough that comes away from your hands. Wrap the dough in a towel and a plastic bag and leave to “rest” for a couple of hours.

How to make spinach and cheese filling

1 kg fresh spinach
1 kg white leeks
150 g fresh green onions
1 bunch of dill
4 eggs
500 g soft cottage cheese
500 feta cheese.

We wash the greens very well in water. Then, in a saucepan over medium heat, add the spinach, torn into pieces, and finely chopped leeks and onions. There is no need to add salt yet; stir constantly until the greens reduce in volume and settle. Then place in a colander and leave to cool.

In a large bowl, mix greens, cottage cheese, crumbled feta, beaten eggs, salt and pepper. Do not overdo it with salt, as feta itself is already salty. We cut fresh dill into the ready-made filling.

How to roll out phyllo dough very thin

Here the main part of the program begins - rolling out thin layers of dough (χωριάτικο φύλλο - literally “village sheet”). The video shows the entire technology of such rolling with a thin long rolling pin. It happened in a closet-storage room; there, nearby on the street, coals were already being prepared in a brazier.

The entire dough is divided into two parts, one slightly larger than the other. The bottom sheets will be rolled out from most of them. Each part is divided into three koloboks - there will be 3 sheets on top and 3 on the bottom.

Rolling out sheets of phyllo dough

The baking sheet should be well coated with vegetable oil:

Grease a baking sheet with vegetable oil

Place the bottom layers of dough

Layers of dough must be carefully laid out and leveled

First, large sheets are rolled out, and each finished sheet is placed on a tinned round baking sheet greased with vegetable oil. (Tinkers still walk around the villages and tin such nasty things for the housewives). The edges of each sheet are carefully laid so that the air escapes from under the dough.

I sprinkled the first and second sheets of the Face with vegetable oil, but only the edges of the sheet are coated with a brush so as not to spoil the center. If even one hole is formed, the spanakopita will not be turned over.

When three large sheets are ready and laid out, roll out three smaller sheets that will cover the filling and lay them on a clean sheet for now. Then the filling is carefully placed on the dough, gradually spreading it into an even layer with your hand. Again, a spoon or anything else is not used, so as not to accidentally damage the bottom sheets of dough.

Smaller sheets of dough are placed on top of the filling, also carefully brushed with butter along the edges. Then Litsa spread a little vegetable fat around the edges of the pie to make the edges crispy and crispy. Then the edges are lightly pinched. The pie is ready to bake!

Shortbread pie with spinach and feta cheese

Ingredients:

Into the dough:

220 gr. wheat, high-grade flour;
table salt and refined granulated sugar - a small pinch each;
one egg;
two spoons of water.

For the filling:

240 gr. unfrozen spinach;
onion feathers;
garlic;
one onion;
Feta cheese – 150 gr.;
100 ml 22% cream;
20 gr. natural butter;
small tomatoes – 100 gr.;
two eggs;
spoon of vegetable oil.

Cooking method:

About an hour and a half ahead of time, place the butter in the freezer. The chicken egg and water should also be chilled. Therefore, put them in the refrigerator too. Large quantities of water, as well as oil, can be placed in the freezer. The main thing is that it does not freeze.
Re-sow the flour. Rub the frozen butter into it using the coarsest grater and immediately rub it all in with your hands. If you do this quickly, the pieces of butter will not have time to melt from the warmth of your hands and will become covered in flour, forming large crumbs. This is the result required.
Beat the eggs separately. Add granulated sugar, salt, ice water and pour the mixture into the flour crumbs. Immediately stir everything with a fork and place on a floured table.
Using your hand, rub the pieces of butter together and form the dough into a ball. The faster you do this, the more tender the base of the pie will be.
Grease a round mold with fluted sides with oil. On the table, roll out a layer of dough, one-third of a centimeter thick, and place it in the mold so that the sides are covered. Trim off any excess dough on top and place in the freezer for one hour. If you don't have much time, you can do it for just half an hour.
Cut the bitter onions into small cubes and the green onions into thin rings.
Trim the hard stems from fresh spinach and cut the leaves into small strips.
Heat the vegetable oil in a frying pan at low temperature and add butter to it. When it is well melted, add bitter onions to the heated fat mixture. As soon as the onion pieces soften, add green onion rings and finely chopped garlic. You can press the garlic cloves through a press.
After a minute, add the chopped spinach and continue cooking for another two minutes. Keep stirring to constantly swap the bottom and top leaves.
Remove the dough from the freezer and evenly prick the entire surface with a fork. Carefully lay the parchment on top and sprinkle the peas on it. Then put in the oven and bake until lightly browned at 175 degrees.
Take out the browned dough, remove the parchment with peas, and return the dough to the oven for 10 minutes.
Without removing the dough from the mold, place the fried spinach with onions into it.
The next even layer is diced cheese.
Do not whip the cream, just whisk it thoroughly with the eggs until smooth and pour the mixture over the layer of cheese.
Cut clean small tomatoes into two halves, place them, cut side down, on top of the cheese and place the pie in the oven for half an hour. The oven temperature should not exceed 175–180 degrees.

Spinach pies: basic rules and methods for preparing the product

Vegetable toppings help make the dish not only light, but also tasty and healthy. Perhaps this is why many housewives love making homemade spinach pies.

The simplest option

Cooking is an art through which a woman, while preparing food in the kitchen, can show love and care for her household. Taking care of their health, she tries to choose not only tasty, but also the most healthy recipes. Take spinach pies, for example.

They can be easily prepared with just:

For the test:

for 4 cups of flour: 60 grams of milk powder, a third of a glass of vegetable oil, 25 grams of sugar, 1 egg, a tablespoon of dry yeast, as well as 10-15 grams of sugar and a little water for diluting it.

For filling:

3 handfuls of chopped spinach, 6 grams of citric acid, half an onion, a little salt, 35 grams of vegetable oil and a teaspoon of chatta (for lovers).

Prepare spinach pies as follows:

The first step is to knead the dough. To do this, you first need to grind the flour thoroughly with butter, and then add the rest of the ingredients.
At the same time, dilute the yeast in a glass by pouring warm water and sugar over it. After the product starts working and a lush foam appears, it should be added to the total mass and the kneading should be completed. Add water little by little to make the mass moderately thick.
Roll the dough into a ball and leave it in a warm place for half an hour.
At this time you can make the filling. To do this, connect all the components together and lightly knead them with your fingers.
After the mass has increased in volume, it needs to be divided into pieces, from which they can then be rolled into balls.
First flatten each piece, put a little filling in the middle, and then roll it into a triangle, carefully wrapping the edges.

You need to bake spinach pies on a baking sheet in a hot oven, greasing their surface with oil.

Those who do not like fluffy yeast baked goods can be advised to use another option. They'll probably love the puff pastry spinach pies.

To prepare such products you will need:

for 0.5 kilograms of finished puff pastry, 150 grams of fresh spinach and 250 grams of Adygei cheese, a tablespoon of sour cream, 1 egg, leek, a little salt and a bunch of green onions.

In this case, it all starts with the filling:

First you need to chop all the products: chop the spinach and both types of onions, cut the cheese into pieces, and then season everything with sour cream and grind well.
To prevent the filling from crumbling and to be more tender, you need to add beaten egg white to the mixture.
Roll out the dough into a thin layer and then cut into even squares.
Place the filling in the center of each of them, and then wrap the edges in any convenient way: in the form of triangles, dumplings or envelopes.
Coat the surface of each semi-finished product with yolk diluted with water.

Bake the food for 25 minutes on a baking sheet in an oven preheated to 180 degrees.

Various options

The recipe for spinach pies may depend not only on the type of dough used. The filling plays an equally important role in such a product. There are hundreds of different types of mixtures that can be used to make pies. For example, the mixture turns out very tasty with the addition of rice. She plays a dual role:

Saves greens if there is not enough of it.
Holds the mixture together, preventing it from crumbling.

To prepare this filling, it is best to use the following composition:

for a bunch of fresh or 300 grams of frozen spinach, 1 onion, 100 grams of rice, 2 fresh eggs, 50 grams of any hard cheese, some herbs (onion, dill or parsley) and a couple of tablespoons of vegetable oil.

The mass is prepared as follows:

Boil the rice, then rinse and let the water drain completely.
Lightly sauté the onion in oil, then add chopped spinach and simmer the ingredients together for a bit.
Combine both obtained products.
Boil the eggs, crumble them and add them to the prepared mixture along with the grated cheese.
Add the remaining ingredients and mix well.

Now the filling is completely ready. It can be used for any type of dough. In each case the result will be excellent.

Source: https://FB.ru/article/255053/pirojki-so-shpinatom-osnovnyie-pravila-i-sposobyi-prigotovleniya-produkta

Pie with spinach and cheese – “Vegetable snail”

Ingredients:

For the filling:

150 gr. spinach leaves;
three boiled eggs;
mild hard cheese – 250–300 gr.

Into the dough:

eggs – 2 pcs.;
high-quality olive oil – 40 gr.;
a quarter teaspoon of fine salt;
320 gr. premium flour

Cooking method:

Wash each leaf of fresh spinach thoroughly with water. Then cut them into wide strips and place in a dry frying pan. Simmer over low to medium heat until the spinach pieces wilt. After this, place the contents of the pan in a colander with small holes and wait until all the liquid has drained.
Chop the eggs into small slices and grate the cheese on a fine grater. Mix cheese with eggs and spinach. Add salt to your taste and season the filling with ground pepper.
Dissolve the salt in water, its grains should completely disperse.
Collect the sifted flour in a mound, making a small depression on top. Break the eggs into the hole, pour in water and oil, knead into a loose, fairly dense dough, like dumplings.
Divide it into three equal parts, form each into a ball and place in separate bags. Do not put it in the cold, leave it on the table for five minutes.
Then take one ball and roll it out into a rectangular layer, millimeter thick. Cut the layer lengthwise into three strips of equal width. Grease each one with oil, place the filling in the middle and seal the edges tightly. Do the same with the remaining parts of the dough. The result should be 9 identical “sausages”.
Dust the table with flour or oil it. Take one of the “sausages” and carefully roll it into a snail shape. Then carefully transfer the workpiece to a roasting pan greased with vegetable oil and wrap it with the remaining “sausages”. Fold the edge of the latter slightly downwards and attach tightly. Make sure all seams are on the bottom.
Brush the top of the dough with the remaining beaten egg and bake.
At 200 degrees, such a pie will take at least half an hour.

Curd butter pie with spinach and cheese

Ingredients:

Into the dough:

raw, fresh eggs – 2 pcs.;
600 gr. wheat flour, premium grade;
100 ml pasteurized low-fat milk;
10 gr. honey;
a teaspoon of refined sugar;
medium fat sour cream – 100 gr.;
sesame or poppy seeds;
table meadow 9% vinegar.

For the filling:

200 gr. homemade or full-fat store-bought cottage cheese;
one egg;
200 grams of spinach leaves;
100 gr. feta cheese, preferably lightly salted.

Cooking method:

Remove the container from the bread maker. Pour warm milk and vinegar into it, add sour cream and honey, pour in the egg. Pour in the yeast and sugar and place the container back into the housing.
Start the bread machine in the “Kneading” mode and wait for it to rise.
Mix spinach cut into small strips with coarsely grated cheese and cottage cheese. Break the eggs into the filling and stir well.
Divide the risen dough into two unequal parts. Using a rolling pin, roll out the larger portion into a large circle with a diameter of at least 30 cm and place it in a round mold of the appropriate size. Be sure to grease the sides and bottom of the pan with oil.
Spread the filling evenly over the dough, and place narrow strands of the remaining dough on it, intertwining them together.
Brush with egg wash, sprinkle with sesame or poppy seeds and bake for 35 minutes.

Pie with spinach and cheese with sour cream

Ingredients:

For the filling:

frozen spinach – 400 gr.;
125 gr. low-fat sour cream;
mild, hard cheese – 150 gr.;
two onions;
four large eggs;
200 gr. 9% cottage cheese;
a small pinch of nutmeg.

Into the dough:

standard pack of margarine for baking (butter);
high-quality wheat flour – 400 gr.;
a spoonful of factory ripper;
three tablespoons of low-fat sour cream.

Cooking method:

Using a double boiler, melt the margarine until liquid. Then cool well by placing the bowl of fat in a wider bowl of cold water.
Mix the cooled margarine with sour cream and all the flour at once. Add the ripper and knead the dough.
Line a round pan with parchment and grease it well with liquid margarine. Place the dough rolled out with a rolling pin and form fairly high sides. Refrigerate.
Thaw the spinach in advance and squeeze out the water.
Saute medium-sized onion cubes in butter until softened and add thawed spinach to it. Simmer over low heat for no more than five minutes, then add salt and cool well, placing in a bowl.
Break eggs into cottage cheese and add sour cream. Lightly salt and beat until you obtain a paste-like curd mass, which you immediately mix with the spinach.
Remove the pan from the refrigerator and fill the pie with the curd-spinach mixture. Level it out.
Sprinkle the surface of the filling generously with coarse cheese crumbs and cook the pie in an oven preheated to 180 degrees.