Easiest Way to Make Quick Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita)

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Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita). While many of use are drawn to light, refreshing, summery salads this time of year, in actuality, lettuces and greens, such as arugula and spinach, do. Growing Lambsquarters aka Wild Spinach – an edible weed. Warm Climate Greens We Love to Grow & Eat.

Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) Spinach is an important leaf vegetable, now grown throughout the temperate regions of the world. It is most productive in cool seasons and climates, since heat will cause the spinach to bolt. Spinach (Spinacia oleracea) is a flowering plant in the family Amaranthaceae.

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spinach, wild greens & feta greek pie (a.k.a. spanakopita). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is something that I’ve loved my whole life.

While many of use are drawn to light, refreshing, summery salads this time of year, in actuality, lettuces and greens, such as arugula and spinach, do. Growing Lambsquarters aka Wild Spinach – an edible weed. Warm Climate Greens We Love to Grow & Eat.

To get started with this particular recipe, we have to first prepare a few ingredients. 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 of spring onions.
  2. {Take of spinach (fresh or frozen).
  3. {Prepare of edible wild greens (dipped in boiling water for five minutes and strained well).
  4. {Get of dill finelly chopped.
  5. {Get of mint dried.
  6. {Take of salt.
  7. {Get of pepper, freshly ground.
  8. {Make ready of feta cheese.
  9. {Get of olive oil (app.).
  10. {Get of dose Greek phyllo ver. 3 (click on the link above and learn how to prepare them).

I actually prefer wild spinach to cultivated spinach, as I find it doesn't give me that minerally weird If you're accustomed to cooking wild greens, you'll not have any trouble coming up with ideas for this. Wild spinach stems feature pronounced purple stripes from root to tip over a pale blue-green base You can use wild spinach greens anywhere you'd use its domesticated namesake, like in salads. Malabar Spinach (Basella alba) and New Zealand Spinach (Tetragonia tetragonoides) are two heat-tolerant leafy greens that are similar to common spinach. Grow them in the summer, when common.

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!.

Free for commercial use No attribution required High quality images. Find the perfect Wild Spinach stock photos and editorial news pictures from Getty Images. As nouns, wild spinach is a hyponym of greens; that is, wild spinach is a word with a more specific, narrower meaning than greens and wild spinach is a type of greens with the definitions One of the best spanakopita I have ever had, with tender wild spinach and probably some other horta (wild greens) flavoured with dill. The rustic handmade filo pasty might be considered chewy by some. Wild spinach is a delicate, leafy green and may be used as a substitute for baby spinach, though is best in cooked preparations.

So that’s going to wrap it up for this exceptional food spinach, wild greens & feta greek pie (a.k.a. spanakopita) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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