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Spanakopita—Spinach Pie

Spanakopita—Spinach Pie Categories: Import|Classic Mediterraneam|Pie entrees
Nb persons: 0
Preparation time:
Total time:
Source: Classic Mediterranean

    2 ½ cups  all purpose flour
    1 teaspoon  salt
    2 tablespoons  olive oil
    4-5 tablespoons  orange juice, freshly squeezed
    1 small  egg, separated
Spinach Filling
    1 ½ pound  spinach, washed and trimmed
    ¼ cup  olive oil
    1  onion, finely chopped
      black pepper
    1 teaspoon  ground cumin
    1  lemon, juiced
    3 tablespoons  chopped fresh dill
    2 tablespoons  sesame seeds

To make the pastry, sift the flour and salt into a bowl. Make a well in the center and add the olive oil and orange juice. Lightly whisk the egg white, add to the flour, and work the mixture together.

With floured hands, knead the pastry for 5 minute, until it loses its stickiness and become3s pliable. Wrap it in plastic wrap and chill for 1 hour.

Put the spinach in a pan with 2 tablespoons water, cover and cook gently until wilted. Drain and, when cool enough to handle, squeeze dry.

Heat 2 tablespoons of oil over low heat and add the onion. Cook for 10 minutes, until soft. Add the spinach,seasoning, cumin, lemon juice, and dill. Cook gently for 5 minutes longer, until anu liquid has evaporated.

Preheat the oven to 350 degrees. Oil a 9 inch tart pan. Take two thirds of the pastry and put the remander back in the refrigerator. Dip your hands in a bowl of ice water. Flour a surface and roll out the pastry to fit the tart pan. Trim the edges and then fill the pie with the spinach mixture

Roll out the remaining pastry to form a crust sealing the edges with ice water. Brush the crust with the remainder of the oil and place in the oven

After 30 minutes, turn the heat down to 300 degrees. Brush with beathen egg yolk and sprinkle over the sesame seeds. Return to the oven and bake for another 30 minutes, unti the sesame seeds are toasted. Serve warm or cold.

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