Creamy goat cheese all involved flaky, butter phyllo … is there anything more wonderful?
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Dinner Spanakopitas
RECIPE THANKS TO INA GARTEN
Level: Intermediate
Overall: 1 hr 20 min
Prep: 20 minutes
Prepare: 1 hr
Yield: 12 strudels
Active ingredients
1/4 cup excellent olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, sliced
2 (10-ounce) plans frozen chopped spinach, thawed
4 extra-large eggs, lightly beaten
3 tablespoons newly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces).
3 tablespoons toasted pine nuts.
24 sheets frozen phyllo dough, thawed.
1/4 pound (1 stick) unsalted butter, melted.
Flaked sea salt, such as Maldon, for scattering.
Instructions.
Pre-heat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes up until the scallions are wilted but still green. On the other hand, gently capture the majority of the water out of the spinach and place it in a big bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface area with the long end in front of you. Brush the dough gently with butter and spray it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and spray lightly with bread crumbs. (Usage simply enough bread crumbs so the layers of phyllo do not stick.) Stack 4 layers amount to on top of each other this way, brushing each with butter and spraying with bread crumbs. Cut the sheets of phyllo in half lengthwise. Location 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally once again. Continue folding first diagonally and after that directly till you reach completion of the sheet. The filling must be absolutely enclosed. Continue putting together phyllo layers and folding the filling up until all of the filling is used. Put on a sheet pan, seam sides down. Brush with melted butter, spray with flaked salt, and bake for 30 to 35 minutes, till the phyllo is browned and crisp. Serve hot.
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Ina Garten's Supper Spanakopitas|Barefoot Contessa|Food Network.
Love Mrs Inas cooking recipes so unique
Thanks for watching and commenting❤️ you have been randomly selected from comments as winner of today’s giveaway hit me up via the digits above to claim prize……..🎁🎁
It’s Fee-low Ina.
🤤🤤🤤
😋😋😋 Go Greek for Ina! 🇬🇷
I love your recipes Mrs. Ina Garten ♥️💯
looks delicious!😊👍🍁🍂
Leave out the breadcrumbs
I have a Moosewood recipe I love but the first day it is often too moist. The breadcrumbs are a great tip! Although wonderful, it is a mess to serve. Individual triangles would be more upfront work, but easier at serving time.
My late mother,,-in-law made this but she left out the feta cheese I wouldn’t eat it because I hated spinach but after o ginally
Greek food, absolutely the best in the world, italian competes but greek is unbelievable and quess what no raw meat dishes (instead of the crazy nutmeg!!! try the real deal, the Herbs like Marathos (Fennel), Myroni (Chervil), Kaukalithres (Tordylium apulum) and ofc Leek!!! and I am astonished Ina didnt add Leek because she knows it and loves it (adds sweetness to the pie)
The “i” in filo has a long “e” sound… felo. 😊
They look delicious!
My husband’s family is Greek. The phyllo dough is pronounced “fee lo” “not fi lo”.
Hello I am so sorry if this sounds weirds but you wrote such a nice and wonderful comment on here and I like your comment. I can tell you’re a very positive person. If it’s okay with you I’d love to be friends
It’s fee-lo not Phy-lo 😂
I’m Greek and this angered me. Don’t make things you can’t even pronounce. The dough is pronounced fee-lo not fye-lo. Also bread crumbs NEVER belong in spanokopita
Hi Ina, I was pleasantly surprised that no herbs like dill or oregano were added 👌
I loooove Ina and 99% of her recipes, but as a first generation Greek ( immigrant off-the-boat parents) this is not an authentic recipe and I just can’t…..Sigh. No bread crumbs! Sigh…
Ps. It’s properly pronounced “ spa- na- koh-pee-ta” with the accent on the 3rd syllable. Literally translates as “spinach pie”.
Next!
Hello I am so sorry if this sounds weirds but you wrote such a nice and wonderful comment on here and I like your comment. I can tell you’re a very positive person. If it’s okay with you I’d love to be friends
Frozen spinach, boxed bread crumbs, frozen phyllo? Ina I love you! It can be easy but still elegant and delicious!
Let the woman cook. If she mispronunciation, add too expensive ingredients or anything you don’t agree with…. Just move on! It’s easy!
My ancestors are crying 😭
Delicious no matter how it is pronounced. 🤤😋