chefspencil: May 2023

Wednesday, May 31, 2023

Greek Cheese & Spinach Pie (Spanakotiropita)

Spanakotiropita is a delicious and aromatic pie that will transport you straight to the Mediterranean. This traditional Greek dish is made with layers of crunchy phyllo pastry, filled with creamy spinach and crumbled Greek feta cheese.

The spinach is sautéed with spring onions, dill, and mint until wilted, then seasoned with salt and pepper. The dough is made from all-purpose flour, white wine vinegar, Greek extra virgin olive oil, and salt, and rolled out into a thin and delicate layer.

Once the layers of phyllo and filling are assembled, the pie is baked until golden and crispy. The result is a mouthwatering, satisfying dish that is perfect for any occasion. Just try to eat only one slice!

Spanakotiropita resembles and it is often mistaken for spanakopita, another famous Greek spinach pie. The difference between these two pies is the filling: spanakopita’s filling has no cheese in it while spanakotiropita is made with both spinach and feta cheese in it.

Enjoy this delicious Spanakotiropita recipe by Greek celebrity Chef George Tsoulis.

Greek Spinach and Cheese Pie (Spanakotiropita)

Enjoy this traditional Greek cheese and spinach pie by Greek celebrity chef Giorgos Tsoulis.

Greek Spinach & Cheese Pie (Spanakotiropita)

The traditional Greek spinach pie – delicious, aromatic, creamy with spinach and Greek feta cheese between layers of crunchy phyllo dough. Try eating just one piece!

Course Main Course

Cuisine Greek

Prep Time 15

Cook Time 1 30

Waiting Time 1

Total Time 2 45

Servings servings

Author Giorgos Tsoulis

Ingredients

For phyllo dough:

550 g all-purpose flour
220 ml water lukewarm
15 g white wine vinegar
4 tsp extra virgin olive oil
10 g salt
corn starch for brushing over the dough

For filling:

1 kg spinach washed, coarsely chopped
500 g feta cheese crumbled
1 bunch spring onions finely chopped
1 bunch dill finely chopped
¼ bunch mint finely chopped
salt
pepper
extra virgin olive oil

Metric – US Customary

Instructions

Preheat fan oven to 190 °C ( 375 °F).

For the phyllo dough:

In a bowl, mix the flour, salt, vinegar, water and olive oil. Knead with your hands, until you create a soft, manageable dough. Transfer to a work surface and knead until you create a soft, smooth dough.
Cut the dough into 7 equal pieces and shape each one into round balls. Dust a baking pan with corn starch and add the balls of dough, making sure they do not touch one another. Cover the pan with cellophane wrap or a damp towel. Set aside to rest for about ½ hour.

For the filling:

Place a pan over a medium heat and allow to get very hot. Add some olive oil, the spinach, spring onions. Mix with a wooden spoon and sauté, until the greens wilt.
Transfer to a bowl and add the feta cheese, dill and mint. Season with salt and pepper and mix thoroughly. Pour the filling into a colander with a bowl underneath to drain the liquids and let it cool.
Dust a clean working surface with some corn starch and fill a bowl with some corn starch. Take one of the balls of dough and dip it into the bowl with the corn starch and spread it out a little with your hands. Place it on the work surface. Use a long rolling pin to roll out the dough. Begin from the outer border and roll inwards towards the center.
Turn the dough clockwise, and repeat the same process continuously, until you have created a very thin phyllo dough that is 35 cm (14 inches) in diameter. Repeat the same process for the remaining balls of dough.
Brush a 30 cm (12 inches) round baking pan with some olive oil. Add 3 sheets of phyllo dough, brushing each one with olive oil.
Add 1/3 of the filling and spread evenly over the phyllo dough. Cover with 1 sheet of phyllo and brush with olive oil. Add another 1/3 of the filling over it.
Cover with 1 sheet of phyllo and brush with olive oil. Add the remaining filling, spread evenly and add 2 more sheets of phyllo dough, brushing each one with olive oil.
Fold the overhanging edges inward to create a border and lightly score the surface with a straight edged knife and brush with olive oil.
Bake the spinach and cheese pie for 1 hour, until it is golden and the phyllo is crunchy. Serve hot.

Notes

For more information about Greek cuisine, check out our round-up of the most popular Greek foods.

The post Greek Cheese & Spinach Pie (Spanakotiropita) appeared first on Chef's Pencil.

from Chef's Pencil https://ift.tt/giE1e4b
via https://chefsspenncil.blogspot.com

Greek Lamb Stew with Yogurt and Orzo (Giouvetsi)

This lamb stew is a harmonious symphony of flavors, combining succulent lamb, creamy yogurt, and delicate orzo to create a culinary masterpiece that will delight your senses.

It is a variation of giouvetsi, a traditional Greek dish, which is usually made with beef, but it can also be prepared with lamb even chicken. The lamb version of giouvetsi, also known as giouvetsaki, is a Greek Easter specialty, though it can be enjoyed year-round.

As you gather around the table and take that first spoonful, the flavors will transport you to the sun-drenched hills of Greece. The medley of tastes dancing across your palate makes this dish more than a meal; it’s a sensory experience that captures the essence of Greek hospitality and culinary tradition.

Indulge in the richness of Greek cuisine and let this extraordinary lamb stew transport you to a world of warmth, flavor, and tradition.

Enjoy this delicious Greek lamb stew with yogurt and orzo by Greek celebrity chef Giorgos Tsoulis.

Greek Lamb Stew with Yogurt and Orzo (Giouvetsi)

An aromatic Greek lamb stew with yogurt and orzo baked in the oven. An amazing dish and a special variation of the classic Greek giouvetsi!

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 2

Total Time 2 9

Servings servings

Author Giorgos Tsoulis