Spanakopita With Fresh Green Onions Recipe by Κωνσταντίνα
Spanakopita with Fresh Green Onions Cooking Instructions 60 Minutes 1 Clean and wash the spinach, green onions, and herbs. 2 Finely chop them. 3 Sprinkle with salt and rub them with your hands. 4 Squeeze them very well to remove excess liquid. 5 Add crumbled feta, grated graviera, lightly beaten eggs, pepper, semolina, and a little olive oil. 6 Divide the greens into three parts. Grease a baking pan with olive oil, lay down three sheets of phyllo, brushing each with oil and letting the edges hang over the sides. Spread 1/3 of the greens mixture on top. 7 Add another sheet of phyllo, another layer of greens, another sheet, the remaining greens, and finally the last two sheets, also brushed with oil. 8 Trim any excess phyllo from the edges with a knife. 9 If you like, score the top of the pie into pieces (without cutting all the way through). 10 Brush the top sheet well with more olive oil and a little water. 11 Bake for 55–60 minutes at 400°F (200°C). 1 Clean and wash the spinach, green onions, and herbs. 1 Clean and wash the spinach, green onions, and herbs. 2 Finely chop them. 2 Finely chop them. 3 Sprinkle with salt and rub them with your hands. 3 Sprinkle with salt and rub them with your hands. 4 Squeeze them very well to remove excess liquid. 4 Squeeze them very well to remove excess liquid. 5 Add crumbled feta, grated graviera, lightly beaten eggs, pepper, semolina, and a little olive oil. 5 Add crumbled feta, grated graviera, lightly beaten eggs, pepper, semolina, and a little olive oil. 6 Divide the greens into three parts. Grease a baking pan with olive oil, lay down three sheets of phyllo, brushing each with oil and letting the edges hang over the sides. Spread 1/3 of the greens mixture on top. 6 Divide the greens into three parts. Grease a baking pan with olive oil, lay down three sheets of phyllo, brushing each with oil and letting the edges hang over the sides. Spread 1/3 of the greens mixture on top. 7 Add another sheet of phyllo, another layer of greens, another sheet, the remaining greens, and finally the last two sheets, also brushed with oil. 7 Add another sheet of phyllo, another layer of greens, another sheet, the remaining greens, and finally the last two sheets, also brushed with oil. 8 Trim any excess phyllo from the edges with a knife. 8 Trim any excess phyllo from the edges with a knife. 9 If you like, score the top of the pie into pieces (without cutting all the way through). 9 If you like, score the top of the pie into pieces (without cutting all the way through). 10 Brush the top sheet well with more olive oil and a little water. 10 Brush the top sheet well with more olive oil and a little water. 11 Bake for 55–60 minutes at 400°F (200°C). 11 Bake for 55–60 minutes at 400°F (200°C). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Slow Cooker Beef with Root vegetables Arroz con Pollo Spicy Chicken Roast Oreo surprise Vegan Chocolate Fudge Cake Gobi Manchurian Lamb Korma Baked MAC and Cheese Yogurt “irani” drink Lebanese Vegetarian Eggplant Moussaka Slow Cooker Beef with Root vegetables Arroz con Pollo Spicy Chicken Roast Oreo surprise Vegan Chocolate Fudge Cake Gobi Manchurian Lamb Korma Baked MAC and Cheese Yogurt “irani” drink Lebanese Vegetarian Eggplant Moussaka