Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita)
Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita)

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, spinach, wild greens & feta greek pie (a.k.a. spanakopita). It is one of my favorites food recipes. For mine, 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 well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Spinach, Wild Greens & Feta Greek Pie (a.k.a. Spanakopita) is something that I’ve loved my whole life. They are fine and they look wonderful.

In my family, we call it "the queen of greek savoury pies". This is a delicious pie, made with crunchy homemade pastry sheets and a filling full of flavors. There are many ways to cook wild spinach and in Australia the variety is known as warrigal greens.

To begin with this particular recipe, we have to first prepare a few components. 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 7 - 8 spring onions
  2. Get 300 g spinach (fresh or frozen)
  3. Take 300 g edible wild greens (dipped in boiling water for five minutes and strained well)
  4. Take 4-5 tbsp dill finelly chopped
  5. Get 1 tbsp mint dried
  6. Make ready 1/2 tsp salt
  7. Get 1/2 tsp pepper, freshly ground
  8. Take 250 g feta cheese
  9. Prepare 100 ml olive oil (app.)
  10. Make ready 1 dose Greek phyllo ver. 3 (click on the link above and learn how to prepare them)

Wild spinach is a common name for several plants with edible leaves and may refer to: Species in the genus Chenopodium: Chenopodium album, a common weed with global distribution. Vegetarian Turkish Pide (Flatbread) - WILD GREENS & SARDINES. Boat-shaped Turkish flatbreads are a common snack in Turkey. This vegetarian version is stuffed with eggplant, tomatoes, garlic, and.

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!

Warrigal Greens (Tetragonia tetragonioides) are also known as Botany Bay Spinach or Sea Spinach, and grow wild along the coast of Australia, New Zealand, Chile, Japan and Argentina. According to Joan Richardson's Wild Edible Plants of New England, lambsquarters "even Identifying lambsquarters is straightforward. Euell Gibbons' amusing Stalking the Wild Asparagus is fine, but. Here are some of the wild greens I have been enjoying as trail side snacks and gourmet salads Chickweed is a powerhouse of nutrients. Spinach is the most mineral rich green on the market but.

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