Spanakopita pies with spinach and potatoes

Votes: 3

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

Spanakopita pies with spinach and potatoes - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 small potatoes (about 225 g)
1 bunch (about 340 g) spinach (tough stems trimmed)
1 bunch (about 450 g) of Swiss chard (stems removed from leaves, stems chopped)
1/3 cup olive oil, plus more for greasing
1 small onion, chopped
A pinch of red pepper flakes
Salt and ground black pepper
4 crushed cloves of garlic
1 tbsp. (about 110 g) grated Kefalotyri cheese
1 cup (about 110 g) crumbled feta cheese
1 cup finely chopped fresh mint
1/2 cup finely chopped fresh dill
1 egg category CO
1 teaspoon finely grated lemon zest
8 sheets frozen filo pastry (thawed)
1/4 cup breadcrumbs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: filo dough, feta cheese, potato, spinach, leaf beet, onions, garlic, eggs, breadcrumbs, lemon zest, red pepper flakes, mint, dill

Cooking the dish according to the recipe:

Prick the potatoes several times with a fork. Microwave until tender but not fully cooked, 3-5 minutes. Let cool slightly, then peel and finely chop. Transfer to a medium bowl.

Bring a large saucepan of salted water to a boil. Add the spinach and chard and cook until softened, about 3 minutes. Drain, then let cool in a colander, stirring occasionally and pressing gently with a silicone spatula to remove excess liquid.

When the greens are cool enough to handle, transfer them to a clean kitchen towel and squeeze out as much liquid as possible. Coarsely chop the beets and spinach and add them to the bowl with the potatoes.
Heat olive oil in a large skillet over medium-high heat. Add chard stems, onion, red pepper flakes, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 8 minutes.

Add the garlic and spinach-beet mixture. Cook, stirring, until combined, 5 minutes. Transfer to a large bowl and let cool to room temperature. Add the cheeses, mint, dill, egg, and lemon zest. Stir. (You can make the filling up to 1 day in advance; cover and refrigerate until serving.)

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Place 1 sheet of phyllo dough on the work surface, long side facing you (cover the remaining sheets with a damp towel).

Lightly brush the dough with olive oil and sprinkle with a little breadcrumbs. Fold it in half like a book, brush it again with olive oil, and sprinkle with more breadcrumbs. Then fold the top in half. Place 1/2 cup of filling in the center and brush the edges with a little water.
Bring the two top corners together over the filling and pinch them to create a seam. Repeat with the two bottom corners. Pinch them tightly. Pinch the remaining two edges. Transfer the pie to a baking sheet and brush with olive oil. Cook 8 pie rolls in the same way.

Place the baking sheet with the pies in the oven and bake until golden brown and crispy, 25-30 minutes. Serve warm or at room temperature.