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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Light & Easy Spanakopita

May 30 By Renée 15 Comments

Our Light & Easy Spanakopita (Greek Spinach Pie) is a rich, savory pastry stuffed with spinach, onions, feta, lemon, and herbs, all wrapped up in layers of buttery phyllo dough.

This post may contain affiliate links, but don’t worry – they won’t bite.

Spanakopita (or Greek Spinach Pie) is easily on one of our favorite all-around meals. You can dress it up and serve it warm for dining in, slice and serve for an easy lunch, or eat it cold for a fast meal on the go. 

Traditional spanakopita, as you may know, is usually high in fat, and often very heavy as well. However, after making just a few simple changes, I was able to reduce the fat in this Light & Easy Spanakopita recipe to half that of my original recipe. The outcome is a more tender, flakey pie, which Mr B and I much prefer over heavier versions. 

Greek Spinach Pie can be served as a main course or as a hearty side. The lemony undertones go well with chicken or fish. (It probably pairs well with lamb too; but since I don’t eat lamb, I can’t say for sure.) Mr B and I find that a simple meal of spanakopita and table grapes is very satisfying. 

Leftover spinach pie makes a delicious lunch or brunch entry; or try this breakfast favorite: slice cold spanakopita into Lincoln-log size pieces (about 1″x1″x4″), fry the resulting “spana-logs” in a skillet like sausages, and eat “spanakopita links” with eggs for breakfast! 

Tips for Perfect Spanakopita 

DRAIN THE SPINACH

Start with frozen spinach. (Yes, you can use fresh, but I have had much better results using frozen.)

First, defrost the spinach in the microwave, and allow it to cool until it is safe to handle. Then squeeze the crud out of it. I mean, really, really squeeze it. With your hands!

You can use a sieve or colander if you want, but you are going to have to get your hands wet at some point, so it will save you some time if you just dive right in. A pound of frozen spinach will squeeze down to about the size of an orange; somewhere between a baseball- and a softball-sized. 

GO EASY ON THE BUTTER

This is one area where I was able to cut a lot of fat from my original recipe. You simply do not need to slather every layer in butter.

For each phyllo dough layer, dip the tip of a soft-bristle pastry brush into the melted butter 1/2″ or less: you don’t want to overload it. Brush each layer of phyllo dough with a few strokes of butter and then place the next layer.

Do not dip the brush in the butter more than once – you don’t need to completely cover each pastry sheet with butter. I usually do about two sheets with one brush dip, with the exception of the top sheet, which I paint lightly but completely. 

BE A PHYLLO DOUGH BOSS

I used to be a little intimidated by phyllo dough.  It is so fragile, and many recipes warn of its fragile nature and dramatically demand that you keep it covered at all times like a sickly newborn.  Well, I am here to tell you, don’t worry!  Phyllo dough is very forgiving, and my experience is that the results are always better than I imagine they will be when I put whatever I am making into the oven.

  • Thaw overnight in the refrigerator. If you forget, you can put it out on the counter for four or five hours (or all day if you are at work), but the results won’t be as even. Keep the package closed while you are thawing it. Do not thaw in the microwave. You can keep unopened, thawed phyllo in the fridge for up to a month.
  • Prepare all your ingredients and have EVERYTHING ready to go before you open the package!
  • Make sure your hands are dry when you handle it.
  • When you unroll it, cover it with wax paper or kitchen cloth. You can put a damp cloth over the wax paper or cloth, but don’t put it directly on the phyllo dough. (I never use a damp cloth, and everything always works out fine.)
  • Work fast when it is uncovered, and don’t get distracted. (Phyllo dough doesn’t care about your phone.)
  • If you tear a piece, just patch it – no worries. Unless it is the top sheet, no one will ever know.
  • If you have sheets left over, just roll them back up and cover them tightly with plastic wrap. They will keep in the fridge for at least a week. 

Lighter Spanakopia Recipe | The Good Hearted Woman #spanikopita #spinachpie #greekfood
5 from 1 vote

Light & Easy Spanakopita (Greek Spinach Pie)

This lighter version of Greek Spinach pie has all of the flavor of the original with less than a half of the fat of traditional recipes.
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Dinner or Appetizer, Lunch
Cuisine: Greek
Keyword: greek food, phyllo dough, spanakopita, spanikopita, spinach, spinach pie
Servings: 8 large servings
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 2 Tbls vegetable oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 lb frozen spinach thawed & thoroughly drained
  • 2 Tbs fresh dill chopped (or 1 Tbls. dried dill)
  • 2 Tbs flour I use Wondra
  • 8 oz feta cheese crumbled
  • 1 medium lemon
  • 4 eggs lightly beaten
  • 1 tsp. Cavender's Greek Seasoning or Salt & Pepper, to taste
  • 15 sheets phyllo dough
  • Olive oil or butter flavored Pam
  • 3 Tbs butter melted

Instructions

  • Preheat oven to 350°.
  • Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Add minced garlic and cook one minute more.
  • Mix in the thoroughly drained spinach and dill. Sprinkle flour over the top and stir to combine. Cook approximately 5 minutes, or until most of the moisture has been absorbed. Remove from heat.
  • Zest the lemon and add zest to the spinach mixture. Squeeze the juice from the zested lemon halves into the mixture as well.
  • In a separate bowl, mix feta, eggs, and seasonings. Add the feta mixture to the warm spinach mixture and stir to combine.
  • Spray the bottom of a 9 x 13-inch baking dish with cooking spray. Lay one sheet of phyllo dough flat in pan.
  • Dip a pastry brush 1/2" or less into the melted butter: you don't want to overload it. Brush the single sheet of phyllo dough at the bottom of the baking dish with a little butter. Do not dip the brush in the butter more than once - you don't need to completely cover each pastry sheet with butter. (I can usually do at least two sheets with one brush dip.)
  • Add another sheet and repeat until you have five sheets total.
  • Spread 1/2 of spinach mixture over the buttered phyllo dough layers.
  • Layer on 5 more sheets of phyllo, buttering lightly in between each layer. Spread on remaining spinach mixture.
  • Top with the last 5 sheets of phyllo, buttering lightly between each layer.
  • Bake in the preheated oven 45-50 minutes, or until golden brown.

Nutrition

Carbohydrates: 23g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 630mg | Fiber: 3g
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Lighter Spanakopita Recipe | The Good Hearted Woman #spanikopita #spinachpie #greekfood

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!
 
Wavy Line

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

Lighter Spanakopita Recipe | The Good Hearted Woman #spanikopita #spinachpie #greekfood    Lighter Spanakopita Recipe | The Good Hearted Woman #spanikopita #spinachpie #greekfood

Wavy Line

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

UPDATED 2019: Originally posted Jan 21, 2014


Filed Under: Eating Style, Main Dishes, Recipes, Vegetarian Tagged With: feta, Greek, Party Food, phyllo, spinach

Naturally-Dyed Armenian Easter Eggs

March 31 By Renée 22 Comments

Beautiful, Naturally-dyed Easter Eggs are a traditional part of the holiday celebration in many countries across the globe, including Armenia, Russia, Serbia, and Greece. Now you can make them part of your spring traditions, too!

Naturally Dyed Armenian Easter Eggs | The Good Hearted Woman

Many European, Mediterranean and West-Asian countries share this tradition of making naturally-dyed Easter eggs, including Russia, Serbia, and Greece. However, my closest ties (aka my three oldest grandkids) are half Armenian, so that’s who’s getting top billing today! 

Three of the most adorable Armenian-Americans ever!

Three of the most adorable Armenian-Americans ever! (Says their Nana.) 

In 301, Armenia became the first state in the world to adopt Christianity as its official religion, and since that time, Easter has been a beloved and much anticipated holiday for its people. Today it is celebrated with many traditional events, dishes, songs, greetings.  

The custom of coloring eggs red for Easter has its roots in the biblical lore regarding red eggs and cheorek (sweet bread):

When Christ was crucified, his mother took some eggs and bread wrapped in the shawl. When the Mother saw her Son crucified and his arms bleeding, she knelt down and cried. The Mother’s tears and Son’s blood dropping on the shawl colored the eggs and bread. Then the Mother put the shawl on her head.

Easter Eggs in a basket

These beautiful Armenian Easter Eggs are very easy to make – the most difficult part of making them is collecting the onion skins.

If you plan ahead, you can just save your onion skins as you use them. However, the easiest way is to go to your local grocery store and clean out the bottoms of the onion bins. I filled a large sack in a matter of minutes, and they didn’t charge me a cent.

Naturally Dyed Armenian Easter Eggs | The Good Hearted Woman

How to Make Naturally-dyed Easter Eggs

To make naturally dyed eggs with lovely, leafy designs, you will need:

  • Eggs 
  • Cilantro, dill, or parsley (or anything else that you think would look pretty)
  • 1 bag of onion skins (probably about 8-10 onions worth, or more)
  • 1 pair of nylons (yes, they can be old or runny.)
  • Twist ties, yarn or twine
  • Olive oil for polishing eggs
  • 1 large soup pot

Prepare the Dye Bath (You can do this step a day or two ahead of time if you want.)

Fill the soup pot with onion skins.  Add enough water (about 2-3 quarts) to cover the skins and push them all down in the water.

Onion skins in soup pot

Onion skins and water in soup pot

Over medium heat, bring to a boil and then simmer 15-20 minutes. Remove from heat and let cool.

Natural red dye made from onion skins

Natural red dye made from onion skins

How to Put Leaf Designs on Naturally-Dyed Easter Eggs (For eggs with leaf designs, begin here.)

  1. Use scissors to cut the legs of the nylons into 4-5” tubes.
  2. Tie a tight knot at the end of each tube.
  3. Use a little water to adhere a small leaf or flower to an egg.
  4. Carefully insert the egg into the nylon tube and draw the nylon tightly up and around it.
  5. Secure the end of the tube with a twist tie, yarn, or twine.

Eggs wrapped in nylons with leaf design, ready for dye bath.

How to Make Naturally-Dyed Easter Eggs (For solid eggs with no design, begin here.)

  1. Put raw eggs into the cool dye. Make sure they are completely submerged. (I like to leave the onion skins in the dye and use them to separate and cushion the eggs.)
  2. Bring dye to a gentle boil, then reduce heat to low and simmer for about 10 minutes.
  3. Turn the heat off, and allow the eggs bathe in the dye for at least another 10-15 minutes, until they reach that lovely brick-red color.
  4. Remove eggs from dye bath and allow to cool completely.

Prepared eggs in dye bath.

Finishing the Naturally-dyed Armenian Easter Eggs

  1. Remove nylon tube from egg.  (You can use these again.)
  2. Carefully peel off leaves or flowers.
  3. Polish eggs with a little olive oil and a paper towel.

Naturally dyed Armenian (or Russian, Greek, Serbian) Easter Eggs | The Good Hearted Woman

More Easter Traditions on GHW:

  • Italian Easter Dove Bread
  • Ginger Chili Deviled Eggs
  • Beach Towel Bunny Easter Basket [Step-by-Step Tutorial]

Naturally Dyed Easter Eggs [Armenian, Russian, Serbian, etc.]

Wavy Line
Many thanks, Maria, for all your help and encouragement. (And thanks, Google Translate, for making it possible!)
Շնորհակալություն, Մարիա, բոլորի համար, ձեր օգնության եւ քաջալերանքի.

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Naturally Dyed Armenian Easter Eggs (Russian, Serbian, Greek) | The Good Hearted Woman   Naturally Dyed Armenian Easter Eggs (Russian, Serbian, Greek) | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Arts, Crafts & DIY, Cozy Living Tagged With: Armenian, Easter, Greek, Holidays, traditions

Greek Turkey Burgers & Raddish Kids {Sponsored}

March 28 By Renée 9 Comments

Kitchen. Table. Family.

There are a multitude of reasons to cook with your kids. Teaching kids to cook – and cooking with them – is an empowering experience. Being capable in the kitchen gives kids (and the adults they grow into) self-confidence and a sense of independence. Kids who cook are more informed about nutrition and healthy choices. Kids are more likely to eat something new if they have a hand in preparing it. What’s more, the skills a child gains in the kitchen reach far beyond the kitchen door.

But some things are much easier said than done, and that’s where Raddish comes in. Raddish is a subscription service that delivers a themed box filled with culinary adventures to your door every month.

Raddish Collage 4Each Raddish (Rad-Dish – get it!?!) Box includes everything you need for at least three separate kitchen adventures except the ingredients:

  • 3 family friendly recipe guides carefully designed so that even non-readers can take part.
  • 1 culinary skill card
  • 2 creative activities with all the necessary materials, aimed at getting your family sitting, talking, and eating together. Activities range from science experiments and art projects to oral histories and foodie games.
  • Your shopping list, which is also emailed to you the week your box ships.
  • A Table Talk card deck for facilitating mealtime converstion.
  • An adorable Raddish patch to be ironed-on to your Raddish apron (which comes free which comes free with a 3, 6, or 12-month subscription)

When our Raddish Box arrived this February, the first thing that hit me when I opened it was the careful attention to detail and the clear intentions of each component. On top was our Raddish apron.  Crisp white and embroidered with the Raddish logo, it was well-constructed, made of the heavy, easy-to-wash fabric, and sized to fit a wide range of kiddos.

By day, I am a certified teacher, and I was immediately impressed with the educational value of our Raddish Box: cooking lessons are designed to incorporate math, science, nutrition, reading and vocabulary, and geography and culture.  Each element was well thought out, and the kit as a whole provided enough activities for at least three complete family activities/cooking experiences.  I liked the clean, sharp-looking, laminated peripherals, the kid-friendly food choices and the intelligent integration of activities.
Raddish KidsI had four kids on hand to test-drive it (ages 3, 6, and two 13-year olds) and I was surprised that even the older kids really seemed to enjoy and appreciate the experience.  Our Raddish Box arrived in February and was themed to coincide with the Winter Olympics.  We started by making Olympic Torch Cupcakes.  The recipe was easy to follow, and I loved that the kids were learning that cake doesn’t always come out of a box.

Raddish KidsWhile the cupcakes were in the oven, we made Greek Turkey burgers and then the kids made Olympic medals with the included craft supplies.

IMG_1496I was a little concerned that our picky eaters might not want give them a try – what with all the weird feta cheese and all – but even our 6-year old “Selective” Susie” gobbled hers up with a smile.
Raddish Kids Collage 2After the cupcakes cooled, we made the frosting and everyone took a turn at frosting cupcakes.

In short, I loved our Raddish Box. Clearly, the philosophy that drives Raddish appears at the heart of every element: they believe that two of the greatest gifts you can give your children are a love and appreciation of good food, and a childhood enjoyed at the family table. Our day with Raddish almost made me wish I still had young kiddos at home. (As the mother of five, I can’t believe I actually had to “borrow” children for this review!) If I did, I definitely would be ordering a subscription.

Rad KidsIf you’d like to learn more about Raddish, visit their website. Subscriptions are as low as $20 a month.

Raddish Kids Greek BurgersWe all loved these burgers – they were flavorful and moist without being the least bit greasy.

Raddish Kits - Kids Cooking

Greek Turkey Burgers

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Print Recipe Pin Recipe

Ingredients

  • For Tzadiki Sauce:
  • 1 cucumber
  • 1 small container plain Greek yogurt
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbls lemon juice
  • 1 Tbls Olive oil
  • For Burgers:
  • 20 ounces ground turkey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/2 cup feta cheese
  • For Serving:
  • 6 hamburger buns*
  • lettuce leaves
  • tomato slices
  • red onion slices

Instructions

  • Grate cucumber, and then squeeze and drain in colander.
  • To make tzadiki sauce, conbine grated cucmber with the remaining Tzadiki ingredients: yogurt,salt, pepper, lemon juice and olive oil. Set aside.
  • For burgers, combine ground turkey, seasonings and feta in a medium bowl and mix (with your hands!).
  • Divide turkey mixture into six even balls and flatten. Using wet hands to do this makes the job much easier!
  • Fry burgers in a medium skillet over medium heat, or grill on barbeque.
  • Assemble burgers on bun with tzadiki, lettuce, tomato, onion. Enjoy!

Notes

(The ingredients list for this recipe is courtesy of Raddish. Instructions are unique to The Good Hearted Woman.)
Conveniently, prepackaged ground turkey comes in 20 ounce packages! I used Jennie-O Lean Italian Seasoned Ground Turkey. I really liked the extra boost of flavor that the seasoned ground turkey gave the burgers.
*The recipe in the Raddish Kit indicated that this makes four (huge) burgers or eight sliders. We split the difference and made six very generous, normal-sized burger with this recipe.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Disclosure: The product provided for the review was free of charge from the company. All photos and opinions are my own. For more information, please refer to my disclosure policy.

Filed Under: Main Dishes, Product Reviews Tagged With: barbeque, family fun, feta, Greek

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