Best Tuna Spanakopita Pie - How to make Tuna Spanakopita Pie - Delish

arome.indah.link

Love Spanakopita, but less fond of folding individual triangular pastries? This take on the Greek classic is the exact right recipe for you. We added rich, savory chunks of Genova Yellowfin Tuna in Olive Oil—a premium canned tuna inspired by the Mediterranean and made with the best cuts of fish—to the spinach-and-feta filling. It’s a simple twist that’s guaranteed to satisfy.

Tip: Don’t be too precious with your phyllo. In fact, the more scrunches and wrinkles you make to the dough, the prettier it looks.

Have you tried this yet? Let us know how they came out in the comments below!

Advertisement - Continue Reading Below

Yields: 6 servings

Prep Time: 0 hours 20 mins

Total Time: 1 hour 10 mins

1 tbsp.

unsalted butter, plus 3 tbsp. melted butter

1/2

medium yellow onion, finely chopped

30 oz.

frozen chopped spinach, thawed and squeezed dry

3/4 c.

crumbled feta cheese, preferably sheep feta

1 tbsp.

chopped fresh dill sprigs

3

large eggs

Kosher salt

Freshly ground black pepper

6

(13-by-18 inch) sheets frozen phyllo dough, thawed

1. Preheat oven to 375°. In a large skillet, melt 1 tablespoon of the butter over medium. Add onion to skillet and cook, stirring occasionally, until softened, about 4 minutes. 
2. Scrape the onion into a medium bowl and stir in spinach, tuna, feta, dill, eggs, salt, and pepper.
3. Lay 1 sheet of phyllo on a work surface and lightly brush with some of the melted butter. Lay the buttered phyllo along the bottom of a 9-inch pie dish, pressing to adhere to the dish, and leaving an overhang on all sides. Repeat with 2 more sheets of phyllo and some more of the melted butter. Spoon the spinach mixture evenly over the phyllo in the pie dish. Brush remaining 3 sheets of phyllo lightly with more of the melted butter and scrunch up to ruffle, arrange the three sheets to cover the top of the pie. If there is any remaining melted butter, brush over top of ruffled pie.
4. Bake until golden and cooked through, tenting with foil halfway through, to prevent top overbrowning, 50 to 55 minutes.

Laura Rege Recipe Developer Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement - Continue Reading Below

The Link Lonk


June 02, 2021 at 01:01AM
https://ift.tt/3uH1txB

Best Tuna Spanakopita Pie - How to make Tuna Spanakopita Pie - Delish

https://ift.tt/2CPpHAw
Pie