Spanakopita - Greek spinach pie

Category: Bakery products
Kitchen: greek
Spanakopita - Greek spinach pie

Ingredients

puff pastry 250 g
spinach (fresh or frozen) from 500 g
onion 1 PC
dill
parsley
egg 3 pcs
Feta (feta cheese) 300 g
olive oil for greasing and frying
salt, pepper to taste

Cooking method

  • Spanakopita is a traditional Greek pie that literally means “spinach pie”. In Greek cuisine, a real rustic spinach pie is made from homemade Fillo dough and baked over charcoal. Its base is spinach and cheese. But since this dough is on sale, the cooking process is much easier. So.
  • Finely chop the onion and fry in a pan with olive oil. Add spinach and simmer until the weight is reduced by half. Cool down. While spinach cools, cut parsley, dill, feta. Add cooled spinach, salt, pepper and beaten eggs.
  • Put the dough in a mold in layers, smearing each layer with olive oil. The number of layers is optional. We put the dough so that later it could be covered with the filling. That is, part of the sheet is in the form, part is out. Next, lay out the filling, cover with dough, smearing each layer with oil. With a knife, cut the top into the intended portions. Bake in a preheated oven at 190 degrees for 40 minutes until golden brown.
  • Delicious. Enjoy cooking.
  • Spanakopita - Greek spinach pie

Cooking program:

oven

Babushka
Spinach and feta - and nothing else in life! Delicious!
Natalia K.
Babushka what a beauty and deliciousness. A very interesting recipe, bookmarked.
Babushka Tell me, if there is no filo dough, will the usual puff pastry work?
Babushka
Quote: natalisha_31

Babushka what a beauty and deliciousness. A very interesting recipe, bookmarked.
Babushka Tell me, if there is no filo dough, will the usual puff pastry work?
Natasha, this is Tata's recipe.
Natalia K.
Quote: Babushka

Natasha, this is Tata's recipe.
Oops where my eyes were looking. It's still a recipe. Thank you Tata
Tata
natalisha_31 I didn't do it with ordinary puff. It is thicker if you can roll it out to the thickness of Filo. Or you can do it yourself, but the truth is very laborious. Try it, then tell us. Filo is often found in large supermarkets.
Natalia K.
Quote: Tata

Filo is often found in large supermarkets.
In our village, there is only puff in the supermarket. Filo, I have never met
AILIN
I didn't see Filo in my supermarket either, but I still stole the recipe in my bookmarks. Often I bake Viennese apple strudel from the drawn dough, I will try from it. Then I'll sign off how it goes.
Arka
Unearthly beauty! The airiness of the filo and the classic filling, what else is needed?
Tata
Arka Thank you. Filo is a pleasure to work with. And the result covers everything.
echeva
cut immediately raw, did I understand correctly?
Tata
Quote: echeva

cut immediately raw, did I understand correctly?
echeva not cut completely. Filo is very brittle, especially the upper layers, so they are cut immediately.
SvetaI
Tata, this pie has been in my bookmarks for a long time, today I want to bake. I didn't quite understand how to do it. Need to spread the filling on half a sheet of dough, and then cover with the other half? Or wrap the hanging ends over the filling and cover with new sheets on top?
Tata
Svetlana, the dough sheets are larger than the mold. Cover the filling with hanging parts of the dough, smearing each layer.
SvetaI
Tata, thanks for the answer and for the recipe! Everything was resolved by itself. The dough was not very successful, stuck together. With difficulty I took it apart into pieces of paper and did not succeed to the end. So the hanging ends were not enough to cover the entire filling, so I had to cover the top with separate leaves.
But these are all small things.The main thing is that the cake turned out to be very tasty! The filling is just juicy, the specific spinach flavor has practically disappeared into other flavors and pieces of salty feta -mmm.
And the handsome man turned out - nothing came out, all the deliciousness remained inside
Spanakopita - Greek spinach pie
Spanakopita - Greek spinach pie
Elena
And I do it by alternating filo and filling. It turns out an interesting effect and does not get enough sleep. Otherwise, you can use the usual puff :)

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