Распечатать
E-mail
Add a photoEasy French and Greek Snack
Ингредиенты
- Feta: 200 g (try and use real Greek feta!)
- Brick/filo sheets (thin pastry brick or filo/fillo): 4
- Young fresh spinach: 100 g
- Egg: 1
- Butter: 20 g
- Freshly grated Parmegiano: 30 g
- Pine seeds: 40 g
- Oil: 200cc/ml
- White pepper: to taste
Инструкции
1.
Clean the spinach in running cold water. Drain them thoroughly and fry them in the butter for 5 minutes on a medium fire.
2.
In a bowl mash the feta with a fork. Add the egg, parmegiano, spinach and pine seeds. Keep a fine pine seeds for decoration. Mix well and add white pepper.
3.
Cut the filo/brick sheets in four portions lengthwise. You should have 16 strips. Place one strip each on another one to form 8 double strips. If the brick is round, fold the thr curving part inside.
4.
Heat the oil in a deep enough pan or deep-fry pan. Deep-fry each the pastry 2 minutes for each side until you obtained a nice dark golden colour.
5.
Serve them immediately decorated with a few roasted pine seeds.
6.
Instead of deep-frying them, you can brush the pastries lightly with oil and cook them in the oven (over a baking sheet) for 7~8 minutes at 210 degrees Celsius. Turn them over halfway in that case.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 60 | 80% |
| Total Fat 6.76g | 8% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 138mg | 6% |
| Potassium 121mg | 3% |
| Total Carbs 1.04g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.46g | 0% |
| Protein 2.96g | 5% |
Отзывы
Комментарии
18 февраля 2010Thank you for your kind explanation. Yes, I will try and will tell you how it tastes. Tanosimi desu!1 reply
17 февраля 2010Definitely!2 replies
As for the shape you first need to cut the springroll sheet into along the length if it is too wide.
(You need a large one).
Then in one corner you put some filling, then you roll the band around the triangle from the inside edge of the filling. A bit difficult to explain.
Practice with a piece of paper first!LOL- 17 февраля 2010Hi, is it possible to make this recipe with spring-roll sheet?
And how to make this form(like your photo)? Could you kindly explain detail process?
I'd like to try this recipe!
