Это предварительный просмотр рецепта "Spanakopita".

Рецепт Spanakopita
by Easy Cook - Laka kuharica

Spanakopita

Crisp phyllo tops a fresh-tasting spinach-and-feta filling in this savory spinach pie.
Cut into small squares and served at room temperature, this pie makes a terrific hors d'oeuvre.

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: Греция Greek
Приготовление: Порций: 10 servings

Ингредиенты

  • 800 g fresh spinach, trimmed and washed
  • ½ cup olive oil (+ more for baking dish)
  • 800 g leeks, (white and light-green parts only), halved lengthwise, rinsed well, and sliced crosswise
  • 2 garlic cloves, minced
  • ¼ tsp sea salt
  • ½ tsp pepper
  • ¼ tsp nutmeg
  • 500 g phyllo dough
  • 250 g feta cheese, crumbled

Инструкции

1. In a large skillet blanche spinach in a ¼ cup hot water, until completely wilted, about 8 minutes. Transfer to a colander to drain, pressing out as much water as possible.
2. Heat 1 tablespoon of olive oil in a skillet, add leeks and garlic, cook until softened, about 10 minutes.
3. Stir in drained spinach, salt, pepper and nutmeg, and cook until fragrant, about 1 minute.
4. Transfer spinach and onion mixture to a food processor; pulse until coarsely chopped.
5. Cut phyllo sheets to fit a greased baking dish (9x13 inch). Place 1 sheet in dish (keeping remaining sheets covered with a damp towel) and brush lightly with oil. Stack 6 more phyllo sheets on top, brushing each with oil. Spread half the spinach mixture over phyllo and evenly sprinkle half the feta on top.
6. Add 6 - 7 more phyllo sheets, brushing each with oil. Spread with remaining spinach mixture and top with feta. Top with remaining phyllo sheets, brushing each with oil. Bake in oven at 200°C until phyllo is golden and crisp on top, about 30 minutes. Let cool 15 minutes before cutting into squares.