Bakery products

Spinach and Cheese Pie


Spinach and Cheese Pie Ingredients

  1. Fresh spinach 2 bunches
  2. Green onion 1 bunch
  3. Fresh dill or parsley 1 bunch
  4. 1 medium onion
  5. Extra virgin olive oil to taste
  6. Purified water 60-80 milliliters
  7. Feta Cheese 500 grams
  8. Chicken eggs 3 pieces
  9. Black peppercorns 2 tablespoons
  10. Filo pastry 1 pack
  • Main ingredients: Spinach, Cheese, Puff pastry
  • Serving 7 servings
  • World CuisineGreek Cuisine

Inventory:

Hand mortar with pestle, Sieve, Cutting board, Knife, Plate - 3 pieces, Stewpan or pan, Kitchen stove, Tablespoon, Wooden spatula, Measuring cup, Medium bowl, Coarse grater, Colander, Baking dish, Pastry brush, Oven, Serving Dish, Hand Whisk, Small Bowl

Cooking a pie with spinach and cheese:

Step 1: prepare black pepper with peas.

In order to make the cake more aromatic, it is best to add freshly ground black pepper to it. To do this, pour the ingredient into a hand mortar and, using the pestle, crush the pepper until it turns into powder.

Step 2: prepare the spinach.

First, wash fresh spinach under running warm water. After - lay out the ingredient on a cutting board and with the help of a knife we ​​cut off the rigid stems. Immediately after that we transfer the greens into a colander and leave in the sink about for 2 hours, so that excess liquid from the spinach of the glass and the leaves dry out, otherwise the dough of the pie will simply soften and will not keep its shape.

Step 3: prepare the green onions.

Wash green onions under running warm water and, using your hands to shake the ingredient from the water, put it on a cutting board. Using a knife, finely chop the component across the stem and immediately after - we shift the onions into a plate.

Step 4: prepare the onions.

With a knife, peel the onion from the husk and thoroughly rinse the ingredient under running warm water. We put the onion on a cutting board and finely chop it into squares, in size no more than 2-3 millimeters. Shredded component is transferred to a free plate.

Step 5: prepare the vegetable pie filling.

Pour olive oil into a stewpan or pan. I usually measure with a two hundred gram glass 2/3 of the volume and this is enough to stew greens with vegetables. So, we put the capacity on the fire a little less than average. When the oil warms up, put the green and onions in the pan. With constant stirring with a wooden spatula the components of the filling, simmer the vegetables until the green onions darken and become soft. Immediately after that, put the spinach in the container and again mix everything well with the stock at hand. Stew vegetables until spinach decreases in volume. At the same time, do not forget to stir everything with a spatula from time to time. The approximate time for the preparation of the filling will take 15 minutes. At the end, pour salt and freshly ground black pepper into the pan. We mix everything well with a wooden spatula and turn off the burner. Attention: if you haven’t tasted feta cheese and still don’t know how salty it is, then it’s better not to salt the filling, as you can just salt everything and the cake will turn out not tasty. Set aside the vegetable filling to cool to room temperature. After the mixture of greens has cooled, we transfer it to a sieve and leave it aside so that excess liquid is left from it, otherwise the dough will get wet.

Step 6: prepare the dill.

To prepare the pie, you can use both fresh dill and fresh parsley. This is at your discretion. I usually add two types of greens at once. We wash the ingredient under running warm water and then wipe it dry with the help. A paper kitchen towel. We spread the component on a cutting board and, using a knife, finely chop the greens. Shredded dill or parsley in a free plate.

Step 7: prepare the eggs.

We break the egg shell with a knife, and pour the protein and yolk into a small bowl. Using a hand whisk, beat the ingredient until smooth.

Step 8: prepare cheese and vegetable filling.

In a medium bowl with dry clean hands, we chop feta cheese. You can also use a coarse grater and grate the dairy ingredient on this inventory. After - pour the beaten eggs into the container and mix everything well with a tablespoon. At the end, add the vegetable filling and finely chopped fresh herbs to the bowl. Again, mix everything well with improvised stock until a homogeneous mass is formed. Everything, the filling is ready!

Step 9: make a pie with spinach and cheese.

Before you lay out the filo dough, you need to prepare a baking dish. Since this type of dough is very tender and almost torn in the hands, so you have to tinker with it, but it's worth it. So, it is best to use a rectangular baking dish, which must be abundantly greased on all sides with olive oil, using a pastry brush. Attention: Do not forget to grease the sides of the container, as it is thanks to the oil that the dough will become crispy. We divide the dough into two parts, since we will have the base of the cake from the test layer, as well as the top layer, which will cover the filling. Now carefully place the first sheet of dough in the baking dish with your hands. Using a pastry brush, well grease the test ingredient over the entire surface with olive oil. Attention: if you get more than two sheets of dough, then the base of the pie can be made of two or more layers. Then we spread the dough on the dough, not forgetting to lubricate everything well between them with olive oil. After that, with the help of a tablespoon, put the filling in the baking dish and with the same improvised equipment we level it over the entire surface of the dish. At the end we cover the pie with the upper test layer, without forgetting the layers, grease it well with olive oil on all sides, this also applies to the surface of the last test layer. If necessary, we wrap the edges of the dough inside the dish and carefully adjust the dough with dry fingers along the edge of the pie, so that the dish is flat on all sides. Now, using a sharp thin knife, we cut the pie lengthwise and crosswise into portioned square pieces, since after baking a dough like filo, it will be very difficult to cut due to the fact that it will crumble and break. We heat the oven to a temperature 200 ° C and send the baking dish with the pie there for 20 minutes. After the allotted time, we make the temperature of the oven 175 ° C and continue to bake the dish for another 15 minutes. We get a ruddy golden brown baking.

Step 10: serve the pie with spinach and cheese.

As soon as the pie with spinach and cheese is ready, it can be taken out of the oven and served. And for this we use a wooden spatula and transfer the pieces of the pie to a serving dish. A pie can easily take an honorable central place on the table, as a main dish, as it is not only very tasty, but also very satisfying. Such a dish can be served at the table for breakfast, lunch, dinner and even to the table when the guests arrived. Well, you can enjoy such pastries with hot tea or coffee. Good appetite!

Recipe Tips:

- - If you don’t have a long rectangular baking dish at your fingertips, like filo dough sheets, do not get discouraged. In this case, we spread the leaves of the whip dough on the whip to the bottom of the mold, so that the edge of each layer hangs along the shorter wall of the mold. We lay out the following sheets of dough across the first two layers, so that their edges also hang along the wide walls of the container. Then, lay out the filling and after - alternately cover it with the hanging edges of the dough. It turns out that we are wrapping the stuffing in paper, as it were.

- - Instead of fresh spinach, you can use frozen. To do this, we take it out of the freezer in advance and put it in a sieve. Set the ingredient aside to warm to room temperature. After - with clean hands we squeeze the greens out of excess liquid and already at the end we can stew spinach with two kinds of onions.

- - Instead of filo dough, you can add puff pastry to the pie, which can be purchased at any supermarket or grocery store. Only after defrosting it is necessary to roll it out with a rolling pin several times on a table sprinkled with flour, so that the dough becomes thinner.