The Spanakopita (σπανάκι 'spinach' + πίτα 'cake') is a savory pie typical of Greek cuisine composed of a casket of layers of phyllo pastry (Fillo or phyllo pastry is a variety of puff pastry prepared in very thin separate sheets that are stacked on top of each other) with a filling of spinach, feta, onion and egg. Spanakopita is prepared in a single mold and then served in small squares or prepared by rolling the filling into individual triangular portions. It is useless to tell you the success obtained with this spinach and feta savory pie and needless to say that I will soon use the phillo pasta again to prepare some sweets. Now I greet you and try to go and organize my day, hoping to find a spare time to prepare my birthday cake, yes, with today I am 32! Kiss Kiss
How to do the spanakopita
Chop the onion and sauté it in a pan with a drizzle of oil
Clean the spinach and add them to the pan, salt, pepper and cook for about ten minutes
Chop coarsely and let cool
Put everything in a bowl, add the crumbled feta, beaten eggs and mix
Brush an oven dish with oil, coat with a sheet of phyllo dough and brush with oil, add another sheet of phillo dough and repeat the operation overlapping 3/4 sheets.
Pour the feta and spinach filling
Cover with 3 or 4 sheets of phillo paste, remembering to brush abundantly with oil between one sheet and another.
With a very sharp blade, remove the excess dough along the edges, brush with oil and make incisions on the surface of the quiche, forming squares
Bake the spanakopita in a preheated oven at 180 ° for about 35/40 minutes.
Allow to cool then trace the cuts made previously on the spinach and feta pie and serve in squares.
Spanakopita: the original recipe of the Greek savory pie
There spanakopita is a delicious appetizer of Greek cuisine, a savory pie made with spinach, feta cheese, onions and eggs, with a wrapper of phyllo or phyllo, a variety of puff pastry that is made with very thin sheets that are superimposed on each other. 'other. Typically the spanakopita is cooked in a pan and is then cut into small squares, alternatively you can roll the filling in the phyllo dough to form triangle-shaped bundles, ideal for a buffet, a snack or a picnic. Here's how to make a tasty and fragrant spankopita in a short time, to better enjoy the flavors of Hellenic cuisine.
My greek cuisine
I always thought that Greek cuisine was simple cuisine but I was wrong. As almost always happens, I had to lift my eyes from my plate and widen my gaze to understand a different reality.
The custom of preparing many dishes, apparently also very different from each other and bringing them to the table all together, creates that complexity, sometimes in contrast, sometimes in harmony, of flavors, aromas, textures and colors, which each one a little bit anarchically a bit democratically he decides to combine at will with the sequence he prefers. So that from a single table you come out with different experiences but sharing, especially this one, remains the same for everyone.
THERMOMIX ® RECIPE
Place onion and kale in the bowl and chop 5-6 sec / speed 7.
Scrape down and add the coconut oil.
Add the almonds to the bowl and chop 5-6 sec / speed 6.
Add the provolone and chop 5-6 sec / speed 6.
Add the rest of the ingredients and mix 10 sec / speed 4.
Scrape the mixture into a baking dish and bake for 20-30 minutes until set and golden on the edges.
Serve hot, warm or cold with a simply dressed green salad (or your favorite Thermomix salad). Add a generous dollop of black olive paste on the side.
Black Olive Paste
Simply made by pureeing good quality pitted black kalamata olives. Olives in oil have a better flavor. Pit one cup full and puree 6 sec / speed 8. Store in the fridge in a small jar.
Accessories you need
Some Paleo occasional include cheese / dairy in their diet, we do. You could swap it out for firm tofu and make it dairy free.
You can use a large zucchini in place of the kale. Or use a bunch of English spinach and chop and sauté the stalks in place of the kale, adding the leaves later.
Great as a light meal for 6-8 or a main for 4-6. Also delicious cut into bite size pieces, topped with the olive paste and served as canapes or party finger food.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe & # 039s preparation
Grease a large roasting dish
Add eggs, ricotta and pepper to the remaining cheese. Mix 10 sec speed 5.
Mix egg / cheese mix though spinach onion mix.
Layer one puff pastry sheet on bottom of dish, place a third of spinach cheese filling evenly on top, layer another sheet of pastry on top, pressing side of pastry down, add another 3rd mix, place next layer pastry, then last third, top with final pastry sheet, spray sparingly with olive oil, sprinkle reserved cheese over top and using a sharp pointed knife, insert knife 6 times at even intervals to bottom of dish to create 6 air holes.
Preparation - Spanakopita
1. Wash the spinach under cold running water and put them to steam for about 10 minutes. If, like I did, you use some phyllo dough frozen, take care to thaw it a few hours before. Grease it with l & # 8217oil and place it on a rolling pin. You have to work it quickly, because the phyllo dough dries quickly. Drain the spinach and let it cool, then cut it finely.
2. Wash and peel the onion. Cut it into thin slices and add it to the spinach. Drain the feta, crumble it with your fingers and add it to the spinach.
3. Beat the egg aside and add them to the already cooled mixture. Grease a pan with oil and place the first sheet of phyllo dough on the bottom, then brush it with oil.
4. Fill the pan with the spinach and feta topping, lightly squeezing the filling with a spoon to create an even layer. Cover everything with another sheet of phyllo dough and continue like this until you reach the edge of the pan. At the end cover everything with two sheets of phyllo dough and brush them with oil. Cook the spanakopita in a preheated oven at 180 ° C for 40 minutes.
Remove from the oven and serve immediately hot.
INGREDIANTS for 10 people
- 500 g of flour 00,
- 2 tablespoons of extra virgin olive oil,
- 1 tablespoon of vinegar,
- 2 teaspoons of fine salt,
- 2 teaspoons of yeast for savory pies (I am Pizzaiolo),
- 1 1/2 glass of water of lukewarm water (but it depends on how much the flour absorbs eh eh).
FOR THE STUFFING
- 1000 g of chard or spinach (I chard),
- 2 small leeks,
- 3 fresh spring onions,
- 150 g of crumbled feta cheese,
- 150 g of cow's milk ricotta,
- 1 beaten egg,
- fennel seeds to taste (I didn't put them otherwise my son shoots me ^ _ *),
- 2 tablespoons of grated Parmesan cheese,
- Salt and Pepper To Taste.,
- extra virgin olive oil to taste
How to prepare the spanakopita: procedure
- To wash the spinach carefully, then steam it for five minutes and let it cool,
- to peel the onion, cut it into small pieces, put it in a pan with a drizzle of oil, cook it until golden and let it cool.
- Mix ricotta and feta in a large bowl,
- to add the spinach and onion now cold and start to mix,
- shell now two eggs and incorporate them into the mixture,
- shell also the third egg and beat it in a bowl,
- to pose on the work surface a sheet of phyllo paper and brush it with the freshly beaten egg,
- cover up with the second sheet, brush it and cover this too with a third sheet of phyllo dough,
- stuff the longer side with the spinach and cheese mixture covering almost half of the sheet,
- so cut with scissors along the filling thus dividing the sheet into two parts, e
- wrap around on itself the stuffed pasta so as to obtain a cylinder,
- to continue in the same way thus obtaining four cylinders in all,
- lining a round baking tray with parchment paper and place a first cylinder rolled up on itself in the center as if it were a spiral,
- wrap around all around the other cylinders,
- so brush them on the surface with the beaten egg,
- bake in a hot oven at 180 ° for about forty minutes or in any case until perfectly golden,
- 1 packet of foi de placinta (400 g)
- 1 kg spanac proaspat (sau 750 g frozen)
- 2 ulei de masline linguri
- 1 praz mic
- 1 sea ceapa
- 400 g branza feta (telemea de oaie sau vaca)
- 3 oua
- sare si piper proaspat minced
- or marar tocat ligature
- 60 g unt + 50 ml ulei de masline) pentru uns
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AUTHENTIC PASTITSIO & # 8211 OUR BEST GREEK LASAGNA RECIPE
This is probably the most popular dish in our house and is a specialty of my husband John who really enjoys making it. He sends off photos of his work to his Greek friends in an ongoing competition that spans the globe. This is his Greek 'lasagna' recipe and it's been tested immeasurable times.
It’s always a big hit with children and we always make a huge batch as it freezes well too.
Pastitsio is said to have originated in Syros, the capital of the Cyclades islands which was occupied by the Venetians for many years. Their influence is still evident today in the beautiful neo-classical architecture of the island and dishes like Pastitsio that is often called 'Greek Lasagna'.
Whilst the ingredients and layering technique are very similar to Lasagna it has less emphasis on the tomato-meat sauce and more on the creamy Bechamel and pasta. Personally we prefer it of course and find it a little less rich and a little more moorish.
The pasta that is usually used in Greece is a long thin macaroni called Perciatelli. If you can't get this then Penne is a good substitute but it is important to use a pasta that has a hole through it as the sauce seeps in and makes it extra delicious.
The addition of cinnamon is also important and is an influence of the Ottomans. This adds an extra level of flavor to a lot of Greek dishes and it’s how you can tell if something is truly authentic and not westernized.
You can use many kinds of cheese but we prefer a mixture of cheddar, parmesan, and a little mozzarella for the filling to make it extra gooey, and cheddar and parmesan for the Bechamel and topping.
The dish can be eaten straight away but is much better left at least an hour when it firms up and is easy to cut into slices (hence the extra hour resting time).
Serve with a Greek Salad and good red wine and you've got the perfect, balanced meal!