Spanakopita
Spanapopita is a typical Greek savory pie made with phyllo dough, spinach, feta and eggs. Here you will find the original recipe of the famous rustic, a must in the appetizer menu of every self-respecting Greek restaurant! By now phyllo pastry is easily available in supermarkets and since I discovered it, I use it very often to make many recipes, both sweet and savory. I didn't know this typical Greek rustic, I discovered it thanks to my friend, a true Greek who told me about when she was a child she ate it for breakfast on holiday in Greece, when she went to visit her grandmother. A simple recipe that immediately intrigued me and I couldn't wait to try it. This Greek savory pie prepared with the original recipe conquered everyone in my house, it disappeared in less than a moment. Try it yourself and in no time you will feel immersed in the most authentic Greek tradition!
Ingredients
300 g phyllo pastry800 g spinach200 g feta cheese2 eggs1 onion1 tablespoon dill (dried or 1 bunch fresh dill)black pepper to tastesalt to taste olive oil to taste
Preparation
Boil the spinach, then run it under running water to cool it immediately and preserve its bright green color. Leave the boiled spinach in the colander strainer, so that it dries well, losing the cooking water. Chop the onion with a knife and brown it in a pan with a drizzle of olive oil. Then remove the wilted onion from the heat and set aside. When the boiled spinach is well drained, chop it coarsely with a knife. In a bowl, combine the boiled spinach, wilted onion, eggs, crumbled feta, and dried dill (or chopped fresh dill). Season with black pepper to taste and mix well. If the feta used is salty enough, you may not need to add salt. Line a rectangular baking tray with parchment paper. Take 4 sheets of phyllo pastry and transfer them to the pan (one on top of the other), so as to form a phyllo pastry shell for the rustic cake. Pour the feta and spinach filling into the phyllo pastry shell. Cover with 4 more sheets of phyllo pastry, one on top of the other. Finally, brush a little olive oil on the surface of the rustic phyllo cake. With a sharp knife, make incisions on the surface of the Greek cake (vertical and horizontal lines perpendicular to each other in order to obtain the grid of tarts). Bake the original Greek rustic cake in a preheated oven at 180°C for about 40-50 minutes or, in any case, until the pasa fillo is golden. Remove the typical Greek rustic cake from the oven and serve warm or cold. Cut the Greek rustic into squares and serve.
NoteSpanapopita will keep at room temperature for 1-2 days, then in the refrigerator for an additional 1-2 days.
Spanapopita is a typical Greek savory pie made with phyllo dough, spinach, feta and eggs. Here you will find the original recipe of the famous rustic, a must in the appetizer menu of every self-respecting Greek restaurant! By now phyllo pastry is easily available in supermarkets and since I discovered it, I use it very often to make many recipes, both sweet and savory. I didn't know this typical Greek rustic, I discovered it thanks to my friend, a true Greek who told me about when she was a child she ate it for breakfast on holiday in Greece, when she went to visit her grandmother. A simple recipe that immediately intrigued me and I couldn't wait to try it. This Greek savory pie prepared with the original recipe conquered everyone in my house, it disappeared in less than a moment. Try it yourself and in no time you will feel immersed in the most authentic Greek tradition!
Ingredients
300 g phyllo pastry
800 g spinach
200 g feta cheese
2 eggs
1 onion
1 tablespoon dill (dried or 1 bunch fresh dill)
black pepper to taste
salt to taste
olive oil to taste
Preparation
Boil the spinach, then run it under running water to cool it immediately and preserve its bright green color. Leave the boiled spinach in the colander strainer, so that it dries well, losing the cooking water. Chop the onion with a knife and brown it in a pan with a drizzle of olive oil. Then remove the wilted onion from the heat and set aside. When the boiled spinach is well drained, chop it coarsely with a knife. In a bowl, combine the boiled spinach, wilted onion, eggs, crumbled feta, and dried dill (or chopped fresh dill). Season with black pepper to taste and mix well. If the feta used is salty enough, you may not need to add salt. Line a rectangular baking tray with parchment paper. Take 4 sheets of phyllo pastry and transfer them to the pan (one on top of the other), so as to form a phyllo pastry shell for the rustic cake. Pour the feta and spinach filling into the phyllo pastry shell. Cover with 4 more sheets of phyllo pastry, one on top of the other. Finally, brush a little olive oil on the surface of the rustic phyllo cake. With a sharp knife, make incisions on the surface of the Greek cake (vertical and horizontal lines perpendicular to each other in order to obtain the grid of tarts). Bake the original Greek rustic cake in a preheated oven at 180°C for about 40-50 minutes or, in any case, until the pasa fillo is golden. Remove the typical Greek rustic cake from the oven and serve warm or cold. Cut the Greek rustic into squares and serve.
Note
Spanapopita will keep at room temperature for 1-2 days, then in the refrigerator for an additional 1-2 days.
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