Pie with turkey and filo dough spinach. Spanakopita (Greek spinach layered pie) Filo dough spinach pie

From Belisimo

We need:
Filo dough - from 4 to 16 layers (depending on the size of the dough)
300 gr. feta cheese
100 g cheddar cheese (took the usual Russian)
400 gr. fresh young spinach
5 pieces. eggs
100 g pine nuts
2 tbsp olive oil
Dry oregano, fresh rosemary
cayenne pepper, salt, nutmeg, lemon, a small piece of butter

1) Heat the oven to 200 C.
2) Put a frying pan with a diameter of about 26 cm, which can be placed in the oven, on medium heat on the stove and, stirring occasionally, fry the pine nuts.
3) Break the eggs into a large bowl (no need to beat) and chop the feta right there with your hands and grate half of the cheddar. Just stir the mixture with a fork, the cheese will be lumps - don't be alarmed! Pepper mixture, add dry oregano (Based on this book, video lessons were filmed, and so there J. Oliver took not dry crushed oregano from a bag, but oregano, dried directly in a bunch. Decently, several large twigs. its aroma is more intense. I also bought fresh oregano in 2 days and dried it.), zest of 1 lemon and a couple of tablespoons of olive oil. Add toasted nuts.
4) Pour some olive oil into the same frying pan, add a slice of butter and pour the first serving of spinach into it. Start flipping the leaves immediately. They will lose volume very quickly. When volume allows, add the remaining spinach. Add the finished spinach to the bowl with the rest of the ingredients. Rub some nutmeg.
5) Wipe the same frying pan with paper and start doing the dough. Take big piece parchment paper- seventy centimeters. Wet it and wrinkle it slightly. This will end up with soft, wet paper. Lay her on the table, grease on top olive oil... Overlap the top with as many sheets of filo dough as you end up with a 50 by 50 centimeters square. Sprinkle lightly on the dough with olive oil and sprinkle with paprika and a little salt. Spread the oil with your fingers. Repeat the above steps with new layers of dough to make 3 more layers, do not forget about olive oil, red Bell pepper and salt. The filo dough is very thin, so be very gentle.
6) Gently transfer the paper along with the dough and place on the bottom of the pan. Lay out all the filling and distribute it evenly. Rub the remaining half of the cheddar cheese on top.
7) Now carefully separate the dough from the paper and fold it over the filling. Tear off the paper around the edges to prevent it from burning.
For a crisp bottom of the pie, place a skillet over medium heat on the stove for about five minutes. Sprinkle fresh rosemary leaves over the cake, drizzle with olive oil and place in the oven for 18-20 minutes.
9) Place the cake directly on the paper on a cutting board and remove the paper. Cut it cold !!! (I could not stand it, so the cut photo is not very good)

The description is long, but the work is really 15-20 minutes.

And as always, a photo from a book with an unreal spinach color!

Bon Appetit!

I like Greek cuisine, it is somehow very close to me in spirit and is somewhat similar to the Caucasian cuisine - my beloved. I like the tastes of pickled cheeses, olives, meat on charcoal, the aromas of various greens and everything that is inherent in this particular land.

Today I want to propose a recipe for the Spanakopita Greek pie with spinach and feta cheese, which is known and prepared by all housewives in Greece. Of course, every family has its own nuances of cooking, some secret additives, but we are preparing a basic version.

You can use fresh and frozen spinach for the pie. Cheese, on the other hand, should have a sour and salty taste, so it goes better with unleavened spinach. In Greece, it is customary to put leeks in the filling. We have this type of onion at the price of an airplane, so we take the usual onion.

Combine eggs with milk, add salt, pepper and beat well with a fork until combined.

Keep frozen spinach on low heat until completely thawed.

Fry the onions in a couple of tablespoons of oil.

Squeeze the thawed spinach from the liquid and cool slightly.

Combine fried onions and spinach.

Pour the eggs into the filling, leaving a couple of spoons to grease the pie.

Crush the pickled cheese. I have this soft feta, but it is better if the cheese is denser in structure. Mix the filling lightly and salt if necessary. Since the feta is quite salty, I no longer salted the filling.

Divide the dough into two parts. Put a layer of thin puff pastry in a convenient form, distributing it according to the size of the form, and spread the entire filling on top. My dough was already thinly rolled out and rolled into a roll. I just have to unfold it.

Cover with a second layer of dough and carefully seal the edges, tucking them inward. Curly tucks can be made along the edge of the dough for beauty.

Use a knife to cut into the cake, being careful not to cut through the bottom, and brush with the egg you left earlier. Bake at 180 degrees until golden brown.

Spanakopita Greek pie is ready. It can be served with yogurt, kefir or sour cream, or just like that. It tastes good both warm and cold.

INGREDIENTS

• filo dough 500 g
• egg 5 pcs.
• feta cheese 200 g
• cheddar cheese 70 g
• frozen spinach 500 g
• turkey fillet 200 g
• lemon 1 pc.
• butter 10 g
• dried oregano 2 g
• ground nutmeg 2 g

STEP-BY-STEP COOKING RECIPE

Wash the lemon and remove the zest with a grater. Defrost the spinach and squeeze, chop, add zest, nutmeg to it and stir. Grate the cheddar on a fine grater. Turn the oven 180 degrees. Wash and dry the turkey, cut into 1x1 cm pieces.

In a skillet over high heat, heat the oil and fry the turkey for 2-3 minutes, season with salt and pepper. In a bowl, combine 4 eggs, turkey and feta. Season the mixture to taste, add the oregano and stir. Add salt if necessary. Mix the spinach with the egg mixture.

Moisten a sheet of parchment under water and crumple it, then squeeze and spread it on the work surface, sprinkle with vegetable oil. We are starting to work with the filo dough, be careful when we open it, it will be necessary to work quickly, otherwise the dough will dry out.

Separate 1 layer of dough and place on parchment, sprinkle with oil and a little salt, then add the second. Repeat this 3 more times so that you end up with 5 layers. Transfer the dough on parchment to a baking dish, tamp a little in shape.

Put the filling into the dough and smooth it, sprinkle with cheddar on top. Cover some of the filling with the dough from the edges, gently separating it from the parchment. Put more sheets of dough on top of the filling, crushing and twisting them a little to take up the entire surface.

To prepare puff pastry, you will need a ready-made yeast-free dough(store or homemade). It needs to be rolled out as thin as possible so that it is almost not felt and crunches when bitten. You can use frozen or fresh spinach for the filling. And if you add green onions, dill and parsley, then the filling will be aromatic in spring.

Advice! The pastries are delicious while hot, fresh from the oven. The puffs will become less crunchy as they cool down, so be sure to calculate the number of servings carefully so that you can prepare the snack at a time.

Total cooking time: 2 hours | Cooking time: 25 minutes
Yield: 12-14 pieces | Calories: 232.23

Ingredients

• frozen spinach - 250 g
• puff yeast-free dough - 250 g
• feta cheese - 200 g
• chicken eggs - 2 pcs.
• onions - 1 pc. (100 g)
• parsley, dill, green onions - to taste
• salt - 1-2 chips.
• vegetable oil - 2 tbsp. l.
• sour cream for lubrication - 1 tbsp. l.

Preparation

Big photos Small photos

Defrost the puff pastry and spinach completely.



Chop the onion finely, fry on vegetable oil until golden brown. While the onion is fried, finely chop the herbs (parsley, dill, green onion feathers).



In a bowl, beat the eggs lightly with a fork. Then add feta to them - mash thoroughly with a fork, mix with eggs until smooth.



Add finely chopped spinach to the filling (squeeze well so that there is no excess moisture), fried onions, herbs, salt to taste. Mix everything well.



Roll out the dough as thin as possible and then cut into 12 cm squares.



Place a portion of the filling on each piece. Form triangles. Fasten the edges tightly (I did a pinch, a fold, and a pinch again).



Transfer the triangles to a baking sheet lined with baking paper. Brush with a little sour cream on top to brown the baked goods in the oven.



Bake at 180-190 degrees (the oven must be preheated beforehand) for about 20-25 minutes, until golden brown.



Serve the patties immediately, hot and hot, until crispy and the filling is warm. In addition, you can serve tzatziki (tsatsaki) sauce. Bon Appetit!

Do you have a little spinach, as well as the desire to cook something simple and tasty with it? If so, then you've come to the right place! I recommend making and trying the spinach pie crunchy on the outside and juicy on the inside.

Here are some simple step by step recipes with different fillings and therefore tastes. Only spinach and puff pastry.

• Spinach works either fresh (raw) or frozen.
• The recipes use ready-made (purchased) puff pastry. It does not really matter whether it is yeast or yeast-free; in the first case, the cake will just be a little more fluffy.
• I also advise you to go to the recipe page. Very tasty!

Recipes

Puff pastry pie with spinach and cheese

Thin layered cake with juicy and aromatic spinach and cheese filling. Easy to prepare and eat!

Ingredients:

• Puff pastry - 450-500 g.
• Cheese (any) - 230 g.
• Chicken eggs - 4 pcs.
• Vegetable oil - for frying;
• Spinach (fresh or frozen) - about 220 g.
• Salt - 2 pinches;
• Onions - 1 pc.

How to cook

1. First you need to defrost the dough, if it is already soft, then great - proceed to the next step.
2. Peel the onion, chop finely and fry in vegetable oil until half cooked. Add chopped spinach and fry for another 5-8 minutes.
3. If you took soft cheese (feta, feta cheese, ricotta), then mash it with a fork until it resembles cottage cheese. If the cheese is semi-hard, just grate it.
4. Put spinach and onions in a cup of cheese, drive in 3 eggs, salt and mix well. You should get a juicy mushy mass.
5. Roll out the dough thinly with a rolling pin and divide into 2 rectangles.
6. Grease a baking sheet and place the first sheet of dough, slightly lifting the edges to form the sides.
7. Spread the spinach and cheese filling on the dough in an even layer.
8. Cover with a second sheet of dough and pinch around the edges.
9. Separate the yolk from the remaining egg, then beat and spread over the cake.
10. Heat the oven to 190 degrees, bake for about 25-30 minutes. Up to blush.

Puff pastry pie with spinach and cottage cheese

Open pie with spinach, cottage cheese and cheese. If desired, it can be made and millet covered, as in the recipe above.

Ingredients:

• Puff pastry - 250-300 g.
• Cottage cheese - 300 g.
• Spinach - 200 g.
• Fresh herbs: dill, onion, parsley - 1 small bunch;
• Eggs - 3 pcs.
• Semi-hard cheese - 100 g.
• Salt - 0.5 tsp;
• Sunflower oil;
• Ground black pepper - 2-3 pinches;

Preparation

1. Defrost the dough.
2. Finely chop the spinach and the rest of the greens, transfer to the pan, add 3-5 tbsp. Spoons mass and fry over medium heat until they become soft (10-15 minutes).
3. Mash cottage cheese with a fork, add salt and pepper. Drive in the eggs and put in the spinach.
4. Mix well, and grate the cheese separately.
5. Roll out the puff pastry, and then place it in a greased dish with sides.
6. Put on top curd mass, and then cover with a cheese layer.
7. Heat the oven to 180 degrees, baking time - 30 minutes.

Puff pastry pie with spinach and egg

Puff with boiled eggs and cheese. This pie will be a good addition to tea, soup, or just as a complete dish.

Ingredients:

• Puff pastry - 450 g.
• Spinach - 100 g.
• Boiled eggs - 3 pcs.
• Salt and pepper to taste
• Cheese - 100 g.

Cooking

1. If the dough and spinach are frozen, then they must first be defrosted at room temperature.
2. Grease a baking dish with any oil.
3. Now you need to decide with the type of cake - we make it open or closed.
4. If it is open, then just roll out the dough and put it in a mold.
5. If the cake is closed, you need to roll it out and divide it into two layers. The first is down, and the second is to cover the filling.
6. Peel and chop the boiled eggs, mix with chopped spinach, season with salt and pepper.
7. Place the filling, add grated cheese on top.
8. It remains to send the cake to a preheated oven (180 degrees) for 35 minutes.

Greek spinach pie

This cake is somewhat duplicates the first recipe, but it still has its own characteristics. It is called "Greek" or "Spanakopita".

And the peculiarity is that they use soft types of cheese (feta, feta cheese, ricotta, etc.) and phyllo dough (some call it filo).

Fillo dough (filo) is a very thin stretch dough. It looks like sheets of paper.

If you can't find something like that in a store, then buy regular puff pastry, and then roll it out thinly.

Ingredients:

• Fresh spinach - 100 g.
• Fresh dill - 20 g.
• Feta cheese - 200 g.
• Green onions - 40 g.
• Chicken eggs - 3 pcs.
• Salt - a pinch;
• Black pepper - a pinch;
• Vegetable oil - 50 ml.
• Filo dough - 1 pack (10-12 sheets in it);

Preparation

Pour the spinach over with boiling water and cook until it becomes softer.

Then drain the water, and finely chop the spinach and other greens. Mash the cheese into a gruel, add salt and pepper, and then mix with raw eggs and greens.

Grease a baking dish with oil and turn on the oven so that it warms up to 180 degrees.

Now you need to put 6 sheets of dough on a baking sheet, greasing each on top with oil.

Apply the spinach filling in an even layer.

And similarly lay another 5-6 sheets of dough on top, not forgetting to coat with butter between them.

We pinch the edges, add the remaining oil on top and put in the oven for 35-40 minutes.

The cake will turn out to be golden brown with many layers soaked in aromatic oil.

Snail puff pie with spinach

This pie looks like a snail shell, as it is prepared using a special technology. Inside, all the same spinach, cheese and eggs. The site site will help you prepare the most delicious puff snail with herbs!

Ingredients:

• Puff pastry (defrosted) - 450 g.
• Spinach - 350 g.
• Boiled eggs - 2-3 pcs.
• Green onions, dill and other greens - 1 small bunch;
• Cream cheese - 3-4 tbsp spoons;
• Grated cheese - 2-3 tbsp. spoon;
• Salt, pepper - 1 pinch each;

Let's cook

1. Rinse all greens and chop finely. Also chop the boiled eggs.
2. Mix spinach and other greens with cheese, seasonings and eggs into a smooth, tasty mixture. The filling is ready!
3. Roll out the dough into a wide thin layer. Then it needs to be cut into long strips with a width of 7-10 cm.
4. Along each strip of dough, lay out the filling, and then fasten at all edges to make long sausages.
5. Grease a baking sheet with oil.
6. These "sausages" just need to be laid out in the form of a spiral, snail. First they rolled one, another around it, etc.
7. Now you need to coat the cake on top with butter. If desired, you can sprinkle sesame seeds, some herbs and other spices on top.
8. Close in the oven at 180 degrees for 35 minutes.