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Spinach pie

Spinach pie


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Mix flour with salt, dry yeast, add oil and milk gradually, knead until you get a homogeneous and elastic dough. Cover and set aside for 40 minutes.

Wash the spinach leaves under a stream of cold water, scald it for about 3 minutes with salted water. Chop the green onion and sauté it with the chopped spinach and 1 tablespoon of butter. Let it cool well, then mix with the chopped telemeau and the grated cheese, well beaten eggs, 1 teaspoon of semolina, season to taste.

Spread the dough in a round sheet, place in the pan (and on the walls) greased with oil and lined with flour. Prick the dough with a fork in several places, pour the filling on top and place slices of Delaco cheese.

Cut the dough that is extra (but leave a little to bring over the filling)

With the rest I stretched it again and cut strips that I placed on top of the filling

I beat the egg well and then I poured it over it and added grated cheese on top,

Put the pan in the oven over medium heat until nicely browned (about 40-50 min)


Greek pie with spinach and cheese - Spanakopita

Cooking time 30 minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion
  • 2 green onion threads
  • 2 cloves of garlic
  • 400 g drained thawed spinach (600-700 g fresh spinach)
  • 1 bunch of parsley
  • 3 eggs
  • 150 g unsalted cheese (or dried / drained cow's cheese)
  • 200 g telemea (feta cheese is original)

Furthermore:


PREPARATION Greek pie with spinach and cheese & # 8211 Spanakotiropita
To clean the tray (30 x 30 cm) more easily at the end, you can protect it with aluminum foil. Some are against this foil to come in direct contact with the product, I did not use either. I just greased the pan with a little oil.

1. In a non-stick pan with high edges I put the oil on medium heat. I chopped the onion into small cubes, and the green onion, along with the chopped garlic. I cooked them for 3-4 minutes until the onion became glassy.
2. If the spinach is fresh, wash it well with earth, put it chopped in the pan over the onion and cook it until it is no longer cooked. If it is frozen, defrost it and squeeze the water contained in the sieve by pressing lightly (not at all) and put it over the onion, stirring for about 3 minutes. Add the chopped parsley at the end.

3. Grate the cheese and mix it with whole eggs. Then mix with the spinach.

4. Turn the oven to 175 degrees. Place the first sheet of pie in the pan. The edges will protrude evenly over the perimeter of the tray. Brush lightly with oil, without puddles. Place the second sheet in a cross, brush with oil and so on 1/2 of the package, do not put the eighth sheet with oil. Even out the cheese and spinach mixture in the pan. Now the hanging edges will fold on the spinach as in picture 1 below. All edges. The top sheets are also greased each (7 sheets) and the edges are folded to each. I wrinkled the last one for aesthetics.

5. Bake at 175 degrees for 30-40 minutes, until golden:

It is served hot, but we ate it with even greater cold pleasure the next day. We could have warmed it up, but we liked it that way.
Liv (e) it!

Other delicious pies are:
Finnish pie with meat and mushrooms & gt & gt & gt recipe here

Or Burek- meat pie, pepper and sour cream & gt & gt & gt recipe

And the delicious Cheeseburger Packs with Pie Sheets & gt & gt & gt recipe


Homemade dough pie and spinach

The dough is the great dichis of any pie, if you want it to turn brown, fluffy and good-looking. Tasty, any pie crafted with love by the housewife is sure to come out.

About the diversity of pie fillings! The pie has the advantage that you can use the same kind of dough, prepared at home or bought from the market (buy only from the one made with butter, not margarine) and put as the filling that goes through your head. The fillings can be prepared quickly from herbs (spinach, nettles, with or without leurda or sorrel & # 8211 nettle pie), mushrooms & # 8211 mushroom pie, cheese & # 8211 cheese pie, meat & # 8211 meat pie, over & # 8211 canned tuna pie, finely chopped pork (sausages and / or smoked meat), sauerkraut & # 8211 cabbage pie or vegetable mixture dipped in butter, nettles or chicken liver.

Tips on what flour to buy? Flour has its role & # 8211 to be as white as possible and with as many zeros as possible on the package. The flour that says & # 8211 for cakes is also missing. In order to stick to a certain type of flour, you have to try more, not necessarily the most expensive ones. Even if wholemeal flour is healthier, used for the dough can color the dough slightly smoky and the final appearance of the preparation will not be spectacular. It is preferable to buy ground wheat flour at a mill in our locality. It is definitely freshly ground and does not clump due to moisture. I prefer flour bought from stores that sell fresh bread and confectionery, made on the spot.

Ingredients needed in the recipe: dough & # 8211 flour 3 null, fresh butter (unsalted, bought from shepherds), soda / mineral water, coarse salt, extra virgin olive oil, apple cider vinegar for filling & # 8211 sweet cheese (cow), sheep's milk , chicken eggs (fresh, bought from precupete), spinach leaves (as young and fresh as possible) / frozen spinach in the form of balls, greens (dill and parsley, a few sprigs of leurda), sunflower oil, onions.

It took. You don't want to, when preparing the dough you have to respect the proportions if you want not to enrich your performance with new culinary mistakes & # 8211 the dough doesn't grow enough and the pie crumbles as soon as you take it out of the oven. The ingredients must be of good quality, especially the flour. Eggs used for stuffing should be as fresh as possible, from chicken raised in the yard.

Ingredients

  • mineral water / soda,
  • white flour 3 null,
  • wine vinegar / apple cider vinegar,
  • extra virgin olive oil,
  • fresh, unsalted butter / Unirea margarine,
  • fresh spinach / frozen spinach, balls,
  • chicken eggs,
  • pot cheese,
  • telemea cheese, sheep,
  • verdeata (dill).

Dough preparation for homemade pie. The dough is made from & # 8211 a cup of soda or mineral water (the cup should be empty of a finger), 2 tablespoons of olive oil, 2 tablespoons of 9 degree wine vinegar (it also goes with apple cider vinegar and honey) , a pinch of salt, flour as it swallows & # 8211 until you get a soft but not flowing guguloi. And knead the flour until the guguloiul is formed, that is, until a homogeneous, consistent paste is obtained, which you feel the fragility between your fingers.

Keep the gourd cold for 10 minutes in the refrigerator, then spread the crust with the rolling pin. Apply a layer of Unirea margarine on the sheet (with another margarine, it doesn't come out well) and fold the sheet into 3.

Step by step recipe

  1. Mix mineral water, olive oil, vinegar, salt and flour.
  2. Knead the guguloi formed until a homogeneous, consistent paste is obtained.
  3. Cover the guguloi with food-grade plastic foil and refrigerate for at least 10-15 minutes.
  4. Apply layers of margarine on the cold dough. Between the margarine spreads, the formed dough is kept cold.
  5. If fresh spinach is used, it is boiled in boiling water. Chopped spinach. Temper the chopped spinach together with the sliced ​​onion.
  6. Prepare the filling from a mixture of sweet cheese, salted cheese, chicken eggs, scalded spinach (portioned) / balls of frozen spinach and green dill.
  7. Roll out the dough into 2 equal sheets, place a sheet in the baking dish, add the filling and the second sheet of dough. Grease the dough on top with beaten egg.
  8. Bake the pie in the oven of the hot stove, over high heat.

Put the dough in the fridge for 30 minutes. Repeat the operation 3 times, until you consume a packet of margarine, 250 gr.

Preparing the filling for the pie. Prepare a mixture of sweet cheese, salted cheese & # 8211 grated on a large grater, 2-3 large eggs, chicken, greens (parsley and finely chopped green dill).

If we use fresh spinach, it is boiled in boiling water, drained in a sieve and chopped using a sharp knife.

Alternative! I sometimes use quick-frozen spinach balls (package bought from the market), which I lightly fry in sunflower oil, along with a finely chopped onion.

The secret to hardening frozen spinach! (In the pan, put the frozen spinach balls and finely chopped onion in the unheated oil and mix with a wooden spatula until the water evaporates from the spinach. The spinach retains its green color and taste, you will not jump hot oil hands and no mess on the kitchen floor (thus avoiding conversations with the consort).

Mix well the rubbed cheese with the eggs, with the hardened spinach.

Remove the dough from the cold, divide it in half and make it with a rolling pin or shape it with your hands, 2 sheets of dough the size and shape of the baking dish.

Spread a sheet of dough on the bottom of the baking dish and prick with a fork. Put the filling and cover with the other sheet of dough. Prick with a fork and the sheet of dough on top.

Well kept secret! If you forgot to prick the dough sheets with a fork, you risk the pie swelling too much, and when you cut it, it will crack. You ruin the way, nothing else.

Grease the top sheet with beaten egg. Put the baking dish in the hot oven of the stove, over high heat.

Don't look or neglect! After putting the pie in the oven do not go to the TV, turn around the stove (only bake at high temperature), turn on the light bulb in the oven, peek through the oven window, to catch the right moment, when the pie is browned as you place. Not for nothing else, but professional gourmets know how to evaluate not only the taste of your dish, but also the appearance.

You eat it with your eyes and nothing else. To feel all the mysterious smells, run your nose over the bowl then taken out of the oven, hold your breath for 5 seconds and then inhale deeply through your nose. You will feel all the rich smell of the green field and the vegetable garden.

Attention! Don't forget to use kitchen gloves when removing the tray from the stove oven. Don't bet on the fact that being a cook, the skin of your palms has thickened. Otherwise, you risk a bit of burns.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I thought of making this dough recipe with all kinds of fillings. As I make a new filling, taste that comes out and I appreciate, I take pictures and if it's worth it I put the recipe on the blog as well. I hope you deserve it.


Ingredients 4 servings

  • 150 g Wild wheat
  • 2 pieces Onion
  • 4 tablespoons olive oil
  • 80 g Pine seeds
  • 300 g Spinach leaves, fresh
  • 200 g Yogurt
  • 50 g Cream
  • 30 g Emmental cheese, grated
  • 30 g Olives
  • 80 g Cocktail tomatoes
  • 200 g Goat cheese or mozzarella
  • 1 sachet Veggy Classic seasoning mixture
  • 1 a knife tip Black peppercorns

Ingredients 4 servings

  • 150 g Wild wheat
  • 2 pieces Onion
  • 4 tablespoons olive oil
  • 80 g Pine seeds
  • 300 g Spinach leaves, fresh
  • 200 g Yogurt
  • 50 g Cream
  • 30 g Emmental cheese, grated
  • 30 g Olives
  • 80 g Cocktail tomatoes
  • 200 g Goat cheese or mozzarella
  • 1 sachet Veggy Classic seasoning mixture
  • 1 a knife tip Black peppercorns

Spinach and cheese pie

The spinach thaws and drains well. The yolks are separated from the egg whites and beat with a mixer with a little salt. Add the cottage cheese and mix further. Put the Telemea cheese on the grater, and crush the feta into small pieces and add them all to the mixer bowl. Mix this mixture well. Add pepper and oregano to taste.

Beat the egg whites separately with a pinch of salt. Incorporate the spinach over the egg white foam and incorporate all into the egg cream and cheese. Melt the butter.

Choose a pie tray, grease with oil. Preheat the oven to 200⁰C. The pie sheets come off, one after the other. Put the first sheet and grease with melted butter. Add the second sheet of pie and grease with butter and arrange 4-5 sheets of pie, leaving about the same amount to put on top of the pie.

Spread the filling with a spatula and cover everything with a sheet of pie greased with melted butter until all the sheets are finished. Grease the last sheet and put the tray in the oven. Bake for 35 minutes or until the pie is crispy.


Spinach and cheese pie

The spinach thaws and drains well. The yolks are separated from the egg whites and beat with a mixer with a little salt. Add the cottage cheese and mix further. Put the Telemea cheese on the grater, and crush the feta into small pieces and add them all to the mixer bowl. Mix this mixture well. Add pepper and oregano to taste.

Beat the egg whites separately with a pinch of salt. Incorporate the spinach over the egg white foam and incorporate all into the egg cream and cheese. Melt the butter.

Choose a pie tray, grease with oil. Preheat the oven to 200⁰C. The pie sheets come off, one after the other. Put the first sheet and grease with melted butter. Add the second sheet of pie and grease with butter and arrange 4-5 sheets of pie, leaving about the same amount to put on top of the pie.

Spread the filling with a spatula and cover everything with a sheet of pie greased with melted butter until all the sheets are finished. Grease the last sheet and put the tray in the oven. Bake for 35 minutes or until the pie is crispy.


Prescription

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Greek pie with spinach

Do you want to avoid the heat in the kitchen? Quickly make a Greek spinach pie. It's very tasty!

ingredients

500 g spinach
150 g Feta cheese
1 bunch of parsley
1 bunch of dill
5 cloves green onions
3 eggs
4 tablespoons oil
1 sheet of puff pastry
salt pepper

Wash the spinach, dill, parsley, green onions, under running water, and chop them finely. Heat the oil in a pan and fry the greens.

Add salt (keep in mind that Feta cheese is also salty) and pepper. Remove the filling to a bowl and allow to cool well.

Beat the eggs into a frying pan, add the diced Feta cheese and pour over the filling in the bowl, stirring constantly.

Place the thawed puff pastry in a heat-resistant dish (yena or ramekin) at room temperature. Pour the filling, pull the corners of the dough on top and put the Greek spinach pie in the hot oven.

Bake this Greek spinach pie over medium heat for about 40 minutes, until golden on top.


Spanakopita, Greek pie with spinach

You will exclaim with pleasure when you taste this pie full of vitamins. It is an authentic Greek recipe that you will want to cook several times, even with fresh spinach.

Make a dough from 200 g of flour mixed with salt, in which you add diced butter. Mix all these ingredients well with your fingers until small cocoons, like peas, are chewed. Now you can add 80 ml of ice-cold water and knead again until it incorporates and forms a soft dough. Form a dough disk, wrap it in cling film and refrigerate for an hour.

Preheat the oven to 180C / gas stage 4 and grease a round pie tray.

Divide the dough into 2 equal parts after it has cooled. One of the sides spread it with your fingers on the base of the tray and bake it blindly for 20 minutes. Remove the baking paper and put it in the oven for another 10 minutes.

In the meantime, prepare the filling.

Heat the oil in a pan over medium heat. Add finely chopped onion, stirring occasionally, until golden brown. Now you can put the rice and leave them on the fire together for 2-3 minutes. Put the canned spinach and let it simmer over medium heat for 10 minutes. Season with salt and pepper and mix the fresh greens in the spinach composition.

Drain the spinach filling in a strainer to make sure it will not soften the pie dough. Let it cool in a strainer. Once it has cooled, you can incorporate the feta cheese and pour the filling into the blind baked dough.

You will roll the other part of the dough on the table lined with flour in a disk large enough to cover the tray.

Place the sheet of dough on top of the filling and press to the edges so that it closes like a lid. Grease the surface with beaten egg and bake in the oven for 40 minutes until golden brown.

Let it cool before cutting it into slices.

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