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, carefully 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.

Everyone who has been to Greece will probably agree with my characteristics of the local cuisine: it is very tasty and bright, but the names of the dishes are often impossible to even pronounce correctly, let alone remember.

I admit, I also have difficulties with these names, but I still managed to remember a few, I even wrote down something in order to find a recipe at home and try to repeat it. And first of all, this applies to a very tasty cake called Spanakopita. I don’t know how this translates, probably something banal, like "spinach pie", but, in my opinion, it would be more correct to "addictive narcotic pastries". Crisp, cheese, spinach - a magic combination.

There are many variations of this cake, different shapes are possible, from portioned triangles to large ones, for the entire baking sheet. The dough and filling are also arranged in different ways: in layers, like lasagna, like ordinary pies with a filling inside, or like (my favorite option) a twisted snail. There are even more filling options, spinach and cheese are always present, but they are taken in different proportions and supplemented with a variety of ingredients.

I tried many recipes and in the end I chose the most ideal option for myself, I hope you will like it too.

Ingredients:

• 1/2 pack of filo dough (8-9 sheets)
• 1 large package of spinach leaves (if frozen, then 200g)
• feta or feta cheese, 300gr
• fresh lightly salted cheese, 200g
• butter, 40gr
• olive oil, 1 tablespoon
• greek yogurt, 2 tbsp
• ground pepper
• a few sprigs of mint
• sesame seeds for decoration

Notes .

This recipe does not need to be precise and all ingredients are used. The key ingredients are filo dough, spinach and cheese. Mint, olive oil, Greek yogurt are all flavor-enhancing additives, but if you don't have them on hand, that's okay. Yogurt can be replaced with low-fat sour cream, instead of mint, add dried herbs, etc.

It is also not necessary to use such proportions with cheeses, the main thing is that the total amount of cheeses is 500g and it is advisable to take 2 different ones. One of them should be crumbly and salty, in the original it is, of course, Greek feta, but you can use feta cheese or something similar instead. The second cheese is needed young, milk and slightly salted, in Greece there are a lot of such cheeses, they make their own varieties on each island, but nothing is brought to us, and the most suitable option that I found is kacoricotta. Alternatively, you can use slightly salted Adyghe cheeses.

Filo dough is not so difficult to buy now, I often come across it in large supermarkets. If you can't find it at all, then you can replace it with thinly rolled puff pastry, it will not be quite spanakopita, but it will still turn out delicious.

Preparation:

Simmer the spinach over low heat until reduced in volume. If you are using frozen, then you need to evaporate the excess liquid. If the leaves were large, then you can tear them with your hands before stewing, or only then slightly grind them with a blender.

Crumble the cheeses with your fingers or grind in a blender (not too hard). Add finely chopped mint, yogurt, olive oil, pepper and spinach. I did not indicate salt in the recipe, feta / feta cheese usually contains quite a lot of it, no additional salt is needed.

Filo are thin sheets of unleavened dough, rectangular or square. It is not difficult to work with it, but there are some nuances: you need to get out and carry out some actions with these sheets carefully, they are easily torn. And the dough that has not yet been used should be covered with a towel so that it does not dry out.

Lightly coat each sheet with melted butter, then lay out the filling along one of the edges and roll it up like a roll. It is not necessary to wrap it very tightly, there should be a little air between the layers of dough, so that later you get airy crunchy layers.

Cover the baking sheet with parchment, roll the prepared tubes in the shape of a snail, do not put very tightly, leave a little air between the "rings". Grease the future pie with butter and sprinkle with sesame seeds. Filo baked goods do not rise and creep much, so you can cook it without special forms.

Cook in an oven preheated to 180 degrees for 35-40 minutes.

This cake is delicious both hot and cold. It can be kept in the refrigerator for a couple of days, but this is unlikely :).

Do you like the combination of cheese and spinach? What's your favorite Greek dish?

To make puff pastries, you will need 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. As it cools, the puffs will become less crispy, so be sure to calculate the number of servings carefully to 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

Defrost the puff pastry and spinach completely.



Chop the onion finely, fry in 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, until crispy and the filling is warm. In addition, you can serve tzatziki (tsatsaki) sauce. Enjoy your meal!

Moreover, it will take everything to cook! will show you how ...

This cheesy, puff pastry will be a terrific weekend lunch. Serve with a wide selection of salads or simply with a spoonful of thick, seasoned yogurt. You can also swap out the spinach for any other seasonal greens.

Ingredients Serves 4-6

100 g pine nuts
5 large eggs
300 g feta cheese
50 g cheddar cheese
dried oregano
1 lemon
olive oil
1 piece unsalted butter
400 g baby spinach
1 x 270 g bag of filo dough
cayenne pepper
1 whole nutmeg, grated

Master class by Jamie Oliver Spinach and Feta Pie

You can also use such a pie with puff pastry, but still find and buy filo dough - you will love it!

Video — Super quick and incredibly simple feta and spinach pie, filo dough that will make the most amazingly crispy pie that is perfect for a hot summer day.

Prepare for the pie

Tomato salad

• - 1 handful of basil
• - 1 small handful of Greek
• - minced garlic clove
• - 1 tbsp. white vinegar
• - assorted cherry tomatoes - (on a branch, if possible)

Ice cream with coffee

• - 4 tbsp. whole bean coffee
• - 100 g of hazelnut
• - 100g chocolate chocolate (minimum 70% cocoa)
• - Vanilla ice cream

Tomato salad

Put basil, salt, pepper, garlic, white wine vinegar and about 3 tablespoons in a blender. olive oil. Mix until smooth dark green dressing is obtained. Pour this into a dish where you will later serve the tomato salad.
Chop the tomatoes and then place them on top of the dressing, but do not stir yet. Sprinkle with Greek basil.

As soon as the cake turns golden brown, remove it from the oven, remove it from the mold and serve along with the tomato salad, which you should now season.

Ice cream

Remove ice cream from the freezer to soften a little.
Place coffee beans and hazelnuts in a blender and grind for 30 seconds.
Break the chocolate into small pieces, add to a blender and stir again for another 30 seconds.
Pour the mixture into a bowl.
Dip a scoop of ice cream into a platter and cover with the chocolate / hazelnut mixture.
Place the covered ice cream balls back in the freezer.

... I was making ice cream.

Enjoy and do not worry if the recipe took more than 30 minutes; it will be much faster next time.

The nutritional value:

• Calories: 830 kcal
• Fats: 830 kcal
• Carbohydrates: 42.8 g 36.6 g protein

Enjoy your meal!

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 cake.

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.