1. For a sorrel pie, you need Filo dough, which can be prepared in advance at home (recipe in the Baking / Dough section) or purchased in the store. Peel the onion and cut into small pieces, rinse and chop the green onion. Peel the garlic and chop very finely with a knife.
2. Fresh spinach should be washed and dried, cut into small pieces, frozen spinach should be defrosted and squeezed out of the liquid thoroughly. Pour 3-4 tablespoons into the pan. vegetable oil and put chopped onions with garlic, fry them over low heat for 2-3 minutes, stirring occasionally.
3. Then add chopped parsley, green onions to the pan, mix and cook the filling until soft for a couple of minutes over medium heat, stirring occasionally. Remove the pan from heat, cover and leave to cool completely.
4. Rub the cottage cheese into a bowl through a sieve, add a raw egg, about half a tsp. salt and grind until smooth. Drive the second egg into the curd mass and grind again. Cut the feta into very small pieces, add to the curd mass and mix.
5. Combine the cooled stewed spinach with the curd mass and mix well. Preheat the oven to 180C, prepare a baking dish about 25 * 25 cm. Put a sheet of dough in the mold, grease it with a thin layer of melted butter, put a second sheet of dough on top and also grease it with butter.
6. In this way, fold 5 sheets of puff pastry, greasing the surface of each with butter. The edges of the dough should extend over the sides. Put the spinach and feta filling on the dough, cover it with the edges of the dough hanging from the sides of the mold and grease them with butter.
7. Alternately cover the top of the pie with the remaining 5 sheets of dough, greasing the surface of each with butter. Send the mold to the preheated oven and bake the Greek sorrel pie until golden brown for about 35 minutes.
8. Remove the mold from the oven, cover it with a light towel and leave for 15-20 minutes. Cut the pie into portions and serve. Bon Appetit!

• Filo dough and spinach filling can be tightly wrapped with cling film and frozen (without baking). When you want to cook

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, 40g
• olive oil, 1 tablespoon
• Greek yogurt, 2 tbsp
• ground pepper
• a few sprigs of mint
• sesame seeds for decoration

Notes .

This recipe does not have to be precise and use all ingredients. The key ingredients are filo dough, spinach and cheese. Peppermint, 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.

With cheeses, it is also not necessary to use such proportions, 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, of course, it is Greek feta, but you can use feta cheese or something similar instead. The second cheese is needed young, dairy and slightly salty, in Greece there are a lot of such cheeses, on each island they make their own varieties, 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 specify 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, a little air should remain 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, the filling will be spring-like fragrant.

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 to make a one-time snack.

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. Bon Appetit!

Do you have a little spinach, as well as a 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 flavors. Only spinach and puff pastry unite them.

• 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 without yeast; 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 pie 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 add 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 the curd mass on top, 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 open, then simply roll out the dough and put 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 a 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 herbs.

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 a 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 the 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.

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.