Pie with spinach and cheese

A pie with spinach and cheese is very common in Greek cuisine and undeservedly deprived of attention among our consumers. But this is very tasty and, undoubtedly, a useful dish is indisputably worthy of attention. Let's correct this annoying misunderstanding, and we offer a detailed recipe for this magnificent pie.

Greek puff pastry with spinach and feta cheese - recipe

Ingredients:

• dough filo - 450 g (18 sheets);
• olive oil - 150 ml;
• fresh spinach - 1 kg;
• wheat flour - 60 g;
• feta cheese - 350 g;
• cheese-cottage or soft cottage cheese - 220 g;
• eggs - 2 pieces;
• onion - 160 g;
• onion green - 4-5 stems;
• fresh parsley - 1 bunch;
• garlic - 5 teeth;
• basil dried - 10 g;
• oregano dried - 10 g;
• salt - 5 g or to taste;
• black pepper powder.

Preparation

We take out the filo dough from the freezer and let it completely defrost. In the meantime, we prepare properly all the necessary components of the filling. Mine, save from the tails and finely shred spinach, fresh parsley and green onion stalks. Onions and garlic are cleaned and crushed in small cubes.

In a deep volumetric saucepan or frying pan pour fifty milliliters of olive oil, heat it on medium heat, lay prepared onions and green onions, garlic and weave, stirring, for five minutes. Then we savor mass with salt, generously ground black pepper, dried basil and oregano and we stand on fire for three more minutes.

Now we lay spinach and parsley to roasting and let it stir, stirring, for five minutes or until soft, remove from heat and leave.

Both types of cheese are minced in any convenient way, mixed with pre-whipped eggs before lush foam and mix very thoroughly. Then we combine cheese and spinach mixture, add flour and mix all the good. We try the filling for the taste and, if necessary, still podsalivaem and pepper. To make a pie with spinach, you can take any other cheese, for example suluguni or brynza, replacing them with cheese cottage and passing through a grater.

Separate one sheet of dough filo and distribute it on the bottom of a previously oiled olive oil form. We oil the sheet from above with a brush and cover with a second sheet of dough. We lay six sheets of dough in this way, spread out half of the filling and again put six sheets of filo test, each of them oiling. Next, distribute the remaining stuffing, cover it with five sheets of dough, spreading each oil, turn the lower sheets up the top of the cake and cover with the last sheet. We cover it with olive oil and cover it with a foil pie and determine it in a preheated to 175 degree oven for thirty five minutes. Then we remove the foil and cook the cake for another fifteen minutes.

On readiness we give the pie to cool down and can serve.