Thessaloniki Spinach Pie

 


Thessaloniki Spinach Pie

5 phyllo dough

600 grams of spinach

2 eggs (reserve 1 egg yolk for the top)

2 onions

feta cheese

2 tablespoons of flour

1/2 teaspoon of oil

Black pepper

chili pepper

Salt

For the pastries:

 

1.5 teaspoons of oil

3 tablespoons of vinegar

Thessaloniki Style Spinach Pie

How To

Separate the roots of the spinach and rinse with plenty of water. Then soak in vinegar water for 10 minutes.

Rinse the spinach you've been waiting for and set it aside to drain.

Chop the spinach into small pieces. Add flour, oil, 1 egg and salt and mix with your hands.

Chop the onion for food and fry it in a pan. When the color of the onion starts to change, add the spinach mixture to the pan.

Add the spices and mix for a few minutes. Then turn it off and let it cool.

When the spinach mortar has cooled, add the feta cheese and mix.

Place the dough on the tray. Meanwhile, mix vinegar and oil. Brush this mixture between each sheet of dough.

Apply the same process on the yufka you have greased, and lay out 2 more phyllo.

When you reach the half of the dough, pour the spinach mixture on the dough and spread it on every corner.

Cover the remaining phyllo with oil with vinegar.

When you close the pastry completely, pour 1 egg yolk into the remaining oil and whisk.

Brush on the pastry with the help of a brush. If you wish, you can also add black cumin.

Bake the pastry in a preheated 180 degree oven for 30-35 minutes. Enjoy your meal.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more