Thin puff pastry with spinach and cheese (Greece)
A pie in traditional Greek cuisine, consisting of filo / puff pastry dough layers, cheese and spinach stuffing, It is baked in the oven until the first layer of dough is golden brown.
Ingredients for 6-8 people:
50 ml olive oil
70 grams of finely chopped onion
1pc fresh white onion, thinly sliced
900 grams of spinach, washed and cut into small pieces
1 teaspoon dry dill
2 teaspoons finely chopped parsley
1/2 teaspoon of salt
80 ml milk
225 grams of feta cheese, cut into pieces
4 lightly beaten eggs
225 grams of melted butter
16 sheets (40 x 30 cm) of puff pastry
Preparation:
Heat the olive oil over moderate heat in a large skillet. Add the onions and sauté for 5 minutes, mixing often. Add the spinach, cover and cook again for 5 minutes. Also put the dill and parsley in the pan. Salt Cook for about 10 minutes without lid and mixing often until almost all of the liquid has evaporated. In a bowl, combine the spinach and milk. Then gradually add the beaten eggs and the cheese.
Using a brush, coat the bottom and edges of a roasting pan
Place a sheet of dough in the baking sheet, making it adhere well in the angles and edges.
Coat the surface of the dough with 2 small spoonful of melted butter with a
brush, and place a second sheet of dough on it. Continue and proceed in the same way until you get 8 layers of dough buttered.
Place the spinach compound on the eighth and last layer of dough.
Cover with another sheet of buttered dough.
Place all the other sheets of dough successively in the same way.
Cut and discard the excess dough.
Put the plate in the oven preheated to 150 °, and cook for about an hour until the dough is crisp and golden brown. Let cool completely.
Cut the puff pastry into square shaped pieces. You can serve it both hot and at room temperature.
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