Description
Greek spinach pie. During the years of residence in Greece had prepared him a great number of times, but every time I have something not happy... the spinach is soft, then the dough (Philo) is not as layered, crunchy...... Began to try to change, reviewed a bunch of recipes, at the time of any secrets... as a result was born this spanakopita, always good, always delicious!
Ingredients
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Spinach
1 kg
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Green onions
1 coup
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Dill
1 coup
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Salt
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Black pepper
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Feta
300 g
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Flour
500 g
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Semolina
100 g
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Water
350 ml
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Vinegar
3 Tbsp
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Salt
0.5 tsp
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Olive oil
3 Tbsp
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Corn starch
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Vegetable oil
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Sesame
Cooking
So, start cooking delicious Greek spanakopita. Greeks cook them in large pans (35-45cm in diameter). I was preparing to Pete in a rectangular pan, which usually assemble the stove and ovens. Start with the dough. Mix all dry ingredients, make a well and add all wet ingredients.
Knead the dough and leave for 30-40 minutes, covering with foil.
Meanwhile, prepare the filling. Spinach and all other greens, rinse, lightly dry and coarsely chop. Mix with salt and pepper.
Divide the dough into two and then each half into 4-6 even pieces.
Now roll out each ball into a small cake (for powder use corn starch). Puts them in a pile one on another, accurately butter, except the last one (the top is not greased).
Now sprinkle the table with starch, take the shot and roll out one phyllo. Grease the baking sheet with oil (bottom and sides), put the rolled out sheet into the pie pan.
In the same way roll out the 2nd Philo. Stuffing put in a baking tray, cover with phyllo, extra dough on the edges of the cut, the edges wrap inside. Stacking the top phyllo, you can make a lot of folds, so the top of the pita bread to be more crispy and layered.
Sprinkle with sesame seeds. Bake in a preheated to 180 oven for 45-60 min, guided by the top phyllo pie should be lightly browned.
That's this color...😀 someone could not resist and slyamzili piece
Here's a tasty morsel!
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