Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spanakopita

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Spanakopita Empty Spanakopita

    Post by Lobo Fri 21 Aug 2015, 10:14 pm

    Spanakopita Img52l
    Spanakopita
    <div> <div class="item">Reviews for <span>Spanakopita</span></div> <div class="rating"><span class="average">5</span> out of 5</div> <div><span class="count">1</span> total review(s)</div> </div>








    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Servings: 6
    Common all over Greece, stuffed filo pastries make a memorable meze, or appetizer. These small triangles are stuffed with feta and spinach. You might also see them stuffed with feta and herbs, or with lamb and spices and rolled into cigar shapes or tied like knots. Serve these pastries with a glass of ouzo over ice.


    Ingredients:


    • 1 1/2 lb. spinach, tough stems removed,
        coarsely chopped
    • 1 1/2 cups crumbled feta cheese
    • 1/2 cup grated kefalotiri, Parmigiano-
        Reggiano or pecorino cheese
    • 4 eggs, lightly beaten
    • 2 Tbs. chopped fresh mint
    • 1/2 tsp. ground nutmeg
    • Salt and freshly ground pepper, to taste
    • 1/2 lb. filo dough (20 sheets), thawed if frozen
    • 8 Tbs. (1 stick) unsalted butter, melted and cooled

    Spanakopita Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Riglos Quinto Sauvignon Blanc, Mendoza from our Wine Club.

    Directions:

    Heat a large fry pan over medium-high heat. Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute. Drain well on paper towels, then squeeze out as much of the remaining liquid as possible. Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg. Stir well to combine. Season with salt and pepper.

    Preheat an oven to 375°F.

    Lightly butter a baking sheet. Cut the stack of filo sheets lengthwise into 3 equal strips. Remove 1 strip and cover the remaining filo with a slightly dampened kitchen towel to prevent it from drying out. Place the strip on a work surface and brush lightly with melted butter. Place another strip on top. Brush the second strip lightly with melted butter. Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip. Fold the uncovered end over the filling on the diagonal to form a triangular shape. Bring the bottom of the triangle up against the straight edge. Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry. Brush lightly with melted butter. Place on the prepared baking sheet. Repeat with the remaining filo and filling.

    Bake until golden, about 15 minutes. Remove from the oven and transfer to a platter. Serve immediately, warm or at room temperature. Makes 30 triangles. Serves 6.

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