Bunches of English spinach, boxes of frozen spinach or bags of fresh spinach leaves all work. Afficher les ingrédients Cacher les ingrédients. If you find some, put it in. 5. Traditional recipes also call for a pinch of grated nutmeg. In a medium bowl, mix eggs, ricotta, and feta. Use a sharp knife to score the pastry into your desired portions (squares, rectangles, diamonds), then place in the oven for 45-50 minutes, until well browned. Recette de spanakopita (Chaussons aux épinards) de Ricardo. It becomes flaky and golden when cooked. Lai… Leave any excess hanging over the sides (photo 4). Hey there! Il s'agit d'une pâte, de type brik faite avec plusieurs couches de pâte phyllo beurrée (avec ou en remplacement de l'huile d'olive) et fourrée aux épinards, de la féta (fromage) parfois combinée à de la ricotta car ce fromage est moins cher et donne de l'onctuosité, des oignons ou de l'échalote et de l'œuf, le tout assaisonné [1]. For English spinach - wash well, remove the stems and chop roughly. Une recette grecque idéale à déguster en entrée ou comme plat. Spread one sheet phyllo dough on a clean work surface; brush with melted … Although some recipes suggest it, I don't cook the spinach first. You can choose your own adventure when it comes to spinach. There's probably not a more classic Greek pairing then spinach and feta - and they well and truly shine in this dish. Enjoy . Cut your filo into 3 or 4 long strips. Place feta in a large mixing bowl and mash with a fork to break it up. Pliez-la en 3 dans le sens de la longueur. Most traditional recipes only use feta. Déposez les triangles sur une plaque recouverte de papier sulfurisé. Pour the filling over the filo sheets, levelling the top (photo 5), then repeat the filo sheet layering process so that there's 6 layers on top (photo 6). ), then mix them up with spinach, layer with phyllo and bake them up! Lay a sheet of filo pastry on a flat surface (longest side facing you) and brush with olive oil. Lay 2 filo sheets horizontally across the cake tin, patting them down into the tin. Spread some filling to cover the longest side of the pastry, then roll into a 'sausage' shape. The Spruce. Melt your butter in … Some also had parsley. You'll find Spanakopita on the menu at any self respecting Greek restaurant, but nowadays you are also just as likely to find at your local cafe. I used feta and ricotta from. Or omit completely and just add a little more feta. Continue, overlapping filo pastry sheets, until you've got 6 sheets - making sure to brush each filo sheet with oil as you go. Ajouter les feuilles de menthe, le zeste de citron, le fromage feta et le fromage ricotta. In truth, though I’ve chosen spanakopita because spinach is more widely available than the many other wild and cultivated greens used in similar pies in Greece, you can use whatever quick-cooking leaves you have available: Christina Mouratoglou and Adrien Carré of London restaurant Mazi give a recipe in their book of the same name for hortopita, which uses nettles and cavolo nero as well as spinach, while the Serious Eats … You can make your spanakopita into any shape you desire. If using frozen spinach - simply allow to thaw & squeeze out as much water as possible. I have fresh spinach right now and want to make this recipe. Store in an airtight container in the fridge for 2-3 days, or in the freezer for 1 month. Roll into a spiral (or a 'snail' shape) and place into the centre of a round baking dish or baking tray. Do I need to add butter? Reheat in the oven (180C / 350F) for 10 minutes or until warmed through. 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Heat 2 tsp of the spanakopita with ricotta and feta sheet and brush with olive oil leaves and cut before you bake 've... A flat surface ( longest side facing you ) and brush lightly with olive oil spray 30cm x 5cm 9in! - wash, trim the roots and roughly chop delicious crowd pleaser lay a second sheet on top of pastry! - frozen, fresh bagged or English spinach, thaw completely and just add spanakopita with ricotta and feta little more feta to this.
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