Spanakopita with feta
4 servings
60 minutes
Recipe from the tavern "Kalimera".
1
Thaw the phyllo dough.
- Filo (phyllo) pastry: 6 pieces
2
Thaw the spinach and add it to boiling water. Wait for it to boil, strain it in a colander, and squeeze out as much water as possible.
- Spinach: 400 g
3
Slice the green onion into rings and sauté in vegetable or olive oil.
- Spring onion: 25 g
- Vegetable oil: 30 ml
- Olive oil: to taste
4
Add the squeezed spinach to the onion and continue frying while stirring constantly to evaporate the remaining moisture.
- Spinach: 400 g
5
In a bowl, mix spinach and onion with cheese and egg. Season with black pepper.
- Spinach: 400 g
- Spring onion: 25 g
- Feta cheese: 200 g
- Chicken egg: 1 piece
- Ground black pepper: 1 g
6
Grease one sheet with oil, place the second on top, and grease it as well.
- Vegetable oil: 30 ml
- Olive oil: to taste
7
Place 1/3 of the filling in the middle of the top sheet in a narrow strip along the long side.
8
Fold two sheets in half around the filling.
9
Roll the dough into a sausage, the filling should be in the center.
10
Place the sausage in a 21 cm diameter mold.
11
Make the second and third sausages. Place them in the mold so that the ends of the sausages touch each other and the sausages fit into a circle. Arrange the sausages from the edge of the mold towards the center — it should form a snail.
12
Grease the pie with oil on top. Bake in the oven at 180–200 degrees with ventilation until golden brown for 30–40 minutes.
- Vegetable oil: 30 ml
- Olive oil: to taste
