Greek Spinach And Feta Cheese Pie Recipe
Greek Spinach And Feta Cheese Pie tastes smooth. Greek Spinach And Feta Cheese Pie can be prepared easily. Greek Spinach And Feta Cheese Pie tastes better with cream.
Ingredients
| Spinach leaves | 1 1/4 Pound | |
| Onions | 2 Medium | |
| Feta cheese | 1/2 Pound | |
| Eggs | 5 | |
| Olive oil | 6 Tablespoon | |
| 1/4 cup chopped fresh dill or 1 1/2 tsp dried dill | ||
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Heavy cream | 1/3 Cup (16 tbs) | |
| 2 packages puff pastry, each weighing | ||
| 9 oz, thawed, or 1 package filo dough | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
The above quantities will serve eight.
Preheat the oven to 400°F.
Wash the spinach thoroughly, drain briefly, and cook in a covered pan with no extra water for a few minutes, until wilted and tender.
As soon as the spinach is cool enough to handle, squeeze out all excess moisture and chop very finely.
Peel and finely chop the onions; finely chop or crumble the feta cheese.
Beat 4 eggs lightly in a large mixing bowl with a pinch of salt and some freshly ground pepper.
Heat 6 tbsp oil in a saucepan and fry the onion gently until soft.
Add the chopped spinach and a pinch of salt and stir well; cover and cook gently for 5 minutes.
Stir in the dill and the parsley and cook for 2-3 minutes, stirring to allow any moisture to evaporate.
Remove from the heat, stir in the cream, and leave to cool a little before stirring in the eggs and cheese, adding more seasoning.
Roll out each pastry piece on a lightly floured board large enough to line a large, shallow greased baking tray.
If you prefer to use filo pastry, place half the sheets from the package one on top of the other to line the baking tray and brush each one with melted butter or oil; do likewise with the remaining sheets for the pie lid.
Spread the spinach and cheese mix- ture over the pie shell and place the other half of the pastry on top, pinching the edges firmly together all the way round, or pressing with the tines of a fork to seal tightly.
Beat the remaining egg lightly and brush all over the surface of the pastry to glaze.
Bake for about 20 minutes or until the pastry has puffed up and is crisp and golden brown.
Preheat the oven to 400°F.
Wash the spinach thoroughly, drain briefly, and cook in a covered pan with no extra water for a few minutes, until wilted and tender.
As soon as the spinach is cool enough to handle, squeeze out all excess moisture and chop very finely.
Peel and finely chop the onions; finely chop or crumble the feta cheese.
Beat 4 eggs lightly in a large mixing bowl with a pinch of salt and some freshly ground pepper.
Heat 6 tbsp oil in a saucepan and fry the onion gently until soft.
Add the chopped spinach and a pinch of salt and stir well; cover and cook gently for 5 minutes.
Stir in the dill and the parsley and cook for 2-3 minutes, stirring to allow any moisture to evaporate.
Remove from the heat, stir in the cream, and leave to cool a little before stirring in the eggs and cheese, adding more seasoning.
Roll out each pastry piece on a lightly floured board large enough to line a large, shallow greased baking tray.
If you prefer to use filo pastry, place half the sheets from the package one on top of the other to line the baking tray and brush each one with melted butter or oil; do likewise with the remaining sheets for the pie lid.
Spread the spinach and cheese mix- ture over the pie shell and place the other half of the pastry on top, pinching the edges firmly together all the way round, or pressing with the tines of a fork to seal tightly.
Beat the remaining egg lightly and brush all over the surface of the pastry to glaze.
Bake for about 20 minutes or until the pastry has puffed up and is crisp and golden brown.
Chef
