Spanakopita

Spanakopita

Ingredients:

  • 3 tablespoons olive oil
  • 1 large white onion
  • 4 cloves of garlic
  • 450g frozen spinach leaves
  • 4 large eggs
  • 200g feta cheese
  • 50g Grana Padano
  • 100g butter
  • 400g pie pastry
  • Salt (to taste)
  • Pepper (to taste)
  • 4 tablespoons of chopped parsley or dill

Steps:

  1. Firstly, thaw the spinach and the pie charts. Then, in a roomy pan, heat the olive oil and fry the chopped onion until it becomes translucent. Don’t forget to add salt.
  2. Towards the end, add the chopped garlic and let them fry together for 1 minute, stirring often.
  3. Drain well the spinach through a sieve, pressing it with a wooden spoon, until it no longer has no water.
  4. Add the spinach and parsley or dill over the onion and garlic, and continue to fry them for 10 minutes on low heat until the mixture has no liquid at all.
  5. Meanwhile, in a large mixing bowl, beat the eggs as for scrambled eggs, add the waterless and crumbled feta cheese, the grana padano, salt and pepper to taste.
  6. Put the spinach mixture into the eggs and cheese and mix well. Prepare a pan for the 25cm diameter tarts, brush it with butter, then put the first piece of the pie pastry in order to cover the bottom of the pan and its walls.
  7. Brush well the pie pastry with melted butter using a tablespoon before adding the second sheet. Continue to do this until you use half of the pie sheets from the package. Never add another piece before greasing the previous one with butter.
  8. Then add the stuffing, level it using a spatula and begin to put the top layer of pie pastry, proceeding exactly as before: pie pastry, then melted butter, again pie pastry, then again butter.
  9. In the end, you just have to cut with scissors the excess dough from the sides and then roll the pie’s edges inward.
  10. Bake the Spanakopita for 30 minutes or until nicely browned in a hot oven at 180°C. Take it out of the oven, let it cool for a few minutes, then using a very sharp knife, slice it.

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