Spancopita is a Greek puff pie with spinach and feta cheese. The combination is awesome. Like any Greek dish spanakopita filled with flavors of the Mediterranean. For its preparation filo dough is used. Sheets are laid out in a form, and each of They are carefully lubricated with butter. It gives baking layering, a taste from which it is impossible to break away, and golden crisp on top. And inside the dough is tender and fragrant filling. Bake Cupcake Spanakopita with Hole in the middle. So your cake will look interesting and празднично. 
Time: 2 час. 35 minutes Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 packs of 300 gr. frozen chopped spinach, defrost, squeeze out water
- 385 gr. butter
- 6 green onion feathers, finely chopped
- 3 cloves, minced garlic
- 3 tbsp. l flour
- 1.5 tbsp. whole milk
- 220 gr crumbled feta
- 1 tbsp. coarsely chopped parsley
- 0.5 tbsp. sprigs of dill, coarsely chopped
- 6 large eggs, slightly beaten
- 1 pack 450 gr. dough thawed filo
- Special equipment: metal cake pan volume of 10 tbsp. with a hole in the middle, pastry brush
Recipes with similar ingredients: spinach, butter, onions green, garlic, premium flour, milk, feta cheese, parsley, dill, eggs, filo dough
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 175 ° C.
- Lay half of the spinach on a large clean kitchen towel and squeeze out excess moisture. Transfer to a large bowl. Same repeat with the remaining spinach and transfer to a bowl.
- In a large high-frying pan over medium heat melt 4 tbsp. l (55 gr.) Butter. Add onion and garlic and fry, stirring, until tender, about 3 minutes. Add flour and mix until a smooth, slightly toasted mass is obtained, about 2 minutes. Pour in the milk and add a large pinch of salt and a little ground black pepper. Cook, stirring, until mixture thickens, 3-5 minutes. Add spinach, remove from plate and mix. Transfer the spinach mixture back to the bowl. Give cool a little, about 10 minutes.
- Add the feta, parsley and dill to the spinach mixture. Salt and pepper. Stir in the eggs.
- Cover the cake pan with filo dough: In a pan medium size on moderately low heat melt the remaining 330 column butter. Lubricate the inside of the mold a little butter.
- Expand the filo dough and cover with a large, damp cloth. When working with 1 sheet at a time, cover the cake pan with half of all sheets, greasing each with melted butter after how to put it in shape. Cover the bottom and walls with filo sheets forms; they will overlap and hang from the walls of the form. The hole in the middle will also be covered with dough.
- Fill the pastry mold with the spinach mix and cover the overhanging edges of the dough so that they lie flat on the surface of the filling.
- Cover the filling with the filo dough: Working with 1 sheet at a time, cover the filling with the remaining filo sheets, greasing each melted butter after putting it in the mold. The dough will hang over the sides of the mold and cover a hole in the middle. Pull down all the hanging edges. Cut out the dough covering hole, with a small knife.
- Place the pan on a baking sheet and bake until the dough is slightly rises and does not cover with a golden crust, about 1 hour 15 minutes. Allow to cool for about 10 minutes, then put spanakopita on chopping board. Cut with a serrated knife.
