Greek holiday meat with spinach in a dough lid – A detailed recipe for cooking. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling:
- 900 gr. minced lamb, beef or chicken
- 1 pack (300 gr.) Chopped frozen spinach (squeeze with using a kitchen towel)
- 1 tbsp. crumbled feta cheese
- 1 tbsp. l extra virgin olive oil
- 3 tbsp. l (45 gr.) Butter
- 1 tbsp. l lemon zest
- 1.5 tsp dried oregano or marjoram (half a handful)
- 4 sliced or sliced cloves of garlic
- 2 medium-sized chopped onion heads
- Salt and ground black pepper
- 1/2 tbsp. finely chopped mixture of fresh parsley leaves and dill
- 2 tbsp. l with a hill of wheat flour
- Approximately 2.5 tbsp. chicken broth
- Juice 1/2 Lemon
- Puff pastry lid: 1 sheet of puff pastry
- Wheat flour for dough
- 1 egg slightly beaten with a little water
Recipes with similar ingredients: ground beef, lamb, minced chicken, spinach, feta cheese, lemon juice, onions, garlic, puff pastry, eggs, oregano, marjoram, parsley, dill
Recipe preparation:
- For the filling: In a roasting pan over moderate heat heat the olive oil. Put the minced meat and sauté, dividing into pieces. Transfer the meat and drain the fat. Melt in the same roasting pan butter, add zest, oregano, garlic, onions, and some salt and pepper. Cook until soft, 12-15 minutes.
- Then add fresh herbs and mix. Pour in the flour stir for about a minute, then pour in the broth. Cook bye the mixture does not thicken slightly. Put the meat in the roasting pan again with lemon juice and spinach. Shuffle. Turn off the fire, cool and store as a blank. Heat over medium heat. Before serve add crumbled feta cheese.
- For the dough lid: Preheat the oven to 220 ° C. Flour the work surface with flour and roll the dough a little. Use a sharp knife to cut the dough into the shape and size of the dish for 1 large casseroles or 6 individual forms, or large ramekina. Put the dough on a non-stick baking sheet and grease the egg. Bake until the dough rises evenly and becomes rich golden brown. Serve hot stuffing in casserole dish or individual cookie cutters, sprinkled parsley.
