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Spanakopita Spinach Pastry https://www.metro.ca/userfiles/image/recipes/spanakopita-feuilletes-epinards-1518.jpg PT1H00M PT1H00M PT2H00M
Mix flour and butter in a glass bowl and whisk in milk.Microwave sauce 1 minute at maximum power. Stir and cook another minute at 70% power. Cool, then stir in eggs one at a time until sauce is smooth and creamy. Set aside.Meanwhile, thaw and drain spinach in a colander, pressing down to remove excess water. Heat oil in a saucepan and add green onions, spinach and dill. Season with salt and pepper and simmer for 5 minutes. Add Parmesan, mixing well. **Feta can be substituted for Parmesan.Cut phyllo dough in two. Roll the dough out into two 8 1/2» x 10 1/2» (20 cm x 25 cm) rectangles and line the bottom of a baking pan with one. Spread spinach mixture over dough and cover with second rectangle. Crimp edges all around pan. Make 1'' (2 cm) cuts.Baste top crust with egg white and bake 40 minutes in a 400°F / 200°C. Serve with egg sauce.
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2 Tbsp. (30 mL) flour 2 Tbsp. (30 mL) butter, melted 3 egg 1 cup (250 mL) milk 1 1/2 lb (680 g) frozen spinach, chopped 2 Tbsp. (30 mL) olive oil 3/4 cup (190 mL) green onions, chopped 2 Tbsp. (30 mL) dried dill 3/4 cup (190 mL) grated Parmesan 1 frozen phyllo salt and white pepper to taste 1 egg white
Spanakopita Spinach Pastry

Spanakopita Spinach Pastry

Rate this recipe
3 Votes
6
portions
1:00
Preparation
1:00
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    flour
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  • 2 Tbsp.
    (30 mL)
    butter, melted
  • 3
    egg
  • 1 cup
    (250 mL)
    milk
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  • 1 1/2 lb
    (680 g)
    frozen spinach, chopped
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  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 3/4 cup
    (190 mL)
    green onions, chopped
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  • 2 Tbsp.
    (30 mL)
    dried dill
  • 3/4 cup
    (190 mL)
    grated Parmesan
  • 1
    frozen phyllo

  • salt and white pepper to taste
  • 1
    egg white
Imprimer ma sélection

Preparation

Mix flour and butter in a glass bowl and whisk in milk.

Microwave sauce 1 minute at maximum power. Stir and cook another minute at 70% power. Cool, then stir in eggs one at a time until sauce is smooth and creamy. Set aside.

Meanwhile, thaw and drain spinach in a colander, pressing down to remove excess water. Heat oil in a saucepan and add green onions, spinach and dill. Season with salt and pepper and simmer for 5 minutes. Add Parmesan, mixing well. **Feta can be substituted for Parmesan.

Cut phyllo dough in two. Roll the dough out into two 8 1/2» x 10 1/2» (20 cm x 25 cm) rectangles and line the bottom of a baking pan with one. Spread spinach mixture over dough and cover with second rectangle. Crimp edges all around pan. Make 1'' (2 cm) cuts.

Baste top crust with egg white and bake 40 minutes in a 400°F / 200°C. Serve with egg sauce.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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