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Spanakotiropitakia




Spanakotiropitakia ,with spinach and fetta cheese.


Spanakotiropitakia
Spanakotiropitakia
1 / 2 pound puff pastry dough or
24 ready-made puff pastry leaves

For the filling
800 gr. spinach
300 gr. feta cheese, grated
8 onions, finely chopped
1 / 2 cup chopped dill
1 / 2 cup chopped parsley
1 / 4 cup cream or evaporated milk
4 eggs, slightly beaten
salt - pepper
2 cups bechamel tight
2 eggs lightly beaten for besamel2 cups milk
5 tablespoons flour, all-purpose
4 tablespoons butter
salt
white pepper
little nutmeg

People: Are 24 spanakotyropitakia

Preparation time: 1 hour and 30 minutes

Baking time: 45 minutes


Performance

Clean and wash the spinach. Cut it into pieces and sprinkle it with some salt, rub it with your hands well, faded. Press and media in the stipste handfuls little by little to the left more than water. Put in a bowl, pour and mix the other ingredients of the filling. Open the pastry on a sheet with a thickness of 3 mm and cut leaves with a diameter of 12 cm Place the leaves in the dish special sockets for small tarts. Put a teaspoon full of filling into each tarts. At this stage you can keep tightly sealed in a plastic bag in the freezer. When going to the bake, prepare 2 cups bechamel tight, mix it with the eggs and put two tablespoons each tarts skepazontas the filling. Spinach Bake in oven 180 degrees Celsius, 45 minutes or so. With the same filling, stirring it with the sauce, you can make flutes using prepared or homemade card. Aleifontas with oil, intermediate Lay leaves two to two and cut them into long strips with width of 16 cm Put to one side of each lane a spoonful of filling, fold the two long pelyres over the filling, brush with oil and wrap in a roll. Aradiaste flutes in the pan, brush the surfaces with oil and bake them at 180 degrees Celsius, 45 minutes or so. You need 500 grams. leaves and one cup of oil. besamelVraste for milk. In a small saucepan Melt butter. Pour in the flour and saute for 5 '. Pour the hot milk at once, stirring vigorously. (If clotting flour, pass the sauce thin Sita). Stir sauce over low heat until it thickens. Download it from the fire, pour and mix a little salt, a little white pepper if you like, a little nutmeg.
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