Delicious, light and easy to prepare. It is also good to serve for a large number of people, it making it perfect no stress entertaining idea. If you want to serve this as an appetizer, you can cut it into smaller pieces, up to 24.
Spinach and Feta Cheese B?re?i
serve 12
For The Pastry:
1 lb filo dough (20 to 22 sheets)
1 cup yogurt
1/4 olive oil
1 egg
salt and pepper to taste
For Spinach Filling:
3 pounds frozen chopped spinach, thaw at room temperature
1 bunch scallion (Spring onion), finely chopped
12 oz feta cheese, soak with fresh water for couple hours to leach out the extra salt, drained - crumbled
1 cup chopped Italian parsley
2 eggs
handful toasted pine nuts
salt and pepper
Preheat oven to 375⁰F.
Grease a 13 x 18-inch baking pan or oven proof ceramic dish.
In a small bowl, mix yogurt, olive oil, egg, salt and pepper.
Squeeze out as much water as possible from the spinach. Place the spinach in a large bowl, add chopped scallions, parsley, crumbled feta cheese, eggs, pine nuts, salt and pepper. Mix everything just enough to combine the ingredients. Taste and adjust seasoning as needed.
Unroll the filo dough and place it next to you, Cover with slightly damp clean kitchen towel to prevent the dough from drying out. Take one sheet of filo dough (cover the rest with kitchen towel), place it on the prepared baking pan, brush all over with yogurt mixture, take another layer of filo dough, brush with yogurt, continue layering and brushing until you have 10 layers of filo. Spread the spinach on top of the filo layers, cover with another sheet of filo dough, brush with yogurt mixture. Repeat the layering and brushing each layer with yogurt mixture until all of the filo dough is used. Finish by brushing the top layer with yogurt mixture, sprinkle with sesame seeds if desire. Bake for 35 minutes until the top is golden brown.
My friend took this photo above, Thanks Bea :)
No comments:
Post a Comment