Efi’s leek spinach cheese pie

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Efi’s leek spinach cheese pie

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Ingredients

1 packet crust sheet
FOR THE FILLING
1½ kg of spinach cut by hand
3 leeks only the white part, very finely chopped
1 bunch of spring onions chopped
1 bunch dill or fennel, finely chopped and stalks
250 gr. PDO feta cheese crumbled with a fork
100 gr. cheese from Boeotia grated
100 gr. goat gruyere from Boetoia
1½ cup fresh whole milk
3 tbsp. Fine semolina
2 eggs
1 pinch of nutmeg
Half a kg Ginger powder
Half a cup of fine olive oil
salt
freshly ground peppers
  • Medium

Ingredients

  • FOR THE FILLING

Directions

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Efi’s leek spinach cheese pie

Delicious and very easy

Young housewives often feel that pie is something difficult and demanding; “it takes time in the kitchen”.

It’s a myth… because we suggest to you a very easy pie, which overflows with taste. You do not need to open a sheet because you are using ready-made ones. So why resort every time to the purchase of a frozen pie, which will certainly not have your favorite ingredients, which you choose with special care.

The freshness of the vegetables plays an important role, as does the choice of cheeses. The more cheeses the better, said my mom who made amazing pies.

We give you the quantities of cheeses you can use the cheeses you love anthotyro, mizithra, saganotyri, formaela, katiki Domokou which are Greek and very nutritious. Nutmeg and ginger give a pleasant touch, which is very pleasant and eliminates the smell of the egg.

The recipe for the pie that will vindicate you is yours…

Efi’s leek spinach cheese pie

By Efi Markozanes, Mykonos

Steps

1
Done

We put the leeks in a saucepan and we "cover" them with water.
We open the eye and boil until they drink their water.

2
Done
2-3 minutes

Then we pour 1/3 of a cup of olive oil.
We add the spring onions and we sauté for 2-3 minutes.

3
Done
6 minutes

We add the spinach and we sauté over high heat for 6 minutes until it drinks all its liquids.

4
Done

We remove from the heat and we sprinkle with dill, feta cheese, cheese, gruyere, semolina, salt and freshly ground peppers.

5
Done

We spread the half leaves in the pan, after brushing them with olive oil.
We pour the filling and we spread the surface with the rubber spatulla.

6
Done

We spread the remaining crust sheets and we turn inwards the edges of the excess leaves.

7
Done

We cut the surface of the spinach pie into pieces.

8
Done

We beat the eggs with the remaining olive oil, milk and ginger.

9
Done

We pour the mixture over the spinach pie.

10
Done
1 hour

We bake at 180°C on heating elements on the lower grill of the oven, for 1 hour until well browned.

11
Done
20 minutes

We remove the pie from the oven and we let it rest for 20 minutes, before cutting it.

12
Done

We serve the pieces on a plate at a distance from each other to cool better.

TDriver

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Fish with honey
next
“Modified” cheese bread
previous
Fish with honey
next
“Modified” cheese bread

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