Pies (bourekakia) with spinach and mushrooms

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Pies (bourekakia) with spinach and mushrooms

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Ingredients

1 packet of pie crust
250 gr. regato cheese coarsely grated
FOR FILLING
2 kg of fresh spinach
500 gr. fresh oyster mushrooms (plevrotous)
1 bunch of dill chopped
1 bunch of spring onions finely chopped
1 bunch of fennel chopped
1 small fennel (finokio) root finely chopped
1 cup of fine olive oil
zest from a large lemon
2 tbsp. Lemon Juice
salt
Freshly ground pepper
MARINADΕ FOR ROASTING MUSHROOMS
1 tbsp. soft mustard
3 tbsp balsamic vinegar
1 cup for coffee with olive oil
juice of 1 juicy lemon
  • Medium

Ingredients

  • FOR FILLING

  • MARINADΕ FOR ROASTING MUSHROOMS

Directions

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Pies (bourekakia) with spinach and mushrooms
The scents of Spring suit us…

The truth is everyone loves pies. We made a very nice filling with “all the good stuff” and wrapped our pies in rolls and baked them in the oven.

If we wanted, we could fry them, but we preferred to bake them because it’s more healthy.

What is certain is that your pies will disappear within a minute.

Efi was forced to make the mushrooms again because they were so delicious and with the excuse to taste if they needed a little more salt, we ate the most.

In any case, you can use this marinade for the mushrooms, which Efi gives us, to prepare a plate with grilled oyester mushroums (plevrotous) and in fact, while they are hot, you can sprinkle them with cheese and they will be wonderful. Try it also with Metsovone cheese or halloumi cheese and  the mushrooms’ taste will “take off”.

The recipe is yours.

Pies (bourekakia) with spinach and mushrooms

By Efi Markozanes, Mykonos

 

Steps

1
Done

We lay a baking paper on a baking sheet and spread the mushrooms on it.

2
Done
20-30 minutes

We pour the marinade on top and bake on the grill and fan for 20-30 minutes. The mushrooms should be soft.

3
Done

We take them out, put them on a platter, leave them to cool and cut them into small pieces.

4
Done

We have washed the spinach, cut it into pieces with our hand, then drain it.

5
Done

In a deep frying pan, we sauté the spinach in olive oil until it withers and add the fennel (finokio) root, fennel, onions, dill, salt, pepper and finally the mushrooms.

6
Done

We stir gently, add the lemon juice and lemon zest and lastly the mushrooms. We stir again, add the cheese and the filling is ready.

7
Done

On the counter we spread the leaves and cut them into strips in the shape we want, smaller or larger.

8
Done

We lightly grease the sheet with olive oil, spread the second sheet and put 2 tbsp of filling in the middle, roll and close the sheet well so that the filling does not leak.

9
Done

We spread a baking paper on a baking sheet and spread our rolls.

10
Done
20-25 minutes

We bake them in a preheated oven at 200o C for 20-25 minutes.
We leave them to cool slightly and serve.

TasteDriver

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Ceasar Salad
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Baked eggplants with a feta (cheese) slice on the earthenware
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Ceasar Salad
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Baked eggplants with a feta (cheese) slice on the earthenware

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