Classic Greek Comfort Food | Spanakopita Spinach & Feta Phyllo Pie скачать в хорошем качестве

Classic Greek Comfort Food | Spanakopita Spinach & Feta Phyllo Pie

Welcome to my favorite room in my house, The Kitchen! Today I’m making a classic Greek favorite — Spanakopita - spinach and feta phyllo pie that’s crispy, flavorful, and perfect for any occasion. Let’s get cooking! Ingredients 1 lb fresh spinach, roughly chopped 3 medium to large leeks, thinly sliced 1 tbsp dill (fresh or dried), finely chopped 1 tbsp mint (fresh or dried), finely chopped 1 bunch Italian flat-leaf parsley, finely chopped 1 tbsp ground black pepper ½ tbsp salt 3 whole eggs 2–3 cups feta cheese, crumbled 1 package phyllo dough, thawed 1 stick butter, melted Olive oil Tools Needed Large mixing bowl, Sharp knife, Sauté pan, Baking pan or flat cookie sheet, Pastry brush, Small pot (for butter Instructions 1. Preheat your oven to 350°F. 2. Melt the butter in a small pot. Optional: clarify the butter and add 2 tablespoons of olive oil. 3. Thinly slice the leeks and sauté them in olive oil until soft and translucent. Remove from heat and allow to cool. 4. In a large bowl, add the chopped spinach, herbs, salt, and pepper. Lightly beat the eggs and add them to the bowl. 5. Add the cooled leeks, including the oil from the pan, and mix well. 6. Gently crumble the feta by hand and fold it into the mixture. 7. Butter the bottom and sides of your baking pan. 8. Lay one sheet of phyllo in the pan and brush lightly with melted butter. Repeat until you have 10 layers on the bottom. 9. Spread the spinach mixture evenly from edge to edge. 10. Layer the remaining phyllo sheets on top, brushing each sheet lightly with butter. 11. Score the top layers of phyllo (do not cut all the way through) to create portions. 12. Bake for 45 minutes to 1 hour, until golden brown and crispy. 13. Let cool slightly, serve, and enjoy! Tips • Dried mint and dill work beautifully and are often preferred. • Use good-quality, cold-pressed olive oil (dark green in color). • Always use block feta and crumble it by hand. • If using feta in brine, rinse the block before crumbling. • For more spinach flavor, use less feta. • Thaw phyllo overnight in the fridge and keep it covered with a damp towel while working. • Broken phyllo sheets are fine — layer them between intact ones. • If freezing, assemble in a disposable pan, cover with parchment, plastic wrap, and foil. Bake longer from frozen. Thanks so much for stopping by! If you don’t want to miss my upcoming videos, make sure to turn on the notification bell. I’ll be posting every Thursday! Don’t forget to subscribe, have a great day, and get cooking in your kitchen #lenacookedthis #oregon #καλήόρεξη Follow me here:   / lenacookedthis     / lenacookedthis     / lenacookedthis