Crete tourist guide

Components:

on medium baking mold (about 26 x 20 cm)
• 500-600 g of defrosted spinach in leaves or 1 kg of fresh
• 1 large finely chopped onion
• 200 -300 g of the original Greek feta
• 4 tablespoons chopped parsley
• 2 tablespoons chopped fresh dill
• 3 confused eggs
• a few slices of thawed filo pastry
• butter
• olive oil
• salt and pepper

1. Preparation Spanakopity should begin with preparation of stuffing. Heat the onions for about 5-10 minutes in hot oil until soft. Then add the spinach. When using fresh spinach, put the washed wet leaves on the pan. If we use frozen spinach (in leaves), after it has been completely thawed, it must be pre-pressed with excess water. Mix spinach mixed with onions for 3 to 5 minutes until the leaves are completely softened. Fry the pans with prepared base of stuffing from the kitchen and let it cool.

2. Add the remaining ingredients to the cold stuffing: parsley, dill, eggs and crumbled feta cheese and finally season with salt and pepper. The more feta we add, the more Spanakopita taste will be more pronounced. For this dish, it's best to find your own individual balance of ingredients.

3. Now prepare a baking form. At the beginning, melt the butter and lubricate the inside of the mold. In ingredients, I have intentionally not given the amount of butter to be used - if you run out of it you can always melt a new piece. You can also use olive oil to spread filo, but in my opinion filo is tastier, but when we use butter.

4. Prepared frozen pieces of filo pastry are quite large, so it is best to cut the filo pastry into a 20 x 26 cm cake in half. Many people advise that the patties of the cake, which are waiting for their turn cover with a damp cloth because they dry up. I never do it, just quickly put more pieces of cake and lubricates each of them with melted butter using a silicone brush. The denser it is, the better. If these activities are carried out efficiently and quickly, the filo will not dry out.

5. At the bottom and sides of the mold, spread out about 4-5 slices (but you can do more), each spread with butter and then put on the previously prepared stuffing with spinach and feta. Philo payments that protrude outside the form should be wrapped, and on top of Spanakopity, spread out the unused ones. If the dough pieces are too large, you can simply fold them, remembering to lubricate each layer with melted butter. The top of Spanakopita can be cut with a knife so that squares are formed, which after slicing will facilitate its slicing.

6. Bake the spanakita in the oven preheated to 190 ° C for about 40 minutes. Its top should blush nicely. The dish is good for re-heating, so you can prepare a larger portion, which will not be wasted :)