Spinach pie, also known as spanakopita, is a tasteful Greek dish that combines the earthy flavors of spinach with the uproariousness of feta rubbish, all wrapped in layers of short phyllo dough. This savory pie makes for a perfect appetizer, snack, or indeed a main course, offering a pleasurable combination of textures and flavors that are sure to impress. Whether you are hosting a regale party or simply pining commodity comforting and satisfying, this spinach pie form is sure to come a favorite in your culinary force.
constituents
1 pound fresh spinach, washed and diced
1 onion, finely diced
2 cloves garlic, diced
1 teaspoon olive oil painting
1 mug atrophied feta rubbish
1/4 mug grated Parmesan rubbish
4 eggs, smoothly beaten
1/4 mug diced fresh dill
swab and pepper to taste
1/2 mug melted adulation
12 wastes phyllo dough, fused if firmed
Instructions
1. Preheat your roaster to 350 °F( 175 °C). Grease a 9×13 inch baking dish and set away.
2. In a large skillet, toast the olive oil painting over medium heat. Add the diced onion and garlic, and sauté until softened, about 5 twinkles.
3. Add the diced spinach to the skillet and cook until wilted, about 3- 4 twinkles. Remove from heat and let cool slightly.
4. In a large mixing coliseum, combine the cooked spinach admixture, atrophied feta rubbish, Parmesan rubbish, beaten eggs, diced dill, swab, and pepper. Mix until well combined.
5. Place one distance of phyllo dough in the set baking dish and encounter smoothly with melted adulation. Repeat with 5 further wastes of phyllo, brushing each subcaste with adulation.
6. Spread the spinach and rubbish admixture unevenly over the phyllo dough in the baking dish.
7. Top the spinach admixture with the remaining 6 wastes of phyllo dough, brushing each distance with melted adulation.
8. Using a sharp cutter, score the top subcaste of phyllo dough into places or triangles, being careful not to cut all the way through to the bottom.
9. Singe in the preheated roaster for 45- 50 twinkles, or until the phyllo dough is golden brown and crisp.
10. Remove from the roaster and let cool for a many twinkles before slicing and serving. Enjoy your succulent spinach pie! For more recipes visit aasanrecipe.
FAQs
Q Can I use frozen spinach rather of fresh?
A Yes, you can substitute frozen spinach for fresh in this form. Just be sure to thaw and drain it completely before using.
Q Can I make this spinach pie ahead of time?
A Yes, you can assemble the pie up to a day in advance and chill it until ready to singe. Just be sure to brush the top subcaste of phyllo dough with melted adulation right before incinerating.
Q Can I indurate leftover spinach pie?
A Yes, spinach pie freezes well. Once cooled, wrap individual slices or the entire pie tightly in plastic serape and aluminum antipode before indurating. To overheat, simply thaw in the refrigerator overnight and singe in a preheated roaster until warmed through.
Q Can I substitute the feta rubbish with another type of rubbish?
A While feta rubbish is traditional in spinach pie and adds a distinct flavor, you can experiment with other crapola if asked . Ricotta or scapegoat rubbish can be good druthers, but keep in mind that the flavor and texture may vary.