homemade spinach

spanakopita

MATERIALS:

FOR 9-10 leaves:

600gr.ALEFRI wheat(VILLAGE,HARD)
THE JUICE FROM 1 AMBER AND BY 1/2 LEMON
1k.g.ALATI
3k.s.ELAIOLADO
AS GET warm water

For the filling:

2kg. SPINACH
2 bunch Myron
1 Bunch dill OR FENNEL
1 bunch of parsley
1 bunch KAFKALITHRES
1 bunch of spinach
10 Small onions
LITTLE mint or chlorine
1 flytz.ELAIOLADO
bowl SALT

EXTRAS :
LITTLE FLOUR AND 1 CUP cornflour FOR THE OPENING OF LEAVES
OLIVE OIL AND INTERMEDIATE FOR THE PIE

IMPLEMENTATION:

For the filling:

Clean the KRATONTAS ONLY SPINACH LEAVES AND VERY WELL washed and cut into LANES AROUND 1 hundredth. Cleans ALL OTHER greens and herbs and finely chop. Mix ALL TOGETHER MAY THE wither WITH SALT END add olive oil and leave briefly on EDGE.

FOR SHEETS:

In a bowl put the flour and opens a pit CENTER TO WHICH ADD THE LEMON AND ORANGE JUICE, THE OIL AND SALT Mix MANUAL DCI slowly WITH CYCLICAL MOVEMENTS to incorporate little by little the flour and PROSTHETONTAS THE water until a good MODERATE DOUGH. AGINOUME to rest for five minutes. THEN IN LOTS AND Cut Shape BALLS THAT PLACE IN BOWL floured WELL COVERED FOR NOT OUR dry. OPEN ONE-ONE THE LEAVES.

FITTING:

In a pan put a little oil on the bottom of one leaf wrinkled SLIGHTLY TO COME AND COVERING ALL the bottom of the pan, Put TOP LITTLE OIL AND ANOTHER ONE GYLLO.STIVOUME WELL THE MIXTURE OF GEMISIS and seeded OVER THE LEAVES,PLACE another card little oil and refill TO finished with all FILLING AND FYLLA.STO UPPER PART OF PITAS BE Vally TWO guarded during Last spreads like sheets and CTL left-overs heave LIGHT TTIN REST PITA AND BOTTOM put. Etched into pieces lubricates light and bake IN 170VATHMOUS FOR ONE HOUR AND AFTER ONE HOUR AT raises 200VATHMOUS and bake pie TO OUR browned unstuck from the sides and has a golden brown and backsheet.
The PITA OUR READY. BON APPETIT!!!

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