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Add a photoCrisp phyllo tops a fresh-tasting spinach-and-feta filling in this savory spinach pie.
Cut into small squares and served at room temperature, this pie makes a terrific hors d'oeuvre.
Ingredientes
- 800 g fresh spinach, trimmed and washed
- ½ cup olive oil (+ more for baking dish)
- 800 g leeks, (white and light-green parts only), halved lengthwise, rinsed well, and sliced crosswise
- 2 garlic cloves, minced
- ¼ tsp sea salt
- ½ tsp pepper
- ¼ tsp nutmeg
- 500 g phyllo dough
- 250 g feta cheese, crumbled
Direcciones
1.
In a large skillet blanche spinach in a ¼ cup hot water, until completely wilted, about 8 minutes. Transfer to a colander to drain, pressing out as much water as possible.
2.
Heat 1 tablespoon of olive oil in a skillet, add leeks and garlic, cook until softened, about 10 minutes.
3.
Stir in drained spinach, salt, pepper and nutmeg, and cook until fragrant, about 1 minute.
4.
Transfer spinach and onion mixture to a food processor; pulse until coarsely chopped.
5.
Cut phyllo sheets to fit a greased baking dish (9x13 inch). Place 1 sheet in dish (keeping remaining sheets covered with a damp towel) and brush lightly with oil. Stack 6 more phyllo sheets on top, brushing each with oil. Spread half the spinach mixture over phyllo and evenly sprinkle half the feta on top.
6.
Add 6 - 7 more phyllo sheets, brushing each with oil. Spread with remaining spinach mixture and top with feta. Top with remaining phyllo sheets, brushing each with oil. Bake in oven at 200°C until phyllo is golden and crisp on top, about 30 minutes. Let cool 15 minutes before cutting into squares.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 10 servings | |
| Calories 348 | |
| Calories from Fat 173 | 50% |
| Total Fat 19.57g | 24% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 632mg | 26% |
| Potassium 441mg | 13% |
| Total Carbs 34.63g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.73g | 2% |
| Protein 9.32g | 15% |
Comentarios
13 de Mayo de 2014I've heard of this in Master Chef Australia from Chef George, i was wondering how it tasted like. i may give this a try.
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