Greek pirojki of the thinnest Filo pastry – recipe from the Greek restaurant “Molon Lave”.

  • Servings: 6
  • Cooking time: 45 Minutes

Пирожки из теста фило со шпинатом и фетой

Ingredients

  • Filo pastry sheets — 12 pieces
  • Fresh spinach — 750 grams
  • Feta cheese — 300 grams
  • Green onions — 1 bunch
  • Dill sprigs — 6 pieces
  • Eggs — 2 pieces
  • Olive oil — 6 tablespoons
  • Salt — grams
  • Black pepper powder — grams

Method of preparation

  1. For the filling: blanch the spinach in boiling salted water 1-2 minutes, drain in a colander, let the water drain out. Put the spinach on a towel and Pat dry, then finely chop.

  2. Mix spinach with eggs, feta, chopped onion and dill.

  3. Phyllo dough cut into strips 8 cm wide, brush with olive oil. On the edge of the strip place a couple of tablespoons of the filling of feta and spinach. Lift the edge of dough and fold into a triangle, then continue to wrap the pie, forming a triangular “envelope”.

  4. Preheat the oven to 180°C. place the pies on a parchment lined baking sheet, brush with olive oil and bake for 20 minutes.

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