Greek pirojki of the thinnest Filo pastry – recipe from the Greek restaurant “Molon Lave”.
- Servings: 6
- Cooking time: 45 Minutes
- 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
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.
Mix spinach with eggs, feta, chopped onion and dill.
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”.
Preheat the oven to 180°C. place the pies on a parchment lined baking sheet, brush with olive oil and bake for 20 minutes.