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We prepare the sheets:
From the ingredients for the sheets, we prepare a suitable soft dough, which we lightly flour once and you will see that it becomes non-sticky and very easy to work.
Divide the dough into 3 equal pieces. We will not let the dough rise, but it is good to have warm in the kitchen.
We will spread each piece in a large rectangular sheet, very thin.
Wallpaper the form with baking parchment and place the first sheet, letting the edges hang over the form.
We prepare the filling:
In a frying pan put 4 tablespoons of oil and chopped onion, then immediately the frozen spinach, let it simmer with a lid to simmer, mix lightly from time to time and it is ready in 7 or 8 minutes. Let the spinach cool a bit and mix it with the shredded cheese. You can set your own proportions for cheese and spinach depending on what you like best.
Put a part of the sauce in the tray over the first sheet and grease it evenly, then place a part of the filling with spinach. Fold the edges as in the picture and grease with sauce insisting especially on the sheet, the middle will remain with the filling.
Bring another sheet on top and grease with sauce then place the filling and sauce again, then sheet again and proceed in the same way.
Over the last sheet we will put the milk icing and yolk then we will sprinkle sesame.
I put the pie in the oven and kept it until it browned at 180 degrees, about an hour.
We can cut the pie hot .... if you choose to try it, I wish you a big treat!
I want to tell you that I adore you cheese pie! Unlike my husband who is a declared fan of the meat pie, I would eat this wonderful pie at least once a week.
This salted cheese pie has its origins in Turkey. Placinta Burek, also called borek or lakror, is one of the wonderful traditional Turkish dishes, popular in the Balkan countries (especially in Albania).
The main ingredient of Borek pie is yufka sheets (Turkish sheets for sweet or savory pies) that you can find in Turkish stores. The filling of this Turkish pies it can be with cheese, minced meat, spinach or other vegetables.
In Greece, the most common version of Borek pie is the one with feta and spinach cheese filling, and in Bosnia, Albania and Serbia, the thin pie sheets are alternated with layers of cheese and cut into triangles.
Cheese pie recipe it is very simple and fast and the taste is absolutely delicious. It can be served both hot and cold, for breakfast, lunch or even dinner.
If the cheese used is very greasy, remove the excess fat immediately after removing the pie from the oven. Slightly tilt the shape and drain the fat if it is present. We can add finely chopped dill or parsley to the filling. We can replace feta cheese with telemea cheese or any other cheese with a consistency similar to feta cheese.
If you are also a fan of thin-leaf pie recipes, do not hesitate to try Greek Pie with semolina and Gozleme, another Turkish recipe with yufka leaves.
This rustic pie looks great! It can be prepared for both a festive meal and a getaway to the green grass - it will produce the same WOW reaction on those present. I have to tell you that it is made very easily and quickly, and the fact that the top is made with white wine upset me. So, if we have the necessary ingredients, we get to work.
for the hull:
flour - 500 gr
olive oil - 70-80 gr
dry white wine - 200 ml
salt - 10 gr
for the filling:
ricotta (or cottage cheese) - 300 gr
spinach - 300 gr
egg - 1 pc.
grated cheese (optional) - 100 gr
breadcrumbs, salt, pepper
Sift the flour and add the other ingredients to the list. Knead to obtain a homogeneous dough, which we keep wrapped in film while seasoning the filling.
For the filling, boil the spinach in salted water, drain it well of excess water and chop it if desired (I left it as it was).
Put the spinach in a bowl, add ricotta (or cottage cheese), grated cheese (optional), break an egg, salt and pepper. We mix very well.
Now take the crust, divide it into two pieces and spread with the help of the twister two sheets with a diameter of about 30 cm (or to fit in the large tray of the oven). Press the sheet at the base with breadcrumbs (it will absorb moisture from the cheese). Distribute the filling as follows: a round pile in the middle of the sheet, and the rest along the edge, forming a disc (do not forget to leave 2 cm to join the edges, see the image below).
Cover the first coca disk with the second and seal the edges with the teeth of a fork. We put a saucer in the center of the pie and drill around it with a fork (we do this to encourage steam to come out). We cut strips with a width of 2 cm and turn them exactly as seen in the picture. Grease the pie with milk or egg and put it in the preheated oven (180 degrees C) for 30 minutes.
If we are on the green grass we can break the petals of this wonderful flower by hand.
Mix the flour with the salt in a bowl, make a hole in the middle and add the lard and olive oil. Mix with your fingertips until you get a crumbly dough. Add 7 tablespoons of water and mix with a fork until it starts to form air bubbles, if you think it is too dry you can add more water. Form a large ball of dough, put it in a bag and leave it in the fridge for 30 minutes. You will form two sheets of pie from this dough, one for the base and another to cover with.
Scald the spinach leaves and let them drain and chop finely.
Heat the pancetta with 2 tablespoons of olive oil over medium heat for 5 minutes, add the onion and garlic (chopped) and leave until soft. Take the lid off the pot if you put one on, turn the heat to sea and brown for 2 minutes until it turns golden.
Turn the heat to medium, add the spinach and cook for another 5 minutes, then let it cool. Add the parmesan and season to taste with salt and pepper.
Place the first sheet of dough in a tray lined with lard and flour, leaving a 2cm border. Add the filling in the middle. Moisten the edges of the dough and glue the second sheet of dough.
Preheat the oven to 200 degrees and bake the pie with spinach and cheese for 20 minutes.
Meanwhile, sauté the garlic in a pot of melted fat with which you will grease the pie, 2 minutes before removing it from the oven, thus becoming shiny and crunchy.
Italian pie with cheese and spinach can be made into a rectangular shape or a round tart shape. Serve cut into pieces, after cooling.
After I discovered the recipe for salty pie dough, I started experimenting and I did spinach pie.
The dough can be kneaded in the bread machine, follow the instructions and the order of the ingredients.
Spinach pie it is also excellent for the school or service package.
For a spinach pie crispier, spread thinner sheets and add more oil to the pan.
1. In hot oil, heat the chopped onion and garlic. Allow to soften slightly, add the frozen spinach and leave for about 5 minutes. Then, remove from the heat, add the cheese, adjust the taste of salt and pepper.
2. Prepare the sauce for which the butter melts in a saucepan and, after it melts, add the flour, stirring vigorously. Then add the milk little by little, dissolving the flour. After all the milk has been used and the sauce starts to become thick, it is seasoned with salt, pepper and nutmeg.
3. Put a first layer of white sauce in an ovenproof dish, fill the tubes with the cheese and spinach mixture and place them next to each other over the sauce. Pour the rest of the sauce, sprinkle the cheese and put in the preheated oven.
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Today I brought you a new semi-healthy spinach recipe, very popular in Turkey. It's called gözleme, and it's pretty easy to prepare. It is made with fresh spinach and a version of feta cheese for which we have prepared the recipe. Turkish cheese pie it is crispy, salty, creamy and super delicious.
INGREDIENTS
1. In a large bowl, sift the flour and salt. Make a hole in the middle and add the olive oil, yogurt and water. Start to form a dough and add very little water if it comes out too dry.
2. Place the dough on the work table. Knead for 5 minutes then let stand for 30 minutes with a damp towel on top.
3. For the filling, chop the coarse spinach. Put it in a bowl with green onions, dill and mix. Season with pepper and salt and remember to add salted feta cheese. So pay attention to the amount of salt.
4. Divide the dough into four equal pieces. Take a piece and spread it in a rectangular or oval shape. The thickness of each goggle should be about 1mm or as thin as you can.
5. Put 2-3 tablespoons of the filling in the middle of the sheet Turkish cheese pie and a few pieces of cheese on top. Don't fill the gems too much!
6. Cut the edges of the sheet as they may be too thick and unpleasant. Now pull the edges of the dough over the spinach and seal with the ends on top.
7. Turn the pie over and use a rolling pin to seal all the corners. Proceed in the same way with the rest of the remaining pieces of dough.
8. Heat a non-stick pan over medium-low heat. Brush the pieces of gozleme with a little oil on both sides.
9. Cook Turkish cheese pie on each side until it becomes nicely browned. Transfer the goggles to a plate and serve hot.
An aromatic pie with very few carbohydrates. You can serve it as an appetizer (cold) or as a main course (warm), in addition to a salad.
The dough is wonderful, it can be used with other fillings. Source: lchf.ru
While the dough is being prepared, the oven is heated to 200 degrees C
Mix in a bowl the almond flour, sesame seeds, psillium bran and salt.
Add the diced soft butter and egg, and mix until a smooth dough is obtained.
The dough is spread in a rectangular shape (20/30 cm), previously greased with butter, forming a base and edges of about 2-2.5 cm.
Put the tray in the oven for a few minutes.
In a bowl, mix the telemeau / cottage cheese with the grated cheese, chopped basil and eggs. Pour half of the mixture into the dough tray, place the spinach leaves in a layer, then pour over the rest of the filling, leveling with a spoon. Sprinkle with grated Parmesan cheese.
Bake at 200 degrees C for 25-30 minutes, until it catches the surface and browns slightly. Towards the end, it can be covered a little with aluminum foil.
The pie is served hot or cold. Cut into cubes, goes perfectly as a packaged snack or at a picnic.
TOTAL: 1260 grams, 3578.9 calories, 171.1 protein, 324.7 fat, 25.7 carbohydrates, 23.3 fiber
Source: http://calorii.oneden.com
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
Hello dear lusts. Today I prepared GREEK CHEESE AND SPINACH PIE. It is very delicious with a fine and fragrant filling, and the crunchy layers make it more special. I hope you like this recipe and prepare it with pleasure. I wish you a still tasty day!
If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood
