ingredients
  • Spinach 400 gr
  • Feta cheese 200 gr
  • Shortcrust pastry 250 gr
  • Onion 2 sprigs
  • Egg 1 large • 130 kcal
  • Milk 2 tsp • 49 kcal
  • Chopped Parsley 2 tbsps
  • Butter 1 tbsp • 717 kcal
  • Olive oil
  • Salt • 1 kcal
  • Black pepper
Calories refers to 100 gr of product

Today we prepare a delicious Spanakopita recipe: the spinach and Greek feta cake. A Mediterranean recipe, vegetarian, comforting and that the whole family can enjoy. And it improves even more as a filling of a cake with golden and crisp crust. It is a very easy recipe to prepare and with few ingredients.

Instructions

  • Preheat oven to 180 degrees.
  • Chop finely the onion and sauté it in the butter about 10 minutes. Let cool.
  • Blanch the spinach in boiling water with salt. Rinse and drain well. With your hands, crush them gently to remove all excess liquid. Chop a little with a knife or scissors.
  • Mix spinach, onion with butter, slightly beaten eggs, milk and parsley in a bowl.
  • Crumble the feta cheese over and mix. Add a little salt and pepper.
  • Blanch the spinach in boiling water with salt. Rinse and drain well. With your hands, crush them gently to remove all excess liquid. Chop a little with a knife or scissors.
  • Mix spinach, onion with butter, slightly beaten eggs, milk and parsley in a bowl. Crumble the feta cheese over and mix. Add a little salt and pepper.
  • Sprinkle with oil a baking pan, preferably round. Spread about five slices of pasta on the mold, painting each with a little oil (Note: be careful, the pasta cannot be kept in the air for a long time, open the package just when it will be used).
  • Incorporate the spinach mixture. Put other sheets of paste on top, also painted with oil. Roll the dough that protrudes from the mold.
  • Mark the cake by servings carefully to cut only the top layer of filo paste. Sprinkle with a little water and bake for 1 hour, until golden and crisp. Serve warm or at room temperature.