1. For the sorrel pie you will need Filo dough; you can prepare it at home in advance (recipe in the Baking/Dough section) or purchase it in the store. Peel the onion and cut into small pieces, wash and chop the green onions. Peel the garlic and chop very finely with a knife.
2. Fresh spinach should be washed and dried, cut into small pieces, frozen spinach should be thawed and thoroughly squeezed out of the liquid. Pour 3-4 tbsp into the pan. vegetable oil and add chopped onions and garlic, fry them over low heat for 2-3 minutes, stirring.
3. Then add chopped parsley and green onions to the pan, stir and cook the filling until soft for a couple more minutes over medium heat, stirring occasionally. Remove the pan from the heat, cover and leave until completely cool.
4. Rub the cottage cheese through a sieve into a bowl, add a raw egg, about half a teaspoon. salt and grind until smooth. Beat the second egg into the curd mass and grind again. Cut the feta into very small pieces, add to the curd mass and stir.
5. Combine the cooled stewed spinach with the curd mass and mix well. Preheat the oven to 180C, prepare a baking dish about 25*25 cm. Place a sheet of dough in the mold, grease it with a thin layer of melted butter, put a second sheet of dough on top and also grease it with butter.
6. Fold 5 sheets of puff pastry in this manner, brushing the surface of each with butter. The edges of the dough should extend beyond the sides. Place the spinach and feta filling on the dough, cover it with the edges of the dough that hang over the sides of the pan and grease them with butter.
7. Alternately cover the top of the pie with the remaining 5 sheets of dough, brushing the surface of each with butter. Place the pan in the preheated oven and bake the Greek sorrel pie until golden brown, about 35 minutes.
8. Remove the pan from the oven, cover it with a light towel and leave for 15-20 minutes. Cut the pie into portions and serve. Bon appetit!

• Made with Filo dough and spinach filling, you can wrap it tightly in cling film and freeze (without baking). When you want to cook

I like Greek cuisine, it is somehow very close to me in spirit and somewhat similar to Caucasian cuisine - my favorite. I like the tastes of pickled cheeses, olives, charcoal-grilled meats, the aromas of various herbs and everything that is unique to this land.

Today I want to offer a recipe for the Greek Spanakopita pie with spinach and feta cheese, which all housewives in Greece know and prepare. Of course, every family has its own cooking nuances, some secret additives, but we prepare the basic version.

You can use fresh or frozen spinach for the pie. The cheese should have a sour and salty taste, so it goes better with unleavened spinach. In Greece, it is customary to add leeks to the filling. In our country, this type of onion costs the price of an airplane, so we take regular onions.

Combine eggs with milk, add salt, pepper and beat well with a fork until combined.

Keep frozen spinach on low heat until completely thawed.

Fry the onions in a couple of tablespoons of oil.

Squeeze the thawed spinach from the liquid and cool slightly.

Combine the fried onions and spinach.

Pour the eggs into the filling, reserving a couple of spoons for brushing the pie.

Crumble the pickled cheese. I use soft feta, but it is better if the cheese is denser in structure. Lightly mix the filling and add salt if necessary. Since the feta is quite salty, I did not add any more salt to the filling.

Divide the dough into two parts. Place a layer of thin puff pastry into a convenient form, distributing it according to the size of the form, and place all the filling on top. My dough was already thinly rolled out and rolled into a roll. All I have to do is unfold it.

Cover with a second layer of dough and carefully seal the edges, tucking them inward. You can make curly tucks along the edge of the dough for beauty.

Cut the pie with a knife, being careful not to cut through the bottom, and brush with the egg you reserved earlier. Bake at 180 degrees until golden brown.

Greek Spanakopita pie is ready. It can be served with yogurt, kefir or sour cream, or just like that. It is delicious both warm and cold.

Today we will prepare Greek pie with spinach and feta cheese, in phyllo dough.

I must admit, I have a certain soft spot for Greece. It’s difficult to say why, perhaps the warm climate (I have noticed such a weakness for other warm countries, more eastern ones though), perhaps the bright, emotional flavor of this country. In general, there is something attractive in this ancient culture, and of course the ancient Greek outfits, sandals and hairstyles. Where can we get away from philosophers and mathematicians? All this has a lasting influence on our modern life, and envelops Greece with a certain romance. What can we say about Greek cuisine? Despite the fact that Greek cuisine has a lot in common with other cuisines of the south, such as French, Italian, Balkan and Middle Eastern cuisine, there are also quite a few differences.
The most characteristic and ancient element of the Greek diet is olive oil, which is present in almost all dishes.
Greek cuisine uses herbs and spices much more frequently than other Mediterranean cuisines. Wild herbs, known for their smell and taste, as well as medicinal properties, are also widely popular among the Greeks.
Other popular ingredients include olives grown in Messinia, feta cheese, grape leaves, zucchini and yoghurt. Desserts are dominated by honey and nuts.

Before we start cooking, I want to say a few more words about the ingredients of what we will prepare, which will ultimately result in such an informative article - a recipe. So to speak, food for the body and mind.))

Garden spinach, is an annual herbaceous plant from the amaranth family, grown in gardens as a vegetable. Probably originally from Persia.
Spinach contains iron, calcium, magnesium, vitamins A, C and E, antioxidants and folic acid. Spinach dates back to the 6th century and is used in almost every cuisine in the world. And no wonder - it is healthy, combines with different products and is easy to grow. It is believed that the birthplace of spinach is Persia. It was sold even in the Middle Ages - fresh, or boiled and compressed into balls. In the 16th century, several varieties of spinach were already grown, cooked with sugar and used as a laxative.
Winter spinach leaves are larger and darker green compared to lighter shades of summer varieties. Young spinach can be eaten raw in salads and sauces, while older, rougher leaves can be steamed, sautéed and sautéed.

FILO dough, Fyllo, Yufka (Turkish), Greek φύλλο, - unleavened dough made from flour, water and salt, rolled or stretched very thin. Used for strudels, baklava, bannitsa.
The Greek word Phyllon means "leaf". The layers of dough can be paper thin or several millimeters thick. Filo dough is widely used in Greek and Turkish cuisines in both sweet and savory dishes. In Turkish cuisine, baked goods made from this dough are called borek or boregi, in Albanian cuisine - byrek, and in Austrian-German-Hungarian cuisine the dough is called blatterteig (strudel is baked from it). Paper-thin phyllo pastry sheets contain less fat than all other types of pastry. When cooking, each layer is brushed with melted butter or olive oil to achieve a crispy result.

And so, the pie itself. (Finally).
Filo dough is sold in stores, but it is not easy to find. If you did manage to do it, congratulations! If not, go ahead and tinker. I will describe one of the recipes (there are many) that I used. It is the most popular, but in terms of the quality of the dough and the ease of working with it, I cannot yet compare it with others, unfortunately, I did not have time.

For the dough you need:
- 2.5 cups of premium flour;
- 1 glass of water;
- 4 tablespoons of olive oil;
- A pinch of salt.

Mix everything, replace the dough, wrap in cling film, put in the refrigerator.
Many sources disagree on the time the dough spends in the refrigerator; some write that one hour is enough, others that at least 8 hours. I did it this way and didn’t really feel the difference, maybe in another recipe it will be more obvious. In general, in order not to rack your brains, it’s better to make the dough the night before and put it in the refrigerator overnight.

And this is where the fun begins! The dough must be taken out at least an hour, or better yet two hours before cooking, so that it comes to room temperature. If it is cold, it will not be elastic. The second rule is that this dough cannot be left in the air, it dries instantly, and the third, layers of stretched dough cannot be stacked on top of each other for storage, even sprinkled with starch or flour, they will still stick together and all the work will go down the drain.

Now that all precautions have been taken, you can roll out the dough.
We divide it into several parts. Then we roll it out a little with a rolling pin (it doesn’t roll out much because it looks like rubber, but we do it anyway so that we get a uniform cake), then we put a towel on the table and start stretching the adze with our hands on the towel. We start from the middle, when it is thin in the middle, put it on a towel and stretch it along the edges. Pull until the dough is completely transparent! I do this: I put my hand with my wrist up, I lower my fingers a little down, it turns out to be a half-open fist, I put (hang) the dough on top and stretch it with my other hand. Maybe something else is more convenient for someone.

This is how this magical dough is actually made.
Of course, the biggest difficulty is stretching it, but if you motivate yourself with a delicious pie, everything is not so difficult.

Let's finally move on to the pie.

For the pie:
- 300 grams of fresh spinach;
- Butter 2 tbsp. l. to fry the filling and you also need melted butter to lubricate the layers of dough, I needed a little less than half a pack, it all depends on your economy.)
- 1 large onion, finely chopped;
- 350 grams of feta cheese;
- 1 bunch of green onions, finely chopped;
- A bunch of parsley and a bunch of finely chopped dill;
- ¼ teaspoon of grated nutmeg;
- 50 grams of toasted pine nuts (I couldn’t find them at home, so I made them without them).
- Filo dough. The amount depends on the shape in which you bake and the thickness of which you stretch it, I needed all the dough from the previous recipe (this is about 800 grams, although the basic recipe says half that, but the shape is smaller, in general, see for yourself).

Wash the spinach. Place in a large saucepan, DO NOT FILL WITH WATER (!), the water left on the leaves is enough. Cover and cook over low heat for 2-3 minutes until the spinach wilts. Squeeze a little and cut. Heat 2 tbsp. oil in a frying pan, add onions and fry for 5 minutes until soft, then add spinach, feta, onion, herbs and nutmeg. Season and set aside.

Melt the butter and grease the pan with it.
For lubrication, I use a brush with natural bristles purchased at a hardware store.
Cover the remaining oil with film to prevent it from drying out.
Cover the bottom and walls with sheets of adze phyllo overlapping each other, grease with oil and cover again, and grease again. And so we put 4-5 layers (about half the dough).

Then place the filling on top of the dough layers. Place layers of dough-butter on top until the adze runs out.

Next, some suggest cutting the pie, because the finished phyllo dough is quite difficult to cut. But I don’t recommend doing this, because precious juice is lost, it’s better to suffer later and get an excellent taste.

If you have pine nuts, now is the time to sprinkle them on the cake. And put it in an oven preheated to 180 degrees. The pie takes approximately 45 minutes to bake. But everyone has different ovens, so you need to look at how the crust is baked. It should be golden in color.

That's all! The pie is ready. You can eat it either cold or hot, it's amazing either way.

Do you have some spinach and want to cook something simple and delicious with it? If yes, then you have come to the right place! I recommend making and trying spinach pie, crispy on the outside and juicy on the inside.

Here are some simple step-by-step recipes with different fillings and therefore flavors. The only thing they have in common is spinach and puff pastry.

• Spinach can be used either fresh (raw) or frozen.
• The recipes use ready-made (store-bought) puff pastry. It doesn’t really matter whether it is made with yeast or without yeast; in the first case, the pie will just be a little fluffier.
• I also recommend going to the recipe page. Delicious!

Recipes

Puff pastry pie with spinach and cheese

Thin layer pie with a juicy and aromatic filling of spinach and cheese. Easy to prepare and eat!

Ingredients:

• Puff pastry – 450-500 g.
• Cheese (any) – 230 g.
• Chicken eggs – 4 pcs.
• Vegetable oil - for frying;
• Spinach (fresh or frozen) - about 220 g.
• Salt – 2 pinches;
• Onions – 1 pc.

How to cook

1. First you need to defrost the dough, if it is already soft, then great - proceed to the next step.
2. Peel the onion, finely chop and fry in vegetable oil until half cooked. Add chopped spinach and fry for another 5-8 minutes.
3. If you used soft cheese (feta, feta cheese, ricotta), then mash it with a fork until it looks like cottage cheese. If the cheese is semi-hard, then simply grate it.
4. Place spinach and onions into a cup with cheese, beat in 3 eggs, add salt and mix well. You should get a juicy mushy mass.
5. Roll out the dough thinly with a rolling pin and divide into 2 rectangles.
6. Grease a baking sheet and place the first sheet of dough, lifting the edges slightly to create edges.
7. Spread the spinach and cheese filling onto the dough in an even layer.
8. Cover with a second sheet of dough and pinch the edges.
9. Separate the yolk from the remaining egg, then beat it and spread it on the pie.
10. Heat the oven to 190 degrees, bake for about 25-30 minutes. Until blush.

Puff pastry pie with spinach and cottage cheese

Open pie with spinach, cottage cheese and cheese. If desired, it can also be made closed with millet, as in the recipe above.

Ingredients:

• Puff pastry – 250-300 g.
• Cottage cheese – 300 g.
• Spinach – 200 g.
• Fresh herbs: dill, onion, parsley - 1 small bunch;
• Eggs – 3 pcs.
• Semi-hard cheese – 100 g.
• Salt – 0.5 teaspoon;
• Sunflower oil;
• Ground black pepper – 2-3 pinches;

Preparation

1. Defrost the dough.
2. Finely chop the spinach and other greens, place in a frying pan, add 3-5 tbsp. spoon mass and fry over medium heat until soft (10-15 minutes).
3. Mash the cottage cheese with a fork, add salt and pepper. Beat in the eggs and add the spinach.
4. Mix well and grate the cheese separately on a coarse grater.
5. Roll out the puff pastry and then place it in a greased rimmed pan.
6. Place the curd mixture on top and then cover with a layer of cheese.
7. Heat the oven to 180 degrees, baking time – 30 minutes.

Puff pastry pie with spinach and egg

Puff pastry with boiled eggs and cheese. This pie will be a good addition to tea, soup, or just as a complete meal.

Ingredients:

• Puff pastry – 450 g.
• Spinach – 100 g.
• Boiled eggs – 3 pcs.
• Salt and pepper to taste
• Cheese – 100 g.

Cooking

1. If the dough and spinach are frozen, they must first be thawed at room temperature.
2. Grease a baking dish with any oil.
3. Now you need to decide on the type of pie - open or closed.
4. If it is open, then simply roll out the dough and place it in the mold.
5. If the pie is closed, you need to roll it out and divide it into two layers. The first one is down, and the second one is to cover the filling.
6. Peel and finely chop boiled eggs, mix with chopped spinach, salt and pepper.
7. Place the filling and add grated cheese on top.
8. All that remains is to put the pie in a preheated oven (180 degrees) for 35 minutes.

Greek spinach pie

This pie somewhat duplicates the first recipe, but it still has its own characteristics. It is called “Greek” or “spanakopita”.

And the peculiarities are that soft varieties of cheese are used (feta, feta cheese, ricotta, etc.) and “phyllo” dough (some call it “phyllo”).

Phyllo dough (filo) is a very thin stretch dough. It looks like sheets of paper.

If you can’t find something similar in the store, then buy regular puff pastry and then roll it out thin.

Ingredients:

• Fresh spinach – 100 g.
• Fresh dill – 20 g.
• Feta cheese – 200 g.
• Green onions – 40 g.
• Chicken eggs – 3 pcs.
• Salt - a pinch;
• Black pepper - a pinch;
• Vegetable oil – 50 ml.
• Filo dough – 1 package (it contains 10-12 sheets);

Preparation

Pour boiling water over the spinach and cook until it softens.

Then drain the water and finely chop the spinach and other greens. Mash the cheese into a paste, add salt and pepper, and then mix with raw eggs and herbs.

Grease the baking dish with oil and turn on the oven to preheat to 180 degrees.

Now you need to place 6 sheets of dough on a baking sheet, greasing each one with oil.

Spread the spinach filling in an even layer.

And similarly, place another 5-6 sheets of dough on top, not forgetting to spread butter between them.

We pinch the edges, spread the remaining oil on top and put in the oven for 35-40 minutes.

The cake will be golden in color with many layers soaked in aromatic oil.

Layered snail pie with spinach

This pie looks like a snail shell, as it is prepared using a special technology. Inside is the same spinach, cheese and eggs. The site will help you prepare a delicious puff snail with herbs!

Ingredients:

• Puff pastry (thawed) – 450 g.
• Spinach – 350 g.
• Boiled eggs – 2-3 pcs.
• Green onions, dill and other greens - 1 small bunch;
• Cream cheese – 3-4 tbsp. spoons;
• Grated cheese – 2-3 tbsp. spoon;
• Salt, pepper - 1 pinch each;

Let's cook

1. Wash all the greens and chop finely. Also crumble the boiled eggs.
2. Mix spinach and other greens with cheese, seasonings and eggs into a homogeneous, tasty mass. The filling is ready!
3. Roll out the dough into a wide thin layer. Then it needs to be cut into long strips with a width of 7-10 cm.
4. You need to place the filling along each strip of dough, and then fasten the edges at all to make long sausages.
5. Grease a baking sheet with oil.
6. These “sausages” just need to be laid out in the shape of a spiral, a snail. First they rolled one, then another around it, etc.
7. Now you need to coat the top of the pie with butter. If desired, you can sprinkle sesame seeds, some herbs and other spices on top.
8. Place in the oven at 180 degrees for 35 minutes.