Crisp phyllo huiputtaa tämän perinteisen-twist-suolainen Kreikkalainen kakun, joka sisältää teräviä feta, herkkä pinaatti ja leudot purjo. Leikkaa pienet neliöt ja tarjoillaan huoneenlämmössä, tämä piirakka tekee loistavan hors d’oeuvre.
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Crisp phyllo adds a twist to this traditional Greek savory cake, which includes sharp feta, delicate spinach, and mild leeks. Cut into small squares and served at room temperature, this pie makes a great hors doeuvre. Source: Everyday Food, April 2011 1 hour 10 min 40 min 8 Total time prep Servings ingredients 1/2 cup extra-virgin olive oil, plus more for pan-frying 4 bunches curly or flat-leaf spinach (about 3 1/2 pounds total), trimmed and washed 1 3/4 pounds leeks (white and light green parts only), halved lengthwise, well rinsed, and sliced crosswise 2 garlic cloves, minced coarse salt and freshly ground pepper 1/4 teaspoon ground nutmeg 24 sheets frozen phyllo dough (from a 16-ounce package), thawed 3/4 cup crumbled feta cheese (4 ounces) instructions 1. Preheat oven to 400 degrees. Brush the bottom and sides of a 9 x 13-inch baking dish with oil. In a large skillet, heat 1/4 cup water over medium heat. Working in batches, add spinach and cook, tossing, until wilted, about 8 minutes. Transfer to a colander and press out as much water as possible. Return skillet to heat and add 1 tablespoon oil. Add leeks and cook until softened, about 8 minutes. Stir in garlic, salt, and pepper, and cook until fragrant, about 1 minute. Stir in nutmeg. Transfer spinach and leek mixture to a food processor; pulse until coarsely chopped. 2. Cut phyllo sheets to fit baking dish. Place 1 sheet in dish (keep remaining sheets covered with a damp towel) and brush lightly with oil. Stack 7 more phyllo sheets on top, brushing each with oil. Spread half of spinach mixture over phyllo and sprinkle evenly with half of feta. Top with 8 more phyllo sheets, brushing each with oil. Spread remaining spinach mixture and feta over top. Finish with remaining 8 phyllo sheets, brushing each with oil. 3. Bake until phyllo is golden and crisp, about 30
27.04.2023 @ 16:48
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Crisp phyllo adds a twist to this traditional Greek savory cake, which includes sharp feta, delicate spinach, and mild leeks. Cut into small squares and served at room temperature, this pie makes a great hors doeuvre. Source: Everyday Food, April 2011 1 hour 10 min 40 min 8 Total time prep Servings ingredients 1/2 cup extra-virgin olive oil, plus more for pan-frying 4 bunches curly or flat-leaf spinach (about 3 1/2 pounds total), trimmed and washed 1 3/4 pounds leeks (white and light green parts only), halved lengthwise, well rinsed, and sliced crosswise 2 garlic cloves, minced coarse salt and freshly ground pepper 1/4 teaspoon ground nutmeg 24 sheets frozen phyllo dough (from a 16-ounce package), thawed 3/4 cup crumbled feta cheese (4 ounces) instructions 1. Preheat oven to 400 degrees. Brush the bottom and sides of a 9 x 13-inch baking dish with oil. In a large skillet, heat 1/4 cup water over medium heat. Working in batches, add spinach and cook, tossing, until wilted, about 8 minutes. Transfer to a colander and press out as much water as possible. Return skillet to heat and add 1 tablespoon oil. Add leeks and cook until softened, about 8 minutes. Stir in garlic, salt, and pepper, and cook until fragrant, about 1 minute. Stir in nutmeg. Transfer spinach and leek mixture to a food processor; pulse until coarsely chopped. 2. Cut phyllo sheets to fit baking dish. Place 1 sheet in dish (keep remaining sheets covered with a damp towel) and brush lightly with oil. Stack 7 more phyllo sheets on top, brushing each with oil. Spread half of spinach mixture over phyllo and sprinkle evenly with half of feta. Top with 8 more phyllo sheets, brushing each with oil. Spread remaining spinach mixture and feta over top. Finish with remaining 8 phyllo sheets, brushing each with oil. 3. Bake until phyllo is golden and crisp, about 30