This classic spinach pie is made with phyllo dough. Source: Martha Stewart Living, April 1996. It makes an 11-to-15-inch pie. Yield: Ingredients: 4 tablespoons unsalted butter, 1/4 cup olive oil, 1 kilogram frozen phyllo dough, 4 bunches fresh spinach, washed, roughly chopped, 1 1/2 cups finely chopped scallions, only light green and white parts, 1 cup finely chopped flat-leaf parsley, 6 large eggs, beaten, 1/2 kilogram small-curd cottage cheese, 1 pound feta cheese, crumbled, 2 tablespoons freshly chopped dill, 1/4 cup uncooked wheat bran. Instructions: 1. Preheat oven to 350 degrees. In a small saucepan, melt butter and oil together over low heat. Grease an 11-to-15-by-2-inch baking pan with the butter-oil mixture. Layer 7 sheets of phyllo in the pan, brushing each with the butter-oil mixture. In a large bowl, combine remaining ingredients, except phyllo. 2. Layer about 2 cups of spinach, filling, and cover with 2 sheets of phyllo, brushing each with butter. Repeat layering with 2 cups of filling and 2 sheets of phyllo, brushing each with butter, until all filling is used, about 4 more layers. 3. Top with 7 more sheets of phyllo, brushing each with butter. Press carefully around edges so layers adhere. Score surface with a sharp knife. 4. Bake for 15 minutes, reduce heat to 300 degrees, and continue baking until golden, about 1 hour. Let stand for 1 hour before serving.
Bulgarian: Този класически спаначен пай е направен с фило тесто. Източник: Марта Стюарт Ливинг, април 1996 г. Той прави пай с размери 11 до 15 инча. Необходими са: 4 супени лъжици безалкохолно масло, 1/4 чаша зехтин, 1 килограм замразено фило тесто,
27.04.2023 @ 09:41
This classic spinach pie is made with phyllo dough. Source: Martha Stewart Living, April 1996. It makes an 11-to-15-inch pie. Yield: Ingredients: 4 tablespoons unsalted butter, 1/4 cup olive oil, 1 kilogram frozen phyllo dough, 4 bunches fresh spinach, washed, roughly chopped, 1 1/2 cups finely chopped scallions, only light green and white parts, 1 cup finely chopped flat-leaf parsley, 6 large eggs, beaten, 1/2 kilogram small-curd cottage cheese, 1 pound feta cheese, crumbled, 2 tablespoons freshly chopped dill, 1/4 cup uncooked wheat bran. Instructions: 1. Preheat oven to 350 degrees. In a small saucepan, melt butter and oil together over low heat. Grease an 11-to-15-by-2-inch baking pan with the butter-oil mixture. Layer 7 sheets of phyllo in the pan, brushing each with the butter-oil mixture. In a large bowl, combine remaining ingredients, except phyllo. 2. Layer about 2 cups of spinach, filling, and cover with 2 sheets of phyllo, brushing each with butter. Repeat layering with 2 cups of filling and 2 sheets of phyllo, brushing each with butter, until all filling is used, about 4 more layers. 3. Top with 7 more sheets of phyllo, brushing each with butter. Press carefully around edges so layers adhere. Score surface with a sharp knife. 4. Bake for 15 minutes, reduce heat to 300 degrees, and continue baking until golden, about 1 hour. Let stand for 1 hour before serving.
Bulgarian: Този класически спаначен пай е направен с фило тесто. Източник: Марта Стюарт Ливинг, април 1996 г. Той прави пай с размери 11 до 15 инча. Необходими са: 4 супени лъжици безалкохолно масло, 1/4 чаша зехтин, 1 килограм замразено фило тесто,