Recipe taken from Gordon Ramsey
- 2 large onions, finely chopped
- 2 tablespoons oil
- 500 gr spinach (I used frozen)
- nutmeg knife tip
- 250 gr of feta, crushed
- 2 eggs
- 200 ml sour cream
- 1 packet of pie sheets
- 1 cup oil
- freshly ground pepper
Preparation time: less than 60 minutes
RECIPE PREPARATION Spanacopita:
Heat the pan and cook the onion. Take the pan aside and let it cool. In a bowl, mix the spinach - well squeezed with water, nutmeg, feta, eggs, sour cream and pepper. I did not add salt, because the feta is salty. Add the hardened onion and mix the composition well. In a tray the size of pie sheets, add the first sheet of pie and grease it with oil. The rest of the sheets are covered with a towel, so as not to dry out. We continue with half of the sheets. GR puts spinach over each sheet, I put all the filling in the middle. After we put the filling, we add the rest of the sheets. Grease each sheet with oil. The last sheet added will wrinkle or grow into diamonds to make it easier to cut. Put the tray in the preheated oven and bake for about 50-60 minutes or until the surface of the pie browns. Allow to cool before slicing.
What do you need
- 5 pounds of spinach (fresh or a mixture of spinach and other leafy greens)
- 1 bouquet of dill (fresh, chopped)
- 1 bunch of parsley (fresh, chopped)
- 8 spring onions (finely chopped)
- 1 bunch of fennel leaves (finely chopped or 1 medium leek, finely chopped or 1 freshly chopped mint)
- 3/4 cup olive oil
- 1 pack of foil sheets (about 24 sheets)
- For taste: salt (large)
- For taste: pepper (freshly ground)
Preheat the oven to 190 ° C. Heat 1 tablespoon of oil in a pan, add large chopped onion and garlic and cook over low heat, stirring occasionally, for 8 minutes or until soft. Add the finely chopped spinach and tomatoes and cook for another 6 minutes. Put the mixture in a large bowl and allow to cool slightly.
Mix ricotta and crushed feta with spinach and add pine seeds. Season with nutmeg powder and a pinch of salt and freshly ground black pepper.
Grease a shallow baking tray 28 x 20 cm with a little oil. Place two sheets of previously thawed dough on the bottom and edges of the tray, overlapping them if necessary. Allow the excess dough to hang over the edges of the tray. Cover with half of the spinach mixture, spreading it evenly over the edges. Cover with another sheet, then add another layer of the spinach mixture.
Fold the dough from the edges inside, then put another sheet on top, squeezing the edges nicely underneath. Grease a little on top with the remaining oil and bake for 25 minutes or until the dough is crispy and golden.
Spanacopita (Gordon Ramsey)
I promised to put it on before Easter, I performed it again last week, then we had the holidays. I always had the impression that it is a more complicated recipe, but as simple as it was, it was just as good. Ever since I received Gordon from Anto (maximum kisses) I have made the recipe twice.
Come on, I won't tell you anymore because I know that some of you planned it, I'll get to work and come back with impressions.
2 large onions, finely chopped
2 tablespoons oil
500 gr spinach (I used frozen)
nutmeg knife tip
250 gr of feta, crushed
200 ml sour cream
1 packet of pie sheets
1 cup oil
freshly ground pepper
Heat the pan and cook the onion. Take the pan aside and let it cool.
In a bowl, mix the spinach - well squeezed with water, nutmeg, feta, eggs, sour cream and pepper. I did not add salt, because the feta is salty. Add the hardened onion and mix the composition well.
In a tray the size of pie sheets, add the first pie sheet and grease it with oil. The rest of the sheets are covered with a towel, so as not to dry out. We continue with half of the sheets. GR puts spinach over each sheet, I put all the filling in the middle. After we put the filling, we add the rest of the sheets. Grease each sheet with oil. The last sheet added will wrinkle or grow into diamonds to make it easier to cut.
Put the tray in the preheated oven and bake for about 50-60 minutes or until the surface of the pie browns. Allow to cool before slicing.
I was telling you not so long ago about Gordon & # 8217s book, which I got from a soul with a great and big heart, Anto (love ya, darling).
The first week I already tried three recipes and I redone this one for Easter. Loved it!
2 white onions, cleaned and cubed
2 T oil
500 gr spinach (I used frozen)
a pinch of nutmeg
250 gr feta, crumbled
200 ml sour cream
1 pack phyllo pastry (mine had 14 sheet)
1/2 cup oil for brushing
freshly grounded black pepper
Greek recipes. Learn to make dolmades, spanakopita or gyros
Learn to cook according to Greek recipes, to feel like on vacation in Greece! In order to enjoy the taste of dolmades, spanakopita or gyros at home, we tell you how to make these Greek dishes. Good appetite! Or. Kali orexi!
Gyros (sandwich with pita) / VIDEO
Ingredients (for two pieces): 600 g fatty pork (shoulder), extra virgin olive oil, salt, pepper, dried parsley, garlic powder, oregano, tzatziki sauce, tomatoes, onions, two Greek pita.
Preparation: cut the meat into small pieces (4-5 cm in diameter and 1 cm thick), sprinkle with a little olive oil and season generously with salt, pepper, garlic and dried greens, then stick in metal or wooden skewers soaked in water. Fry over medium heat on a grill pan or on the grill. They are constantly turned on all sides, until the meat browns well and becomes crispy on the edges, without burning. Serve with pita, tomatoes, onions and tzatziki sauce.
Dolmades (vines in vine leaves)
Ingredient: 500 g vine leaves, 550 g rice, 10 strands of green onions, two medium onions, 10 mint leaves, two tablespoons chopped dill, 200 ml olive oil, juice of two lemons, two teaspoons of salt, half teaspoon ground pepper, 850 ml water.
Preparation: the vine leaves are scalded for a few minutes and left to cool. Chop the onion and fry in oil & # 8211 first the white one, then the green one. Add the dill, finely chopped mint leaves and rice. Mix, add salt and pepper and add 200 ml of water. Leave on low heat for about 10 minutes, during which time mix. The composition is then allowed to cool, after which the sarmales are packed. Line the bottom of a pan with vine leaves, then put the sarmales with rice and cover with vine leaves. Place a plate on top so that the sarmales do not rise, and add 650 ml of water and lemon juice. Leave on low heat with a lid for about 60 minutes. Once ready, allow to cool for at least two hours before serving.
Spanakopita (spinach pie)
Ingredients: for the dough & # 8211 80 ml of cold water, a teaspoon of salt, 50 g butter, 200 g flour for filling & # 8211 350 g feta, 3 onions + 3 green onions, two tablespoons chopped dill, 4 tablespoons chopped parsley, half a teaspoon pepper, two teaspoons coarse salt, 400 g frozen spinach, 50 g long grain rice, 120 ml olive oil, butter for greased tray and an egg for greased pie.
Preparation: a dough is made from flour mixed with salt, in which cold diced butter is added. Mix well with your fingers until small lumps form, like peas. Add ice-cold water and knead again until a soft dough forms, which is refrigerated in foil for an hour. Then heat the oven to 180 degrees and grease a round pie pan with butter. Divide the dough into two equal parts. One is spread with your fingers in the pan and baked for 20 minutes. Meanwhile, prepare the filling. Heat the oil in a pan over medium heat and brown the finely chopped onion. Add the rice and cook for 2-3 minutes. Add the spinach and simmer over medium heat for 10 minutes. It is then left to cool in a strainer to drain the water. Season with salt and pepper, add the greens and crushed feta and mix. Place the filling over the baked dough. The other part of the dough is spread on the table lined with flour in a disc large enough to cover the tray and is placed on top of the filling, pressing the edges so that it closes like a lid. Grease with beaten egg and bake in the oven for 40 minutes or until browned. Cut after cooling.
Garides tourkolimano (pan shrimp)
Ingredient: 250 g thawed and cleaned shrimp, a tablespoon of olive oil, 4 cloves of garlic, a large tomato, 4 green onions, half a cup of dry or semi-dry white wine, a teaspoon of Tabasco sauce, a teaspoon of oregano, a quarter cup of fresh mint and basil, salt, pepper, a cup of crushed feta, a handful of parsley.
Preparation: heat the oil in the pan and fry the shrimp for two minutes on both sides. Add the crushed garlic and cook for another minute. Then add the chopped onion and tomato and cook for 4 minutes. Add wine, oregano, hot sauce, salt and pepper. Boil everything for about 5 minutes. Remove the pan from the heat and add the feta, then the chopped parsley, mint and basil.
Kourabiedes (butter cookies)
Ingredient: 340 g flour, 250 g butter, 125 g, unsalted almonds, fried and ground, 3 sachets of vanilla sugar, two egg yolks, 300 g powdered sugar.
Preparation: melt the butter and leave to cool, then mix well with the vanilla sugar and add the yolks one by one, mixing after each one. Mix the flour and ground almonds and add slowly, with a spoon, to the composition of butter and eggs. Mix until hardened, then knead by hand. If the dough is too soft, add a little more flour. The final composition must be strong enough to be shaped into cookies like crescents. They are placed in a tray on baking paper and baked at 175 degrees for about 30 minutes. Take them out of the pan while they are hot, place them on a plate and dust them with plenty of sugar.
Xerotigana (honey spirals)
Ingredients: for the dough & # 8211 1 kg flour, an egg, a cup of milk, water, half a cup of Greek brandy (tsikoudia), oil for frying for syrup & # 8211 two tablespoons of honey, a glass of sugar, a glass of water, a handful of ground almonds for decoration & # 8211 cinnamon.
Preparation: put the flour in a bowl, add a little water, egg, milk and brandy. Knead until a thick dough is obtained, which is left to rest for two hours. Then spread it on a very thin sheet and cut it into rolls in strips 3-4 cm wide. They are twisted like spirals and fried in very hot oil until golden brown. They are taken out and drained. For the syrup, put the water in a kettle, add the sugar and leave it on the fire for 10-15 minutes or until the syrup thickens. Leave to cool slightly, then add honey and almonds and mix. Dip the spirals in the syrup, place on a plate and dust with sugar.
Spanakopita or pie with spinach and feta cheese is delicious. To prepare this cheese pie, heat the oil in a pan and over a moderate heat, sauté the finely chopped onion. Add a little pepper and just a little salt, because the cheese you will use is quite salty. Then move the onion in a large bowl in which you will add nutmeg, feta cheese, slightly beaten eggs, just enough to bind, sour cream. Mix well and add the spinach. If you use fresh leaves, boil them, then chop them and squeeze the water well. Now you should add pine buds to the composition, if you have them. Leave the mixture at room temperature until the sheets are ready.
Preheat the oven to 200 C or stage 6. Grease a heat-resistant pan with butter and line with flour. Place 10 sheets of pie, each greased with melted butter, let the edges hang. Then place the filling to bend the excess edges. The remaining 4 sheets are greased with butter and placed on top of the filling, wrinkling them a little, for an interesting look. Grease with plenty of butter and bake for 50-60 minutes, until the surface of the pie turns golden, browning nicely. To check if it is done, you can try it with a small knife, the filling should not be too soft.
The pie with spinach and feta cheese is served hot, not hot, or even better at room temperature the next morning.