Spinach Pie (Albanian Name: Byrek me spinaq)
Ingredients:
1 cup oil, preferably olive oil
1 1/2 packets (or about 30) pastry leaves (Filo Dough)
1 1/2 pounds spinach, chopped
1 cup diced feta cheese
1/2 cup chopped green onions
2 eggs
salt, half teaspoon
(NOTE: A medium-sized, round baking pan is recommended because it's more authentic but any medium-sized baking pan will do).
Cooking Instructions:
Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.
Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 3501_F for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Enjoy it.
I found it on albaniantranslators.com/recipes
Ingredients:
1 cup oil, preferably olive oil
1 1/2 packets (or about 30) pastry leaves (Filo Dough)
1 1/2 pounds spinach, chopped
1 cup diced feta cheese
1/2 cup chopped green onions
2 eggs
salt, half teaspoon
(NOTE: A medium-sized, round baking pan is recommended because it's more authentic but any medium-sized baking pan will do).
Cooking Instructions:
Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.
Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 3501_F for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Enjoy it.
I found it on albaniantranslators.com/recipes
Albania is a small country in South Eastern Europe with decidedly good taste in food.
I sauted the spinach and onions as I didn't believe they would actually reach the perfect degree of tenderness. This meal didn't go to my dog and my family enjoyed it, while we were eating I dreamed that all seventy-seven meals I am going to attempt were delicious. Beautiful thought, but I doubt its probability. There is too much room for mistakes.
Gezojne (Enjoy)
Emelie, did you make this and photograph it?
ReplyDeleteThat looks really lovely and I would try it if it didn't have spinach in it! :D
ReplyDeleteYou should try the Moroccan Chicken Pie in my Notes section on Facebook. (I don't know if this link will work here: http://www.facebook.com/#!/profile.php?id=1383855109&sk=notes)
This site also has some really good recipes for Moroccan too. :+) http://moroccanfood.about.com/
Your blog is really lovely. I look forward to reading it!
Warmly,
Kate
I am excited that you have started blogging and I am so happy it is a cooking one! I also checked out your other blog and am sure I will love that one too.
ReplyDeleteThis really looks yummy and like something I would love to try. Are you going to do a Japanese dish?