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Spanakopita! A very very good spinach pie!

Before you jump to Spanakopita! A very very good spinach pie! recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

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If you wish to fight depression, try consuming some cold water fish. Herring, trout, tuna, wild salmon, and mackerel are all full of omega-3 fats and DHA. Omega-3 fatty acids and DHA are two things that truly help the grey matter in your brain run a lot better. It’s true: eating a tuna fish sandwich can really help you fight depression.

So you see, you don’t have to turn to junk food or foods that are not good for you just so to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to spanakopita! a very very good spinach pie! recipe. To cook spanakopita! a very very good spinach pie! you need 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Spanakopita! A very very good spinach pie!:
  1. Provide 800 g spinach
  2. You need 6 spring onions
  3. Prepare 1 leek
  4. Prepare 1 tbsp sea salt
  5. Use 2 large eggs
  6. Prepare 200 g feta
  7. Use 250 g ricotta
  8. You need 80 g rocket
  9. You need 1⁄2 tsp ground white pepper
  10. Provide Nutmeg
  11. Prepare 1 bunch dill
  12. Take Olive oil
  13. Provide 270 filo dough
Steps to make Spanakopita! A very very good spinach pie!:
  1. You’ll need a very large mixing bowl for this. Wash the spinach well. If using larger leaves it needs to be washed at least three times to remove the dirt. Trim away any large stalks.Trim and finely slice the spring onions and leek. Rinse them in a colander to get rid of any dirt.
  2. Toss the spinach with the sliced veg (if your colander isn’t large enough, do this in two stages). Sprinkle over the sea salt (or half of it if you are doing this in stages) and toss it in. Leave in the sink. After 15 minutes, use your hands to really scrunch the leaves, onions and leeks together, squeezing out the moisture. Be sure to really get stuck in and use your hands here, a spoon won’t achieve the same thing.
  3. Once you have scrunched all the leaves, transfer them to your large mixing bowl, and repeat with the remaining ingredients if you are doing it in batches.
  4. Preheat your oven to 190°C.When the spinach is ready, whisk the eggs in a large mixing bowl. Crumble in the feta and fresh ricotta (draining away any excess liquid from the ricotta) into the bowl. Add the rocket, ground white pepper and finely grate in a generous amount of nutmeg. Finely chop the dill, stalks and all, and mix it in.
  5. Drizzle a little olive oil into a 25cm×30cm roasting tray and, using a pastry brush,evenly coat the tray. Lay out enough filo to cover the base and drape over the sides, then drizzle with olive oil and brush it all over. Repeat until you have used half the filo; it should be around 3–4 (this will depend on the brand you use) layers thick.
  6. Spoon the spinach filling into the tray, spreading it out evenly, then top with the remaining filo so it is also around 4 layers thick, brushing each layer with olive oil as you go.
  7. Scrunch the overhanging filo around the edge of the pie and brush with olive oil. Gently score the top of the pie into 8–12 pieces, being careful not to cut all the way through. Place the tray in the oven, and bake for around 45 minutes, until golden all over, then remove and leave to rest for at least 30 minutes before serving.

Fold corner over mixture to make a triangle, then continue folding (like a flag) until phyllo strip is completely folded over spinach mixture. Spanakopita, or spinach pie, is a Greek classic: sweet, earthy leaves and salty cheese encased in layer of shatteringly crisp pastry, it's as good for Fortunately, I have a number of greengrocers nearby, but if you don't, frozen whole-leaf spinach turns out to be a very decent alternative: make. A delicious phyllo pie recipe made with spinach and feta cheese, spanakopita is a classic Greek favorite that can be an appetizer, side dish, or meal. Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water.

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