Very soon the snow will melt and a new summer season will begin. Before you know it, it will appear in the garden beds. new harvest- at the beginning of greens, lettuce, radishes, and then everything else. Therefore, now is the time to empty the refrigerator of last year's harvest.
So I decided to take a look at my refrigerator. And it turned out that in the freezer, in the very corner, there were as many as three bags of frozen spinach lying hidden.
Spinach grows quite quickly, and in the summer I planted a lot of it, only harvesting three crops from one bed. We cooked from it delicious soups, made mashed potatoes, and baked delicious pies. And of course, so as not to deprive myself of the pleasure of eating spinach in winter, I froze it in large quantities.
I already wrote in one of the notes how to bake Greek. It turns out such a dish is beautiful, original in execution, and most importantly - very tasty. You can eat it not only warm, but also cold. In our family, they even prefer to eat it cold.
Today we will prepare baked goods according to a different recipe, we will replace the ingredients: we will use cottage cheese and Adyghe cheese Instead of Feta cheese, we will not use onions and garlic. This pastry made from puff pastry with spinach, in my opinion, should turn out more tender and no less tasty.
How to make puff pastry pie with spinach and cheese
We will need:
- frozen spinach -400 g (you can take fresh spinach, but only more - 700 g)
- puff pastry without yeast - 700 g (4 plates)
- Adyghe cheese – 200 gr
- cottage cheese - 100 gr.
- greens - dill, parsley - bunch
- olive oil - 2 tbsp. spoons
- butter - 0.5 tbsp. spoons
- salt, pepper - to taste
- black and white sesame seeds - for decoration
- yolk - for greasing
Preparation:
1. Place spinach in a frying pan without defrosting, add olive oil. It's better to use oil " Extra Virgin", first cold pressed, this oil is an extra-class oil, it is unfiltered and very healthy.
2. Wait until the spinach warms up and becomes limp, then lightly salt it, simmer for 2 minutes and drain in a colander to drain excess liquid.
3. Grate the Adyghe cheese on a coarse grater, chop the parsley and dill.
4. Mix cottage cheese, grated Adyghe cheese and herbs, salt and pepper to taste.
5. Defrost the dough in advance. I defrost it in the refrigerator. In my opinion, there it defrosts gradually. And another advantage is that, in this case, you can prepare baked goods at any time. The dough will defrost and will lie there until the time comes for it.
6. Roll out the plate slightly larger than the size of the pan in which you will bake the cake. The dough needs to be on the sides. Roll out puff pastry you need to go in one direction, away from you. It is not recommended to press hard on the rolling pin; you need to roll it out evenly.
7. Lightly grease the pan with butter. The dough is quite greasy on its own, but to make sure it doesn’t stick, I always grease it a little. Line the bottom and sides of the pan with dough. If the shape is rounded, cut off the excess corners with a very sharp knife.
8. Place half of the cheese and curd mixture with herbs on the dough layer.
9. Now it’s the turn of the second layer of dough. Roll out and line the next layer. Place a layer of spinach on it, from which the excess liquid has already drained.
10. Then again a layer of dough, and a cheese and curd mixture. The last layer is again a layer of dough, and we roll out this layer a little more than usual. We tuck it under the bottom layer of dough, thus covering the entire filling.
11. Brush the top with yolk and decorate with sesame seeds.
12. Preheat the oven to 220 degrees, bake the dough for 25-30 minutes, until a beautiful golden crust appears.
13. Remove the pie from the oven and let cool until room temperature. Then cut into portioned pieces and serve to the table along with hot tea.
Cooking features
- Before putting the pie in the oven, you can make several careful punctures with a fork so that the dough does not bubble
- There is no need to grease the edges of the workpiece with yolk, this will prevent the baked goods from rising
- It is recommended to bake puff pastry products at a temperature of at least 220 degrees. If the temperature is lower, the butter will leak out of the dough during baking and the baked goods will turn out dry.
- You shouldn’t set the temperature higher either. In this case, the cake will not have time to bake and may burn.
- You can add finely fried onions and chopped garlic to the spinach filling for piquancy. You can also add a boiled egg - this will add an additional flavor note and even greater tenderness to the finished dish.
- Or you can just add egg white. Since we use the yolk for lubrication, where does the white go? When you have simmered the spinach and drained the extra liquid, put it back in the pan, add the protein and stir until the protein “sets”. There is no need to overcook; it will reach the desired state during baking.
- as mentioned above, for many, baked goods with such a filling taste tastier when they have completely cooled down. Try it in different types, and then decide for yourself - in what form it will be more tasty for you.
- Baked goods can be stored in the refrigerator for several days.
Today we prepared a dish from store-bought dough, but you can make puff pastry yourself. There are many ways to prepare such a dough. I suggest you quick way preparation, in case you want to bake it from homemade dough.
Instant puff pastry recipe
We will need:
- flour - 4 cups
- margarine or butter - 400 g
- cold water - 1 cup (maybe a little more)
- sugar - 1 teaspoon
- salt - 0.5 tsp
Preparation:
- Sift flour into a bowl, add chopped small pieces butter or margarine.
- Chop everything into crumbs with a knife.
- Dissolve salt and sugar in cold water.
- Make a well in the middle of the flour, add water and stir.
- Place the dough on a greased table. Knead the dough quickly, without pressing it too much. Just from the edges to the center, collect the dough, fold in layers and press. There is no need to knead the puff pastry as usual, this will ruin its consistency.
- Place the finished dough in a plastic bag or cling film and put it in the refrigerator, preferably overnight. But at least 2-3 hours.
- Take it out and roll out the dough into a thin layer. Roll 4 times. Roll it out again and then roll it up again, maybe like an envelope.
- The dough is ready, now you can roll it out to the desired thickness and bake whatever you want.
This is just one way to make puff pastry without yeast dough, in future topics I will share with you other puff pastry recipes.
And today I hope that your pie turned out tasty, healthy and nutritious.
Bon appetit!
In the event that you are expecting guests and want to surprise them with a hearty, tasty and simple pastry, then spinach pie is the best that can be offered. In addition, this delicacy is very healthy. You can use both fresh and frozen spinach, puff pastry or unleavened dough, as well as yeast dough. Recipes with this plant are available in national cuisines many countries. The vegetable can be an independent filling, or you can add vegetables, chopped boiled chicken eggs, rice, cottage cheese, and cheese to it.
The benefits of spinach. General principles for making pies from it
Before we post a few recipes on how to make spinach pie, let’s talk about why this vegetable is so popular. The reason is that it contains all the necessary and useful products for humans. What is important is that there are no contraindications even for chronic diseases. The process of making pies is not very complicated, but, nevertheless, it requires some skill. By the way, in Ossetia only women prepare this pastry. Successful, good dish It is considered when the dough is thin and the filling is juicy.
A thick layer of dough immediately shows that it was made by an inexperienced housewife.
There are some general rules making these pies. Firstly, the volume of filling should be equal to the volume of dough. Secondly, the dough is cut only with your hands, without a rolling pin. Thirdly, it is customary to bake pies in odd numbers, except in cases of wakes or funerals. It's okay if you don't eat the baked goods right away. Reheat the pie. Taste properties will not be harmed by this.
Lenten baking
First, we’ll tell you how to make the simplest spinach pie without any additives.
List of products used:
For the dough - warm water (2 tbsp), dry yeast - one sachet, granulated sugar - 1 tbsp. l., vegetable oil - a third of a glass, salt - 0.5 tsp, flour - 0.7 kg.
For the filling you will need one package of frozen spinach, one onion and vegetable oil.
Cooking process.
Pour a packet of yeast with warm water (half a glass), add granulated sugar (1 tsp), stir - and let it sit for a while. Then pour in the remaining one and a half glasses of water, add sugar, vegetable oil, salt and stir.
After this, add flour, knead the dough and send it to a warm place for 60 minutes. We're settling down.
Let's prepare the filling. Sauté finely chopped onion in vegetable oil, add spinach and cook until the liquid has completely evaporated. Pepper and salt.
Roll out half the dough, put the filling on it, cover with the remaining dough, and pinch the edges. Place in the oven and bake until done (40 minutes).
Recipe for a dish with cheese and spinach
Pie with spinach and cheese is a real lifesaver if the hostess has a desire to surprise loved ones or guests with something tasty and unusual. It cooks quickly, and cheese and spinach are the most compatible products.
We use the following ingredients: 0.5 kg of puff pastry, 400 g of frozen spinach, 100 g of feta, the same amount of hard cheese, one egg and one yolk (for greasing the pie), sesame seeds (can be replaced with poppy seeds) for sprinkling, ground black pepper, salt.
The process of making this pie
We don’t make the dough ourselves; we buy ready-made dough, preferably rolled. We put it to defrost, and in the meantime we do the filling. Our main vegetable for the dish "Pie with Spinach and Cheese" is defrosted in microwave oven, squeeze out excess moisture with your hands and cut into small pieces. Add a raw egg, grated hard cheese, finely chopped feta. Pepper, salt, mix everything. Without rolling out the dough, cut it lengthwise into five equal strips. Distribute the filling evenly along the entire length of each strip. Dip your fingers in flour and pinch the strips together. We do this by slightly pulling the dough with our fingers and tucking the filling inside.
You should get stuffed flagella. Place them on a baking sheet previously lined with special baking paper. We start from the middle, place it in a spiral, seam side down. We fasten the flagella together. Coat with yolk, sprinkle with sesame or poppy seeds. Place in an oven preheated to 180 degrees for 20-25 minutes. Spinach and Cheese Layer Pie is ready when covered. golden crust. Let it cool a little and you can serve.
Recipe for a delicious pie with cottage cheese and spinach
List necessary ingredients: puff pastry (two packages), spinach, cottage cheese (also two packages), garlic (three cloves), a piece of cheese, broccoli, one egg for greasing.
Making a pie with spinach and cottage cheese. First of all, we make the filling. To do this, mix spinach with cottage cheese, grate garlic on a fine grater, cut cheese into large cubes, boil broccoli, mix everything thoroughly.
Roll out the dough from one package, cover the baking sheet baking paper, place the dough on it and brush with egg white. Then we distribute the filling over it. Now roll out the dough from another package and place it on top of the filling. Then grease it with yolk and lightly sprinkle with sesame seeds. Place the pan in the oven and bake until done at 180 degrees.
Budget dish with cheese and spinach
This recipe is cheap and delicious. And the dish is ready in just 20 minutes plus about 40 minutes of baking time. Prepare the necessary products.
For the dough you will need: flour (1 tbsp.), egg, butter (1 tsp.) and salt.
For the filling: one onion and one carrot each, frozen spinach (half a pack), feta cheese (400 g), 5% cottage cheese (200 g), a little cheese to grate and sprinkle on top.
Now let’s start preparing a pie with spinach and cheese.
Place carrots, onions, spinach in a frying pan and simmer for a little while. Add the diced cheese to the frying pan. Simmer again and pour in the cottage cheese. No need to add salt. Meanwhile, make the dough. Mix the flour with a spoon, half a glass with a chicken egg, add butter and salt, gradually add the remaining flour. Ready dough roll it out and put it in the mold. Everything else is very simple. Place the filling on top, smooth it out and sprinkle with grated cheese. Place in an oven preheated to 180 degrees and bake for about 40 minutes. Here is a pie with spinach and feta cheese and it’s ready.
Another recipe for pie with cheese and spinach
Each housewife adds something of her own to the process of preparing her favorite dish. As a result, you can get more interesting option. Most often, the dish has one name - spinach pie, but recipes can differ from each other - and significantly.
Let's look at another one. It will require half a kilogram of puff pastry, 150 g of hard cheese and feta cheese, 300 g of spinach, one onion, two chicken eggs, pepper, salt, sunflower oil- for frying.
How to cook this recipe
Chop the spinach and finely chop the onion. In a frying pan in sunflower oil until golden color fry the onion. Then add spinach to it, fry a little, pepper and salt. Grate hard cheese and feta cheese and place in a frying pan. Beat with a fork raw eggs and - there too. Mix everything thoroughly and simmer for a few minutes. This completes the preparation of the filling.
Place it on half of the rolled out dough, close the other half on top and carefully pinch the edges. Be sure to use a fork to make several punctures on top of the pie. Preheat the oven to 180 degrees and place the mold in it. Bake for about 25 minutes and don’t forget to brush with egg white about five minutes before it’s ready. Spinach puff pastry is ready. Can be served immediately.
If you don’t know what’s delicious and easy to cook with spinach: bake a pie with spinach and cheese. This is a real bomb: crispy crust, but soft inside, juicy filling. There is no overt spinach flavor in this pie; it goes so well with... cheese cream, which, it seems, couldn’t be more ideal! No one can resist such a treat: even those who claim that they don’t like spinach are simply this homemade pie haven't tried it! Therefore, I suggest not to miss the vitamin season and prepare a very tasty and healthy pie with spinach and cheese.
Ingredients:
- puff pastry - 500 grams;
- eggs - 2 pieces;
- spinach (fresh or frozen) - 700 grams;
- feta cheese - 150 grams (can be replaced with cheese);
- cream cheese- 150 grams (can be replaced with sour cream or heavy cream);
- mozzarella - 150 grams (or any cheese that melts well);
- pine nuts - 60 grams (optional);
- egg for greasing;
- salt - to taste.
Very tasty pie with spinach and cheese. Step by step recipe
- Prepare the filling: throw the spinach leaves into boiling water (blanch), boil for 1-2 minutes (you will notice how it immediately decreases in volume and becomes soft).
- Place the spinach in a colander, squeeze lightly and leave until completely cool.
- If you use frozen spinach for cooking, in this case it must be completely defrosted and squeezed well.
- Beat the eggs until light foam. You can lightly salt them, but since the recipe uses salty cheese feta (cheese cheese), this needs to be taken into account. The main thing is not to over-salt the filling!
- Prepare the cheeses: cut the feta (brynza) into 1x1 centimeter cubes, grate the mozzarella (or other well-melting cheese) on a fine grater.
- Add soft cream cheese, feta cubes and grated mozzarella to the beaten eggs, knead all ingredients well with a fork so that the mass is homogeneous. But at the same time, small grains of cheese can remain - it will be tastier.
- Fry pine nuts in a dry frying pan to give them a more pronounced taste. Fry over low heat, stirring constantly so that they do not burn.
- Combine the cheese mixture, cooled spinach and fried pine nuts, stir everything well. Taste and add some salt to the filling if necessary.
- Roll out the puff pastry to a thickness of 0.3 centimeters, cut it into a baking dish: you just need to leave the edges, which will be the sides in the pie.
- Step-by-step assembly of the pie: put the dough in a baking dish, place the filling in the center, level it (note: the filling should not be higher than the sides of the dough). Cover the top of the pie with the second rolled out layer (the size of the pan itself). You don’t have to pinch the edges of the dough, but leave it like that.
- Prick the top dough with a fork to release excess moisture from the filling during baking.
- Brush the top and edges of the dough joints with beaten egg and place in an oven preheated to 180-190 degrees for 20-30 minutes. Once the top is browned, the pie is ready!
The final, most difficult step in the entire preparation of spinach and cheese pie is to wait until it has cooled slightly. Everything is so delicious that you can’t resist! Very tasty, delicate creamy cheese filling and slightly crispy, baked puff pastry - simply delicious! Prepare delicious food at home healthy dishes, make your menu interesting and varied. And we will help you with this: together with “Very Tasty”! Bon appetit!
Step 1: prepare black peppercorns.
To make the pie more flavorful, it is best to add freshly ground black pepper. To do this, pour the ingredient into a hand mortar and, using a pestle, crush the pepper until it turns into powder.Step 2: Prepare the spinach.
First, rinse the fresh spinach under warm running water. Afterwards, place the ingredient on cutting board and use a knife to cut off the tough stems. 
Immediately after this, transfer the greens to a colander and leave in the sink for about for 2 hours, Make sure that excess liquid drips off the spinach and the leaves dry out, otherwise the pie dough will simply soften and not hold its shape. Step 3: Prepare the green onions.
We rinse the green onions under running warm water and, shaking the ingredient from the water with our hands, place it on a cutting board. Using a knife, finely chop the component across the stem and immediately after, transfer the onion to a plate. Step 4: prepare the onions.
Using a knife, peel the onion and rinse the ingredient thoroughly under running warm water. Place the onion on a cutting board and finely chop it into squares according to size no more than 2-3 millimeters. Transfer the crushed component to a free plate. Step 5: prepare the vegetable filling of the pie.
Pour olive oil into a saucepan or frying pan. I usually measure with a two-hundred-gram measuring glass 2/3 volume and this is enough to stew greens with vegetables. So, put the container on fire a little less than average. When the oil is hot, add green and onion. While constantly stirring the filling components with a wooden spatula, simmer the vegetables until the green onions darken and become soft. 
Immediately after this, put the spinach into the container and mix everything well again with the available equipment. Simmer the vegetables until the spinach reduces in volume. At the same time, do not forget to stir everything with a spatula from time to time. The approximate time it will take to prepare the filling is 15 minutes. Finally, pour salt and freshly ground black pepper into the pan. Mix everything well with a wooden spatula and turn off the burner. Attention: If you haven’t tasted Feta cheese and don’t yet know how salty it is, then it’s better not to add salt to the filling, as you can simply over-salt everything and the pie won’t be tasty. We leave vegetable filling aside to cool to room temperature. 
After the mixture of greens has cooled, transfer it to a sieve and leave it aside to drain excess liquid, otherwise the dough will become soggy. Step 6: prepare the dill.
To prepare the pie, you can use both fresh dill and fresh parsley. It's up to you. I usually add two types of greens at once. We rinse the ingredient under warm running water and then wipe it dry with help. Paper kitchen towel. Place the component on a cutting board and, using a knife, finely chop the greens. Transfer the chopped dill or parsley to an empty plate. Step 7: Prepare the eggs.
Break the egg shells with a knife and pour the whites and yolks into a small bowl. Using a hand whisk, beat the ingredients until smooth. Step 8: prepare the cheese and vegetable filling.
In a medium bowl, dry clean hands crumble Feta cheese. You can also use a coarse grater and grate with this equipment dairy ingredient. Afterwards, pour the beaten eggs into the container and mix everything well with a tablespoon. At the end, add the vegetable filling and finely chopped fresh herbs to the bowl. Again, mix everything well with available equipment until homogeneous mass. That's it, the filling is ready! Step 9: prepare spinach and cheese pie.
Before you lay out the phyllo dough, you need to prepare a baking dish. Since this type of dough is very delicate and practically tears in your hands, you will have to tinker with it, but it’s worth it. So, it is best to use a rectangular baking dish, which must be generously greased on all sides with olive oil, using a pastry brush. Attention: Don’t forget to grease the sides of the container as well, since it is thanks to the oil that the dough will become crispy. We divide the dough into two parts, since we will have the base of the pie from the dough layer, as well as the top layer that will cover the filling. 
Now carefully place the first sheet of dough into the baking pan with your hands. Using a pastry brush, brush the dough ingredient well over the entire surface with olive oil. Attention: if you get more than two sheets of dough, then the base of the pie can be made of two or more layers. Then spread the dough onto the dough, not forgetting to grease everything well with olive oil between them. 
After that, using a tablespoon, put the filling into a baking dish and, using the same available equipment, level it over the entire surface of the dish. 
At the end, cover the pie with the top dough layer, not forgetting to grease the layers well on all sides with olive oil, this also applies to the surface of the last dough layer. If necessary, we wrap the edges of the dough inside the dish and gently adjust the dough along the edge of the pie with dry fingers so that the dish is even on all sides. 
Now, using a sharp thin knife, we cut the pie lengthwise and crosswise into portioned square pieces, since after baking a dough such as phyllo will be very difficult to cut due to the fact that it will crumble and break. Preheat the oven to temperature 200°C and send there the baking dish with the pie for 20 minutes. After the allotted time, we turn the temperature oven 175°C and continue to bake the dish for another 15 minutes. We get ruddy golden brown baked goods. Step 10: Serve the spinach and cheese pie.
As soon as the spinach and cheese pie is ready, it can be removed from the oven and served. 
To do this, use a wooden spatula and transfer the pieces of pie to a serving dish. The pie can easily take pride of place on the table as a main course, since it is not only very tasty, but also very filling. This dish can be served at the table for breakfast, lunch, dinner, and even at the table when guests arrive. Well, you can enjoy these pastries with hot tea or coffee. Enjoy your meal! - – If you don’t have a long rectangular baking dish on hand like phyllo dough sheets, don’t worry. In this case, we lay out the leaves of dough layer by layer on the bottom of the mold, so that the edge of each layer hangs down the shorter wall of the mold. We lay the next sheets of dough across the first two layers, so that their edges also hang over the wide walls of the container. Then, lay out the filling and then cover it one by one with the hanging edges of the dough. It turns out that we are wrapping the filling in paper.
- - Instead of fresh spinach you can use frozen. To do this, take it out of the freezer in advance and put it in a sieve. Set the ingredient aside to warm to room temperature. Afterwards, with clean hands we squeeze out the excess liquid from the greens and at the end we can stew the spinach with two types of onions.
- – Instead of phyllo dough, you can add puff pastry to the pie, which can be purchased at any supermarket or grocery store. Only after defrosting it must be rolled out several times with a rolling pin on a table sprinkled with flour to make the dough thinner.
If you are tired of recipes for fillings in pies, you can look for something that has not yet been made.
For example, cheese with spinach.
For some, the dish may be ordinary, but for most, it is familiar only from books.
But in vain! These pies are delicious and healthy.
In winter, they are prepared with frozen leaves prepared ahead of time. Moreover, such pies are affordable and almost always successful, the main thing is to prepare the filling correctly.
Spinach and cheese pie - general cooking principles
Spinach and cheese - gorgeous filling for any pie. It is prepared from both fresh and frozen spinach. Fresh leaves wash well with water, dry and cut into strips. They must be stewed with other filling ingredients or in a dry frying pan. Frozen spinach just needs to be defrosted properly and the moisture drained from it.
Cheese is most often used in brined varieties - feta cheese or feta cheese. With such cheeses, the filling turns out crumbly, since they do not melt. Often pickled cheeses and spinach is mixed with cottage cheese. Hard cheese is used less often for filling; it is sprinkled on open pies before baking so that the filling does not lose its juiciness.
For pies with spinach and cheese, knead both butter and unleavened dough. The choice depends on the recipe of the particular pie.
Quick layer pie with spinach and cheese
Ingredients:
Half a kilo of purchased puff pastry;
150 gr. lightly salted cheese;
Small onion;
300 gr. fresh juicy spinach;
Two eggs;
150 gr. natural “Dutch” cheese;
Refined oil, lean.
Cooking method:
1. Remove the dough from the freezer.
2. Sort out the spinach leaves to remove debris and damaged greens, rinse thoroughly with a stream cold water and lay out on a towel to dry. Then cut the leaves into strips.
3. Chop the onion and lightly fry it in vegetable oil. Do not overdry or overcook the onions; the slices should be transparent with a slight golden tint.
4. Add spinach and simmer for five minutes, stirring well.
5. Grate on a coarse grater one by one hard cheese and cheese. Add them to the stewed vegetables and immediately pour in one egg. Stir quickly and simmer for another 5 minutes at the same temperature.
6. Remove the thawed dough from the package and divide it into two equal halves. Using a rolling pin, roll each into a square layer, at least 0.7 cm thick.
7. Place one such layer in a moistened roasting pan. vegetable fat and place the chilled spinach and cheese filling on it. Cover with a second layer and pinch all seams tightly.
8. Prick the surface of the pie evenly with a fork and cover it with a layer of beaten yolk.
9. Place the roasting pan in the oven and bake the pie at 180 degrees. Cooking time 25 minutes.
Crumbly puff pastry with spinach and cheese from Filo dough
Ingredients:
Into the dough:
Flour with high content gluten - three glasses;
Olive or other very pure oil - 2 tbsp. l.;
A teaspoon of 9% vinegar;
Fine salt – 2 tsp;
200 ml drinking water;
Three raw yolks.
For the filling:
Two bunches of spinach;
Young dill and green onions;
Three eggs;
Small salad onion;
70 ml drinking water;
Olive oil;
Half a kilo of Feta cheese;
2 tsp. black, peas, pepper.
Cooking method:
1. In warm, not hot water, dissolve fine table salt. Do not use coarse salt, it may not dissolve completely and its grains will tear tender dough.
2. Pour in saline solution table vinegar, add lightly beaten eggs and stir vigorously.
3. Sow flour into a deep bowl and make a wide depression on its surface. Pour the prepared mixture into it and mix gently with a spoon.
4. Add oil and knead the dough with your hands. Beat it well on the table surface. Drop the dough sharply from a small height onto the table at least 50 times, maybe more. This is done to make it dense and more elastic.
5. Then wrap it in film or put it in a bag and let it “rest” on the table for about an hour.
6. Cover the table with a well-ironed cloth and sprinkle it with flour.
7. Release the dough from the film, roll it into a sausage and cut into 12 identical pieces.
8. Take one such piece, and for now cover the rest with a damp cloth or wrap it individually in film and leave it on the table.
9. Using a rolling pin, roll out the dough on a floured cloth as thinly as possible. Make sure that the cloth is well floured, otherwise the dough will stick to it.
10. Lightly stretch the rolled out layer with your hands, trim its edges evenly and transfer to dry parchment. The finished dough layer should be no thicker than a paper sheet. Roll out the remaining pieces of dough in the same way.
11. Transfer each new layer to parchment paper appropriate size, and place in a stack, which is covered with a damp linen napkin.
12. When you have rolled out all the pieces, carefully roll the entire stack together with the parchment into a tube and leave it on the table. Don't forget to cover with a damp cloth.
13. Grind the peppercorns into powder in a mortar or mortar.
14. Warm water Wash the spinach and trim the leaves from the stems. Then spread the spinach on a towel and pat dry.
15. Feathers green onions cut into small rings. Chop the bitter onion as finely as possible with a knife.
16. Pour about two-thirds of 200 g into a deep saucepan. cups of oil and heat it. Then dip the green and bitter onions into the oil. Stirring constantly, cook over medium heat.
17. As soon as the green onion rings darken and soften well, add the spinach to the saucepan and stir well. Continue simmering until the leaves have reduced in volume. Don't add salt!
18. Rearrange hot filling Place in a sieve or fine colander and cool well.
19. Chop the dill and place it in a separate plate, beat the eggs separately.
20. Crumble the cheese in a large bowl. Add the eggs and immediately mix everything with a spoon.
21. Then add the cooled spinach, dill and mix again.
22. Wipe the bottom and sides of the rectangular shape with a cotton swab. vegetable oil.
23. Place one sheet of dough in it and grease it well with the same olive oil. Place the next layer on it and grease it just as well with oil. Thus, place six layers of prepared dough in the mold and place the filling on the last one, smoothing it out.
24. Place the remaining layers on top of the filling, making sure to coat each one with butter. Do the same with the surface of the pie.
25. Using a sharp knife, carefully cut the pie into squares and place in hot oven(not lower than 200 degrees).
26. After 20 minutes, lower the temperature to 175 degrees and cook the pie for a quarter of an hour.
Shortbread pie with spinach and feta cheese
Ingredients:
Into the dough:
220 gr. wheat, high-grade flour;
Table and refined salt granulated sugar– a small pinch;
One egg;
Two spoons of water.
For the filling:
240 gr. unfrozen spinach;
Onion feathers;
One onion;
Feta cheese – 150 gr.;
100 ml 22% cream;
20 gr. natural butter;
Small tomatoes – 100 gr.;
Two eggs;
A spoon of vegetable oil.
Cooking method:
1. About an hour and a half in advance, put the oil in freezer. Egg and water must also be chilled. Therefore, put them in the refrigerator too. Water in large quantities, like butter, can be placed in the freezer. The main thing is that it does not freeze.
2. Re-sow the flour. Rub the frozen butter into it using the coarsest grater and immediately rub it all in with your hands. If you do this quickly, the pieces of butter will not have time to melt from the warmth of your hands and will become covered in flour, forming large crumbs. This is the result required.
3. Beat the eggs separately. Add granulated sugar, salt, ice water and pour the mixture into the flour crumbs. Immediately stir everything with a fork and place on a floured table.
4. Using your hand, rub the pieces of butter together and form the dough into a ball. The faster you do this, the more tender the base of the pie will be.
5. Lubricate round shape with grooved sides in oil. On the table, roll out a layer of dough, one-third of a centimeter thick, and place it in the mold so that the sides are covered. Trim off any excess dough on top and place in the freezer for one hour. If you don't have much time, you can do it for just half an hour.
6. Cut the bitter onions into medium-sized cubes, and the green onions into thin rings.
7. Trim the hard stems from fresh spinach and cut the leaves into small strips.
8. Heat in a frying pan at low temperature vegetable oil and add cream to it. When it is well melted, add bitter onions to the heated fat mixture. As soon as the onion pieces soften, add green onion rings and finely chopped garlic. You can press the garlic cloves through a press.
9. After a minute, add the chopped spinach and continue cooking for another two minutes. Keep stirring to constantly swap the bottom and top leaves.
10. Remove the dough from the freezer and evenly puncture the entire surface with a fork. Carefully lay the parchment on top and sprinkle the peas on it. Then put in the oven and bake until lightly browned at 175 degrees.
11. Take out the browned dough, remove the parchment with peas, and return the dough to the oven for 10 minutes.
12. Without removing the workpiece from the mold, place the spinach fried with onions into it.
13. The next even layer is diced cheese.
14. Do not whip the cream, just whisk it thoroughly with the eggs until smooth and pour the mixture over the layer of cheese.
15. Clean small tomatoes cut into two halves, place, cut side down, on top of the cheese and place the pie in the oven for half an hour. The oven temperature should not exceed 175–180 degrees.
Pie with spinach and cheese – “Vegetable snail”
Ingredients:
For the filling:
150 gr. spinach leaves;
Three boiled eggs;
Mild hard cheese – 250–300 gr.
Into the dough:
Eggs – 2 pcs.;
High-quality olive oil – 40 gr.;
Quarter teaspoon fine salt;
320 gr. premium flour
Cooking method:
1. Wash each leaf of fresh spinach thoroughly with water. Then cut them into wide strips and place in a dry frying pan. Simmer over low to medium heat until the spinach pieces wilt. After this, place the contents of the pan in a colander with small holes and wait until all the liquid has drained.
2. Chop the eggs into small slices, fine grater grate the cheese. Mix cheese with eggs and spinach. Add salt and season the filling to your taste ground pepper.
3. Dissolve the salt in water, its grains should completely disperse.
4. Collect the sifted flour into a mound, making a small depression on top. Break the eggs into the hole, pour in water and oil, knead until smooth, enough dense dough like dumplings.
5. Divide it into three equal parts, form each into a ball and place in separate bags. Do not put it in the cold, leave it on the table for five minutes.
6. Then take one ball and roll it out rectangular layer, millimeter thick. Cut the layer lengthwise into three strips of equal width. Grease each one with oil, place the filling in the middle and seal the edges tightly. Do the same with the remaining parts of the dough. The result should be 9 identical “sausages”.
7. Flour the table or grease it with butter. Take one of the “sausages” and carefully roll it into a snail shape. Then carefully transfer the workpiece to a roasting pan greased with vegetable oil and wrap it with the remaining “sausages”. Fold the edge of the latter slightly downwards and attach tightly. Make sure all seams are on the bottom.
8. Brush the top of the dough with the remaining beaten egg and bake.
9. At 200 degrees, such a pie will take at least half an hour.
Curd butter pie with spinach and cheese
Ingredients:
Into the dough:
Raw, fresh eggs – 2 pcs.;
600 gr. wheat flour, premium grade;
100 ml pasteurized low-fat milk;
10 gr. honey;
A teaspoon of refined sugar;
Medium fat sour cream – 100 gr.;
Sesame or poppy seeds;
Table meadow 9% vinegar.
For the filling:
200 gr. homemade or full-fat store-bought cottage cheese;
One egg;
200 grams of spinach leaves;
100 gr. feta cheese, preferably lightly salted.
Cooking method:
1. Remove the container from the bread machine. Pour warm milk and vinegar into it, add sour cream and honey, pour in the egg. Pour in the yeast and sugar and place the container back into the housing.
2. Start the bread machine in the “Kneading dough” mode and wait for it to rise.
3. Mix spinach cut into small strips with coarsely grated cheese and cottage cheese. Break the eggs into the filling and stir well.
4. Divide the risen dough into two unequal parts. Using a rolling pin, roll out the larger portion into a large circle with a diameter of at least 30 cm and place it in a round mold of the appropriate size. Be sure to grease the sides and bottom of the pan with oil.
5. Evenly distribute the filling over the dough, and place narrow strands of the remaining dough on it, intertwining them together.
6. Brush with egg wash, sprinkle with sesame seeds or poppy seeds and bake for 35 minutes.
Pie with spinach and cheese with sour cream
Ingredients:
For the filling:
Frozen spinach – 400 gr.;
125 gr. low-fat sour cream;
Mild, hard cheese – 150 gr.;
Two onions;
Four large eggs;
200 gr. 9% cottage cheese;
A small pinch nutmeg.
Into the dough:
Standard pack of margarine for baking (butter);
High quality Wheat flour– 400 gr.;
A spoon of factory ripper;
Three spoons of low fat sour cream.
Cooking method:
1. Using a double boiler, melt until liquid state margarine. Then cool well by placing the bowl of fat in a wider bowl with cold water.
2. Mix the cooled margarine with sour cream and all the flour at once. Add the ripper and knead the dough.
3. Cover a round pan with parchment and grease it well with liquid margarine. Place the dough rolled out with a rolling pin and form fairly high sides. Refrigerate.
4. Thaw the spinach in advance and squeeze out the water.
5. On butter sauté medium-sized onion cubes until softened and add thawed spinach to it. Simmer over low heat for no more than five minutes, then add salt and cool well, placing in a bowl.
6. Break eggs into cottage cheese and add sour cream. Lightly salt and beat until paste-like. curd mass, which you immediately mix with spinach.
7. Remove the pan from the refrigerator and fill the pie with the curd-spinach mixture. Level it out.
8. Cover the surface of the filling generously with coarse cheese crumbs and prepare the pie in an oven preheated to 180 degrees.
Spinach and cheese pie - cooking tricks and useful tips
When stewed, spinach leaves release a lot of juice and therefore must be placed on a sieve to drain off excess moisture.
To better dry defrosted spinach, lightly squeeze it with your hands and only then mix it with the other filling ingredients.
Be sure to sift the flour several times before kneading the dough. It is saturated with air, which, in turn, makes sweet products more lush and airy.
Forms and roasting pans with pies are placed only in a sufficiently warm oven. The duration of baking itself depends on the type of pie, but the temperature for all products remains the same. If you have electric oven- products are baked at two hundred, and in a gas oven - at 180 degrees.
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