Recipe: Appetizing Spinach and cheese pie or vrehti

Spinach and cheese pie or vrehti. This is my favourite pie and the reason that I learned to roll out filo sheets. We only use spinach, cheese and eggs in the filling. 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.

One thing I've noticed through traveling is that we often believe a certain dish or recipe comes from one place, when really it For instance, when we think of a savory pie filled with spinach and cheese, we immediately think of Spanakopita, which is a Greek dish, right? * Variation: Cheese Pie (Peynirli Borek). In place of the spinach filling, you can stuff the pie with cheese. If the cheese is unsalted, season the filing with salt. You can cook Spinach and cheese pie or vrehti using 12 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Spinach and cheese pie or vrehti

1. It's of For the filo.
2. It's 750 g of flour (the cheapest you find in the supermarket).
3. Prepare 2 tbsp of oil.
4. It's 1 tbsp of vinegar.
5. You need 375 ml of water (all the liquids should be half the weight of the solids, meaning that if you use 1 kg flour then water, oil and vinegar should be 1/2 kg).
6. You need 1 of bit of salt.
7. You need of For the filling.
8. It's 1 kg of spinach.
9. You need 1/2 kg of feta cheese.
10. It's 5 of eggs.
11. You need 1/2 l of oil (you use half in the filling and with the rest you sprinkle the sheets).
12. It's 1 of bit of milk.

Probably the best spanakopita video out there. I've been making spanakopita for years. I finally decided to make a video tutorial on it. This past holiday week, I decided to enjoy some of the keto foods I typically stay away from during the year.

Spinach and cheese pie or vrehti instructions

1. Put all the ingredients for the filo in a large bowl and knead so that you make a ball..
2. Divide the dough into 13 balls (make the 3 that will go last on top a bit smaller and the 4 that will go to the bottom should be larger)..
3. Cover them with a towel and then a small tray and set them aside for at least 2 hours (sometimes I make the dough in the evening and leave it overnight)..
4. Chop the spinach, wash it and after it drains, salt it. Leave it with the salt for at least 1 hour and then take handfuls of the spinach and squeeze them to remove any liquids. Place them in a large bowl and add the cheese, eggs and oil..
5. Roll out all the sheets using corn starch..
6. Spread the first 4, larger sheets in the baking tray (don't forget to sprinkle the sheets with oil)..
7. Add 1/3 of the filling..
8. Spread 3 more sheets over the filling..
9. Spread 1/3 of the filling..
10. Add 3 more sheets..
11. Add the rest of the filling and turn the sheets inwards..
12. Finally, cover with the 3 last, smaller filo sheets. Score the pie with a knife and pour over it a mixture that you make with 1 egg, some milk and a little bit of oil..
13. Bake for 1 hour at 180 degrees on the top rack, using the convection element..

Crustless Pie Or Quiche - Are They The Same? I suppose you could call this recipe a crustless quiche. But, it's loaded with spinach and cheese so I chose to. Traditional Greek spanakopita (spinach and feta cheese pie) by Greek chef Akis Petretzikis. Spinach, feta cheese, aromatics and youw own homemade phyllo dough!