Asparagus Vegetarian

Leeks and pistachios spanakopita

Author: Crazy Leeks

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Preparation 30

Baking 45

Portions 6

Freezing Yes

Budget

Ingredients

1 large package of 312 g of baby spinaches (or 2 packages of washed and hulled spinaches)
250 ml (1 cup) of crumbled feta (about 125 g or 4,5 ounces)
1/2 package of ricotta of 475 g
3 eggs
5 ml (1 teaspoon) of dried oregano
1/2 package of (2 cups) of Les Cultures de chez nous sliced leeks
6 to 8 bevelled asparagus of 0,5 cm (1/4 inch)
60 ml (1/4 cup) of crushed pistachios
5 ml (1 teaspoon) of fennel seeds
8 phyllo pastry sheets
60 ml (1/4 cup) of cold butter
15 ml (1 tablespoon) of nature breadcrumbs

Preparation

Blanch spinach for 30 seconds in salted boiling water.
Set spinaches in a sieve and refresh them well under cold water. Spin spinaches 3 to 4 times to remove water at its maximum.
Set spinach in a blender with feta cheese, ricotta, eggs, and oregano, then mix until a homogenized mixture is obtained. Set aside.
In a pan at medium-high heat, fry leeks and spinach in olive oil for 3 to 4 minutes. Add pistachios and fennel seeds, and continue cooking for 1 minute.
Add vegetables sauté to the mixture of spinach.
Preheat oven to 180°C (350°F).
Set a phyllo pastry sheet on an aluminum plate brushed with melted butter. Add a phyllo and slightly shift corners. Brush again with butter. Repeat those steps with 5 other phyllo pastries.
Pour the mixture and fold the corners of each sheet towards the inside while brushing with butter.
Scrunch the last phyllo sheet carefully and set over it with a bit of butter spread with breadcrumbs.
Oven bake for about 40 minutes.