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Asparagus
Leeks and pistachios spanakopita
Author:
Les Cultures de chez nous
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Preparation
30
Baking
45
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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 ( 1 1/2 cup) of les Cultures de chez nous sliced leeks
6 to 8 beveled asparagus of 0,5 cm (1/4 inch)
60 ml (1/4 cup) of crushed pistachios
5 ml (1 teaspoon) of fenel seeds
8 phyllo pastry sheets
60 ml (1/4 cup) of cold butter
15 ml (1 tablespoon) of nature breadcrumbs
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Leeks and pistachios spanakopita
From
May 27
to
Jan 01
Preparation
Blanch spinaches 30 seconds in salted boiling water.
Set spinaches in a sieve and well refresh under cold water. Spin spinaches 3 to 4 times to remove water at its maximum.
Set spinaches in a blender with feta cheese, ricotta, eggs and oregano, then mix until obtaining an homogenized mixture. Set aside.
In a pan, at medium high heat, fry leeks and spinaches for 3 to 4 minutes in a bit of olive oil. Add pistachios and fenel seeds then continue cooking 1 minute.
Add vegetables sauté to the mixture of spinaches.
Preheat oven at 180°C (350°F).
Set a phyllo pastry sheet on an aluminium plate brushed with melted butter. Add a phyllo and slightly shifts corners. Brush again with butter. repeat those steps with 5 other phyllo pastry.
Pour the mixture and fold corners of each sheets towards the inside while brushing with butter.
Scrunch carefully the last phyllo sheet and set over it all with a bit of butter spread with breadcrumbs.
Oven bake for about 40 minutes.
Chef's notes
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