Leeks and pistachios spanakopita
30
45
6
No
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 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
Preparation
Side-by-side mode- 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.
