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Using ingredient fillo pastry sheets

Spanakopita 2

  • 30 cm
  • 10 fillo pastry sheets
  • 8 as a first course
  • 4 eggs
  • 4 as a meal oven temperature (light)
  • 4 sheets
  • 1 kg spinach
  • 1 onion
  • 1/4 kefalotiri (finely grated)
  • 240 gr well-crumbled feta cheese

Spanakopita Peloponnisos

  • 8 fillo pastry sheets
  • 1 kg spinach
  • 1 onion
  • 1 leek
  • 120 gr spring onions (chopped)
  • 80 ml olive oil
  • 14 gr parsley (chopped)
  • 8 gr nutmeg (ground)

Spanakopita Peloponnisos

  • 8 fillo pastry sheets
  • 1 kg spinach
  • 1 onion
  • 1 leek
  • 120 gr spring onions (chopped)
  • 80 ml olive oil
  • 40 gr nutmeg (ground)
  • 14 gr parsley (chopped)
  • 5 gr dill (chopped)

Galatoboureko

  • 31 cm
  • 10 fillo pastry sheets
  • 5 eggs
  • 2 cinnamon bark
  • 3/4 fine semolina
  • 1/2 lemon
  • 1/2 filo pastry sheets in the dish
  • 950 ml milk
  • 350 gr sugar
  • 180 ml water

Greek Spanakopita Peloponnisos

  • 8 fillo pastry sheets
  • 1 kg spinach
  • 1 onion
  • 1 leek
  • 120 gr spring onions (chopped)
  • 80 ml olive oil
  • 14 gr parsley (chopped)
  • 8 gr nutmeg (ground)

Kopenhai

  • 54 cm
  • 8 fillo pastry sheets
  • 6 eggs
  • 3 sheets running the length of the dish
  • 2 egg yolks
  • 2 cinnamon bark (pieces)
  • 1 orange
  • 400 gr granulated sugar
  • 350 gr flour (plain)
  • 250 gr almonds (ground)
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