Leeks and pistachios spanakopita
30
45
6
Yes
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
Side-by-side mode
- 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.
