Spanakopitai (mais sur un air de biniou)

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Spanakopitai (mais sur un air de biniou). One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Spanakopitai (mais sur un air de biniou) is one of the most well liked of current trending meals in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions every day. Spanakopitai (mais sur un air de biniou) is something that I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Spanakopitai (mais sur un air de biniou), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spanakopitai (mais sur un air de biniou) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spanakopitai (mais sur un air de biniou) is 4 pers.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spanakopitai (mais sur un air de biniou) estimated approx 40min.

To get started with this recipe, we must prepare a few components. You can cook Spanakopitai (mais sur un air de biniou) using 7 ingredients and 9 steps. Here is how you cook that.

#monlivredecuisine #epinards #cuisinedumonde
Ne trouvant pas de feuille de pâte filo ni de feuilles de bricks, je me suis rabattue sur des galettes bretonnes, et ma foi, si ça ne croustille pas autant, c'est pas mal quand même... 😋

Ingredients and spices that need to be Take to make Spanakopitai (mais sur un air de biniou):

1. 300 g épinards frais
2. 4 oeufs
3. 1 oignon
4. 1 gousse d'ail
5. 150 g ricotta
6. 200 g feta
7. 4 galettes de sarrasin

Steps to make to make Spanakopitai (mais sur un air de biniou)

1. Dans le bol du robot, déposer les épinards lavés et essorés ou séchés au maximum. Donner quelques coups de lame pour les hacher. Bien racler les bords.
2. Ajouter l'oignon et l'ail, donner qques coups de nouveau. Bien racler les bords.
3. Ajouter les oeufs et la ricotta, mixer encore une fois. Bien racler les bords.
4. Ajouter enfin la feta en cubes, donner quelques coups de lame pour mélanger sans hacher cette fois.
5. Faire chauffer le four à 170°C.
6. Déposer une partie de la farce sur une galette, replier la partie inférieure, rabattre les côtés et terminer de rouler pour former la spanakopita. Déposer sur une plaque silicone ou du papier sulfurisé.
7. Recommencer quatre fois cette étape.
8. Enfourner pour 30min à 170°C. Déguster chaud avec une salade ; cela est assez compact pour se manger à la main.
9. Variante (parce que la crêpe de sarrasin c'est vraiment cassant et galère à manipuler) : la version tourte à partager ! 2 galettes au fond, la farce aux épinards, 2 galettes, et au four pour 35min ! 😋

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