Spinach In Puff Pastry - Miele H6461 Recipe Book

Spinach in puff pastry

Serves 20
Ingredients
1200 g spinach (fresh or frozen)
5 onions
100 g leeks
2 eggs
200 g goat's cheese
100 ml vegetable oil for the filling
50 g dill, finely chopped
Salt
Pepper
900 g puff pastry and 50 ml vegetable
oil for brushing the pastry with
or 900 g Filo pastry and 200 ml
vegetable oil for brushing the pastry
with
Method
Blanch the fresh spinach in boiling
water for 1 minute or defrost the frozen
spinach. Drain well. Once cooled,
press gently to squeeze out the
moisture, and then chop it up roughly.
Cut the leeks and onions into rings and
mix with the spinach. Add the eggs,
crumbled cheese, dill, salt, pepper and
100 ml vegetable oil to the spinach and
mix thoroughly.
If making with puff pastry:
Brush the base of the universal tray with
oil and line with half the puff pastry.
Spread the spinach mixture evenly over
the pastry. Place the rest of the pastry
over the spinach mixture, and brush
with 50 ml oil.
If making with filo pastry:
Brush the base of the universal tray with
oil. Brush half of the sheets of filo with
Savoury snacks
oil, and layer these on the tray. Spread
the spinach mixture evenly over the top
layer of pastry. Then brush the
remaining sheets with oil, and layer
these on top of the spinach (200 ml oil
is required for coating all of the pastry).
Recommended settings
Oven function
Programme Bakes & gratins \ Spinach in
Shelf level
Programme approx.
duration
Alternative settings
Oven function
Temperature
Heating-up phase
Shelf level
Duration
Tips
Spanakopita (Spinach in puff pastry) is
a typical Greek dish.
H 6x0x H 6x6x
c
puff pastry
See display
approx. approx.
62 60
H 6x0x H 6x6x
O
50 minutes: 170 160–180
Then: 200
Normal
2
60–65
H 6x9x
62
H 6x9x
1
60–70
127