Spinach blanched in salted water for 2 minutes. Drain, rinse with cold water and cut into small pieces. The meat is minced meat, fried in a heated butter, as the pieces are separated from each other
Spinach is cleaned, washed and cut into julienne. Chop in small pieces and stew with 4-5 tbsp sunflower oil, a little later add spinach, make very little water and stew for 15-20 minutes. 3 eggs are
In a large bowl sifted flour, put all ingredients and some of the water. Involved dough as little remaining water and added to medium hard dough. Messi about 10-12 minutes, until smooth and soft
The leaves are cleared, brew, cut and smothered with 4 sliced onions in pork lard and the oil. Add parsley and a sprig Tharos (tarragon). To this mixture add the feta cheese, beaten eggs and yogurt
Flour is kneaded with eggs and salt. Division into five parts and rolled into thin sheets. Each crust put spinach and fat and turns roll. Arrange in a vessel coated with lard, and bake in a moderate
Thaw spinach and drain. Spread baking dish with oil and arrange on bottom 4 slices of bread. Sprinkle top with 1/2 cup feta cheese, divided evenly spinach (thawed) and sprinkle with half of the feta
Involved dough products provided . 2 is rolled sheets. One is put in a greased tray, with edges rising edge of the tray. Spread stuffing made from sautéed spinach with salt and fat, mixed with feta
Dock (or spinach) is cleaned, infused is removed from the water and strain. Add crumbled feta cheese and eggs. In a greased pan arrange 1/3 of sheet, sprinkle with oil and put 1/2 of the stuffing
Of flour, salt and water knead dough banitsa. Rolled peel, each bake gently on the stove plate, then cover with a cloth to soften. Vegetables are cleaned and washed, then drain, cut into small pieces
Spinach is cleaned of stalks, wash well, drain and cut into small, then stew with some of the butter, allow to cool and stir in the feta cheese and yoghurt . Flour, salt, vegetable oil, vinegar and
Flour, salt, vinegar, 1 tbsp of vegetable oil and water to prepare dough for the grinding, as is well kneaded and divided into 10 balls. Each dough ball rolled into pita. The buns were brushed with
