Quiche Lorraine with spinach ready peel

Submitted by enr on 09 Jan 2010
300 g filo pastry sheets
1 kg clean spinach
350 g mushrooms mushrooms - raw or preserved
300 ml sour cream
350 g soft feta cheese - River Feta
180 g margarine or butter
4-5 eggs
4 heads onion
4-5 tbsp olive oil
1 bunch dill
1 bunch parsley
3-4 sklidki garlic
200 g smoked feta cheese
300 g chicken breasts
Quiche Lorraine with spinach ready peel
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Stew finely chopped onions, garlic, mushrooms, chicken breast and spinach in olive oil. Wait until the water boil off. Add sour cream. In a round, deep pan (shape cake), greased with margarine, are stackable, rotated 90 degrees filo pastry sheets, pre-coated with butter. Leave rabchetata of sheet hanging on the side of the tray. Beat eggs with mixer - separate the yolks and whites. To the yolks added finely crumbled feta cheese and pour into cooled spinach mixture. Beaten egg whites are added to the mixture and gently stir with a spoon. Season with milled black pepper, parsley and dill. The thus obtained mixture was poured onto a tray. Bend is hanging over the sheet mixture on the edge of the tray so as to obtain a ledge. Pour a few pieces of butter on top. Bake in moderate oven until the turn pink peel. Shortly before withdrawing the tray top rank circles smoked feta cheese, allow to melt and lightly browned.
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09 Jan 2010