Spinach cake with cheese and mint

Submitted by enr on 05 May 2011
200-250 g of filo pastry sach
50 g butter + 50 ml sunflower oil
4 eggs
2 tbsp sour cream
100 g feta cheese
100 g of cheese and 50 more g small pieces for sprinkling on the cake
350-500 g of fresh spinach (dock)
1 large onion head
3 tbsp olive oil
1 bunch fresh mint
Spinach cake with cheese and mint
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Namaslyava well unfasten be baking dish with a diameter of 26 cm. Expand peel and thoroughly smeared with a mixture of the butter and the oil. Place the bottom of the form, as much of the sheet should hang out and the second line to complement the gaps of the first - both those in the tray, and the hanging outside. In large skillet heat 3 tbsp olive oil and stew the onions, cut into crescents. Add the cleaned and chopped in large pieces spinach and stew until soft. Pour into a strainer or sieve in order to drain excess water. Allow to cool. During this time, whisk the eggs with the cream, grate the feta cheese and cheese in large pieces and mix with eggs and chopped mint. Pour this mixture into the pan and make a board of hanging sheet as bend inward. Spread the edges of phyllo (board) with fat and part of the breast stuffing, place the rest of the cheese in several places on the mixture and bake in preheated oven at 180 degrees (fan) about 25 minutes - until a golden color. Take it out and brushing with water grilled peel. Cover with a clean cloth for about 20 minutes and serve. * Ask can be done with simple and fine pastry. * Instead of cream can be used yogurt
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05 May 2011