Today's recipe is inspired by a dish from Greek cuisine, tiropitas or tyropitas, made with filo pastry and filled with egg and cheese, but which Lola (the blog author Loleta) has adapted to her taste and makes with spinach, cheese and raisins. A wonderful dish to enjoy at any dinner and that you will prepare in just a few minutes!
This is one of the Lenten versions I most like to make at home. At this time of year I try to put traditional recipes into practice. We have a very rich culinary tradition and Lent and vigils offer endless possibilities throughout Spain.
But I also really love international cuisine, so today we are going to make a dish from Greek cuisine, a mix of several specialties that I have adapted to my taste. In Greece you can find it filled with cheese and fried, or with a bread dough and filled with spinach.
Today's one is my personal version, because instead of using only eggs and cheese, I have included raisins and spinach. I love the taste of raisins with feta cheese, but if you want you can omit them and it will be just as good.
Also, instead of fried, it's baked because I find it lighter and easier to prepare. To make it this way you don't need a special mold. I have used my Bra Shallow Casserole 24 cm as a mold because it works perfectly for this recipe.
Pallarès carbon steel knife, Le Creuset salt and pepper mills and Bra Efficient Orange non-stick Shallow Casserole.
Ingredients
- 9 sheets of filo pastry
- 1 garlic clove
- 100ml of olive oil
- 250gr fresh spinach leaves
- 250gr feta cheese
- 60gr raisins
- Freshly ground black pepper
- 1 beaten egg (optional)
Preparation of the filo pastry and assembly
Preparation
- Preheat the oven to 180 degrees.
- In a Bra Efficient frying pan, heat a little oil. Brown the very finely chopped garlic and add the spinach. Sauté for a few minutes. Add the raisins and let them cook for one more minute. Drain the spinach so it releases all the water. Set aside.
- Cut or crumble the cheese and mix with the spinach.
- Place a sheet of filo pastry on the countertop. Brush with olive oil. Cover with another sheet of filo pastry. Repeat once more. We should have three sheets of filo pastry.
- Place part of the spinach filling on the end of the filo pastry. Start rolling until you have a cylinder. Place it inside the Shallow Casserole.
- Repeat the operation and place it next to the other one, tucking one end into the other roll.
- Brush with olive oil. Bake for 20-25 minutes until nicely golden. If you like the sweet-and-salty mix, you can serve it accompanied by a little honey.
Le Creuset salt and pepper mills and Bra Efficient Orange non-stick Shallow Casserole.
Comments
Isabel said:
Buenísima pinta !!!
Me surge una duda, las espinacas no las salteas nada nada ???
Mil gracias ! La anoto para el próximo finde !
Luz Maria Arango said:
Se ve deliciosa!!! Hay que ensayar a ver cómo me queda🤗
Isabel said:
Javier said:
He visto que la sarten que tenéis en la foto corresponde al modelo Efficient Plus, más moderna que la Efficient, no sé si disponéis de ella en vuestro catálogo
Mireia Miguel said:
Deliciosa!!! Añadir una curiosidad: sí es de espinacas deja de ser “tirópita” para convertirse en “spanakópita” (versión con y sin feta) =D y si es “jortópita”, es de verduritas silvestres, normalmente con mucho hinojo.
Carmen Duran said:
Entre los ingredientes figura 1 huevo batido como opcional, y en el desarrollo de la receta no se pone. En cambio, se menciona miel como opcional. ¿Hay algún error?
Yvette said:
Interesante receta. Parece fácil de preparar y ligera. ¡la probare!