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 (author of the blog Loleta ) has adapted to her taste and makes with spinach, cheese and raisins. A great dish to enjoy at any dinner and that you can prepare in just a few minutes!
This is one of the Lent versions that I like to prepare the most at home. At this time of year I try to put traditional recipes into practice. We have a gastronomy rich in traditions and Lent and the Vigil offer endless possibilities throughout Spain.
But I also really like international cuisine, so today we are going to prepare a dish from Greek cuisine , a mix of various specialties that I have adapted to my taste. In Greece you can find it stuffed with cheese and fried, or with a bread dough and filled with spinach.
Today's recipe is my personal version , because instead of using just eggs and cheese, I 've included raisins and spinach . I love the taste of raisins with feta cheese, but you can leave them out and it will still be just as good.
Also, instead of frying it, it is prepared in the oven because I find it lighter and easier to prepare. To prepare it this way you don't need a special mould. I used my 24 cm Bra shallow casserole dish as a mould because it is perfect for this recipe.
Pallarès carbon steel knife , Le Creuset salt and pepper mills and Bra Efficient Orange non-stick shallow saucepan .
Ingredients
- 9 sheets of filo pastry
- 1 clove of garlic
- 100ml olive oil
- 250gr fresh spinach leaves
- 250gr of feta cheese
- 60gr of raisins
- Freshly ground black pepper
- 1 beaten egg (optional)
Preparation of filo pastry and assembly
Preparation
- Preheat the oven to 180 degrees.
- In an Efficient Bra frying pan , heat a little oil. Brown the finely chopped garlic and add the spinach. Sauté for a few minutes. Add the raisins and let it sauté for another minute. Strain the spinach to release all the water. Set aside.
- Chop or crumble the cheese and mix with the spinach.
- Place a sheet of filo pastry on the counter. Brush with olive oil . Cover with another sheet of filo pastry. Repeat once more. You should have three sheets of filo pastry.
- Place a portion of the spinach filling on the edge of the filo pastry. Start rolling it until you have a cylinder. Place it inside the pan .
- Repeat the operation and place it next to the other one, putting one end inside the other roll.
- Brush with olive oil. Bake for 20-25 minutes until golden brown. If you like the sweet and salty mix, you can serve it with a little honey.
Le Creuset Salt and Pepper Mills and Bra Efficient Orange non-stick low saucepan .
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!