If you are fed up with recipes for toppings in pies, you can look for something that has not yet happened.
For example, spinach cheese.
For some, maybe a dish and everyday, but most familiar only from books.
But in vain! These pies are tasty and healthy.
In winter, they are cooked with prepared, frozen leaves. And also such pies are available and almost always work out, the main thing is to properly prepare the filling.
Spinach and cheese pie - general cooking principles
• Spinach and cheese - a chic filling for any pie. It is prepared from both fresh and frozen spinach. Fresh leaves are washed well with water, dried and cut into strips. They must be stewed with other filling ingredients or in a dry frying pan. It is enough to defrost frozen spinach correctly and to drain moisture from it.
• Cheese is most often used with brine varieties - feta cheese or feta. With such cheeses, the filling is crumbly, since they do not melt. Often brine cheeses and spinach are mixed with cottage cheese. Hard cheese for filling is used less often, they are sprinkled with open pies before baking so that the filling does not lose its juiciness.
• For pies with spinach and cheese, knead both butter and unleavened dough. Its choice depends on the recipe for a particular pie.
Spinach and cheese puff pastry pie
Ingredients:
• a pound of purchased puff pastry;
• 150 gr. salted feta cheese;
• a small onion;
• 300 gr. fresh juicy spinach;
• two eggs;
• 150 gr. natural "Dutch" cheese;
• Refined, lean oil.
Cooking method:
1. Remove the dough from the freezer.
2. Sort spinach leaves from litter and damaged greens, thoroughly wash with a stream of cold water and put on a towel to dry. Then cut the leaves into strips.
3. Grind the onion and lightly fry it in vegetable oil. Do not overdry and do not overcook the onion, the slices should be transparent with a light golden hue.
4. Add spinach and simmer for five minutes, mixing well.
5. Grate on a coarse grater hard cheese and blue cheese alternately. Add them to the stewed vegetables and immediately pour one egg. Stir quickly and simmer another 5 minutes at the same temperature.
6. Remove the thawed dough from the packaging and separate it in two equal halves. Roll out each rolling pin with a square layer, at least 0.7 cm thick.
7. Place one such layer in a roasting pan moistened with vegetable fat and lay on it a chilled spinach and cheese filling. Cover with a second layer and tightly pinch all the seams.
8. Evenly pierce the surface of the pie with a fork and cover it with a layer of whipped yolk.
9. Put the roasting pan in the oven and bake the cake at 180 degrees. Cooking time 25 minutes.
Crumbly layered pie with spinach and cheese from the Filo dough
Ingredients:
In the dough:
• flour with a high gluten content - three glasses;
• olive, or other very pure oil - 2 tbsp. l .;
• a teaspoon of table 9% vinegar;
• small salt - 2 tsp;
• 200 ml of drinking water;
• three raw yolks.
To the filling:
• two bunches of spinach;
• young dill and green onions;
• three eggs;
• a small salad bulb;
• 70 ml of drinking water;
• olive oil;
• a pound of feta cheese;
• 2 tsp black, peas, peppers.
Cooking method:
1. Dissolve fine table salt in warm, non-hot water. Do not take coarse salt, it may not dissolve completely and its grains will tear tender dough.
2. Pour table vinegar into the saline solution, introduce lightly beaten eggs and stir vigorously.
3. Transfer the flour into a deep bowl with a slide and make a wide depression on its surface. Pour the mixture into it and gently mix with a spoon.
4. Add oil and knead the dough with your hands. Beat it well against the surface of the table. Sharply throw the dough from a small height onto the table at least 50 times, and more can be. This is done so that it becomes denser and more elastic.
5. Then wrap it with a film or transfer it into a bag and let it rest on the table for about an hour.
6. Cover the table with a well-smoothed cloth and sprinkle it with flour.
7. Free the dough from the film, roll the sausage and cut into 12 identical pieces.
8. Take one such piece and cover the rest with a damp cloth or wrap individually in a film and leave it on the table.
9. Roll out the dough on a dusted cloth with a rolling pin as thin as possible. Make sure that the cloth is well sprinkled with flour, otherwise the dough will stick to it.
10. Slightly stretch the rolled out layer with your hands, evenly cut its edges and transfer to dry parchment. The finished layer of dough should be no thicker than a paper sheet. Roll out the remaining pieces of dough in the same way.
11. Transfer each new layer onto parchment paper of the appropriate size, and lay it in a pile that is covered with a damp linen cloth.
12. When you roll out all the pieces, carefully roll the entire stack together with the parchment tube and leave it on the table. Do not forget to cover with a moistened cloth.
13. Grind in a mortar or grind peas of pepper into powder.
14. Wash the spinach with warm water and cut the leaves from the stems. Then lay the spinach on a towel and dry dry.
15. Cut the feathers of green onions into small rings. Chop the bitter onion, as finely as possible, with a knife.
16. Pour approximately two-thirds of 200 g into a deep stewpan. glasses of oil and warm it. Then dip the green and bitter onions in the butter. Stir constantly, cook over medium heat.
17. As soon as the green onion rings darken and soften well, pour the spinach into the stewpan and stir well. Continue stewing until the leaves are reduced in volume. Do not salt!
18. Transfer the hot stuffing to a sieve or small colander and cool well.
19. Grind the dill and put it in a separate plate, beat the eggs separately.
20. In a large bowl, crush the cheese. Add the eggs and immediately mix everything with a spoon.
21. Then add the cooled spinach, dill and mix again.
22. Wipe the bottom and sides of a rectangular shape with a cotton swab with vegetable oil.
23. Put one sheet of dough into it and grease it well with the same olive oil. Place the next layer on it and lubricate it just as well. Thus, put in the form of six layers of cooked dough and place on the last filling, smooth.
24. On top of the filling, lay the remaining layers, be sure to grease each with oil. Do the same with the surface of the cake.
25. With a sharp knife, carefully cut the cake into squares and place in a hot oven (at least 200 degrees).
26. After 20 minutes, lower the temperature to 175 degrees and bring the cake to cook within a quarter of an hour.
Shortcake with spinach and feta cheese
Ingredients:
In the dough:
• 220 gr. wheat flour;
• table salt and refined granulated sugar - by a small pinch;
• one egg;
• two tablespoons of water.
To the filling:
• 240 gr. unfrozen spinach;
• onion feathers;
• garlic;
• one onion;
• Feta cheese - 150 gr.;
• 100 ml of 22% cream;
• 20 gr. natural butter;
• small tomatoes - 100 gr.;
• two eggs;
• a spoonful of vegetable oil.
Cooking method:
1. In advance, in about an hour and a half, put the oil in the freezer. Chicken egg and water should also be chilled. Therefore, remove them in the refrigerator. Water in large quantities, as well as oil, can be put in the freezer. The main thing is that it does not freeze.
2. Transplant the flour. Rub the frozen oil into it on the largest grater and immediately rub everything with your hands. If this is done quickly, the pieces of oil will not have time to melt from the heat of the hands and will be covered with flour, forming a large crumb. Such a result is required.
3. Beat the eggs separately. Add granulated sugar, salt, ice-cold water and pour the mixture into the flour crumbs. Immediately mix everything with a fork and put on a table sprinkled with flour.
4. Hand rub the pieces of butter and collect the dough with a ball. The faster you do this, the more tender the base of the pie.
5. Lubricate the round shape with the corrugated sides of the oil. On a table, roll out a dough sheet, a third of a centimeter thick, and lay it in shape so that the sides are covered. Cut off excess dough from above and put in the freezer for one hour. If you have little time, you can stand it for only half an hour.
6. Cut the bitter onion into small cubes, and the green feathers into thin rings.
7. Cut fresh stems from fresh spinach and cut the leaves into small strips.
8. In a frying pan at a low temperature, warm the vegetable oil and add the butter to it. When it melts well, add bitter onion to the preheated fat mixture. As soon as the onion slices soften, add green onion rings and finely chopped garlic. You can push the garlic cloves through a press.
9. After a minute, add chopped spinach and continue cooking for another two minutes. Do not stop mixing to constantly swap the lower and upper leaves.
10. Take the dough out of the mold from the freezer and evenly spread the punctures with a fork over its entire surface. Gently spread the parchment on top and sprinkle peas on it. Then put in the oven and bake until light brown, at 175 degrees.
11. Remove the browned billet, remove the parchment with peas, and return the dough for 10 minutes back to the oven.
12. Without getting the workpiece from the mold, put the spinach fried with onion into it.
13. The next uniform layer is diced cheese.
14. Do not whip the cream, but only thoroughly shake until smooth with the eggs and fill the mixture with a layer of cheese.
15. Cut the clean small tomatoes into two halves, place, cut down, on top of the cheese and place the cake for half an hour in the oven. The temperature in the oven should not exceed 175-180 degrees.
Pie with spinach and cheese - "Vegetable snail"
Ingredients:
To the filling:
• 150 gr. spinach leaves;
• three boiled eggs;
• mild hard cheese - 250-300 gr.
In the dough:
• eggs - 2 pcs.;
• high-quality olive oil - 40 gr.;
• a quarter of a teaspoon of fine salt;
• 320 gr. premium flour.
Cooking method:
1. Wash each leaf of fresh spinach thoroughly with water. Then cut them into wide strips and put in a dry frying pan. Simmer on slow or medium heat until sliced spinach. After that, put the contents of the pan in a colander with small holes and wait until all the liquid has come off.
2. Chop the eggs into small slices, grate the cheese on a fine grater. Mix cheese with eggs and spinach. Salt to your taste and season the filling with ground pepper.
3. Dissolve the salt in water, its grains should completely disperse.
4. Collect the scattered flour with a slide, making a small depression on top. Break the eggs into the hole, pour water and oil, knead the uncooked, sufficiently dense dough, like dumplings.
5. Divide it in three equal parts, from each form a ball and put it into separate packets. Do not put in the cold, leave it on the table for five minutes.
6. Then take one ball and roll it into a rectangular layer, millimeter thick. Cut the formation lengthwise with three strips of the same width. Lubricate each with oil, place the filling in the middle and tighten the edges firmly. Do the same with the rest of the dough. The result should be 9 identical "sausages".
7. Sprinkle flour on the table or oil it. Take one of the "sausages" and carefully roll it with a snail. Then carefully transfer the workpiece to a fryer greased with vegetable oil and wrap it with the rest of the “sausages”. Turn the edge of the last slightly downward and tightly attach. Make sure all seams are underneath.
8. Lubricate the top of the workpiece with the remaining beaten egg and set to bake.
9. At 200 degrees, such a pie will require at least half an hour.
Curd pastry with spinach and cheese
Ingredients:
In the dough:
• raw, fresh eggs - 2 pcs .;
• 600 gr. wheat flour, v / s .;
• 100 ml of pasteurized non-fat milk;
• 10 gr. honey;
• a teaspoon of refined sugar;
• medium fat sour cream - 100 g .;
• sesame seeds or poppy seeds;
• table meadow 9% vinegar.
To the filling:
• 200 gr. homemade or fat store curd;
• one egg;
• 200 grams of spinach leaves;
• 100 gr. feta cheese, preferably salted.
Cooking method:
1. Remove the container from the bread machine. Pour warm milk and vinegar into it, add sour cream and honey, pour the egg. Pour the yeast with sugar and place the container back into the case.
2. Start the bread machine in the mode of "Kneading the dough" and wait until it fits.
3. Mix the spinach chopped into small strips with coarsely shredded feta cheese and cottage cheese. Break the eggs into the filling and mix well.
4. Divide the approached dough into two unequal parts. From a large part with a rolling pin, roll out a large circle with a diameter of at least 30 cm and shift it into a round shape of the appropriate size. Be sure to grease the sides and bottom of the mold with oil.
5. Evenly distribute the filling according to the test, and lay out on it, interlocking with each other, narrow plaits from the remaining dough.
6. Brush with egg, sprinkle with sesame seeds or poppy seeds and bake for 35 minutes.
Pie with spinach and cheese on sour cream
Ingredients:
To the filling:
• frozen spinach - 400 gr.;
• 125 gr. low fat sour cream;
• mild cheese, hard - 150 gr.;
• two onions;
• four large eggs;
• 200 gr. 9% cottage cheese;
• a small pinch of nutmeg.
In the dough:
• a standard pack of margarine for baking (creamy);
• high-quality wheat flour - 400 gr.;
• a spoon of a factory cultivator;
• three tablespoons of low fat sour cream.
Cooking method:
1. Using a water bath, melt the margarine to a liquid state. Then cool well by placing a bowl of fat in a wider bowl of cold water.
2. Mix the cooled margarine with sour cream and immediately with a whole measure of flour. Add a ripper, knead the dough.
3. Cover the round shape with parchment and grease it well with liquid margarine. Put the dough rolled out by a rolling pin and form rather high sides. Put in the cold.
4. Thaw spinach in advance in air, squeeze out water.
5. In butter, spasser the medium-sized onion cubes until tender and put the thawed spinach to it. Extinguish on low heat for no more than five minutes, then salt and cool well, laying in a bowl.
6. Break the eggs into the cottage cheese and add the sour cream. Lightly salt and whisk until a paste-like curd is obtained, which immediately mix with spinach.
7. Remove the mold from the refrigerator and fill the cake with the cottage cheese and spinach mass. Even out.
8. Pour abundantly the surface of the filling with large cheese crumbs and cook the cake in an oven preheated to 180 degrees.
Spinach and Cheese Pie - Cooking Tips and Useful Tips
• Spinach leaves extinguish a lot of juice when stewed, and therefore they must be laid out on a sieve so that excess moisture comes off.
• To better dry defrosted spinach, gently squeeze it out with your hands and only then mix with the other ingredients of the filling.
• Be sure to sift the flour several times before kneading the dough. It is saturated with air, which, in turn, makes the butter products more lush and airy.
• Forms and fryers with pies are placed only in a sufficiently warmed oven. The duration of the baking itself depends on the type of cake, but the temperature for all products remains unchanged.If you have an electric oven, the products are baked at two hundred, and in the gas oven at 180 degrees.
