Crispy milfey with spinach cream

Category: Bakery products
Kitchen: greek
Crispy milfey with spinach cream

Ingredients

Puff pastry 350 g
Fresh spinach 800 g
Leek stalk (white part, finely chop)
A little green onion (finely chopped)
Dill 2 tbsp. l.
A little olive oil
Chees Feta 150 g
Salt. pepper

Cooking method

  • filling:
  • rinse the spinach well. let it drain. use only leaves. which are cut into large ribbons. lightly salt.
  • place the spinach in a colander. mash and squeeze well from the juice.
  • Heat the oil in a saucepan and simmer the leeks for 2-3 minutes. then add green onions - simmer for 2 minutes.
  • add squeezed spinach to the stewed onions and simmer, stirring constantly for 5-7 minutes. remove from heat and add dill.
  • discard the finished spinach in a colander and drain well. cool.
  • place the spinach and feta cheese in a blender and beat lightly. add pepper and salt to the cream. after you taste the cream.
  • bakery products:
  • place the rolled dough 28x38 cm on a baking sheet covered with baking paper and cut into 16 pieces.
  • bake at 220aboutFrom 10-15 min. focus on your oven!
  • Cover ready hot cakes with baking paper and lightly press on top over the entire surface. as if "releasing" air from them. cool.
  • spread with spinach cream and sprinkle with crumbs on top.
  • P.S.if it is not possible to make a cream with fresh spinach. you can use frozen. only be sure to let the liquid evaporate when extinguishing.
  • Crispy milfey with spinach cream

The dish is designed for

8 pcs.

Time for preparing:

40 minutes

Elena Tim
This is just for me! Puff pastry with spinach and cheese. Vesch! And most importantly, it's a very simple preparation. Thank you Natasha! I take it into service!
I'm already afraid to go into your recipes ... so many boring things, my eyes run up!

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