Spinach In Filo Pastry (Spanakopita) - Miele H 4641 User Instructions

Spinach in filo pastry
(Spanakopita)
Serves 30
1200 g fresh spinach
5 onions
100 g leeks
2 eggs
200 g goats cheese
100 ml vegetable oil for the filling
50 g finely chopped dill
Salt and pepper
450 g filo or puff pastry
50-200 ml vegetable oil for brushing
each sheet of pastry
Method:
1. Defrost the pastry according to the
manufacturer's instructions on the
packaging.
2. Blanch the spinach in boiling water
for 1 minute. Drain well. Once cooled,
squeeze the water out and then chop it
up roughly.
3. Cut the leeks and onions into rings
and mix with the spinach. Add the
eggs, crumbled cheese, dill, salt,
pepper and 100 ml vegetable oil to the
spinach and mix thoroughly.
4 a. Filo pastry:
Grease the bottom of the grill pan with
a little oil and place about half the
pastry in it. Brush each sheet with oil,
using half the vegetable oil before
layering them up. Now spread the
spinach mixture evenly over the top.
Place the rest of the filo pastry sheets,
brushed with the remaining oil on top of
the spinach mixture. You will need 200
National dishes / Greek
ml of oil altogether for brushing the
sheets of filo pastry.
4 b. Puff pastry:
Grease the bottom of the grill pan with
a little oil, roll out about half the pastry
and place it in the grill pan making sure
the whole surface is covered. Spread
the spinach mixture evenly over the top.
Roll out the remaining pastry and place
it over the spinach. Brush the surface
with 50 ml of oil.
5. After baking, cut into about 30
portions.
Use one of the following functions:
Automatic / National dishes / Greek /
Olive bread
or:
Fan plus
Temperature: 170°C
Shelf level: 1
Duration: approx. 63 minutes
(bake until golden)
or:
Conventional
Temperature: 170-190°C
Shelf level: 1
Duration: 65-75 minutes
75