Spinach Parcels (Spanakopita) - Miele H 5961 User Instructions

Spinach parcels (Spanakopita)

Serves approx. 30
1200 g fresh spinach
5 onions
100 g leeks
2 eggs
200 g goat's cheese
100 ml vegetable oil for the filling
50 g finely chopped dill
Salt and pepper
450 g frozen puff or filo pastry (approx.
12 sheets)
50–200ml vegetable oil for glazing
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,
press gentle to squeeze out the water,
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.
4a. If making with puff pastry:
Brush the base of the universal tray with
oil. Arrange half the sheets of pastry on
the tray so that they overlap at the
edges. Press the edges together to
create a large sheet of pastry. Spread
the spinach mixture evenly over the
pastry. Place the rest of the pastry over
the spinach mixture, and brush with
50 ml oil.
4b. If making with Filo pastry:
Brush the base of the universal tray with
oil. Brush half of the sheets of filo with
oil, and layer these on the tray. Spread
the spinach mixture evenly over the top
layer of pastry. Then brush the
remaining sheets with oil, and layer
these on top of the spinach (200 ml oil
is required for coating all of the pastry).
5. After baking, cut into approx. 30
pieces.
Use one of the following functions:
Automatic / Bakes/gratin / Spinach in
puff pastry
Duration: approx. 62 minutes
or:
Fan plus
Temperature: 170 °C
Shelf level: 1
Duration: approx 60–70 mins
or:
Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration: 65–75 minutes
Bakes/gratin
35