A deconstructed twist on the classic Greek pie, loaded with spinach, herbs, creamy feta and crisp filo shards for a light yet satisfying dish that has all of the flavours of spanakopita, minus the fuss
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 15 دقائق |
| عدد الأفراد | 4 |
| مطبخ | اليوناني |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 477 |
| دهون | 41g |
| المشبعة | 11g |
| بروتين | 11g |
| الكربوهيدرات | 18g |
| السكريات | 1g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 180°C, gas mark 4. Brush two large baking trays with 3 tbsp olive oil.
Place one sheet of filo pastry in the tray, letting it fold and wrinkle naturally. Brush with olive oil and sprinkle with sesame seeds and sea salt flakes. Repeat with another layer of filo on top. Do the same with the remaining two filo sheets in the second tray.
Bake for approx. 12-15 minutes or until golden and crisp. Set aside to cool completely, then break it into bite-sized pieces. Store in an airtight container for up to 2 weeks if making ahead.
Roughly chop the spinach and herbs. Finely slice the shallot. Cube the feta and add all the ingredients into a large bowl. Drizzle over 125ml extra virgin olive oil and season with freshly ground black pepper. Toss well to combine.
Transfer to a platter and layer with the crispy filo.
Serve immediately.
