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Savory filo pastry with spinach and cheese
Savory filo pastry with spinach and cheese from the oven
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Ingredients
Directions
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Let the filo pastry thaw about 2 hours in advance according to the instructions on the package.
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Cut the fennel into pieces. Clean the leeks and cut into thin rings. Cut the spring onion into thin rings.
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Heat the oil in the frying pan and fry the fennel, leeks and spring onions approx. 8 min. Without coloring.
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Bring the spinach to a boil with a small piece of water and let it descend on high heat. Drain into a sieve and push out as much moisture as possible.
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Preheat the oven to 200 ºC.
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Grease the pie mold with oil. Line the bottom and wall of the mold with half of the dough sheets.
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Brush each sheet thinly with the oil and let the sheets hang slightly over the edge.
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Beat the eggs. Cut both cheeses into small cubes.
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Cut the spinach coarsely. Slice the lettuce mixture and the dill finely.
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Mix the spinach with the braised vegetables, spice mix, dill, the oil, ¾ of the eggs and the cubes of cheese.
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Season with pepper, salt and nutmeg.
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Scoop the vegetable filling into the mold and smooth. Fold the overhanging dough over the filling. Cover with the rest of the dough sheets.
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Brush each sheet thinly with the oil. Fold the overhanging dough inwards along the cake wall.
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Brush the top of the cake with the oil and sprinkle with water.
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Fry the cake in the middle of the oven for about 45 minutes until golden brown and done.
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Spread the top halfway through the baking time with the rest of the egg. Sprinkle the sesame seeds over it.
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Serve hot or lukewarm.
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Nutrition
720Calories
Sodium26% DV630mg
Fat75% DV49g
Protein50% DV25g
Carbs14% DV42g
Fiber32% DV8g
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