want to make phyllo pastry with spinach anyone have the receipt hanks?

Answer 1

How to make your own filo
Categories: Middle east Pastry Desserts Information
Yield: 20 sheets
6 c Flour, all purpose
2 ts Salt
2 c Water, lukewarm
4 tb Olive oil
Cornstarch
Sift the flour and salt into a deep mixing bowl. Beating constantly with a large spoon, pour in the water in a thin, slow stream and beat until the flour and water are well blended. Then knead the dough in the bowl by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for 5 to 10 minutes, or until the dough can be gathered into a soft, somewhat sticky ball. Add the olive oil, 1 tablespoon at a time, kneading well after each addition and continue kneading for about 25 minutes longer, or until the dough is smooth and satiny. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 2 hours. (Tightly covered, the dough can be kept at room temperature overnight or for about 12 hours, or in the refrigerator for a week or so. If refrigerated, it should be brought to room temperature before it is rolled.) When you are ready to roll and use the dough, divide it into 20 equal portions and shape each piece into a ball about 1 « inches in diameter. Sprinkle a smoothly woven kitchen towel with a little cornstarch and, one at a time, roll each ball with a rolling pin into a round about 7 inches in diameter. As they are rolled, place the rounds between strips of wax paper and stack them on a plate. Then cover all the rounds with a kitchen towel and let them rest for about 30 minutes. To shape each sheet of filo, stretch it over the backs of your hands by lifting the dough and pulling your hands apart repeatedly until the filo is paper thin. Working quickly but gently, you should be able to form a sheet about 14 inches wide and 18 inches long. Trim off the thick edges to make a 12 by 16 inch rectangle. Freshly made filo dries out so quickly that it should be buttered or shaped as described in the recipe you are following before you proceed to roll and stretch the next sheet. A home baker cannot make filo as thin as the commercial product; therefore, use only half as many layers as called for in a recipe, and cut the rectangle in half instead of folding it.
ps it is rather difficult to make filo pastry hope this has been of some help.you can half the recipe to make less.
it would be better to find a greek lady nearby and ask her to show you as there are some tricks to making the filo. thats how i learnt to make it
GOODLUCK

Answer 2

SPANAKOPITA


2 lbs. fresh spinach leaves
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
2 cups finely chopped green onions
1 1/2 tsp. fine Fine Grey Sea Salt
1/4 cup Organic Extra-virgin Olive Oil
3 cups chopped onion
1/4 tsp. coarse ground black pepper
1/2 lb. feta cheese, crumbled (traditionally made from sheeps milk, feta cheese from goat milk is also good)

14 filo leaves (usually sold frozen, thaw thoroughly!)
3/4 cup clarified butter (ghee), melted.
1) Wash and clean the spinach. Discard the stems. Drain & cut the leaves into shreds.
2) Combine the spinach, parsley, dill, green onions and grey sea salt in a bowl. Let stand for 15 minutes, then press out all of the liquid.
3) Heat the extra virgin olive oil in a skillet and saute the 3 cups of chopped onions until soft and transparent. Add the spinach mixture from step 2 and saute for a few more minutes. Add the feta cheese and black pepper.
4) Place each of 7 filo leaves in a buttered 10" x 17" x 2" baking pan, bruhing each leaf with melted clarified butter. Add the spinach mixture from step 3, spread into a thick layer then add remaining filo leaves, again brushing each leaf with melted clarified butter. Cut into 3"x 3" pieces with a sharp knife.
5) Bake at 375 degrees for 30 minutes or until golden brown.

Answer 3

I usually chop up feta cheese with the spinach and some galic and wrap that in swuares of filo paste then bake it

Answer 4

www.foodnetwork.com has tons of great recipes

Answer 5

COOKS.COM