Filo Pastry Pie Recipes

Crustless Spinach Pie Greek Spanakopita Krazy …

WEBMar 5, 2021 · Instructions. Preheat oven to 375°. In a small bowl mix spinach, diced onion, ricotta cheese, parmesan cheese, eggs, dill, …

Rating: 5/5(13)
1. Preheat oven to 375°
2. In a small bowl mix spinach, diced onion, ricotta cheese, parmesan cheese, eggs, dill, panko, and black pepper. (It's best to use a fork for mixing.)
3. Break the feta cheese into very small pieces and fold it into the spinach mixture.
4. Transfer spinach to a baking dish that has been sprayed with non-stick cooking spray.

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Crustless Spinach Pie With Feta Cheese Real Greek …

WEBNov 28, 2020 · Put Together: Preheat oven to 190°C / 374°F. Grease a round 28 cm / 11-inch pan with olive oil. Add half of the batter and …

1. In a mixing bowl stir the Greek yogurt with a whisk until it's smooth and creamy. Whisk in the eggs, then the water and the olive oil. Add the salt and stir in the flour in bits at a time until a smooth runny batter forms. Stir in the crumbled feta cheese as well.
2. Remove the stems of the spinach and give the spinach a good rinse. Let it drain completely in a strainer. Then finely chop and add to a mixing bowl. Mince the spring onions, their green parts as well and add to the bowl along with the parsley and dill. Add the 2 tablespoons of olive oil and season with a pinch of salt (not too much because feta is salty enough) and pepper. Mix everything well.
3. Preheat oven to 190°C / 374°F.

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Phyllo dough for keto baked goodies! Eureka moment!

WEBNov 30, 2017 · Phyllo; 6 tbsp coconut flour. 3 tbsp psyllium husk powder (blonde variety) 1 tsp sea salt. 115g (4 oz) melted grass-fed butter. 2 …

1. In a deep mixing bowl, place coconut flour, sea salt and psyllium. Mix well. Melt the butter and add it to the mixture. Use your hand to combine it.
2. Now, add the eggs and olive oil and keep mixing with your hand. Be patient, squeeze the dough between your fingers and allow psyllium to “drink” the fluids.
3. After 2-3 minutes you will be able to form a ball. If the dough becomes too dry add some warm water and mix again. Let it sit for 30 minutes in the refrigerator and cover it with a plastic foil.
4. After 15 minutes check the consistency. If it’s dry and breaks in the corners, add some more water and mix it with your fingers again. Once you feel that the dough has gummy, plasteline alike consistency it’s ready to work with it.

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