Miele H 4540, Инструкция пользователя

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Spinach in filo pastry
(SPANAKOPITA)
Serves 30
1200 g fresh spinach
5 onions
100 g leeks
2 eggs
200 g goats cheese
100 ml vegetable oil for the filling
50 g finely chopped dill
Salt and pepper
450 g filo pastry
200 ml vegetable oil for brushing each
sheet of pastry
Method:
1. Defrost the filo 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 it together 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.
4. Grease the bottom of the grill pan
with a little oil and place about half the
pastry in it. Brush each sheet with oil,
using half the vegetable oil before
layering them up. Now spread the
spinach mixture evenly over the top.
Place the rest of the filo pastry sheets,
brushed with the remaining oil on top of
the spinach mixture.
5. Use a knife to divide the dish into
about 30 portions.
Use one of the following functions:
Automatic / National dishes / Greek /
Olive bread
or:
Fan plus
Temperature: 170°C
Shelf level: 1
Duration: approx. 63 minutes
(bake until golden)
or:
Conventional
Temperature: 170-190°C
Shelf level: 1
Duration: 65-75 minutes
National dishes / Greek
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