Spanakopita is a classic Greek pie made by layering spinach and white cheese between thin sheets of phyllo dough and baking until crisp. Brushing and arranging each sheet without tearing it takes patience and a steady hand. The pie can be sliced and frozen, so it can be prepared ahead for a gathering.
Sauté the chopped spinach with the onion until it releases its liquid. Drain and let cool, then mix with the white cheese, egg, dill, and salt.
Arrange half of the phyllo sheets in a greased baking dish, brushing each sheet with melted butter as you layer them.
Spread the filling evenly over the phyllo layers. Brush the remaining sheets with butter and layer them on top, then fold the edges inward.
Bake the pie in a preheated oven until the top is golden and crisp.
Keep the phyllo dough covered with a damp towel until you are ready to use it; uncovered phyllo dries out quickly and becomes brittle. Allergens: contains gluten (phyllo dough) and dairy (white cheese, butter).
Yufkaları önceden dondurup daha sonra ihtiyacım olduğunda çözdürsem katmanların çıtırlığı gerçekten bozulur mu, yoksa dondurmadan önce fırınlamak mı çok daha güvenli bir seçenek olur acaba?
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