Recipe of Perfect Spanakopita! A very very good spinach pie!

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Before you jump to Spanakopita! A very very good spinach pie! recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living a lot more green we won't be able to correct the problems of the environment. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good place to begin saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as efficiently as they should. You can certainly save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty easy to live green, of course. A lot of it truly is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to spanakopita! a very very good spinach pie! recipe. To make spanakopita! a very very good spinach pie! you only need 13 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Spanakopita! A very very good spinach pie!:

1. Get 800 g of spinach.
2. You need 6 of spring onions.
3. Get 1 of leek.
4. Use 1 tbsp of sea salt.
5. Take 2 of large eggs.
6. Provide 200 g of feta.
7. Get 250 g of ricotta.
8. Prepare 80 g of rocket.
9. You need 1/2 tsp of ground white pepper.
10. Take of Nutmeg.
11. Provide 1 bunch of dill.
12. Take of Olive oil.
13. Provide 270 of filo dough.

Steps to make Spanakopita! A very very good spinach pie!:

1. You’ll need a very large mixing bowl for this. Wash the spinach well. If using larger leaves it needs to be washed at least three times to remove the dirt. Trim away any large stalks.Trim and finely slice the spring onions and leek. Rinse them in a colander to get rid of any dirt..
2. Toss the spinach with the sliced veg (if your colander isn’t large enough, do this in two stages). Sprinkle over the sea salt (or half of it if you are doing this in stages) and toss it in. Leave in the sink. After 15 minutes, use your hands to really scrunch the leaves, onions and leeks together, squeezing out the moisture. Be sure to really get stuck in and use your hands here, a spoon won’t achieve the same thing..
3. Once you have scrunched all the leaves, transfer them to your large mixing bowl, and repeat with the remaining ingredients if you are doing it in batches..
4. Preheat your oven to 190°C.When the spinach is ready, whisk the eggs in a large mixing bowl. Crumble in the feta and fresh ricotta (draining away any excess liquid from the ricotta) into the bowl. Add the rocket, ground white pepper and finely grate in a generous amount of nutmeg. Finely chop the dill, stalks and all, and mix it in..
5. Drizzle a little olive oil into a 25cm×30cm roasting tray and, using a pastry brush,evenly coat the tray. Lay out enough filo to cover the base and drape over the sides, then drizzle with olive oil and brush it all over. Repeat until you have used half the filo; it should be around 3–4 (this will depend on the brand you use) layers thick..
6. Spoon the spinach filling into the tray, spreading it out evenly, then top with the remaining filo so it is also around 4 layers thick, brushing each layer with olive oil as you go..
7. Scrunch the overhanging filo around the edge of the pie and brush with olive oil. Gently score the top of the pie into 8–12 pieces, being careful not to cut all the way through. Place the tray in the oven, and bake for around 45 minutes, until golden all over, then remove and leave to rest for at least 30 minutes before serving..

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