SPANAKOPITA
Recipe video above. Spanakopita - the iconic traditional Greek Spinach Pie with layers upon layers of golden buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!This pie is a perfect thickness with a good ratio of Spinach Feta filling to pastry. It will serve 4 to 5 people as a main dish.
Provided by Nagi
Categories Mains
Number Of Ingredients 20
Steps:
- Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking paper / parchment paper.
Nutrition Facts : Calories 672 kcal, Carbohydrate 48 g, Protein 24 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 153 mg, Sodium 1826 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SOPES TAPATIOS
Make and share this Sopes Tapatios recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes.
- Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
- If needed adjust the consistency of the dough with a little water.
- Divide the dough into 12 equal balls.
- Place them on a plate and cover with plastic wrap.
- Heat a cast iron skillet over medium heat.
- Cut a square of heavy plastic and lay it out in front of you.
- Flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter.
- With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
- Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
- It will still be soft and uncooked inside.
- Pat out and bake the remaining masa balls in the same way.
- With a thin sharp knife slice each tortilla in half.
- With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
- Cover with plastic and set aside.
- For the Filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed.
- In a small skillet heat 1 T.
- oil over medium heat.
- Add the chorizo and cook, breaking up any pieces.
- When cooked drain off fat and cover with foil-place in oven to keep warm.
- Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep.
- Fry the shells 4 at a time until lightly browned.
- Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
- Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t.
- chorizo 1 T.
- tomatillo sauce 1 t.
- cheese a little lettuce 2 radish slices Serve.
Nutrition Facts : Calories 440.8, Fat 16.8, SaturatedFat 5.7, Cholesterol 28, Sodium 618.3, Carbohydrate 59.7, Fiber 7.1, Sugar 0.6, Protein 14.2
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