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🍽️ Crispy Spinach and Feta Layers

536 kcal · 30 min · 4 servings

Ingredients

• 300 g feta cheese
• 1 bunch parsley
• 1 onion
• 1 kg spinach
• salt
• pepper (from the mill)
• nutmeg
• 125 g butter
• 1 egg
• 125 ml milk
• fat (for the dish)
• 500 g yufka pastry sheet (1 yufka pastry sheet)
• 10 tbsp milk

Instructions

1. 1. Cut the feta cheese into small cubes.
2. 2. Finely chop the parsley and the onion.
3. 3. Thoroughly wash the spinach and remove any tough stems.
4. 4. Place the wet spinach into a pot.
5. 5. Heat the pot on high heat until the spinach wilts.
6. 6. Drain the spinach and let it drip dry.
7. 7. Allow the spinach to cool down completely.
8. 8. Squeeze the cooled spinach lightly to remove remaining liquid.
9. 9. Roughly chop the spinach.
10. 10. Mix the spinach with the feta, onion, and parsley in a bowl.
11. 11. Season the mixture with salt, pepper, and grated nutmeg.
12. 12. Melt the butter in a saucepan.
13. 13. Make sure the butter does not turn brown.
14. 14. Crack the egg and whisk it well.
15. 15. Stir the milk into the egg mixture.
16. 16. Stir the lukewarm, liquid fat into the milk-egg mixture.
17. 17. Grease a rectangular baking dish (approx. 20 x 30 cm).
18. 18. Place half of the pastry sheets individually on top of each other in the dish.
19. 19. Brush each pastry sheet with the egg mixture.
20. 20. Distribute the spinach filling evenly over the sheets.
21. 21. Place the remaining pastry sheets on top.
22. 22. Brush these top sheets with the egg mixture as well.
23. 23. Cut the casserole into pieces with a knife while still in the dish.
24. 24. Drizzle the remaining egg mixture over the casserole.
25. 25. Place the dish into a cold oven on the lower rack.
26. 26. Preheat the oven to 200 degrees Celsius.
27. 27. Bake the casserole for about 40 minutes.
28. 28. Take the casserole out of the oven.
29. 29. Enjoy the dish warm or cold.

Nutrition per serving

• kcal: 536
• Protein: 20 g · Fett/Fat: 30 g · Carbs: 47 g