A Greek recipe.
Reblogged from: A Life Moment
Spinach Filo Pastry – Spanakopita / Byrek
Spanakopita/Byrek is one of my favourite recipes ever, in fact I consider it as a special treat as it is healthy, delicious and nice to look at. You can use spanakopita as a starter and even make a really good impression if you cook it to a party with your friends or family. I believe that what makes it special is the fact that it really enhances the flavour of the vegetables taking away the earthy and bland taste.
All you need is:…
Now if you want to know what you need and how to do it you’ll have to visit A Life Moment.
This recipe is flexible, you can substitute different greens, spinach, chard, etc and you can change the ricotta cheese for feta.
Or perhaps both…
Feta style cheese has been know throughout history from the Byzantine Empire, and globally from Russia through the Middle East, through to Egypt and Sudan, also throughout Balkan Europe and Greece.
Feta is a protected designation of origin product by the European Union, and refers to the cheese made in Greece, although many countries have vied for recognition as the origin, particularly Bulgaria and Denmark.
Feta is produced using only whole sheep’s milk, or a blend of sheep’s and goat’s milk (with a maximum of 30% goat’s milk). Once the cheese is made, it is left salted for several days, then matured in brine at room temperature, then refrigerated for two months.
Feta is tangy and salty, ranging from mild to sharp in flavor.
You can read more about feta cheese on The Daily Apple which includes a link to a ‘How to make’ recipe .
While principally a salad cheese, famous as a Greek Salad, feta can be used as a filler in pastries, in omelettes and on pizza. It is also great on a cheese board as cheese, or grilled or baked in any number of ways.