خبز أبيض على شكل أصابع بحشوة السبانخ وجبنة الفيتا والزبادي

Greek 30 Mins Prep · 20 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Line a large baking sheet with baking paper.
2. Finely chop the onion. Crush the garlic. Roughly chop the baby spinach.
3. Heat the olive oil in a pan over a medium heat. Add onion and garlic, then sauté until softened. Add spinach and cook until wilted. Remove from the heat and let it cool.
4. In a bowl, mix the cooled spinach mixture with crumbled feta, dried oregano, salt and pepper.
5. On a clean surface, lay out a sheet of phyllo pastry, cut into 6x10cm rectangles. Brush with the olive oil. Place another sheet on top and repeat. Spoon a portion of the spinach-feta filling along one edge and roll into a cigar shape. Repeat for the remaining cigars. Brush the cigars with olive oil and sprinkle with the black sesame seeds.
6. Place the cigars on a baking sheet and bake for 15-20 minutes or until golden and crisp.
7. To make the dip, place the feta, yoghurt and olive oil in a food processor. Zest over the lemon. Blend until smooth and creamy.
8. Arrange the spanakopita phyllo cigars on a platter and serve along with the dip.

© 2020-2024 سبينس. كل الحقوق محفوظة Spinneys.com