Phyllo Pastry in a Pan
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Phyllo Pastry in a Pan

IvanIvan
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Phyllo Pastry in a Pan
14/05/2014
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Preparation
15 min.
Cooking
25 min.
Тotal
40 min.
Servings
6-7
"You can make a yummy phyllo pastry not just in the oven but in a saucepan too, as long as you know how!"

Ingredients

  • phyllo pastry - 1 sheet, homemade
  • eggs - 2
  • spinach - 3.5 oz (100 g), or leeks
  • feta cheese - 3.5 oz (100 g)
  • yoghurt - 2 tablespoons
  • oil - 5 tablespoons
  • baking powder - 1/2 tsp
  • salt
measures

How to cook

Clean the spinach / leeks and chop them finely. Mix well with the pre-beaten eggs, crumbled feta cheese, yoghurt, 5 tablespoons of oil and the baking powder.

Cut out a circle from the phyllo pastry sheet, which is to be slightly larger than the diameter of the top of the pan. Divide the rest of the sheet into 3 equal parts. The bottom of the pan should be approximately 8″ (20 cm) in diameter.

Grease the pan and place the large phyllo pastry sheet - the edges need to stick outside of the pan. Smear it on top with more oil or butter. Put the first of the 3 small sheets on it and grease it again. Spread half of the filling, then place the second of the 3 sheets, the remaining filling and top with the 3rd sheet.

Grease the 3rd sheet, wrap it with the edges of the bottom sheet and grease it again. Thus prepared, bake on a heated moderate stove. Once browned on the bottom, flip it over with a plate and bake the top.

Transfer the ready phyllo pastry to a plate, sprinkle it with water and use a towel to smother it.

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