Kothropita
This is a variation of a spinach pie (spanakopita in Greek). It is made with a crusty dough but if you substitute filo sheets for the dough, you will have
a spanakopita.
Ingredients:
For the dough: 3 cups of flour ½ cup of margarine 3 spoons of vinegar
1 spoon of salt
For the filling: 2 lbs of spinach 1 cup of margarine 2 onions
1 lb smoked turkey ham 2 spoons of dill weed 1 cup of grated parmesan cheese (the original is made with "kefalograviera" if you can find it) ¾ lb of feta cheese salt and pepper
Preparation:
Make the dough : Make the dough in a big bowl where you can knead it. Put the flour and the rest of the ingredients listed for the dough in the bowl along with ½ cup of water and knead it until the dow becomes firm and does not stick easily to the bowl. Make a ball shape with the dough, cover it and let it sit for about ½ hour.
Make the inner filling: Clean, rinse,
and chop the spinach and boil it for about 10 minutes. Saute the onions with half of the margarine and when nearly done add the turkey ham. Then mix the spinach, the onions, the dill weed, the cheeses, and salt and pepper.
Make the rolls: Divide
the dough in 4 portions. Work each of them into a thin sheet and put ¼ of the filling in each sheet. Roll up the dowgh sheets and put them in a baking pan. It is a good idea to make sure the seams of the dough
sheets are underneath. You can give them any shape you like. Melt the rest of the margarine and dress the rolls with it. Put the pan in the oven preheated to 300F and bake for an hour.
Kali Oreksi
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