Spinach and Sheep Cheese Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spinach leaves, cleaned and weihed
- 250 g feta cheese
- 2 small zucchini
- 2 large potatoes
- 5 cloves garlic
- 8 tomato (s), dried
- 100 g pine nuts
- 2 egg (s), whisked
- Olive oil, for frying
- 2 sheets yufka or filo pastry
- 100 g butter, melted
- 4 cups yogurt
- Mint, chopped
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into 1 x 1 cm cubes and pre-cook for approx. 10 minutes.
- Wash the spinach, remove the thick ribs and shred coarsely. Wash the zucchini, quarter them lengthways and cut into 3 mm thick slices. Slice the garlic thinly, cut the dried tomatoes into thin strips and roughly crumble the feta.
- Roast the pine nuts in a cast iron pan over medium heat until they take on color. Take out of the pan, leave the plate on and add oil to the pan. Fry the zucchini, sweat the garlic and tomatoes briefly. Add the pre-cooked potato cubes and the spinach, stir until the spinach collapses slightly and remove from the hot plate. Fold in the pine nuts, feta and the beaten eggs and season well with salt and pepper.
- Brush the Yufka dough sheets with butter on both sides and line a baking dish with it. There should be plenty of edge. Pour the vegetable mixture into the mold, squeeze it gently and fold the protruding pieces of dough over it. Brush generously with butter again.
- Bake in a preheated oven at 200 ° C for 20 minutes until they are nice and brown.
- To serve, mix the yoghurt with the mint and serve as a sauce for the casserole.
- Tip: If you want, you can also serve fresh white bread.
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