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Greek-Style Spanakopita Cornbread
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Ingredients
The Spanakopita Filling:
3-4 tablespoons olive oil
1 pound baby spinach leaves
6 scallions, thinly sliced
2-3 tablespoons finely chopped fresh parsley
1 teaspoon dried dill
1 teaspoon dried mint
300g feta cheese plus more for the topping
salt, to taste
freshly cracked black pepper to taste
The Dry Ingredients:
1 cup all-purpose flour
1 and 1/2 cups cornmeal
1 and 1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
The Wet Ingredients:
2 eggs
1 cup plain yogurt
2-3 tablespoons milk
4 oz butter, melted
2 tablespoons olive oil
3 tablespoons honey
Instructions
Preheat the oven to 400 °F, 200 °C
Make the Spanakopita Filling: In a skillet heating over medium heat, add the olive oil and scallions and cook until softened. About 4 minutes.
Increase the heat to high. Add the spinach in a few batches seasoning each batch lightly with salt and pepper. Once all of the spinach has wilted remove the pan from the heat and add the parsley, dill, and mint. Crumble the feta cheese into the mixture and mix together. Taste and adjust the seasoning if needed. Set aside to cool completely.
Combine the dry ingredients in a bowl and whisk them together.
Combine the wet ingredients in a large bowl and whisk together until smooth. Add the dry ingredients and whisk together until incorporated. Fold in the spanakopita mixture.
Grease a round cast-iron skillet with butter or oil and add the batter. Crumble some more feta cheese over the top and bake until golden and set. About 30-35 minutes depending on the thickness of the cornbread.
If the pan that you are baking it in is larger then the cornbread will bake sooner than a thicker cornbread.
Run a knife around the edges of the pan to release and set aside to cool for 30 minutes.
Cut into serving pieces and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
The Spanakopita Filling:
3-4 tablespoons olive oil
1 pound baby spinach leaves
6 scallions, thinly sliced
2-3 tablespoons finely chopped fresh parsley
1 teaspoon dried dill
1 teaspoon dried mint
300g feta cheese plus more for the topping
salt, to taste
freshly cracked black pepper to taste
The Dry Ingredients:
1 cup all-purpose flour
1 and 1/2 cups cornmeal
1 and 1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
The Wet Ingredients:
2 eggs
1 cup plain yogurt
2-3 tablespoons milk
4 oz butter, melted
2 tablespoons olive oil
3 tablespoons honey
Instructions
Preheat the oven to 400 °F, 200 °C
Make the Spanakopita Filling: In a skillet heating over medium heat, add the olive oil and scallions and cook until softened. About 4 minutes.
Increase the heat to high. Add the spinach in a few batches seasoning each batch lightly with salt and pepper. Once all of the spinach has wilted remove the pan from the heat and add the parsley, dill, and mint. Crumble the feta cheese into the mixture and mix together. Taste and adjust the seasoning if needed. Set aside to cool completely.
Combine the dry ingredients in a bowl and whisk them together.
Combine the wet ingredients in a large bowl and whisk together until smooth. Add the dry ingredients and whisk together until incorporated. Fold in the spanakopita mixture.
Grease a round cast-iron skillet with butter or oil and add the batter. Crumble some more feta cheese over the top and bake until golden and set. About 30-35 minutes depending on the thickness of the cornbread.
If the pan that you are baking it in is larger then the cornbread will bake sooner than a thicker cornbread.
Run a knife around the edges of the pan to release and set aside to cool for 30 minutes.
Cut into serving pieces and serve.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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