Spinach Pie with Siglino (cured pork) from Mani

  • 200gr cream cheese
  • 100gr smoked cheese grated
  • 100gr parmesan cheese grated
  • 2 eggs
  • 2 leeks cut in slices
  • 1 fennel bulb chopped
  • 500gr fresh spinach
  • 200gr Greek Traditional Siglino Manis or other cured pork chopped
  • 100gr raisins
  • 100gr bulgur
  • 10-12 phyllo pastry sheets
  • olive oil
  • salt
  • pepper


In a bowl combine cream cheese, smoked cheese, parmesan, eggs and pepper.
Heat some olive oil and cook leeks and fennel until soft.
Add spinach and cook until soft. Remove  the pan from the heat.
Add cheese mixture, raisins, bulgur, siglino (cured pork) and a little bit of salt. Mix well.
Preheat oven to 180C.
Brush a baking pan with olive oil. Layer 5-6 sheets of phyllo, brushing each one with olive oil. Add the filling in an even layer.

Cover with the rest 5-6 sheets making sure to brush them with olive oil. Fold over the edges of the phyllo. Score the pie in pieces.

Bake for 40-50 minutes.


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