From "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 20 pieces):
20 small brioche buns
500gr. of cleaned spinach leaves
3 Spring onions, finely chopped
1/2 tea-cup of finely snipped dill
1/2 tea-cup of finely chopped flat-leaf parsley
1 leek, finely chopped (the white part)
4 tbsp of olive oil
½ tea-cup of Greek Kefalotyri cheese, grated (or pecorino or parmesan)
1 egg, beaten
salt
pepper
For the béchamel sauce:
500ml of fresh milk, lukewarm
50gr. of butter
50gr. of all-purpose flour
2 eggs, beaten
½ tea-cup of Greek Graviera cheese, grated (or parmesan)
good pinch of ground nutmeg
Method:
In a deep frying pan warm the oil on medium heat and add the leek and the Spring onions. Sauté stirring with a wooden spoon until they become translucent. Add the spinach leaves and sauté for about 5 minutes until it is wilted. Add the parsley, the dill, season with salt and pepper and give a good stir.
Take off the heat and leave aside for 10 minutes to cool down. Then add the grated cheese and the egg and stir very well. Leave aside for later.
Preheat the oven to 180°C. Line with some baking paper an oven tray.
In a medium saucepan melt the butter on medium heat and then add the flour in. Stir with a wooden spoon until the flour changes colour and absorbs the butter.
Slowly add in the saucepan the milk while stirring vigorously with a whisk until the cream is thickened.
Take off the heat and add the nutmeg, the grated cheese and the eggs while you keep stirring so the egg won't curdle.
With a bread knife open each brioche on top and carefully take out most of the crumb making a small well. Divide the spinach mixture in the brioches and put on the top 1-2 tbsp of the béchamel sauce.
Transfer the brioches on the tray and bake until the sauce gets nicely coloured. Serve immediately.
20 small brioche buns
500gr. of cleaned spinach leaves
3 Spring onions, finely chopped
1/2 tea-cup of finely snipped dill
1/2 tea-cup of finely chopped flat-leaf parsley
1 leek, finely chopped (the white part)
4 tbsp of olive oil
½ tea-cup of Greek Kefalotyri cheese, grated (or pecorino or parmesan)
1 egg, beaten
salt
pepper
For the béchamel sauce:
500ml of fresh milk, lukewarm
50gr. of butter
50gr. of all-purpose flour
2 eggs, beaten
½ tea-cup of Greek Graviera cheese, grated (or parmesan)
good pinch of ground nutmeg
Method:
In a deep frying pan warm the oil on medium heat and add the leek and the Spring onions. Sauté stirring with a wooden spoon until they become translucent. Add the spinach leaves and sauté for about 5 minutes until it is wilted. Add the parsley, the dill, season with salt and pepper and give a good stir.
Take off the heat and leave aside for 10 minutes to cool down. Then add the grated cheese and the egg and stir very well. Leave aside for later.
Preheat the oven to 180°C. Line with some baking paper an oven tray.
In a medium saucepan melt the butter on medium heat and then add the flour in. Stir with a wooden spoon until the flour changes colour and absorbs the butter.
Slowly add in the saucepan the milk while stirring vigorously with a whisk until the cream is thickened.
Take off the heat and add the nutmeg, the grated cheese and the eggs while you keep stirring so the egg won't curdle.
With a bread knife open each brioche on top and carefully take out most of the crumb making a small well. Divide the spinach mixture in the brioches and put on the top 1-2 tbsp of the béchamel sauce.
Transfer the brioches on the tray and bake until the sauce gets nicely coloured. Serve immediately.
No comments:
Post a Comment