Пита од хељдини кори со спанаќ и сирење | Buckwheat Pie with Spinach and Cheese [♫The Beatles – Free As A Bird]

♫The Beatles – Free As A Bird♫

(en is below)

Овие хељдини кори за пита ги видов сосема случајно, во еден од нашите супермакерти, па морав да ги купам. Досега, не сум правела ништо со овие кори, но изгледаа така примамливо и интересно, што веднаш ми дојде идеја за гибаница со нив. Ги имав сите состојки во фрижидер, па решив да пробам да направам пита, слична како гибаница и да ви кажам излезе преубаво! Многу од вас бараа рецепт, веднаш штом ја постирав на Instagram (заследи ме кога си веќе таму ^_^ ), па решив да го споделам овој лесен рецепт за пита со хељдини кори со вас.

%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5Пита од хељдини кори со спанаќ и сирење

Состојки: 

  • 450 грама хељдини кори за пита
  • 500 грама спанаќ
  • 400 грама сирење (урда, рикота, кашкавал…)
  • 1 јајце
  • 50 грама семки од тиква
  • 50 грама семки од сончоглед
  • 2 лажици лук во прав
  • 250 мл минерална (кисела) вода
  • маслиново масло

%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5Подготовка: Семките испечете ги на тавче, кратко, само да фатам боја и арома.

Во тенџере со зовриена вода, ставете сол и ставете го спанаќот. Спанаќот варете го 5 минути, исцедете го од водата и убаво исцедете го спанаќот, па исечкајте го ситно.%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5

Во длабок сад ставете ги јајцето, сирењето, спанаќот, печените семки, ставете малку сол и додадете лук во прав. Убаво измешајте за да се соедини смесата. Ставете 250 мл минерална (газирана) вода во филот. %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5

Од корите, извадете две убави и целосни кора, а останатите исечете ги на долгнавести парчиња и ставете ги внатре во смесата со фил. Убаво измешајте.%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5

Во тавче, ставете малку маслиново масло и ставете ги корите со тоа што краевите ќе паѓаат од страните на тавчето. Истурете го целиот фил внатре и преклопете со корите кои висат надвор.%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5

Попрскајте со маслиново масло врз питата и ставете ја да се пече во рерна загреана на 220 Целзиусови степени, 45-50 минути. По 25 минути, кога питата ќе фати боја, извадете ја, превртете ја од другата страна (исто како постапка за бурек) и вратетет во рерна да се допече дополнителни 20-25 минути. Печената пита извадете ја од тавчето и оставете ја да се олади малку пред да ја сервирате. %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5Сервирајте со јогурт или кисело млеко, маслинки и сирење. %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5Наздравје!

This was my first time making buckwheat pie. I was so happy when I saw these lovely buckwheat filo sheets in my local supermarket and I knew that I want to buy them immediately! I had a recipe on my mind – gibanitza, similar to pie (pita) and that was what I did with this packet of buckwheat filo sheets. I was so amazed of how the pie turned out and so many of you asked me for the recipe on my Instagram profile – follow me ^_^ , so I wanted to share this very easy but oh my my… so delicious recipe with all of you!

%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5Buckwheat Pie with Spinach and Cheese

Ingredients: 

  • 450 grams buckwheat filo pastry
  • 400 grams spinach, blanched
  • 350 grams ricotta cheese
  • 50 grams sunflower seeds
  • 50 grams pumpkin seeds
  • 1 egg
  • 2 teaspoons garlic powder
  • 250+ ml mineral water
  • evoo

%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5Prep: Blanch the spinach in a boiling, salted water. Drain very well and chop finely. %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5

In a shallow pan, toast the seeds.

Take two filo sheets and the rest sheets chop them into pieces. %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5

In a bowl, add the spinach, ricotta, seeds, egg, garlic powder, chopped filo sheets, add some salt and 250 ml mineral water. Mix everything well until combined. %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5

In a baking dish, add some evoo and place one or two filo sheets. Put the filling inside and cover with the ends of the filo sheets.%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5

Drizzle some evoo on top and bake in a preheated oven on 220C for total of 45-50 minutes. After 25 minutes, flip the pie and bake for another 20-25 minutes.

%d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5 Serve with some yoghurt, olives and cheese on the side. %d0%bf%d0%b8%d1%82%d0%b0-%d0%be%d0%b4-%d1%85%d0%b5%d1%99%d0%b4%d0%b8%d0%bd%d0%b8-%d0%ba%d0%be%d1%80%d0%b8-%d1%81%d0%be-%d1%81%d0%bf%d0%b0%d0%bd%d0%b0%d1%9c-%d0%b8-%d1%81%d0%b8%d1%80%d0%b5%d1%9a%d0%b5

Processed with VSCO with a5 preset

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