For a piece of pie
Spinach cheese pie with phyllo crust
For the crust
8 sheets of pie crust (baklava)
100g olive oil
For the filling
400g feta cheese
500g frozen spinach
2 medium eggs
2 teaspoons oregano
1/2 teaspoon freshly ground pepper
For garnish
80g olive oil
Water for sprinkling
1 tablespoon flour with 1 tablespoon oil and 2 tablespoons water
Defrost the spinach and squeeze well with your hands to remove the excess water. Finely chop it.
Grate the feta cheese and mix with the spinach, eggs, pepper and oregano.
Line a round baking sheet with 30cm diameter parchment paper. The parchment paper will help the pie come out of the pan more easily after baking. Preheat the oven to 180C.
Place three sheets of pastry inside the baking sheet. The first three sheets, as well as the next ones, should protrude from the pan.
Drizzle the first sheets all over with olive oil.
Pour half of the pie mixture into the baking sheet with the phyllo sheets.
Place the next three sheets on top of the mixture and drizzle again with olive oil.
Pour the remaining cheese pie mixture into the baking sheet.
Place the last two sheets on top, closing the pie like a lid (do not protrude).
Then, close the edges to create a crust around the pan.
Beat the 1 tablespoon flour with 1 tablespoon oil and 2 tablespoons water.
Pour the mixture to spread evenly over the pie and pierce lightly with a fork all around.
Bake at 180C for an hour or until golden brown.
Remove it from the oven and let it cool.
Frittatas with Grana Padano and Prosciutto
6 medium eggs
2 tablespoons milk
1 tablespoon olive oil
Himalayan salt
Pepper
1/2 teaspoon dried basil
1 small spring onion, finely chopped
1 small green pepper, thinly sliced
60g Grana Padano cheese in flakes
1 handful (about 10) cherry tomatoes
4 slices of prosciutto crudo
To serve
Strained yoghurt
1 pack green salad
Balsamic vinegar, olive oil, salt and pepper
60g Grana Padano flakes
Preheat the oven to 200C.
Take a pan with a metal handle or a round dish of 20-22 cm (which goes into the oven). Line the base of the pan with parchment paper.
In a medium bowl, beat the eggs with the milk very well using a fork (not a whisk).
After the eggs are beaten well, add all the ingredients to the mixture except cherry tomatoes and prosciutto. Mix well.
Put the mixture in the pan with the parchment paper and add the cherry tomatoes evenly.
Transfer the pan to the oven and bake for 20 minutes or until your frittata is puffy and golden.
Remove from the oven and let it rest for 3-4 minutes.
Remove the parchment paper and cut into 4 pieces.
Place a slice of prosciutto on top of each piece.
Serve with green salad mixed with balsamic vinegar, olive oil, salt and pepper and Grana Padano in flakes.
Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/
