Spanakopita & Trifle

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FixxerTV

Subscribers:

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Published on December 1, 2020 12:46:16 PM ● Video Link: https://www.youtube.com/watch?v=WMMSmPQJ3Es

Game:

Counter-Strike: Source (2004)

Duration: 1:32:53

12 views

2

Ingredients:

Dough:

Water
Flour
Olive Oil

Mixture:

Spinach (~1kg)
Some Feta Cheese
Spring Onion
Leek
Salt & Peper

Trifle:

1 packet of kantaifi pastry
2 packets of jelly (any flavour)

For the Cream:
3 eggs
125 gr suggar
25 gr soft flour
25 gr corn flour
250 ml heavy cream 35% fat
300 ml milk
50 gr butter
1 vanilla ( fresh or powder)
optional orange zest or lemon

Instruction:

Spanakopita

Dough: Start by adding 250gr of flour ina bowl, 4 full table spoons of olive oli and some water and start mixing. Mix until the dough is not sticking to your hands. Add water and flour accordingly. Once ready leave to rest for 5-10 min. Once ready use a rolling pin to shape the dough in any shape an size you want. MAKE IT THIN, it is very important to be thin or you will end up with a bread like dough that you will not be able to eat. Add the filling below and cook for 20-25 min @160C.

Filling: Put the spinach, spring onion and leek in sizes toy like in a frying pan and heat it up. We want to soften the vegies up to loose volume not to cook them fuly. Alternatively you can place them in a bowl after washing them and add salt and leave for 1-2 hours. Once soften and cooled down add the feta cheese and mix well. Add salt and papper.

Trifle

Put the kantaifi pastry in teh bottom of the oven try and bake for 5-10 min @160 C or until slighly golden. Remove and let it cool down.

Syrup: Add 1 glass of water in a souce pan and 3 glasses of sugar. Boil for 2-3 min. Let it cool down for 5 min. Pour as much as u want on the kantaifi pastry. DO NOT soak it in syrup. Add enough to softern it up.

Cream: In a souce pan add 250ml milk, 350 heavy cream 35% fat, 125 gr sugar,Vanilla essense and warm it up to 60C. DO NOT BOIL IT! At the same time add in a bowl the 25gr corn four, 25gr soft flour and the three eggs. Mix them until the becoem a nice mixture. Add half the warmed up milk in the bowl slowly and stir constantly ( we dont want to cook the eggs). Once mixed well add the content of the bowl in the souce pan and slowly. Stir contantly until ti becomes a cream. Remove add the 50gr of butter mix to melt and let it rest of 10 min. Add a film to the souce pan or bowl to avoid creating a crast. Pour over the kantaifi pastry and let it cool down for 2 hours in the freedge with a flim on top.

Jelly: Follow the instruction on the box. Every country has different jelly boxes. When ready pour it over the cold cream slowly. Make sure that the jelly is not very hot and breaks teh cream. It will go under it. Place it in the fridge until the solid. cut and serve.

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