What are the best tips for making spanacopites?
Spanacopita, Greek food made of phyllo dough, cheese and spinach, is a popular appetizer in the meeting and is relatively easy to make. Some of the best tips to achieve this include ensuring that the spinach mixture is as high as possible and maintaining the wet dough when you work with it. In the production of Spanakopita in the shape of a triangle, always use sharp kitchen shears or very sharp knife and before baking should be cut versions in the style of cake to facilitate the administration of Spanakopita.
excess humidity can suppress the baking process; A mixture of spinach should therefore be without any other water. It is relatively easy to do with fresh spinach, although its use can be expensive because it is so much cooked in volume. Frozen spinach is a fantastic and cost -effective alternative, but usually really wet. One of the best tips for making Spanacopites is thorough defrosting and pushing out all moisture from the spinach and then cook it in a pan to evaporate anyAnother humidity. This ensures that Phyllo dough inflates and develops butter, light layers commonly associated with this dish.
Like most pastry dough, air is the worst enemy of Phyllo. This product can dry out quickly when the remaining exposed, making it difficult to work and destroy the texture of the finished food. If you want to avoid this problem, cover any pieces that you do not work with a piece of wax paper or plastic packaging, and then fill it with a damp kitchen cloth. This keeps the dough wet without exposed to water. When you work, take one sheet at a time and quickly cover the phyllo dough back to keep the leaves bending and soft.
In the production of Spanakopita in the shape of a triangle, a sharp knife or a pair of scissors is necessary. Due to a few layers of dough that requires this food, you will be Need to reduce a decent amount, and it will prevent the height from theThe dough hits and also gives you evenly shaped spanacopita. The blunt cutting tool can press the dough layers together on the edges, making it difficult to work and can cause the cutting process to take longer.
While the triangle version is based on the oven in individual parts, the traditional variety of the cake is not; Therefore, you should always score the upper part of the dough before baking. When Phyllo increases significantly during the baking process, it may be difficult to reduce it without the layers destroying after baking. Just before putting the spanacopit into the oven, cut the top of the Phyllo until you reach the filling and split the pieces in the size of serving a bowl. This will help the upper, fluffy layer to cook in separate sections, still allowing the filling to cook together as a whole. Once the oven is taken, you can use this score to cut up to spanacopita before serving.