Sunday, April 19, 2020

Galaktoboureko and Spinakopita

I love Galaktoboureko and Spinakopita, I have not make it in a long time, but since I had a package of phyllo dough, some feta and was our dinner


1 package of phyllo dough (I used half for spinakopita and the other half for galaktoboureko)
450 grams of spinach
3 pieces of garlic
120 grams of feta cheese
1 egg
butter and olive oil

Wash and steam the spinach. Let it cool. Chop it and take all the water out. Mix it with feta cheese, oregano, egg and chopped garlic. Melt butter and mix it with olive oil. Take a piece of phyllo dough and brush it with a mix of butter and olive oil, fold it at long in 3. Place a spoon of the filling in one side, and fold it in triangle way. Brush it with olive oil, and bake it at 375F until golden brown. 

If you are not good doing triangles, fold it in a cigarette shape. ENJOY! 


3 large eggs
125 g sugar
1 teaspoon of vanilla extract
95 g of fine semolina 
Grated 1 orange 
1 teaspoon orange blossom water
1 liter of warm milk
Phyllo dough

350 g of sugar
300 ml of water
2 orange juice 1 orange zest

In a pot, mix the eggs, sugar, vanilla extract, orange zest, and orange blossom water. Add the warm milk. Slowly, add the semolina and cook it stirring it until you have a thick cream. Let it cool.

In a big  oven proof mold, place several sheets of phyllo dough (at least 8 sheets) with butter/olive oil brushed in between. Put the cream inside, and add 4 sheets of phyllo dough with melted butter in between. Bake it in a preheated oven at 350F until golden brown.

In the meantime, make the syrup. Heat the water and sugar until you have a syrup. Once you have the syrup, add the orange juice and orange zest. 

Once the galaktoboureko is baked, teake it out of the oven, and with a sharp knife cut in diagonal in both ways (like in baklava). Add the syrup on top. Let it cool and enjoy with a coffe!!

1 comment:

  1. wow you have outdone yourself! I wish I could taste them :-))