Sastojci: 3 lista kora za pitu, 300 ml mleka, 90 ml ulja, 3 jaja, 2 sake spanaca, 3 kasike lista persuna (sitno seckanog), ½ mladog luka, 200 g belog sira (izgnjecen) ili cedar sira (rendanog), kocka margarina.
Priprema:
1. Ocistite mladi luk i sitno iseckajte. Spanac operite.
2. Isecite kore na tanke trake.
3. Stavite isečene trake testa u posudu. Dodajte mleko, ulje i jaja I promesajte.
4. Dodajte sitno seckani peršun i mladi luk, beli sir ili čedar sir i dobro izmešajte sve sastojke.
5. U tiganju otopiti margarin.
6. Smesu ravnomerno rasporedite. Prziti na laganoj vatri (3) poklopljeno, dok dno ne porumeni.
7. Pažljivo okrenite testo i pržite i drugu stranu.
Note:
Phyllo dough sheets in Balkan countries are much thicker than in the US.
This is phyllo dough used in this recipe.
Ingredients: 3 sheets of phyllo dough sheets - thicker, 300 ml of milk, 90 ml of oil, 3 eggs, 2 hands of spinach, 3 tablespoons of parsley leaves (finely chopped), ½ spring onion, 200 g of white cheese (mashed) or cheddar cheese (shredded), a cube of margarine.
Preparation:
1. Clean the spring onion and finely chop it. Wash the spinach.
2. Cut the phyllo dough into thin strips with a knife or scissors.
3. Place the cut strips of dough in a bowl. Add milk, oil and eggs and mix.
4. Add finely chopped parsley and spring onion, white cheese or cheddar cheese and mix all the ingredients well.
5. Melt margarine in a skillet.
6. Spread the mixture evenly. Fry on low heat (3), covered, until the bottom is golden brown.
7. Carefully turn the dough over and fry the other side as well.
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