Puff and filo pastry

Romanian Feta Pie (Plăcintă cu Telemea)

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362K views · 1.9K reactions | I taught all my friends how to make the fastest puff pastry appetizer! | I taught all my friends how to make the fastest puff pastry appetizer! Ingredients: puff pastry: 400 g (14 oz) flour: 50 g (1.8 oz) cheese: 150 g (5.3... | By Appetizing.tv | Facebook

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5.6M views · 3.4K comments | I learned this easy pie in Greece | Greece, pie, dough | I learned this easy pie in Greece I use phyllo dough and spinach to make a healthy pie | By Lorenzo M's Original Videos | We are using our phyllo dough and now, we want to take some ricotta and gently cut a few slices of ricotta in there. You see? Just a few slices just like that. Wanna make sure our surface is covered and this pie, oh my god guys, this pie you remember for the rest of your life, okay? Now we're using about half the container here of this ricotta. We want to make sure we spread it nicely with our spoon. Spread it all in there. We want a nice thick layer. After we layered our beautiful ricotta we're going to need to add some frozen spinach you don't need to steam this because this is going to go you know it's going to go in the oven so it's going to get nice and cooked anyway save you some time okay you We got a nice layer of the frozen spinach here. I'll use in a full bag, alright? Cuz veggies are good for you, okay? Spread this in there, okay? In the meantime, I have my ground beef. You can add a little bit of onions but I'm going to add my roasted garlic so there's no need for me to do that, okay? I'm going to put a little bit and make I Now, Nice and moist. Perfect. Alright. Look at these beauties. Alright, let's put this baby right in there. You can use chicken, you can use your favorite seasoning and what not but this is the best version that I ever found. It's incredible. It's super easy. As you can see, just simple ingredients that everyone loves. The result is going to be incredible because they work so well. You know, we're going to need a little bit of salt. There you go. So, all the salt can go down. I didn't season my ground beef so that I can choose how much salt I want. I'm going to add a little bit pepper Okay? And that salt is going to go down and salt everything. You know, we just need just a little bit. We're going to eat a lot of pepper, that's for sure. A little bit of oregano leaves. There you go beautiful all right now if you think it's done you're right but we're close to that okay before we go in the oven here we're going to need some mozzarella you can actually put cheddar but I I I wouldn't really let's let's just stick to the good stuff that we know it works so we're going to put all this nice mozzarella in there just like a thin layer you know to give it that the cheese the cheese melt the cheese flavor because the ricotta is cheese, I know, but it's a little light, you know? We we boost our ricotta flavor with this nice beautiful mozzarella. Look at that. Okay, beautiful. Now, the only thing we're left to do We're going to take this because this get dry very quickly, right? So we're going to take this and we're going to put it a little bit like that. See? Kinda close our pie over here. There you go. Just like that. Alright? Nice and easy we're just about ready to go in the oven I have here just a little bit of the melted butter okay give it a nice whisk and with a brush we're going to gently spread it on top of our phyllo dough okay because filo dough doesn't contain any like oil or butter so it's you know it's very light and to bring the flavor out we're going to add just a little bit of butter so it's also going to get nice and golden brown you know I you want to put in between the layers, you know, to be like professional but you know, you can do that if you have time, right? Um I just want to show you the easiest version to do it, alright? That's not going to like run you in any professional, you know, issues and stuff. Just do this and it's going to look amazing, alright? And that's it guys. Let's go in the oven. We're going to cook this at 350 for just about 25 minutes, alright? So easy, so delicious. Can't wait. Oh my god. Look what I got here. It looks super pretty. I let it rest just a couple minutes. Okay? So I don't burn myself while twisting it. Are you ready? One, two, three. Oh man. Hear the crunch. Okay, okay, let's not ruin it. Alright, let's cut a slice. Ooh this is nice and juicy and cheesy. There we go. And crease over there. Hold on, it's moving everywhere. You know why it's moving everywhere? Cuz I forgot to do this. Much better now. Okay, let's try. I can't wait. Okay. Let's see. Our results. Omg. OMG. Spinach. Everything's perfect. Oh my goodness. Oh my goodness here. Let's try. Let's take a nice actually I can just speak it with my hand. You see? She's nice and crispy on the bottom too. Wow. Whoo. It's fun. What planet are we on? Oh my goodness. When my grandma come visits me, I make her this pie. Look at that. Beautiful. My goodness. Wow.

2M views · 13K reactions | Apericena veloce #seguimi #teresacante66 #Instagram #pastasfoglia #prontaalluso #mortadella #formaggio #filante #spennellato #uovo #alforno #ricettafacile #cucinaitaliana #fooditaly #fingerfood #apericena #salvacena #ideeincucina | Teresa Cante

Mushroom & Nut Filo Parcels

❗️ No one will guess how you cooked it ❗️ Quick appetizer with ground beef ❗️ | ❗️ No one will guess how you cooked it ❗️ Quick appetizer with ground beef ❗️ Sprinkle the parchment with flour Lay out the puff pastry Roll out the... | By Comida de la nevera | Facebook