The taste of butter, spinach and cheese makes this Mediterranean banitsa unforgettable. You can eat the spinach both as a snack and as a dinner with the usual cup of yogurt.
• 8 banitsa bacons
• 250 g spinach
• 2 eggs
• 2 tablespoons of butter
• 60 g of melted butter
• 100 g of ricotta (or other optional cheese)
• One clove of garlic
Clean the spinach and wash it thoroughly. Put it in boiling water to soften for five minutes, then drain it and chop it thinly. Beat the eggs, grind the cheese and mix it with spinach. Add salt to taste, add pepper, grated nutmeg and ground garlic and mix well.
Heat the oven to 180 degrees. Lubricate the oil tray and put baking paper on the bottom of it, then spread pastry crust. Sprinkle with melted butter and place another crust on it. Cover the second bark with oil and put a little filling. Cover with a new bark, again smear with oil and stuffing – and so while using all peel and spinach mix.