Banitsa with Nettle, Spinach and Quinoa
Ingredients
| 1 ч.ч | quinoa |
| 2 с.л | olive oil or oil |
| 5 стръка | green onion |
| 300 г | spinach |
| 1 ч.ч | nettle |
| 1 и 1/2 ч.ч | water |
| 1 ч.ч | cheese |
| 1 бр. | eggs |
| 2 с.л | breadcrumbs |
| 1 шепа | fresh mint |
| 1 пакет (450г - 500г) | phyllo sheets for banitsa |
| — | oil |
| — | salt |
Instructions
- Blanch the nettle for 5-10 minutes in boiling water, drain it well and chop finely. Heat the olive oil and sauté the finely chopped onion until soft, then add the spinach and sauté for another 2-3 minutes.
- Add the nettle, then the quinoa, pour in the water and bring to a boil. Leave the filling to cook over medium heat for 10-12 minutes.
- Remove from the heat and let cool. Add the crumbled cheese, the egg, the breadcrumbs and the mint and mix very well.
- Spread out the phyllo sheets. Brush one with oil, cover with another, place a little of the filling on the narrow end and roll up. Repeat until the products are used up.
- The banitsa is baked in an oven preheated to 180 degrees for about 35-40 minutes.
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