{"id":5994,"date":"2023-02-07T18:55:52","date_gmt":"2023-02-07T16:55:52","guid":{"rendered":"http:\/\/andrestover.com\/?p=5994"},"modified":"2023-02-07T19:10:06","modified_gmt":"2023-02-07T17:10:06","slug":"spanakopita","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/spanakopita\/","title":{"rendered":"Spanakopita"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Traditsiooniline Kreeka lahtine pirukas, mida pakutakse \u00fcle maailma Kreeka restoranides. Siiani on see pidulik pirukas, mida s\u00fc\u00fcakse \u00fcle kogu Kreeka. Arvatakse, et spanakopitat (\u03c3\u03c0\u03b1\u03bd\u03b1\u03ba\u03cc\u03c0\u03b9\u03c4\u03b1) ja sarnaseid pirukaid valmistati Kreekas juba antiikaegadest peale.<br>Tegin oma versiooni, kus ma kasutasin p\u00e4ris palju erinevaid \u00fcrte, mis andsid pirukale v\u00e4rske, kerge ja m\u00f5nusa maitse. Lisaks traditsioonilisele spinatile, lisasin v\u00e4rsket piparm\u00fcnti, tilli ja peterselli.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Spanakopita_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-5997\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Spanakopita_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Spanakopita_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Spanakopita_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Spanakopita_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 30 min ettevalmistus, 30-40 min k\u00fcpsetamine<br>Level: keskmine<br>Kogus: neljale kuni kuuele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>250 kuni 350 g beebispinatit<br>Peot\u00e4is piparm\u00fcndi lehti<br>Peot\u00e4is v\u00e4rsket tilli<br>Peot\u00e4is v\u00e4rsket peterselli<br>250 kuni 300 g feta juustu t\u00fckkideks murendatukt<br>2 muna<br>250 g filotainast<br>100 g sulatatud v\u00f5id taigna pintseldamiseks<br>2 spl toidu\u00f5li praadimiseks<br>1 keskmine sibul peeneks hakitult<br>3-4 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult<br>Musta pipart ja natuke meresoola maitsestamiseks (feta on ise v\u00f5rdlemisi soolane)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Aja paksup\u00f5hjaline pann keskmisele kuumusele tuliseks, vala sinna osade kaupa spinat, sega ja lase kokku t\u00f5mbuda.<\/li><li>Murenda kausis feta juust t\u00fckkideks ja kui spinat on kokku t\u00f5mbunud, siis lisa juustule. 3. 3. Haki k\u00fc\u00fcslauk ja sibul peeneks ja prae v\u00e4heses toidu\u00f5lis paari minuti jooksul ning lisa juustu ja spinati segule.<\/li><li>Haki petersell, piparm\u00fcnt ja till peeneks ja lisa t\u00e4idise segule juurde.<\/li><li>Lisa kaks muna ja natuke soola ning musta pipart. Sega segu \u00fchtlaseks.<\/li><li>Sulata pannil v\u00f5i, m\u00e4\u00e4ri kuumakindel pann v\u00f5i ahjuvorm v\u00f5iga ning vooderda filotaigna kihiga. Pintselda kergelt v\u00f5iga.<\/li><li>Lao sedasi \u00fcksteise peale kaheksa filotaigna kihti, iga kord m\u00e4\u00e4ri j\u00e4rgmist kihti v\u00f5iga.<\/li><li>Vala t\u00e4idise segu filotaignaga kaetud vormi ja aja \u00fchtlaselt laiali. Kata t\u00e4idis kaheksa filotaigna kihiga m\u00e4\u00e4rides igat kihti taas v\u00f5iga.<\/li><li>Kui viimane kiht on pandud, siis s\u00e4ti tainas nii, et see j\u00e4\u00e4ks pealt kena ja servadest suletud.<\/li><li>Pintselda viimast kihti heldelt v\u00f5iga ning k\u00fcpseta 200 kraadi C juures 35-40 minutit kuni pirukas on kuldpruun.<\/li><li>Kui pirukas on valmis, siis lase sel seista 10 minutit v\u00f5i natuke kauem, siis on seda parem l\u00f5igata.<\/li><li>S\u00f6\u00f6 soojalt, aga pirukas on jahtunult samuti v\u00e4ga hea.<br>Valmis!!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Spanakopita_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-5998\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Spanakopita_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Spanakopita_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Spanakopita_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/02\/Spanakopita_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-5994\" data-postid=\"5994\" class=\"themify_builder_content themify_builder_content-5994 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Traditsiooniline Kreeka lahtine pirukas, mida pakutakse \u00fcle maailma Kreeka restoranides. Siiani on see pidulik pirukas, mida s\u00fc\u00fcakse \u00fcle kogu Kreeka. Arvatakse, et spanakopitat (\u03c3\u03c0\u03b1\u03bd\u03b1\u03ba\u03cc\u03c0\u03b9\u03c4\u03b1) ja sarnaseid pirukaid valmistati Kreekas juba antiikaegadest peale.Tegin oma versiooni, kus ma kasutasin p\u00e4ris palju erinevaid \u00fcrte, mis andsid pirukale v\u00e4rske, kerge ja m\u00f5nusa maitse. Lisaks traditsioonilisele spinatile, lisasin v\u00e4rsket piparm\u00fcnti, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5999,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,19,704],"tags":[499,134,459,479,331,277],"class_list":["post-5994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-rahvustoidud","category-savory-pies","tag-feta","tag-filotainas","tag-garlic","tag-greece","tag-onion","tag-spinat","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=5994"}],"version-history":[{"count":19,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5994\/revisions"}],"predecessor-version":[{"id":6017,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/5994\/revisions\/6017"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/5999"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=5994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=5994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=5994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}