Meine zwei hausgemachten griechischen Spanakopita-Rezepte mit Kartoffeln. Überraschen Sie alle!

My two homemade Greek Spanakopita recipes with potatoes. Surprise everyone! https://amzn.to/46nPCKL My knife https://amzn.to/3I4OK4x my black non-stick pan https://www.amazon.com/shop/einfaches... My Amazon shop 🚩Activate translation into your language. On mobile devices, tap “CC” at the top right of the video. On a computer, click the “⚙️” settings in the video and enable translation! RECIPE 1 Mash 1 kg of soft-cooked potatoes into a smooth puree. Lightly grease a 30 cm (12 inch) baking dish with olive oil, spread the potato puree evenly in it, and drizzle with a little olive oil. Sprinkle the surface with breadcrumbs and bake everything for 10 minutes at 180 °C (350 °F). Slice 1 leek stalk into rings. Heat some cooking oil in a pan and briefly sauté the leek. Add 125 g (4 oz) spinach and stir until it wilts. Put the mixture into a bowl and add 150 g (5 oz) crumbled feta. Finely chop fresh parsley and mix it in. Season with salt and pepper and combine everything well. In a separate bowl, whisk 150 g (5 oz) Greek yogurt with 6 eggs. Season with salt and pepper. Remove the pre-baked potato layer from the oven and spread the spinach-feta mixture on top. Pour the egg-yogurt mixture over it and sprinkle everything with 100 g (3.5 oz) grated Parmigiano Reggiano. Bake the casserole for another 30 minutes at 180 °C (350 °F), until the surface is golden brown. Let cool briefly, cut into pieces, and serve warm. RECIPE 2 Heat a pan and add 200 g (7 oz) spinach. Add 1 finely chopped garlic clove and season with nutmeg powder, salt, and pepper. Sauté the spinach briefly until it wilts, then set aside. Mash 1 kg of soft-cooked potatoes into a smooth puree. Add 2 eggs, 100 g (3.5 oz) grated Parmigiano Reggiano, salt, pepper, and 100 g (3.5 oz) breadcrumbs. Mix everything thoroughly into a uniform mass. Spread half of the potato puree in a baking dish and smooth the surface. Add the sautéed spinach on top and spread evenly. Sprinkle 100 g grated mozzarella over it. Cover the filling with the remaining potato puree and smooth the surface. Drizzle everything with a little olive oil and sprinkle with breadcrumbs. Bake the casserole at 180 °C (350 °F) until the surface is golden brown and crispy. Let cool briefly, cut into pieces, and serve warm. ENJOY YOUR MEAL! Dear friends, if you liked this video, you can support the channel this way: 📢 Share the video with your friends on social media so the recipe stays saved on your page too! 👍 Give the video a thumbs up! 👍 – Your opinion counts and helps me choose the next recipe video. ✍🏻 Leave a comment, even just a smiley is enough! It’s quick and means a lot to me. Subscribe to the channel:    / @schmecktgutkanal   Already a subscriber? ▶ Activate the bell 🔔 so you don’t miss any new videos! Become a channel sponsor!    / @schmecktgutkanal   #Schmeckt_gut #Gemüserezept #Spanakopita