Spinach-feta gibanica

Of the many ways I make gibanica this is one, new, with spinach, wild onions and feta cheese in addition to the classic ingredients. You enrich its color and taste and always see it nicely on the table

Preparation steps

In a cake tin 25 cm in diameter, place the crust for the strudel, on a lightly greased bottom with oil
In a bowl, mix eggs, cheese, cream, feta cheese separately, and add sliced spinach
Add salt to taste
Divide the crumpled crust with your hand and fill the form while filling it
It is baked at 180 degrees because it is high and it needs it (so that it does not burn)
The gibanica swells nicely when baked and you can try it in the middle with a fork to see if it's done

Serving

Serve still hot with yogurt or sour milk. With fine soup can be lunch, and otherwise a convenient and effective dish for dinner, or for guests

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