Spinach pie

With Cheese, EVO Oil, Flour/Fyllo, Vegetables,

Spinach pie

Serves12 pieces
Cooks In45' preparation | 1 hour baking
DifficultyYou Can Do It

Ingredients

  • 2.2 lb spinach, washed and strained
  • 2 large leeks (only the tender part, keep the rest for making stock)
  • 1 bunch green onions with leaves
  • 1 bunch fresh dill, chopped
  • 2 bunches Mediterranean greens (Optional)
  • 1 bunch fresh spearmint
  • 1 cup feta cheese, crumbled
  • 2 tbsp. salt, freshly ground pepper
  • ½ cup extra-virgin olive oil
  • TRADITIONAL PHYLLO
  • 1.6 lb all-purpose flour
  • ½ cup extra virgin olive oil
  • 2 tbsp. vinegar
  • 1 ½ cups of lukewarm water (approximately)
  • 1 flat tsp. salt
  • ¾ cup extra-virgin olive oil to grease the phyllo
  • Some spare Flour for the phyllo kneading

Method

  1. Wash and strain the spinach.
  2. Chop into a large bowl with the leeks and green onions, and sprinkle with salt.
  3. Mix and leave for 15-20 minutes to release juices.
  4. Squeeze out as much liquid as possible and transfer to a bowl.
  5. The filling will reduce by about half.
  6. Add the olive oil, feta cheese, herbs, and pepper.
  7. Grease a pie dish, place three sheets of pastry in the dish one by one, slightly crumpled, drizzling each sheet with olive oil.
  8. Add the filling in a thin layer. Cover with the remaining sheets of crumpled phyllo, again greasing each one. Turn the edges in. Trace out the pieces, drizzle with a few drops of water and pour the remaining olive oil.
  9. Bake on the bottom rack for 1 hour at 360°F fanless, until golden brown on top and underneath, the phyllo will have a crispy texture.
  10. Let the pie cool, this is mandatory as it needs some time to absorb all of its liquid.

TRADITIONAL CRISPY PASTRY

  • Sift the flour into a bowl or a mixer.
  • Mix in the vinegar, salt and olive oil, and begin kneading as you add the water a little at a time.
  • The dough is ready when it is supple and no longer sticky.
  • Cover and leave to stand for at least 30 minutes.
  • Divide the dough into six pieces, and roll out into thin sheets on a flour-dusted surface (keep dusting with flour as required).
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