Spinach pie
Recently I learned how to make a pie, and from that moment onwards, I have been practicing.
My husband finds it very delicious, and I trust him because he has a very delicate taste.
I have made this pie with homemade phyllo dough. It is incredibly delicious, thin, and crispy.
Ingredients :
- 800 gr all-purpose flour
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tbsp wine vinegar
- 1 tsp sugar
- 0,5 l sparkling water
- 200 gr softened butter – for later use
- 800 gr spinach
- ½ bunch oregano
- ½ bunch dill
- ½ bunch mint
- 400 gr feta cheese
- 200 gr cream cheese
Instructions:
Mix all the ingredients well, forming a smooth and elastic dough. Divide the dough into two pieces, one slightly larger and wrap them in a cling film and refrigerate for 30 min.
Take the larger part and roll the dough as thin as possible. Spread 1/2 of the softened butter, cut the dough sheet into 12 equal pieces, and cover them with one another, forming them into a ball. Wrap again into a cling film and refrigerate for at least one hour.
Repeat the same procedure with the smaller dough, using the rest of the butter
After 1 hour, take the larger piece, roll out the phyllo dough into a thin sheet, and place over a baking pan. Spread the filling of mixed spinach, cheese & herbs—season with salt and pepper.
Roll out the smaller piece into a thin phyllo sheet and cover the filling. Close all the edges of the pie, cutting the extra on the sides.
Very important – slice the pie before baking and sprinkle with olive oil.
Bake at 200 for 45 min or until golden brown.
Bon Appétit