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Spinach pie

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 :

For the phyllo:
  •  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
For the filling:
  • 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