This week’s recipe comes from the epitome of Greek cuisine. So this week I decided to give it a try and make my own pastry and filling to see if I’m going to make it as good as grandma’s. If you give it a try make sure that you have a couple of hours free. The pie needs around 1 hour in the oven and around 1 more to assemble, but personally I think it is worth the try.
For the pastry:
- 1 kg flour
- ½ glass of olive oil
- 1-2 spoons of vinegar
For making the pastry you will also need a thin and long rolling pin
For the filling:
- 1kg fresh spinach thickly chopped
- 4-5 spring onions thickly chopped
- 2-3 leeks thickly chopped
- 400g of feta cheese
- Olive oil, salt, pepper
So you need to start with preparing the pastry. You put the flour in a big bowl and make a well in the center add a bit of salt then olive oil, vinegar and a bit of water and start steering. You want the dough to be soft so if it sticks on your hands before adding more flour clean and flour your hands and check again. When it’s ready separate in 4 small balls and let it rest while you prepare the filling.
For the filling you need to chop all vegetables in thick pieces around 1cm thick. If you don’t they will overcook during the baking and there will be nothing much left inside when you cut the pie. After the chopping you crumble the cheese over the vegetables and add salt pepper and olive oil generously.
Your next step would be to roll out the dough into sheets. We have 4 balls which means, 4 sheets 2 for the bottom of the pan and 2 for the top. For this recipe you should be using the large pan of the oven and the sheets should be big enough to cover all of the surface and the sides. In order to nail it you need to flour your counter and your rolling pin and aim for a kind of square sheet. When it gets too thin too just press flour over the sheet and roll it around the pin and press with your hands moving from the center of the pin to the sides. You will have to do the same in order to transfer it to your baking pan, roll it into the rolling pin and then roll it out over your pan, which you have first covered with olive oil.
So after you make the two first sheets you fill the pan with your spinach and herbs mixture. Then you continue with the other two and in order to finish it you cut out all the excess sheets from the sides of the pan and then you seal the top with the bottom sheets.
Lastly you shape the outlines of the pieces with a knife and poor a few drops of oil on top. You then bake the pie for an hour in 180 degrees.