SPINACH PIE WITH HOMEMADE PHYLLO DOUGH
INGREDIENTS FOR THE FILLING
- 1/2 kg spinach, cleaned and drained
- 1 bunch of fennel, finely chopped
- 5 spring onions, finely chopped
- 300 gr feta cheese
- 4 medium eggs
- Olive oil
INGREDIENTS FOR THE DOUGH
- 300 gr all-purpose flour
- 100 ml olive oil
- 300 ml lukewarm water
- 1 tb vinegar
- A pinch of salt
Heat the oil in a large saucepan. Add the onion and the spinach and sauté. Add the fennel and season with salt and freshly ground pepper to taste. When the filling has reduced to half in volume and there is no excess water in the saucepan, remove from fire and let cool. When cool, break the feta cheese in pieces and add in filling. Add the eggs and mix well. Set aside.
In a large bowl add the dough ingredients. Mix well. If dough gets sticky wet your hands with olive oil. If it’s too watery add more flour. Divide the dough in four parts, one of which is slightly bigger. Roll out the bigger part on a floured surface. You will need extra flour for rolling. Lightly grease a tin and carefully place the rolled phyllo leaving any excess dough hanging out the tin. Pour some olive oil and place the next phyllo. Add the filling and cover the third phyllo. Pour some olive oil and place the fourth phyllo.
Now carefully pinch and crimp edges to seal. Slightly cut into pieces so that the steam gets away. Pour some olive oil and a few drops of water. Bake in pre-heated oven at 180°C (356°F) for about 30-40 minutes or until the dough gets golden brown.