This is probably the most popular Greek pie and the perfect dish for colder weather, combined with a glass of hot broth or soup. This option combines the flavors of spinach, leeks, dill and feta cheese, “dressed” in homemade dough.It is usually baked in a deep metal pan with a diameter of 30 cm.
Products: For the dough:
2 – 2-1 / 2
tsp flour 1 tsp salt
2 tsp baking powder
3/4 tsp water
1 tbsp Ouzo (optional)
3 tbsp olive oil
For the filling :
750 fresh spinach
1 cup finely chopped arpadzhik
2 large stalks of leek (white part and a little green), chopped
2 bunches of dill , finely chopped
1 bunch of parsley, finely chopped
1 egg, lightly beaten
400 grams “Feta” cheese, crushed
1/2 tsp grated nutmeg
1/2 tsp. cumin
salt and pepper
protein and fresh milk, optional
Method of preparation: In a bowl, sift the 2 cups flour, salt and baking powder. Make a well in the middle and pour the water, ouzo and olive oil.
Knead the dough for about 5 minutes, adding the remaining flour if necessary.
Cover the dough in a baking dish and leave it to mature in the refrigerator for at least 1 hour.
Preheat the oven to 180oC.
Remove the dough from the refrigerator 30 minutes beforehand.
Wash, chop and drain the spinach. Heat 2 tablespoons olive oil in a pan and sauté the onions and leeks until soft. Add the spinach and stir until soft and reduce in volume. Drain all the products in a colander, then cool.
In a large bowl, mix the shredded cheese, spices, egg and 1/4 cup olive oil. Mix well and add to the spinach mixture.
Divide the dough into two equal parts. Spread one part of the dough on a floured board and form a circle with a diameter of about 35cm. Transfer the dough to a greased pan with a slightly smaller diameter to leave a little more dough at the edges. Brush the dough with olive oil, pour the filling and fold the dough at the edges on the filling.
Spread the other part of the dough in the same way. Place it on the filling as a lid, pushing it under the edges of the top layer. Use a fork to make symmetrical holes on top. Be careful not to break the dough. Spread on top with whipped egg whites in 1 tbsp.
Bake for about 40 minutes until a crispy brown crust forms.
Serve at room temperature.