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Oct 29, 2013 11:57AM
Painterly, dang! You should have come by for a coffee ;) If you want to try making a Greek spinach pie, try the following. This is not made with a phyllo dough, but a more country-style crust.
1 cup sparkling water
1/2 cup olive oil
1/2 teaspoon salt
Enough whole-wheat flour to make a kneadable dough - a little less than a pound.
Knead the dough till elastic and leave to rest while you make the filling.
Defrost 2 lbs spinach and squeeze as much water out of it as you can.
Chop an onion and a few cloves of garlic and saute in olive oil till translucent. Add in spinach. Add a large handful of chopped, fresh dill. You can also add a little fresh mint, if you like it. Take off heat.
Beat two eggs with about 3-4 oz of Greek yogurt. Chop up about 3-4 oz of feta. Mix the egg/yogurt stuff and the cheese well with the spinach.
Get out a large, round tin (12 inches) and oil it with olive oil. Roll out half the dough and let it hang over the sides. Add filling. Top with the other half of the dough rolled out. Seal edges, trim and fold onto the pie. Cut 4-5 holes in top for steam. Bake 45-60 minutes at 375. During baking it is a good idea to roll up a piece of kitchen paper and soak up any excess liquid bubbling out of the holes. When it is nicely browned all over, remove from oven. Let it cool on a rack for about 10 minutes, then slide it out of the tin (gently) and leave it to cool some more. It is good both hot and cold. If you don't have spinach, you can use 5 leeks, sliced, cleaned and cooked down (to get rid of liquid and to make them tender) along with all the other ingredients.
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