- Filling:
- 500 grms fresh {prewashed} spinach
- fresh {or dry} dill
- 5 chopped spring onions
- 1 grated onion
- 400 grms feta cheese, crumbled
- 1-2 eggs
- olive oil
- 2 tbsp. milk
- 1 small cup of rice {uncooked}
- salt & pepper
pastry:
4 generous tea-cups of plain flour
olive oil
pinch of salt
lukewarm water
1 tbsp. white/red vinegar
filling:
in a big bowl, mix the washed spinach, the feta,the spring onions, the 2 eggs, the rice,the dill, the grated onion, milk, olive oil, salt & pepper, and milk.
leave aside.
prepare the pastry:
in a bowl add the flour, and gradually add lukewarm water, vinegar, a pinch of salt and olive oil until you have a smooth and easy to work dough ball. Add flour on the work-top to roll the pastry.
Divide the dough in two parts making sure the one is a bit bigger as you will use it for the base of the pie.
each fillo/sheet pastry should be 0,5-1 cm thick.
in a tray that you have brushed with olive oil, you place the first sheet of pastry making sure the pastry is high around the edges.
pour in the spinach filling and then add on top the second sheet of pastry connecting it to the base pastry and folding it around.
get rid of excess pastry.
with a sharp knife (do not cut deep) but mark the lines vertically and horizontally of the slices so that when it is baked you can cut it easier.
put in the oven in 180degrees for 40-45 minutes until golden brown.
make sure the base is baked.
easy peasy
filling:
in a big bowl, mix the washed spinach, the feta,the spring onions, the 2 eggs, the rice,the dill, the grated onion, milk, olive oil, salt & pepper, and milk.
leave aside.
prepare the pastry:
in a bowl add the flour, and gradually add lukewarm water, vinegar, a pinch of salt and olive oil until you have a smooth and easy to work dough ball. Add flour on the work-top to roll the pastry.
Divide the dough in two parts making sure the one is a bit bigger as you will use it for the base of the pie.
each fillo/sheet pastry should be 0,5-1 cm thick.
in a tray that you have brushed with olive oil, you place the first sheet of pastry making sure the pastry is high around the edges.
pour in the spinach filling and then add on top the second sheet of pastry connecting it to the base pastry and folding it around.
get rid of excess pastry.
with a sharp knife (do not cut deep) but mark the lines vertically and horizontally of the slices so that when it is baked you can cut it easier.
put in the oven in 180degrees for 40-45 minutes until golden brown.
make sure the base is baked.
easy peasy
