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Spinach pie
INGREDIENTS
For the pastry:
- Flour Mills of Crete for Cretan pastry and Pies: 600 gr. Or more depending on the size of dish and pie we are aiming for.
- Lemon juice: 1 small lemon
- Vinegar: 2 tbsp
- Tsikoudia: 2 tablespoons
- Salt: 5 gr. (1 teaspoon)
- Extra virgin olive oil ABEA: 50 gr. (1/4 cup)
- Water: 250 gr. (1 cup)
For the filling:
- Spinach: 1 kg cut into pieces 2-3 cm.
- Dill: 1 & 1/2 bunch chopped
- Spring onions: 6-7 (green leaves) finely chopped
- Tyromalama (Chania Mozarrella): 500 gr. (cut into small cubes)
- Feta cheese: 500 gr. grated
- Eggs: 3
- Salt: 5 gr. (1 teaspoon)
- Pepper: 3 gr. (2/3 teaspoon)
- Extra virgin olive oil ABEA: (2/3 cup)
IMPLEMENTATION
Mix all the ingredients for the pastry, knead and let the dough rest for 1 hour. Mix the spinach with the dill and the onions. Beat the eggs well with the oil, salt and pepper then add the spinach first followed by the cheese, continuing to stir. Spread the dough into 4 sheets with the rolling pin, enough to cover a large baking tray. Grease the baking tray and spread 2 sheets 3-4 cm around, smearing them well with oil. Add the filling, so that the thickness does not exceed 2 cm. Turn the dough that protrudes to cover the filling, smearing each sheet with oil. Cover with the other 2 sheets, glazing them both with oil. Press the edges all around with the oil and brush or spoon you use to apply it with. Cut into pieces and bake for about 1.5 hours at 160C on the lowest grill. In the middle of baking, glaze the top sheet with oil.
