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Spinach and Feta
Pie
This is probably the most famous Greek pie and is a perfect meal for a cold winter's day when accompanied by a bowl of hot soup. This version combines the flavors of spinach, leeks, dill, and feta cheese wrapped in a homemade pastry. It is usually baked in a deep, round metal pan. I use a 12" round pan (30 cm).
Homemade pastry:
Ingredients:
2 - 2-1/2 Cups bread flour
1 tsp salt
2 tsps baking powder
3/4 C water
1 Tb ouzo (optional)
3 Tbs olive oil
Directions:
1. In a medium sized bowl, sift together 2 cups of the flour, the salt and the baking powder. Make a well in the center and add the liquid and the olive oil.
2. Knead for approximately 5 minutes, adding remaining flour if necessary.
3. Cover the dough with plastic wrap and refrigerate it at least one hour or up to 2 days.
4. Remove dough 30 minutes before you are ready to use it.
Filling:
Ingredients:
Olive oil as required
1 1/2 lbs (750 grams) fresh spinach
1 cup chopped scallions (white and some of the green section)
2 large leeks (white and some of the green section), coarsely chopped
2 bunches fresh dill, finely chopped
1 bunch parsley, finely chopped
1 egg, slightly beaten
3/4 lb (400 grams) feta, crumbled
1/2 tsp ground nutmeg
1/2 tsp ground cumin
salt and pepper
egg yolk and milk (optional)
Directions:
Remove dough from refrigerator. Preheat oven to 375oF (180oC).
1. Wash, chop, and drain spinach. Heat 2 tablespoons oil in a pan and sauté the scallions and leeks until softened. Add the spinach and stir until wilted. Place all of these ingredients in a colander. Let drain and cool.
2. In a large bowl combine the crumbled feta, spices, egg and 1/4 cup olive oil. Mix well and then add spinach mixture. The filling is ready.
3. Divide dough into two equal portions. Roll out one half of dough on a lightly floured board with a lightly floured rolling pin to a circle approximate 14 inches (35cm) in diameter. Place in greased pan with excess dough hanging over sides of pan. Brush olive oil over pastry, add the filling and fold the pastry over the filling.
4. Roll out second portion of dough in a similar fashion. Place over the the filling and tuck the dough underneath the lower crust. If there seems to be too much top crust trim some of it away . You should fold approximately 1 inch (2.5 cm) of dough underneath the bottom crust.
5. Make two or three incisions in pie and if desired score the top crust horizontally and then vertically into serving size pieces. Try not to puncture the crust. Brush the crust with a mixture of the egg yolk and milk. Bake for about 40 minutes or until the pie takes on a golden brown color.
Serve at room temperature.